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What to do with boneless pork country style ribs - other than BBQ

t
three_margaritas Feb 9, 2014 01:48 PM

Hi everyone! It's raining outside and I have some boneless pork ribs and I don't want to do the same old oven barbecued rib thing. Anyone have an innovative and different way to use them? I was thinking cube them and make a stew or soup of some kind? Or maybe shredded pork for tacos? Ideas needed!

  1. w
    WNYamateur Mar 17, 2014 11:11 AM

    My favorite Bolognaise starts with country style ribs and a small chuck roast in the crockpot overnight.

    1 Reply
    1. re: WNYamateur
      iL Divo Mar 17, 2014 09:38 PM

      seriously WNY Bolognese is my favorite food on the planet...if you have a new recipe for my to try please come forth

      recipe....buh duh buh duh buh s
      duh buh > recipe please

      sorry got caught up hummin a tune :)

    2. s
      SamanthaWalker Mar 17, 2014 10:18 AM

      I like to purchase a pack of dry taco seasoning and i wash the ribs and dry with a paper towel. I take and Dry Rub the ribs and and set in the refrigerator for a few hours and then bake at 350 for 90 minutes. Left overs I shred and use in taco the following day. Delicious!

      1. iL Divo Feb 15, 2014 12:42 PM

        chicharones

        sooooooooooooo good

        1. t
          Teague Feb 10, 2014 09:59 PM

          I have a great rice casserole (Mom made it) - It originally called for pork chops but I use country style ribs also and it's good.

          1 c short grain brown rice
          2 c milk
          Salt/pepper to taste, I use 1 t salt
          1 lb pork ribs or chops
          Two largish tomatoes or a 16 oz can of whole (drained), sliced in 1/2 or so inch slices
          1 big green pepper, sliced in 1/2 inch rings
          1 onion, diced

          Scald milk, add rice and onion, heat. Pour in a casserole (9x13). Lay on the pork, then tomatoes and peppers. Bake for about an hour at 350 uncovered.

          This is simple but better than it's parts.

          2 Replies
          1. re: Teague
            Cherylptw Feb 10, 2014 10:20 PM

            This reminds me of the recipe on the side of the Campbell's tomato soup can. My mom made it all the time when I was growing up; she used pork chops and served with rice on the side but she seared off the pork chops in a skillet then topped with tomato soup sliced onions & bell peppers then baked. I still love this dish and I still make it.

            1. re: Cherylptw
              t
              Teague Feb 11, 2014 09:06 PM

              Something about pork, tomato, green pepper and rice :) it's a perfect flavor combination.

          2. hill food Feb 10, 2014 05:48 PM

            "country style" cut ribs don't make for good BBQ anyway. folks have offered a bundle of good ideas here. my impulse was also pozole or carnitas.

            8 Replies
            1. re: hill food
              John E. Feb 10, 2014 06:01 PM

              Country style ribs make good pulled pork since all they are is cut up pork shoulder.

              1. re: John E.
                Cherylptw Feb 10, 2014 07:14 PM

                It makes EXCELLENT pulled pork BBQ

              2. re: hill food
                d
                Dirtywextraolives Feb 10, 2014 08:36 PM

                I disagree. I rub them and let them sit for a few days. Then braise for a few hours slowly, and have slathered with sauce and grilled or broiled. They come out delicious, like ribs, but with a bit more fat.... These are the long c-s style ribs, not when I cut them into cubes for stews.

                1. re: hill food
                  c
                  Cheez62 Feb 11, 2014 12:48 PM

                  I'll disagree as well; you just have to treat them the right way. As John and Cheryl mentioned, they will make good pulled pork, though you would have to be careful as you will tend to have a lot of bark, so your pulled pork could be a bit dry. It would be best to keep the heat on the low side of bbq, like 225 or less, and a smoker with a water pan will probably help. I like to cook them indirect on the Weber kettle, at a bit higher temps, maybe close to 300 (I really don't monitor the temp when cooking these) for 2 to 3 hours, then sauce a few times, probably over another 1/2 hour or so. They stay nice and juicy, and are tender, but short of "pulling" temps. Sliceable, tasty, saucy, just a different type of barbecue.

                  1. re: Cheez62
                    d
                    Dirtywextraolives Feb 11, 2014 01:29 PM

                    Yes. Yum!

                  2. re: hill food
                    hill food Feb 11, 2014 01:51 PM

                    is it a yummy cut? yes. is it best cooked slow and moist? I'd agree. is it a prime candidate for baked and pulled or in a stew? quite possibly the best purpose.

                    we are dangerously in the neighborhood of arguing the definition of BBQ, and I vote we don't go there (again). being that it's boneless, I would hesitate to haul out the grill and the chips and rig it for smoke like I would regularly for a BBQ.

                    the OP doesn't want to do BBQ anyway.

                    1. re: hill food
                      c
                      Cheez62 Feb 11, 2014 08:17 PM

                      Yeah, I was avoiding the "BBQ definition" thing too, we don't need to do that. The cut lends itself well to many of the other things mentioned above, and I like them. I just wanted to mention that I do think they work well on the grill or barbecue, you just have to be a bit careful how you treat them. They may be cut from the shoulder (I DO assume we've been talking shoulder all along here, don't get me started on the loin ones), but are not nearly as forgiving as a butt or whole shoulder.
                      Incidently, the grilling method I mentioned above is similar to how I like to do them for jerk pork as well, though I prefer then to ramp up the heat more at the end, or move them to direct heat, to get a better crust at the finish.

                      1. re: Cheez62
                        hill food Feb 12, 2014 01:39 PM

                        butt/shoulder is indeed forgiving, almost as forgiving as Jesus...

                        I like to slow roast it dry-rubbed and then in a marinade that changes each time. I think last time it was tamarind paste, fish sauce and some soy. but ginger, beer and mustard have been known to make appearances.

                  3. c
                    carrytheone Feb 10, 2014 05:36 PM

                    Cube, season, sear, saute veggies and deglaze pan, make chili. I like the herbs, garlic, and wine idea too.

                    1. letsindulge Feb 10, 2014 05:25 PM

                      These...

                      http://chowhound.chow.com/topics/636229#4854088
                      http://chowhound.chow.com/topics/921838#8409909
                      http://chowhound.chow.com/topics/8673...

                      ...and 18 more threads on this topic.

                      1. tim irvine Feb 10, 2014 04:57 PM

                        Once I tossed some country ribs in a slow cooker of black beans with garlic, a little sliced bell pepper, some allspice, and, towards the end, a little cider vinegar. It was a hit.

                        1. LiveRock Feb 10, 2014 01:26 PM

                          This one is simple and delicious! The ribs are browned first then braised in plenty of white wine, garlic, and rosemary. The results are tender and mouthwatering!

                          http://recipesrandycooks.com/2010/11/...

                          1. Crockett67 Feb 10, 2014 01:11 PM

                            Last time I purchases them because they were on sale and I only wanted to make a few Cuban sandwiches.

                            As mentioned below, next time I make them I will also make char siu... to put in my manapuas though.

                            1. m
                              mike0989 Feb 10, 2014 12:42 PM

                              Chili verde. I like the versions that use tomatillo's.

                              1. Will Owen Feb 10, 2014 11:08 AM

                                Brown them then oven-braise in sauerkraut. Chop an onion and an apple, sauté those together until the onion's transparent, then add the drained sauerkraut and a half-cup or so of white wine; when that's hot bury the browned pork in it, put the lid on and stick it in a pre-heated 350º oven, reduce the heat to 300º and leave it for an hour, or until the pork is cooked to your satisfaction. You can cook scrubbed new potatoes in there too, but this is one of my favorite excuses to do mashed. Kraut, pork and potatoes is kinda my Holy Trinity …

                                3 Replies
                                1. re: Will Owen
                                  k
                                  Kelli2006 Feb 10, 2014 09:30 PM

                                  Change the wine to beer and that is a favorite dish of mine. I do it is a crock pot and give the kraut a 2 hour head start. The ribs go in about 3pm and dinner is served at 6p, with buttered potatoes and spatezle.

                                  I season the kraut w/ either juniper berries or caraway.

                                  1. re: Kelli2006
                                    s
                                    Sharuf Feb 14, 2014 12:21 PM

                                    Potatoes AND spatezle?

                                    1. re: Sharuf
                                      k
                                      Kelli2006 Feb 14, 2014 05:21 PM

                                      Its a lot of starch for one meal but it was traditional growing up.

                                2. s
                                  sparky403 Feb 10, 2014 10:52 AM

                                  Pernil style for Cuban Sandos:

                                  I often marinate in Mojo to make Cuban Sandos. Garlic, Dried Oragano, Sour OJ (or a combo of OJ, Lemon or lime to approximate)

                                  1. smaki Feb 9, 2014 07:11 PM

                                    char siu - Chinese BBQ pork. Eat slice alone with Chinese hot mustard, spicy catsup, and toasted sesame seeds. And everything you can make with it: Port fried rice, stir fry, noodle dishes, great in salads, spring rolls, etc ...

                                    1. m
                                      magiesmom Feb 9, 2014 06:40 PM

                                      Braise them in beer and onions.

                                      1 Reply
                                      1. re: magiesmom
                                        r
                                        ratgirlagogo Feb 9, 2014 07:06 PM

                                        Absolutely. Or in sauerkraut. Sublime.

                                      2. biondanonima Feb 9, 2014 06:34 PM

                                        I used country-style pork ribs to make this tourtiere for my parents' anniversary a couple of months ago - it was truly one of the best things I've ever eaten. The filling would be stellar alone, though, if you didn't feel like making a pie out of it - or you could top it with mashed potatoes for a riff on Shepherd's pie, or layer it with pasta and bechamel for a lasagne. Really, REALLY good.

                                        1 Reply
                                        1. re: biondanonima
                                          MidwesternerTT Feb 11, 2014 01:08 PM

                                          Link to recipe, biondanonima?

                                        2. ttoommyy Feb 9, 2014 06:05 PM

                                          Use them in a slow cooked "Sunday sauce" for pasta.

                                          1 Reply
                                          1. re: ttoommyy
                                            f
                                            foodieX2 Mar 17, 2014 10:30 AM

                                            I had that for dinner last nights at a friends. She let them simmer in the sauce all day. By the time I got there the house smelled terrific. Tossed sauce with cavatelli and then topped with a big hunk of tender and flavorful pork it was a perfect dish on a cold night!

                                          2. John E. Feb 9, 2014 03:03 PM

                                            I discovered this pork recipe a little over a year ago. Everyone who has eaten it has loved it.

                                            New Mexico-style Pork with Red Chilles

                                            http://mobile.seriouseats.com/recipes...

                                            1 Reply
                                            1. re: John E.
                                              r
                                              ratgirlagogo Feb 9, 2014 04:06 PM

                                              Wow, I'll have to try that one. Particularly intrigued with the use of fish sauce.

                                            2. linguafood Feb 9, 2014 02:49 PM

                                              I usually use those to make souvlaki -- cut in large cubes, marinate in olive oil, lemon juice (or rwv), lots of oregano, some thyme and rosemary, s&p, not for much longer than an hour. Skewer and grill. It'll make the sun come up.

                                              1. monavano Feb 9, 2014 02:43 PM

                                                Simply garlic, fresh rosemary and white wine. Maybe a bit of chicken stock.
                                                Many, many uses once it pulls apart.

                                                2 Replies
                                                1. re: monavano
                                                  emglow101 Feb 9, 2014 03:12 PM

                                                  I do the same thing, then when it is tender I put it back in the oven for 10 or 15 min with a mixture of red wine vinegar,honey,and crushed red pepper. From one of Lidia's recipes.

                                                  1. re: emglow101
                                                    monavano Feb 9, 2014 03:38 PM

                                                    That sounds awesome. Thanks!

                                                2. d
                                                  Dirtywextraolives Feb 9, 2014 02:19 PM

                                                  Are you sure it's ribs and not country style ribs, which are actually cut from the shoulder? If it's the latter, they need some time to tenderize, not as suitable for quick. Cooking like tacos or stir fry.

                                                  I cube it up, rub it with spices and stew. You can use any profile of flavors you're craving. I just made pork adobo in the crockpot on Monday with those. Could not be easier, did not need to salt or spice rub. Just placed bay leaves in bottom of cooker, mixed equal parts soy sauce & apple cider vinegar, added four cloves minced garlic & small handful of black peppercorns and let it go for nine hours.

                                                  I also just cubed up another pound or so and rubbed them with vindaloo spices and stuck in a freezer bag and froze for the next time I want to make pork vindaloo.

                                                  3 Replies
                                                  1. re: Dirtywextraolives
                                                    mariacarmen Feb 15, 2014 02:27 AM

                                                    not true! pork shoulder, if sliced thinly enough, works great as a fast stir fry. it's only that in between cooking time that makes it tough. so, either slow and low, or sliced thin and cooked hot and fast - great for asian preps.

                                                    1. re: mariacarmen
                                                      Cheese Boy Feb 15, 2014 12:37 PM

                                                      The Chinese first FREEZE and then slice their meats *thinly* on a deli slicer for just this reason.They achieve perfect slices this way, and they get EVEN cooking with every slice. It's reason enough for them to do so (especially if stir frying).

                                                      1. re: mariacarmen
                                                        mariacarmen Mar 18, 2014 10:12 PM

                                                        so i've used this recipe twice now on boneless pork country style ribs - the first time i did as i mentioned above, slicing the pork thin and marinading it, then quick cooking it, and this time i marinated chunks, then slow-cooked for about 6 hours, then made into tacos. wonderful both ways.

                                                        http://www.epicurious.com/recipes/foo...

                                                    2. monfrancisco Feb 9, 2014 02:09 PM

                                                      Carnitas! Or slice thin and stir-fry a lo-mein type thing. Those are the fates for mine when I get them.

                                                      1. r
                                                        ratgirlagogo Feb 9, 2014 02:01 PM

                                                        Green chile pork stew. Or pozole.

                                                        1. Cherylptw Feb 9, 2014 01:56 PM

                                                          Pulled pork, carnitas, tacos or burritos

                                                          Pork & apple stew; braised with chicken or veggie stock, mirepoix and sweet potatoes...serve over a bed of grits or polenta, mashed potatoes or rice.

                                                          I saw a Diner's Drive In and Dives show a couple of days ago where they cubed pork shoulder, marinated it then deep fried it with onions...made my mouth water. I think it was served with a drizzle of garlicky olive oil and rice on the side. You could do the same with the ribs.

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