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

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!

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  1. 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.

    1. Green chile pork stew. Or pozole.

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

        1. 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

            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

              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

                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. 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

                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

                  That sounds awesome. Thanks!

              2. 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. 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.

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

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

                    2 Replies
                    1. re: ttoommyy

                      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!

                      1. re: ttoommyy

                        Thanks for the tip. This is what I did. I went to Costco and bought a large pack of the beautiful pork country ribs ( much meatier than anywhere else). The cost was $17.00.
                        Then, I divided it into half - one half I cubed, the other I made into the baked ribs with the white wine,rosemary in another recipe on here. The cubed part I dumped granulated onion and garlic powder, salt, black pepper, Italian herbs and fennel and browned on high, then dumped in 2 -28 oz. cans of diced tomatoes and simmered for about an hour or so until tender. Any tomato sauce you like is fine. My daughter and I will eat for months on frozen portions of this meat for a measly $17.00

                      2. 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

                          Link to recipe, biondanonima?

                        2. Braise them in beer and onions.

                          1 Reply
                          1. re: magiesmom

                            Absolutely. Or in sauerkraut. Sublime.

                          2. 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. 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. 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

                                  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

                                    Potatoes AND spatezle?

                                    1. re: Sharuf

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

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

                                  1. 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. 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. 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. These...

                                          http://chowhound.chow.com/topics/6362...
                                          http://chowhound.chow.com/topics/9218...
                                          http://chowhound.chow.com/topics/8673...

                                          ...and 18 more threads on this topic.

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

                                            1. "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

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

                                                1. re: John E.

                                                  It makes EXCELLENT pulled pork BBQ

                                                2. re: hill food

                                                  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

                                                    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

                                                      Yes. Yum!

                                                    2. re: hill food

                                                      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

                                                        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

                                                          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. 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

                                                        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

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

                                                      2. chicharones

                                                        sooooooooooooo good

                                                        1. 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!

                                                          2 Replies
                                                          1. re: SamanthaWalker

                                                            I tried these and they were amazing. Never thought of this, it was a huge hit with the family as well...served great with a side of yellow rice and black beans! Thank you!!!

                                                            1. re: jen200237040

                                                              Saaayy that does sound good! I am going to use these for tacos next time. Great idea! I think I might throw a dribble of beer in the marinade.

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

                                                            1 Reply
                                                            1. re: WNYamateur

                                                              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. Spicy K-BBQ Pork Tostadas
                                                              Korean BBQ
                                                              4-5 lbs Pork Shoulder
                                                              1/3 cup Soy Sauce
                                                              1/3 cup Brown Sugar (or 1/4 cup honey)
                                                              1/3 cup White Sugar
                                                              1/3 cup Stella Artois (or IPA)
                                                              1/2 cup Korean Red Chili Paste (Gochujang)
                                                              1 tbsp Korean Red Chili Powder (Gochugaru)
                                                              2 tbsp Sesame Oil
                                                              1/2 tbsp Black Pepper
                                                              Marinade (con’t) - Pureed Ingredients
                                                              1 Korean Pear or 2 Pears of Choice
                                                              1 Kiwi Fruit – peeled
                                                              1 Yellow or White Onion
                                                              8 Cloves Garlic
                                                              2 tsp Freshly Ground Ginger

                                                              Asian Slaw
                                                              1/2 Head of Purple Cabbage julienned
                                                              1/2 Head of Green Cabbage julienned
                                                              2 Carrots grated or julienned
                                                              1 1/2 cup Jicama grated or julienned
                                                              1 cup Mayo
                                                              3/4 cup Greek Yogurt (as a replacement for mayo)
                                                              1/8 cup Goose Island IPA (or Stella Artois)
                                                              1/8 cup Rice Vinegar
                                                              2 tbsp. Sugar
                                                              2 tsp. Sesame Oil
                                                              1 tbsp Sesame Seeds

                                                              Ginger Habanero Dressing
                                                              Blended/Pureed Ingredients
                                                              2 tbsp Freshly Ground Ginger
                                                              1 Habanero Pepper
                                                              3 Carrots - Peeled
                                                              2 Celery Stalks
                                                              3 Garlic – cloves
                                                              1/2 – White Onion (medium)
                                                              1/2 Lemon – fresh squeezed
                                                              1/2 Red Delicious Apple
                                                              1/4 cup Ketchup
                                                              1/4 cup Peanut Oil
                                                              1/8 cup Water
                                                              1/8 cup Rice Wine Vinegar
                                                              1 Pinch Ground Black Pepper
                                                              1 Pinch Salt

                                                              Crunchy Wonton Shell
                                                              2 c Flour
                                                              1 Egg
                                                              3/4 tbsp. Salt
                                                              1/4 – 1/2 c Water
                                                              Cornstarch

                                                              Methodology

                                                              Korean BBQ
                                                              1. Butterfly pork shoulder into 3/4 inch to 1 inch thick cuts, scour on all sides, and set aside
                                                              2. Add all ingredients (including pureed ingredients) in a mixing bowl
                                                              3. Add pork shoulder into mixing bowl and refrigerate to marinate overnight or for several hours

                                                              Asian Slaw
                                                              1. Julienne vegetables and set aside.
                                                              2. Add all other ingredients in a mixing bowl and whisk together.
                                                              3. Add vegetables into mixture and refrigerate for a few hours.

                                                              Ginger Habanero Dressing
                                                              1. Blend all the ingredients together in a blender.
                                                              2. Bottle the dressing and refrigerate.

                                                              Crunchy Wonton Shell
                                                              1. Whisk egg, salt and 1/4 cup of water together in a bowl.
                                                              2. Sift flour into a bowl and add the mixture from step 1 into the bowl.
                                                              3. Mix together and add little extra water if necessary and form a pliable dough ball that is smooth. Let rest for 35-45 min.
                                                              4. Divide dough, and roll out one half of the dough on counter with sprinkled cornstarch until thin.
                                                              5. Cut into squares or circles.
                                                              6. Lightly fry on a frying pan with oil of preference, or deep fry.

                                                              Plate Crunchy Wonton Shell and add chopped K-BBQ on top. Drizzle Ginger Habanero dressing over K-BBQ. Serve Asian Slaw on top of the tostada or on the side. Garnish with micro-greens and lime/lemon. Enjoy!

                                                              1. I'm awfully late to the party and the weather now isn't conducive to this sort of meal, but next time you might consider something like http://www.food.com/recipe/jota-sauer..., using the ribs instead of the shoulder.