Braised Country Style Pork Ribs With Chipotle Recipes

BRAISED COUNTRY-STYLE PORK RIBS WITH CHIPOTLE

Steps:

• Dry the ribs well, sprinkle all over with salt and allow to sit, refrigerated, for 1 to 2 1/2 hours.
• In a small bowl, combine cumin, coriander, chipotle pepper, black pepper, cayenne and cinnamon, and mix well. Dry the ribs well again and rub this mixture onto one side and the edges of the ribs, pressing to make sure it adheres. Heat oil over medium-high heat in a Dutch oven or other large, heavy pot until shimmering. In 2 batches, place the ribs in the pot, with the spice-rubbed side up, and brown the opposite side well, about 5 to 8 minutes. Remove to a platter as browned.
• Add onions and cook, stirring frequently, until they just start to brown, about 10 minutes. Add garlic and cook, stirring constantly, for 1 minute more.
• Move oven rack to middle position and heat oven to 325 degrees. Return ribs to the pot and add the orange juice, lime juice and enough beer so that the liquid comes halfway up the sides of the ribs. Bring to a simmer, then cover, put in the oven, and cook until the ribs are very tender, about 1 hour and 15 minutes. Remove the ribs from the pan, cover loosely with foil, and set aside. Continue to reduce the liquid if it is too thin, then adjust seasoning.
• Top each rib with a several tablespoons of sauce, sprinkle with cilantro and pomegranate seeds, if using, and serve.

BEER-BRAISED COUNTRY-STYLE PORK RIBS

Steps:

• Preheat the oven to 425 degrees F. Pat the ribs dry, season with salt and sprinkle with 1/2 teaspoon paprika. Heat the olive oil in a large Dutch oven over medium heat. Add the ribs in batches and cook until browned, about 8 minutes per side. Remove to a plate. Add the onions and cook until browned, about 10 minutes. Add the remaining 1 teaspoon paprika and season with salt.
• Add the beer; bring to a boil and cook until the liquid is reduced by half, about 8 minutes, scraping up the bottom of the pot with a wooden spoon. Add the chicken broth, bay leaves and thyme; when the liquid begins to simmer, return the ribs to the pot and transfer to the oven. Cook, uncovered, turning the ribs once or twice, until the meat is almost tender, about 1 hour.
• Mix the vinegar and honey in a measuring cup. Remove the pot from the oven and place on the stovetop; bring to a simmer over medium heat. Add the vinegar mixture and bring to a boil, then return the pot to the oven. Continue to braise, uncovered, until the ribs are tender, 15 to 20 more minutes. Return the pot to the stovetop and transfer the ribs to a plate. Bring the sauce to a boil over medium heat; skim off the fat and cook until thickened, 10 to 15 minutes. Return the ribs to the pot and heat through. Discard the bay leaves and thyme. Photograph by Con Poulos

BRAISED COUNTRY-STYLE PORK RIBS

Steps:

• Preheat the oven to 350 degrees F.
• Pat the ribs dry and sprinkle with salt and pepper. Heat 2
• tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs
• on all sides, working in batches if needed. Remove the ribs and set aside. Add
• the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium.
• Add the carrots, celery, onions and some salt and pepper and cook until soft,
• about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add
• the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes.
• Deglaze the pan with the vinegar, and then add the red pepper flakes and bay
• leaves.
• Add the ribs back to the pan and add enough stock to reach
• halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in
• the oven. Braise until the meat is tender, about 1 1/2 hours. During the last
• half hour, uncover to allow the liquid to reduce and the pork to brown.
• Serve the ribs with Creamy Polenta, spooning the sauce on
• top, and garnishing with parsley.
• Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
• In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour.
• Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.

CHINESE COUNTRY-STYLE PORK RIBS

Steps:

• Cut ribs into serving-size pieces; place in a 3-qt. microwave-safe dish with water, liquid smoke if desired and onion powder. Cover and microwave on high for 15-20 minutes or until meat is tender., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until slightly thickened, stirring occasionally. , Drain ribs. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill ribs, covered, over medium heat for 8-10 minutes or until browned, turning occasionally and basting with sauce. Freeze option: Place cooled ribs in a resealable freezer bag and freeze up to 3 months. To use, thaw in refrigerator overnight. Place in a baking pan; cover and bake at 325° for 35-40 minutes or until heated through.

BRAISED COUNTRY STYLE RIBS

Steps:

• Preheat your oven to 325. Heat a large Dutch oven over medium high heat.
• Season the ribs all over with salt and pepper.
• Place a small amount of oil in your pan and place the ribs in the pan, being careful you don't crowd them. Brown the ribs on all sides, about 3 minutes per side. The trick to searing is: do not move the meat! It will let you know it's ready to be turned when you nudge it gently with tongs and it lets go of the pan.
• When all of the meat is browned, remove it to a plate and add the onion, carrots and celery to the pan. Cook for about 5-7 minutes, or until the veggies are just beginning to brown.
• Add the tomato paste and cook - it will stick to the brown bits on the bottom of the pan, but that's exactly what you want. You want the tomato paste to turn completely brown. When this happens, about 4 minutes or so, add the garlic, and then deglaze the pan with the red wine, scraping up all of the brown bits.
• Add the tomatoes and the chicken stock.
• Place the ribs back into the pan, nestling them down into the liquid. Cover loosely with foil and place in the oven, Cook for an hour, the turn the ribs over and cook another hour. These ribs take about 2-3 hours to cook, depending on the beginning size. They are done with they begin falling apart and off the bone.
• When the ribs are done, remove them to a plate and strain the cooking liquid through a strainer - it doesn't have to be perfectly strained, a colander is fine. Discard the solids and place the sauce and ribs back in the pan and keep warm until serving. The liquid makes a nice thick sauce which doesn't need any sort of butter mounting or anything, it's rustic.

TEQUILA-BRAISED COUNTRY-STYLE RIBS

Steps:

• Combine sugar, 5-spice powder and garlic. Rub mixture well into each rib. Cover and marinate overnight in refrigerator.
• Remove ribs from refrigerator and allow to sit at room temperature for at least 30 minutes, to 45 minutes.
• For the sauce, heat oil over medium-low heat and add onions; cook slowly until they are caramelized. Add garlic and stir to blend. Add remaining sauce ingredients and bring to a simmer. Cook 5 minutes and remove from heat.
• Preheat oven to 325°F
• In a large, heavy skillet or Dutch oven, sear each rib until brown. The sugar in the rub will make the ribs brown quickly, and you may need to change pans if the build-up in bottom of pan gets to thick. After all ribs are seared, place them side by side, in single layer, in a deep roasting pan. Add sauce.
• Cover pan with foil and cook in oven for 2 1/2 hours, or until tender.
• Remove ribs from pan and keep them warm. Transfer pan drippings and sauce to a blender and puree (be very careful when blending hot liquids). Pour into a saucepan and reheat for serving.
• Serve ribs with sauce and garnish with chopped peanuts.