Braised Country Style Pork Ribs Recipes

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BEER-BRAISED COUNTRY-STYLE PORK RIBS



Beer-Braised Country-Style Pork Ribs image

Provided by Food Network Kitchen

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 11

4 pounds bone-in country-style pork ribs
Kosher salt
1 1/2 teaspoons hot paprika
3 tablespoons extra-virgin olive oil
3 medium onions, peeled and cut into wedges
1 12-ounce bottle amber ale
1 1/2 cups low-sodium chicken broth
2 bay leaves
6 sprigs thyme
2/3 cup apple cider vinegar
3 tablespoons honey

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

OVEN-BRAISED COUNTRY STYLE PORK RIBS WITH APPLE CIDER



Oven-Braised Country Style Pork Ribs With Apple Cider image

Slow braising in the oven makes these country-style pork ribs tender and flavorful. This pork dish is perfect for fall and winter family meals.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 3h15m

Yield 6

Number Of Ingredients 13

3 1/2 to 4 pounds bone-in country style pork ribs (or about 2 to 2 1/2 pounds boneless)
Kosher salt and freshly ground black pepper
3 tablespoons extra virgin olive oil ( divided )
1 large onion ( chopped or sliced)
1 large carrot (diced)
2 ribs celery (chopped)
3 to 4 medium cloves garlic (finely minced)
3/4 cup apple cider
1/4 cup cider vinegar
1 cup chicken broth
2 tablespoons tomato paste
2 bay leaves
1/2 teaspoon dried leaf thyme

Steps:

  • Gather all ingredients.
  • Heat the oven to 300 F (150 C/Gas 2).
  • Sprinkle the pork ribs with kosher salt and freshly ground black pepper.
  • Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the ribs, in batches if necessary, and sear on all sides. Remove to a plate and set aside.
  • Add the remaining 1 tablespoon of olive oil to the pan. Add the onion, carrot, and celery. Cook, stirring until onion is translucent and lightly browned. Add the minced garlic and continue cooking for 1 to 2 minutes longer.
  • Add the ribs back to the pan. In a bowl, combine the cider, vinegar, chicken broth, and tomato paste; blend well. Add the bay leaves and thyme; pour over the ribs. Cover the Dutch oven and bake for 3 hours, or until very tender.
  • Skim the fat from the juices and remove bay leaves. Taste and add salt and pepper, if needed. If desired, thicken the juices (see note below).
  • Serve the ribs with the vegetables and juices, along with boiled or mashed potatoes. Note: To thicken the juices, combine 1 1/2 tablespoons of flour with 2 tablespoons of cold water, stirring until smooth. Bring the skimmed juices to a simmer on the stovetop; stir in the flour mixture and cook, stirring, until thickened.

Nutrition Facts : Calories 920 kcal, Carbohydrate 10 g, Cholesterol 291 mg, Fiber 1 g, Protein 81 g, SaturatedFat 21 g, Sodium 489 mg, Sugar 6 g, Fat 62 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

BRAISED COUNTRY STYLE RIBS



Braised Country Style Ribs image

Make and share this Braised Country Style Ribs recipe from Food.com.

Provided by swirlycinnacakes

Categories     Pork

Time 2h15m

Yield 2 serving(s)

Number Of Ingredients 10

1/2 lb country-style pork ribs, bone in
salt & pepper
1 onion, roughly chopped
4 medium carrots, roughly chopped
1 celery rib, roughly chopped
5 garlic cloves, skins removed and just crushed a little with the flat side of a chef's knife
1/4 cup tomato paste
1 cup red wine
1 (28 ounce) can tomatoes with juice
1 cup chicken stock

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.

Nutrition Facts : Calories 633.6, Fat 23.9, SaturatedFat 8, Cholesterol 81.8, Sodium 1465.2, Carbohydrate 58.9, Fiber 11.7, Sugar 29.7, Protein 29.2

MOM'S STOVETOP PORK RIBS



Mom's Stovetop Pork Ribs image

This is how my Brazilian mom prepares pork ribs. Boiling the ribs with the seasonings ensures that the meat will remain moist and juicy, and that the flavors will fully penetrate the meat. I hope you like these as much as I always have! Serve with lime wedges, rice and a fresh green salad.

Provided by THELMALU99

Categories     World Cuisine Recipes     Latin American     South American     Brazilian

Time 1h

Yield 6

Number Of Ingredients 10

10 pork spareribs
½ cup soy sauce
10 cloves garlic, crushed
1 tablespoon dried rosemary
1 tablespoon dried oregano
2 bay leaves
1 lime, juiced
10 sprigs fresh parsley
ground black pepper to taste
2 limes, cut into wedges

Steps:

  • Place the spareribs into a large pot, and fill with just enough water to cover. Add the soy sauce, garlic, rosemary, oregano, bay leaves, lime juice and 3/4 of the parsley. Bring to a boil, then simmer uncovered over medium heat until the water has completely evaporated, about 25 minutes.
  • When all of the water is gone, remove the bay leaves, and allow meat to brown, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot, and toss them with the pork. The garlic will dissolve onto the meat. Remove the meat, and drain on paper towels. Season with black pepper and garnish with lime wedges and remaining parsley.

Nutrition Facts : Calories 461.2 calories, Carbohydrate 10.7 g, Cholesterol 125.2 mg, Fat 32 g, Fiber 3.4 g, Protein 33.5 g, SaturatedFat 11.6 g, Sodium 1326.9 mg, Sugar 1.4 g

BRAISED COUNTRY-STYLE PORK RIBS WITH CHIPOTLE



Braised Country-Style Pork Ribs With Chipotle image

Country-style ribs have enough rich porkiness to stand up to the strong flavors of Latin America, so, here, they are coated with an aromatic spice rub that gets some smoky heat from chipotle peppers, then braised in a combination of citrus juices and beer. To avoid burning the spices, the ribs are coated with spice rub only on the side that doesn't get browned. Though the pomegranate seeds are not essential, they do add a nice hit of tartness and texture.

Provided by John Willoughby

Categories     dinner, meat, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 16

3 pounds bone-in or 2 1/2 pounds boneless country-style pork ribs
2 teaspoons kosher salt
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons dried ground chipotle pepper
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1/2 teaspoon cinnamon
2 tablespoons vegetable oil
2 red onions, halved and thinly sliced
2 tablespoons minced garlic
3/4 cup orange juice
1/4 cup fresh lime juice
1/4 cup to 1 cup beer of your choice
1/2 cup roughly chopped cilantro, for garnish
1/2 cup pomegranate seeds, for garnish (optional)

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.

Nutrition Facts : @context http, Calories 781, UnsaturatedFat 20 grams, Carbohydrate 16 grams, Fat 48 grams, Fiber 2 grams, Protein 68 grams, SaturatedFat 9 grams, Sodium 1155 milligrams, Sugar 7 grams, TransFat 0 grams

BEER 'N BBQ BRAISED COUNTRY STYLE PORK RIBS



Beer 'n BBQ Braised Country Style Pork Ribs image

This recipe comes originally from the "Meat lovers Cookbook" - It is easy to put together and wait til you taste them.they are awesome - I served them with noodles and a green salad I sometimes add 3 cloves of garlic with the BBQ Sauce - Play with it to suit your taste.-

Provided by Bergy

Categories     Pork

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 4

3 lbs country-style boneless pork ribs
2 medium onions, sliced
1 (12 ounce) can beer
2 cups of your favorite barbecue sauce (I like "Diana Original" for this recipe)

Steps:

  • Brown the pork in a lightly sprayed skillet on all sides (apprx 7 minutes).
  • Place the ribs in an oven proof pan and scatter the onions all around them.
  • Pour in the beer and seal with a lid or tin foil.
  • Bake at 375F until the pork is tender 1 1/2- 2 hours.
  • Pour out the beer.
  • Slather the pork with the BBQ sauce and bake uncovered for 1 more hour or until the meat is brown and the sauce is thick.
  • Enjoy.

OVEN-BRAISED COUNTRY-STYLE PORK RIBS



Oven-Braised Country-Style Pork Ribs image

These BBQ country-style pork ribs are slow cooked in the oven, which means you can make them in any kind of weather.

Provided by Danilo Alfaro

Categories     Entree     Dinner     Lunch

Time 4h25m

Yield 6

Number Of Ingredients 12

4 pounds bone-in country style pork ribs (or 2½ pounds boneless)
1 medium onion
3/4 cup barbecue sauce, divided
1 tablespoon garlic powder
1 tablespoon brown sugar
1 teaspoon Kosher salt
1 1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon chili powder

Steps:

  • Gather the ingredients.
  • Preheat oven to 250 F. Combine garlic powder, brown sugar, salt, pepper, cayenne, onion powder, cumin, paprika, and chili in a bowl and stir until completely blended.
  • Place ribs on a large baking sheet. Dry well and sprinkle dry rub on them, turning ribs around to get them evenly coated. Rub mixture into meat.
  • Line a large baking dish with heavy-duty foil.
  • Peel and roughly chop onion and add chunks to foil-lined dish.
  • Arrange seasoned ribs on top of chopped onion in baking dish. Cover tightly with another piece of foil and transfer to oven. Let ribs cook for two hours without opening oven.
  • After two hours, remove dish and drain off any liquid that has collected in the dish. You'll want to keep this liquid, so pour it into a large heatproof bowl.
  • Pour 1/2 cup of the barbecue sauce over ribs and use a barbecue brush to spread sauce evenly on all sides of the ribs. Recover dish tightly with foil and return it to oven for another 2 hours.
  • Remove dish from oven and increase oven temperature to 350 F.
  • Remove foil covering and drain off any more liquid into same bowl as before. Brush remaining barbecue sauce onto ribs so that they're evenly coated.
  • Don't cover the dish this time. Transfer ribs to oven for 10 minutes, just enough time for sauce to caramelize slightly without drying out ribs.
  • Meanwhile, pour liquid you set aside through a strainer lined with cheesecloth to filter out particles of spice rub and any other little bits. Cover and refrigerate liquid overnight.

Nutrition Facts : Calories 901 kcal, Carbohydrate 20 g, Cholesterol 290 mg, Fiber 1 g, Protein 81 g, SaturatedFat 20 g, Sodium 793 mg, Sugar 14 g, Fat 56 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

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BRAISED COUNTRY STYLE PORK RIBS | THE FINNISH DISH
2016-02-27 2# of country style ribs. 2 T canola oil. 1 onion rough chopped. 2 carrots sliced. 2 stalks of celery rough chopped. 1/2 head of green cabbage rough chopped. 4-6 cloves of garlic sliced. 2 T tomato paste. 1/4 cup cider vinegar. 1 tsp red pepper flakes. 2 bay leaves. 2 1/2 cups broth (vegetable or chicken) salt and pepper. Preheat the oven to 325.
From finnishdish.blog


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