Country Pork Ribs In Tomato Gravy Recipes

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COUNTRY PORK RIBS IN TOMATO GRAVY RECIPE



Country Pork Ribs in Tomato Gravy Recipe image

Perfect cold weather dinner. Braised country ribs in a non-Italian tasting tomato, onion, garlic gravy. Most of the garlic and onion melt into the gravy. Wonderful flavor with few ingredients. No spaghetti sauce taste but the "gravy" would be a great, different not-sweet spaghetti sauce. I suppose you could use Italian herbs, but don't! Try it this way first. Make a big batch because this freezes well and the frozen leftovers were delicious. I believe I found this at about.com.

Provided by Jezski

Categories     Pork

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 -4 lbs country-style pork ribs, cut into 3- to 4-inch lengths
kosher salt
fresh ground pepper
2 teaspoons olive oil, divided use
3 medium sweet onions, sliced into 1/2-inch thick rings
1 head about 12 garlic clove, peeled and cut in half
1 (28 ounce) can crushed peeled tomatoes
1 (14 1/2 ounce) can diced tomatoes
2 cups water
1 lb pasta, of choice cooked al dente
chopped parsley (to garnish)

Steps:

  • Heat a large, heavy Dutch oven over medium high heat. When hot, add teaspoon of olive oil and swirl to coat the bottom of the pan. Sear the pork ribs on both sides until golden brown, turning only once. You may need to do this in batches. Do not crowd the pan. Remove to a platter.
  • Add the remaining 1 teaspoon of olive oil to the Dutch oven, along with the sweet onion rings. Toss to coat. Reduce heat to medium-low, cover, and sweat the onions, stirring often, until soft and translucent, about 5 minutes.
  • Add the garlic, both cans of tomatoes, and water to the onions. Stir to combine, then return the pork ribs to the pot along with any collected juices.
  • Simmer the pork ribs in the tomato gravy 1-1/2 to 2 hours, until pork is tender. Taste and add additional salt and pepper if warranted.
  • Stir 1 cup of the tomato gravy into the cooked pasta as soon as it is done. Portion the pasta into shallow bowls, top with pork ribs, spoon on some tomato gravy, and garnish with chopped parsley. Serve immediately.

BRAISED COUNTRY-STYLE PORK RIBS



Braised Country-Style Pork Ribs image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 22

3 pounds bone-in country-style pork ribs
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1/4 cup apple cider vinegar
1 teaspoon crushed red pepper flakes
2 bay leaves
2 1/2 cups chicken stock
Creamy Polenta, recipe follows
2 tablespoons chopped fresh parsley, for garnish
Vegetable cooking spray
1 1/3 cups half-and-half
1 cup milk
2 tablespoons butter
1/3 cup coarse polenta, or corn grits
Kosher salt
1/2 cup grated Parmesan
Freshly ground black pepper

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.

PORK RIBS WITH TOMATO GLAZE



Pork Ribs with Tomato Glaze image

Provided by Trisha Yearwood

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 10

2 1/2 pounds small pork ribs, such as baby back ribs
One 7-ounce jar julienned sun-dried tomatoes in oil
5 cloves garlic, 3 whole and 2 minced
2 sprigs fresh rosemary
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 shallot, minced
1/4 cup tomato paste
1/2 cup brown sugar
1/2 cup apple cider vinegar

Steps:

  • Preheat the oven to 375 degrees F. Line a rimmed baking sheet with 2 layers of foil.
  • If your ribs are in a rack, cut them into separate ribs. Drain the sundried tomatoes, reserving the oil. Toss the ribs with the reserved oil, whole garlic cloves, rosemary, 1 1/4 teaspoons salt and a generous amount of pepper. Place the ribs on the prepared baking sheet and cover the baking sheet with foil. Bake until very tender, about 1 1/2 hours.
  • Meanwhile, finely chop the sun-dried tomatoes. Melt the butter in a medium saucepan over medium heat. Add the tomatoes, minced garlic, shallot and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 7 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the sugar, vinegar and 1 cup water. Bring to a boil over medium-high heat, then reduce the heat and simmer until slightly thickened, about 10 minutes. Transfer about half of the mixture to a mini chop or food processor and pulse until smooth; return the puree to the saucepan with the rest of the tomato glaze.
  • When the ribs are tender, remove from the oven and increase the temperature to 500 degrees F. Uncover the ribs and remove the rosemary. Mash the roasted garlic cloves into the tomato glaze, discarding anything too tough to mash. Spoon half of the tomato glaze over the ribs. Bake until charred in spots, about 8 minutes. Turn the ribs over and add the rest of the tomato glaze. Bake until charred in spots, about 3 minutes more. Transfer the ribs to a platter and spoon any tomato glaze from the pan over top.

ITALIAN COUNTRY STYLE RIBS



Italian Country Style Ribs image

This is a recipe that I came up with when I got tired of 'the same old thing'. It's easy and delicious. You can add things like mushrooms or peppers. Serve with white rice or noodles, salad and bread. You can pour the sauce over the rice/noodles.

Provided by Annelle

Categories     World Cuisine Recipes     European     Italian

Yield 6

Number Of Ingredients 4

3 pounds country style pork ribs
1 (32 ounce) jar spaghetti sauce
½ cup water
2 tablespoons olive oil

Steps:

  • Heat the oil in a extra-large skillet over medium-high heat. Add ribs to skillet and brown on all sides. Pour spaghetti sauce over ribs and stir in the water. Reduce heat and simmer, covered for 1 hour. Turn ribs after 1/2 hour of cooking. If the sauce gets too thick, thin it with a little more water.

Nutrition Facts : Calories 598.4 calories, Carbohydrate 20.5 g, Cholesterol 170.8 mg, Fat 35.3 g, Fiber 3.9 g, Protein 46.5 g, SaturatedFat 11.2 g, Sodium 755.2 mg, Sugar 13.2 g

OVEN BAKED COUNTRY RIBS WITH GRAVY



Oven Baked Country Ribs With Gravy image

This is a very economical recipe that I came up with out of sheer boredom. Country ribs are always on sale and because of that, I buy them often, but we got tired of BBQ ribs fast! I used very lean, boneless ribs and they came out flavorful and fork tender. I made the entire recipe in my cast iron skillet, but you can also bake it in a casserole dish. As always, this is a base recipe. Feel free to adapt to your family's tastes.

Provided by Deely

Categories     Pork

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 13

3 country ribs
1/4 cup flour (for dredging)
1/2 teaspoon sage
salt and pepper
1 tablespoon butter
1 tablespoon olive oil
3/4 cup onion (coarsely chopped)
1 garlic clove (minced)
1 (10 3/4 ounce) can cream of mushroom soup
1/4 cup beef broth
1/4 cup water
1/2 teaspoon Kitchen Bouquet (optional)
1/4 teaspoon sage

Steps:

  • Heat oven to 350°F.
  • Dredge in flour sage, salt and pepper mixture.
  • Heat oil and butter in a medium high fry pan.
  • Add ribs and brown on all sides, then remove from pan.
  • Lower heat and brown onions and garlic lightly, about 2 to 3 minutes.
  • Add soup, broth, water and Kitchen Bouquet, stir to combine.
  • Add ribs back to pan and spoon soup mixture over meat.
  • Bake covered for 35 minutes then flip ribs and check thickness of gravy, add more liquid at this point if necessary.
  • Continue baking, covered another 20 to 30 minutes, until ribs are fork tender This last step may take longer, depending on the size of your ribs.

SLOW-COOKED COUNTRY RIBS IN GRAVY



Slow-Cooked Country Ribs in Gravy image

This is a very easy recipe (just the kind I like!) that I got from my sister-in-law. I like to make it in winter as a way to capture the barbecues of summer.

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 6 servings.

Number Of Ingredients 12

3 pounds country-style pork ribs
1 cup water
1/2 cup ketchup
1 medium onion, chopped
2 tablespoons white vinegar
1 tablespoon sugar
4 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon ground mustard
1 beef bouillon cube
1/4 teaspoon paprika
1/4 teaspoon pepper

Steps:

  • Place ribs in a 5-qt. slow cooker. Combine remaining ingredients and pour over ribs. Cover and cook on high for 1 hour; reduce heat to low and cook 3-4 hours longer. Remove ribs to serving platter and keep warm. Thicken cooking liquid for gravy.

Nutrition Facts : Calories 280 calories, Fat 14g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 876mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 27g protein.

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