Country Style Ribs Over Campanelle Noodles Recipes

BBQ COUNTRY STYLE RIBS

Steps:

• Preheat oven to 250°F and place ribs on a rimmed baking sheet (I line with foil for easy cleanup).
• In a small bowl whisk together rib rub ingredients.
• Coat the ribs in the seasoning and cover tightly with foil. Cook for 1 ½ to 2 hours or until the ribs just start to feel tender.
• Remove from the oven and liberally baste the ribs with bbq sauce. Cook for another 45 mins to 1 hour uncovered until fork tender.
• If desired, turn your oven onto the broil setting and let the bbq sauce on the ribs bubble and lightly brown.

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.

COUNTRY STYLE PORK RIBS

Steps:

• Preheat oven to 325.
• Place ribs meaty side up in an ungreased baking dish.
• Sprinkle with garlic powder, salt, and pepper.
• Cover with foil and bake for 2 hours.
• Drain liquid.
• Brush ribs generously with BBQ sauce.
• Bake uncovered for an additional 30 minutes in oven or on the BBQ.
• Add more sauce half-way through.

COUNTRY STYLE RIBS

Steps:

• Place ribs and onion in a 3-qt. slow cooker. In a small bowl, combine the remaining ingredients. Pour over ribs. Cover and cook on low for 5-1/2 to 6 hours or until a thermometer reads 160°.

ITALIAN COUNTRY STYLE RIBS

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.

COUNTRY STYLE NOODLES

Steps:

• Heat up vegetable oil in a wok until it is shimmering. Throw in fresh garlic and crushed Thai chile and cook until golden brown, about 30 seconds. Throw in the meat and cook, stirring continuously, until it is cooked medium-well, about 1 minute. Add the pickled garlic and then the egg; while the egg is still runny, add the noodles. Add the fish sauce followed by the palm sugar and cook, stirring, until the noodles are soft. Add the pickled garlic juice and cook, stirring, about 30 seconds maximum. Add green onion, allowing to cook for no more than 15 seconds. Remove from wok and place on a serving dish. Garnish with lime.

COUNTRY STYLE BBQ RIBS IN THE OVEN

Steps:

• Preheat oven to 300°F. Place the ribs on a large baking sheet. Sprinkle generously with salt and pepper. Cover the pan tightly with foil.
• Bake for 2 hours. Carefully remove the pan from the oven and use caution opening the foil - there will be very hot liquids in the bottom of the pan and it will be steaming.
• Check the ribs with a fork or set of tongs, they should be tender, and able to be pulled apart. If the ribs are still tough, tightly cover again and return the pan to the oven for an additional 30 minutes.
• Remove from the oven and transfer to a dry baking sheet. (If you don't have a second baking sheet, transfer to a baking dish, drain the liquids from the sheet pan, and return the ribs to the same baking sheet.)
• Coat the mostly-cooked ribs with barbecue sauce and return to the oven. Bake for 20-30 minutes, turn the ribs over, and brush with additional barbecue sauce. Bake an additional 20 minutes.
• Remove from the oven and set the oven temperature to BROIL. Turn the ribs once more, brush generously with additional barbecue sauce. Return to the oven and broil for about 5 minutes, watching closely to avoid burning.
• Remove from oven and let rest 5-10 minutes. Serve with additional barbecue sauce.

COUNTRY RIBS SLOW BRAISED IN WINE--WITH NOODLES

Steps:

• Remove any excess fat from the ribs and season the ribs with salt and fresh ground pepper to taste.
• Heat the oil in a large nonstick frypan to hot, add the ribs and brown well on all sides; about 5 to 8 minutes. Remove ribs to a plate and keep warm. Reduce heat and add wine, deglaze pan, releasing the brown bits.
• Mix together in a bowl, the rest of the ingredients for the sauce, except the spinach, reserve for later. Add to the wine in the frypan. Stir together and bring to slow simmer then add the browned ribs. Cover and simmer for 1 hour. Remove from heat and stir in the spinach.
• In the meantime, cook the noodles according to the package instructions; drain well.
• Pour ribs and sauce into a large pasta bowl; add the drained noodles, carefully stir to combine.