BRAISED COUNTRY-STYLE PORK RIBS
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 22
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.
BEER N BBQ BRAISED COUNTRY-STYLE PORK RIBS
The best BBQ Country Ribs I have ever ate much less made!! I love this recipe and hope that you do too! It is another family favorite!! It is a little time consuming but u could always just put them in the crock pot and forget about 'em! And baked beans is a perfect side dish for them!
Provided by Leigh Montgomery-Owens
Categories Ribs
Time 3h20m
Number Of Ingredients 10
Steps:
- 1. Prepare pork by rinsing off and patting dry with paper towels!Mix seasonings together to make a dry rub for the the ribs making sure all sides are coated!! Set aside! Clean and cut onions in half them slicing them setting to the side!
- 2. Pre-heat oven 375 degrees F! Heat a large skillet spraying lightly with cooking spray! Braise pork on all sides browning them till golden brown(app. 7 mins). Place the ribs in a oven proof pan, scattering onions all around and on top of ribs.
- 3. Pour 12 oz. can of beer all over the top of onions and ribs and then sealing with a lid of tin foil! Bake until pork is tender app. 1 1/2-2 hrs, pour beer off ribs, leaving onions!
- 4. Slather the ribs with BBQ sauce and bake another hour uncovered or until meat is brown and sauce is thicken!! Remove from oven and enjoy!!!
BARBECUED RIBS WITH BEER
These ribs are so simple to make, you will want to make them often. They always are juicy and have a wonderful taste. -Catherine Santich, Alamo, California
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- Rub the salt, Italian seasoning and pepper over ribs and place in a shallow roasting pan; add beer. Cover and bake at 325° for 2 hours or until tender., Drain ribs. Spoon some of the sauce over ribs. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat for 8-10 minutes or until browned, turning occasionally and basting with sauce.
Nutrition Facts : Calories 935 calories, Fat 65g fat (24g saturated fat), Cholesterol 255mg cholesterol, Sodium 1494mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 63g protein.
BEER RIBS
Beer isn't just for drinking. Here, it's drizzled on top of the ribs to help the meat break down as it cooks low and slow in an oven. It's also the star ingredient in the barbecue sauce that glazes these super tender ribs that are finished off on a grill for a slightly smoky flavor.
Provided by Eddie Jackson
Categories main-dish
Time 9h10m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Combine the light brown sugar, smoked paprika, celery salt, garlic powder, onion powder, allspice, 2 tablespoons salt and a generous amount of pepper in a small bowl. Rub the mixture on both sides of the rib racks.
- Wrap each rib rack in 3 pieces of aluminum foil and refrigerate for 6 hours and up to overnight.
- Preheat the oven to 300 degrees F. Place the ribs side-by-side on a baking sheet. Unwrap the foil slightly, pour 2 tablespoons beer over each rib rack and then seal the foil tightly. Bake until the ribs are tender, and the meat can easily be pierced and pulled away with a fork, about 2 hours 30 minutes. Let cool, uncovered, until warm, about 20 minutes. Alternatively, cover and refrigerate for up to 1 day.
- Put the shallots and remaining beer in a small saucepan and bring to a boil over high heat. Boil until the beer reduces to 1/4 cup, about 10 minutes. Whisk in the ketchup, molasses, whole-grain mustard, chipotle in adobo sauce, chopped chipotle and sherry vinegar. Reduce the heat to medium-low and let simmer, stirring occasionally, until the sauce thickens slightly and reduces to about 1 1/4 cups, 8 to 10 minutes.
- Prepare a grill or large grill pan for medium-high heat. Clean and oil the grill grates.
- Brush the top of each rack of ribs with 1/4 cup of the barbecue sauce. Working in batches as needed, grill, sauce-side down, until browned and slightly charred, about 4 minutes. Cut the ribs between the bones, slather with the remaining 1 cup of sauce and serve.
BEER-BRAISED COUNTRY-STYLE PORK RIBS
Provided by Food Network Kitchen
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 11
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
HONEY-BEER BRAISED RIBS
Braised in beer with a sweet honey finish, these tender, flavor-rich ribs will be the talk of the table. Serve them with baked potatoes, green beans and a salad for a memorable meal. -Terry Serena, McMurray, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 3h40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Combine the brown sugar, pepper and salt; rub over ribs. Place ribs bone side down on a rack in a large shallow roasting pan. Drizzle with honey. Combine beer and vinegar; pour around ribs. Spoon some of the beer mixture over ribs., Cover tightly with foil and bake at 325° for 1 hour. Reduce heat to 250°; bake 2 hours longer or until tender., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Drain ribs. Grill, covered, over medium heat for 10-15 minutes or until browned, turning and basting occasionally with barbecue sauce. Serve with remaining barbecue sauce.
Nutrition Facts : Calories 971 calories, Fat 63g fat (23g saturated fat), Cholesterol 245mg cholesterol, Sodium 1208mg sodium, Carbohydrate 43g carbohydrate (41g sugars, Fiber 1g fiber), Protein 52g protein.
BBQ-LESS COUNTRY-STYLE PORK RIBS
A recipe for those of us who prefer our ribs without the barbecue sauce. They're really easy and can be altered into just about any flavor combination. Courtesy of The Hungry Mouse
Provided by I_Cook_For_Firemen
Categories Pork
Time 1h35m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Coat a baking dish with sesame oil and sprinkle with half the onion.
- Smear ribs with the mashed garlic and place them in the pan on top of the onion.
- Sprinkle the top of the ribs with the rest of the onion and soy sauce (to taste).
- Fill pan with about a quarter of an inch of water. Bake at 325 degrees for 1.5 - 2 hours, until meat is crisped on top and pulls away from the bone easily with a fork.
- Alteration: Add sesame seeds, ground ginger, Tabasco, and a little honey (during the last half hour, so it browns and doesn't scorch)
- Add lots of hot pepper flakes and some sweet smoked paprika.
Nutrition Facts : Calories 575.6, Fat 43.1, SaturatedFat 15.7, Cholesterol 156.4, Sodium 89.8, Carbohydrate 4.3, Fiber 0.6, Sugar 1.6, Protein 40.2
CREAMY GRAVY-COVERED, BEER-BRAISED COUNTRY-STYLE PORK RIBS
Country-style pork ribs are about the cheapest meat available on a regular basis in the store. Due to this, my family eats them fairly regularly. Although we like barbecued country-style pork ribs, we needed a change. This recipe is a compilation of what I liked best from different recipes and put them together to make my own. My 10-year old son deemed "the best ever!" Hope you like this change from the ordinary.
Provided by NewNerdMom
Categories Pork
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Mix salt, pepper, garlic powder, and onion powder in small bowl or Ziploc bag and then sprinkle liberally over ribs. Allow the seasoned ribs to sit for about 20 minutes at room temperature.
- Heat oil in large heavy-bottomed, oven-proof Dutch oven (love my enameled cast iron Dutch oven for this). Brown the ribs on all sides. Do NOT crowd them while browning, if it takes two batches, let it take two batches (otherwise they just steam and won't develop a nice sear).
- Once ribs have browned well, remove them to a plate.
- Preheat oven to 375°F.
- There should be ample rendered fat, but if there is more than about 4 tablespoons, remove the excess. Place all sliced onions in the bottom of the pan and allow them to start to take on just a bit of color.
- Pour in about 1/4 can of beer to deglaze the bottom of the pan while the onions continue to cook.
- Once the bottom of the pan is deglazed, return ribs to the pan (with any of juices on the plate). Pour in the rest of the beer. This should just barely cover all of the ribs and onions.
- Cover and bake at 375°F for 1 1/2 to 2 hours.
- When you remove the Dutch oven from the oven, be prepared for the onions to have cooked down into gooey lusciousness, and the sides of the pan to look like a disaster. Don't worry - it will taste great.
- Remove the ribs (which will be falling apart tender) and the onions from the pan.
- Turn oven down to 325°F.
- Use the water that you will be using to make the pork gravy mix with to "deglaze" the bottom on the pan, then add the mix according to the instructions on the packet. (I originally did try using canned gravy but it tasted "canned.") Once the gravy has thickened, mix in cream of mushroom soup, the dry onion soup mix and the mushrooms.
- Place ribs and onions back in the Dutch oven and stir so that the gravy is covering the ribs.
- Cover the Dutch oven again, and return to the oven heated to 325°F.
- Cook for about 1 hour.
- Serve with mashed potatoes, noodles or rice.
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