Braisedcountrystyleribs 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

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

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.

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.

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