Country Ribs Slow Braised In Wine With Noodles Recipes

GRANDMA'S FALL OFF THE BONE BBQ COUNTRY STYLE PORK RIBS

Steps:

• Line a baking sheet with a cooling rack. Working in batches, season the pork ribs on all sides with kosher salt and black pepper and lightly toss in flour. Transfer the ribs to the baking sheet and set aside.
• Add 1 tablespoon of the oil to a large cast iron skillet or dutch oven (with a lid) over medium/medium high heat. When the oil is warm and shimmering, brown the ribs in batches, turning on all sides until golden, about 15-20 minutes per batch. Be careful not to overcrowd the pan or the ribs will steam and won't get that delicious golden crust.
• Transfer the browned ribs back to the baking sheet and wipe any burned pieces out of the pan. Add the remaining oil, and continue browning the rest of the ribs.
• While the ribs are cooking, mix the BBQ sauce ingredients together and preheat the oven to 325°F.
• Add all of the ribs back to the dutch oven, snuggling them evenly together. Scatter the tops with the sliced onions. Whisk the BBQ sauce and pour evenly over the onions and ribs.
• Cover tightly with the lid and bake for 1 1/2 to 2 hours or until the onions are soft and jammy and the pork is tender. Midway through cooking, I usually open the oven and spoon the sauce over the ribs and onions.
• Skim any excess fat from the sauce if needed (depending on how fatty the ribs are) and serve hot with au gratin or mashed potatoes with the sauce and onions spooned on top.

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.

BRAISED COUNTRY STYLE RIBS

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.

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.