BEER 'N BBQ BRAISED COUNTRY STYLE PORK RIBS
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
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.
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.
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
BRAISED COUNTRY STYLE RIBS
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
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
COUNTRY PORK RIBS IN TOMATO GRAVY RECIPE
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
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.
BRATS WITH BEER GRAVY -- MAN FUEL
A simple, yet delicious meal that you cannot get enough of. Ladies, if your man doesn't inhale this, then next time make him quiche. The beer gravy in the pictures is made with Guiness Extra Stout. That is why it looks so dark. You can make this with any style beer, its all good.
Provided by Chef Booshman
Categories Pork
Time 25m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Cook Brats over medium heat. Pierce casings all over with pointed end of knife or use fork. This will allow the fat to drip out into pan and prevent sausages from bursting. Brown on all sides until no pink shows on inside. Remove from pan and set aside.
- To make gravy: Take a container with a sealable lid (like tupperware) and pour the beer into it. Add Italian seasoning, beef boullion, pepper and cornstarch. Place lid on tight and shake to blend ingredients. Open lid between shakes to relieve the gas pressure from the beer or you'll have a big mess to clean up.
- Pour beer mixture into pan drippings. Turn up heat to medium high. Stir using a wire whisk, loosening bits from bottom of pan. Gravy is done when you see it bubbling.
- Too thick? Add more beer. Too thin? Add more beer mixed with a little cornstarch. Do not add dry cornstarch directly to hot gravy. You will get lumps.
- Serve with mashed potatoes and a green veggie.
Nutrition Facts : Calories 949.3, Fat 79.5, SaturatedFat 27.6, Cholesterol 201.4, Sodium 2548.7, Carbohydrate 12.9, Fiber 0.1, Sugar 0.2, Protein 37.9
PORK CHOPS SMOTHERED AND COVERED!
You won't find these at the Aweful Waffle! The gravy will be a white, thick country style gravy. A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe.
Provided by 2Bleu
Categories Lunch/Snacks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season pork chops with salt, and pepper, paprika and garlic powder. Coat completely with flour.
- Heat oil in heavy skillet. Add pork chops and brown on each side (about 3 minutes per side). Remove and set aside.
- Add sliced onions & mushrooms to the pan drippings and cook for 1 minute. Add the 1 1/2 tbsp flour. Continue to stir until onions and flour begin to brown slightly.
- Add chicken broth and heavy cream and bring to a boil, stir until incorporated. (add more broth if too thick to your liking).
- Return pork chops to the gravy. Cover skillet, reduce heat and simmer for 50-60 minutes or until gravy is thick and pork chops are tender.
Nutrition Facts : Calories 613.5, Fat 43.3, SaturatedFat 14.8, Cholesterol 178.1, Sodium 1566.5, Carbohydrate 9.6, Fiber 1.3, Sugar 2.7, Protein 44.8
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