Country Style Ribs…Big Pork Chops
Enjoy a heartwarming and satisfying culinary journey with this braised country-style ribs recipe. This dish, featuring a delightful medley of bacon, onions, garlic, and carrots, celebrates rich, robust flavors that meld together in a comforting embrace.
It’s perfect for a cozy family dinner, wrapping you in a warm, contented feeling, or an impressive meal for guests. With their unique, tender, juicy texture, country-style ribs take center stage in this recipe.
Slow-braised to perfection, they absorb the savory essence of smoky bacon, sweet onions, and earthy garlic, creating a mouthwatering harmony that is both rustic and sophisticated. Adding carrots introduces a subtle sweetness and vibrant color, enhancing both the visual appeal and the depth of flavors.
This recipe is more than just a dish; it’s an invitation to enjoy the simple pleasures of a home-cooked meal. The slow cooking process ensures that each bite is infused with a depth of flavor that is both comforting and tantalizing.
Whether you’re a seasoned cook or a kitchen novice, this braised ribs recipe is straightforward and rewarding, promising a feast that will warm your heart and soul. Gather your ingredients, take your time, and savor the process of creating this delicious, hearty dish that’s sure to become a favorite in your culinary repertoire.
Braised Country Style Ribs Recipe
Ingredients
For the Rub
- 1½ tablespoons sweet paprika
- 1½ teaspoons brown sugar
- 1½ teaspoons dry mustard
- 1½ teaspoons dry sage
- salt & pepper to taste
- 6 country style ribs
- 4 strips bacon cut into pieces
- 2 medium yellow onions cut into thin slices
- 4 cloves garlic finely chopped
- 2 carrots chopped
For the Braising Liquid
- 3 cups chicken stock
- 12 ounces beer stout or dark lager
- ¼ cup cider vinegar
- 2 bay leaves
- 1 teaspoon caraway seeds
- 3 drops Asian hot sauce for a little kick - optional
Instructions
For the Rub
- You'll want to cover the ribs with the rub and let sit for a minimum of a couple of hours up to overnight. I used a large stainless steel utility bowl to mix all the rub ingredients and one at a time added a rib to cover.Be sure to knock off any excess rub off the rib before starting the next. After each one was covered, I placed them into a large Ziploc bag and stuck the bag in the refrigerator.
- The Fine Cooking recipe calls for searing the ribs on your grill, then braising them in a heavy duty pot on the cooler part of your grill for indirect heating. You then finish the ribs using direct heat over medium-low heat. This is a great method and one I can't wait to try, but since I was firing up the wood burning oven to make pizza for friends, I wanted to take advantage of the residual oven heat to slow cook (braise) the ribs overnight at a constant 200° F.
- So I browned the ribs in the house on my stove top in a large fry pan. In fact, I did all the prep in a large fry pan and then transferred everything to a large Dutch oven that was used for braising the ribs overnight. One of the advantages of doing everything on the grill, especially during a hot summer is keeping some of the heat out of the house. I suppose I could have seared and prepped the other ingredients in a sauce pan in the hot wood burning oven, but it is easier to control on a stove top. I could have also used my grill to brown the meat and prepare the other ingredients.
Browning the Ribs
- I heated up the pan before browning the meat. I also didn't use any oil. When the meat starts browning and forming a caramelized crust, you turn it. It takes about 4 minutes to brown each piece and I worked in batches of two.
For the Braising Liquid
- When all the ribs were browned, removed and reserved on a plate, I deglazed the pan with half of the cider vinegar being sure to scrape up any of the little pieces of meat (fond) stuck to the pan. I immediately added the bacon and let it cook over medium heat until it began to crisp.
- Next, I added the onions and cooked for 6 - 8 minutes until they began to soften.
- Next, I added the garlic and carrots and continued cooking for a couple of minutes. Once the aromatics were softened, I added the chicken stock, beer, bay leaves, caraway seeds and the rest of the vinegar, scraping the bottom of the pan with a wooden spoon so I wouldn't lose any of the fond. I brought everything up to a boil, then lowered the heat and simmered for about 12 minutes.
Note
- I started this in a fry pan and transferred everything to a Dutch oven. Not sure why, but If I were to do this again, I would skip the fry pan and do everything in the Dutch oven. Less clean up and just as effective.
Braising
- Preheat the oven to 300° F.
- After the braising liquid simmers, remove from heat and add the reserved ribs back into the liquid and cover. When I was done making pizza and the oven cooled off a little, I placed the Dutch oven into the wood burning oven, covered the front entry way and let it cook all night at about 200° F.
- Since you probably won't be cooking the ribs outside in a wood burning oven, place the Dutch oven into the preheated oven and cook for about 2 hours until they are fork tender. Give them a turn after the first 45 minutes of cooking. When they are fork tender, follow my Next Day steps below.
The Next Day
- In the morning, I removed the Dutch oven from the wood burning oven. In the kitchen I removed the cover and, wow! The aroma that hit me was amazing. Remove all the meat and reserve in a container with a lid or zip lock bag.
- And yes, the meat does fall apart. You will be tempted to enjoy the ribs for breakfast but you may want to wait and serve them for dinner. With all the meat removed, strain the sauce through a fine meshed strainer using the back of a spoon to push all the liquid into another container. I used a plastic take-out food container with a lid.
- Since I wasn't serving this meal until dinner, I put the ribs and sauce into the refrigerator. By the time I was ready to serve, the fat separated from the rest of the sauce and sat at the top of the container. I used a spoon to scrape out the fat leaving me with an incredibly flavorful sauce.
- Use the sauce to reheat the meat and serve with your side dishes. I served sauteed broccoli rabe and orzo.
Great Side Dish Ideas for This Meal
| Side Dish | Description | Why It Pairs Well |
|---|---|---|
| Grilled Corn on the Cob | Sweet corn charred over the grill, brushed with butter and herbs | Its natural sweetness balances smoky and spicy rub flavors |
| Cole Slaw | Crisp cabbage salad with a tangy vinegar or creamy dressing | Provides a cool, crunchy contrast to rich, smoky meats |
| Baked Beans | Slow-cooked beans in a sweet and savory sauce | Adds hearty, comforting depth that complements BBQ spices |
| Roasted Sweet Potatoes | Caramelized sweet potatoes with a hint of cinnamon or chili | Offers a sweet and earthy side that contrasts and enhances rub spices |
| Mac & Cheese | Creamy, cheesy pasta baked to golden perfection | Richness balances smoky and spicy flavors, perfect comfort food |
| Pickled Vegetables | Assorted tangy pickles like cucumbers, carrots, and onions | Acidity cuts through the meat’s richness and refreshes the palate |
Country Style Ribs – What Are They?
Country-style ribs are a unique and flavorful cut of pork that offers a delightful blend of tenderness and rich taste. Unlike traditional ribs, which are cut from the ribcage, country-style ribs are cut from the shoulder or blade end of the loin near the shoulder, giving them a meatier and more substantial bite. This cut is ideal for those who enjoy the hearty texture of pork with a bit more meat and less bone.
One of the key features of country style ribs is their versatility. They can be prepared using various methods, including grilling, baking, slow-cooking, and braising, each technique bringing out different aspects of their robust flavor. Braising, in particular, is a popular method as it allows the ribs to absorb deep, rich flavors while becoming incredibly tender.
Country-style ribs are delicious and a budget-friendly option that can feed a crowd, making them a popular choice for family dinners and gatherings. They are well-suited to various marinades and spice rubs, from sweet and tangy barbecue sauces to savory herb blends, allowing for endless culinary creativity.
Whether you’re a barbecue enthusiast or a comfort food lover, country-style ribs offer a satisfying and flavorful experience that showcases the best of pork’s potential. Their hearty texture and rich taste make them a beloved staple in many kitchens, perfect for everyday meals and special occasions.
Braising Liquids
A braising liquid is a flavorful solution used to cook meats or vegetables slowly and gently, creating tender, moist results packed with a rich taste. Typically, it consists of a combination of liquid, aromatics, and seasonings that infuse the main ingredients with depth and complexity.
Commonly, the base of a braising liquid is broth or stock, such as chicken, beef, or vegetable, providing a savory foundation. In red and white varieties, wine is often added to enhance flavors and acidity, which tenderizes tough cuts of meat and balances the richness.
Aromatics like onions, garlic, carrots, and celery lend their sweetness and savory notes, while herbs like thyme, rosemary, and bay leaves contribute earthy, herbal undertones. Sometimes, citrus zest or juice brightens the flavors and adds a refreshing element.
Seasonings, such as salt, pepper, and occasionally spices, such as paprika or cumin, balance and elevate the overall taste profile. The braising liquid’s consistency and depth intensify during the cooking process, resulting in a luscious sauce or jus that coats the meat or vegetables, creating a harmonious blend of flavors that is both comforting and satisfying.
| Braising Liquid | Aromatics & Seasonings | Why It Works Well |
|---|---|---|
| Beef or Chicken Broth | Onion, garlic, bay leaves, thyme, black peppercorns | Broth adds savory depth; aromatics build complex flavors that enhance the meat |
| Red Wine (Cabernet, Merlot) | Shallots, rosemary, garlic, thyme, crushed red pepper | Wine acidity tenderizes meat; herbs and shallots complement smoky rub spices |
| Apple Cider | Cinnamon sticks, cloves, star anise, garlic, fresh sage | Sweet-spicy aromatics balance cider’s fruitiness and add warmth to the braise |
| Beer (Amber or Brown Ale) | Onion, garlic, smoked paprika, bay leaves, black peppercorns | Malt flavors in beer pair with smoky paprika and herbs for rich, layered taste |
| Tomato Sauce or Crushed Tomatoes | Garlic, basil, oregano, onion, crushed red pepper flakes | Tomato acidity is balanced by herbs; spices add depth and a little heat |
| Smoked Paprika & Herb-Infused Water | Smoked paprika, garlic, fresh thyme, bay leaf, black peppercorns | Infuses smoky, herbal notes subtly—perfect for lighter, fragrant braises |
Dry Rubs Suggestions
Creating a delicious dry rub for country-style ribs involves balancing flavors complementing the pork’s natural richness. Here are a few ideas for dry rubs that will enhance your ribs:
| Rub Name | Description | Why It Works Well |
|---|---|---|
| Classic BBQ Rub | A balanced mix of salt, black pepper, paprika, and garlic powder | Enhances natural meat flavors with a traditional smoky and savory profile |
| Smoky Chipotle Rub | Chipotle chili powder blended with smoked paprika and cumin | Adds deep smoky heat and complexity without overpowering the meat |
| Herb and Garlic Rub | Fresh herbs like rosemary and thyme combined with garlic and sea salt | Infuses aromatic freshness that brightens rich meats and poultry |
| Sweet and Spicy Rub | Brown sugar, cayenne, and chili powder with a touch of cinnamon | Creates a caramelized crust balancing sweetness with a spicy kick |
| Citrus-Herb Rub | Zest of lemon or orange mixed with herbs and salt | Brightens flavors with acidity and complements lighter proteins |
| Paprika Brown Sugar Rub | Sweet brown sugar paired with smoky paprika and garlic | Develops a rich, flavorful crust that enhances grilled or roasted meats |
6 Responses
I read every word and my moth started watering…ok – I’m drooling. (But you knew that already while writing this post, didn’t you?) 🙂
Love this recipe! It looks like you tickle out the maximum flavor with your method. I’m sure I wouldn’t have the patience to wait until dinner time…and breakfast is the most important meal of the day, you know… 🙂
Very good! I just didn’t put BBQ sauce on them when I broiled them. Next time I will. The meat was very tender and all the husbands enjoyed. Thank you! Kristin
Hi Kristin, not sure if you are referring to this recipe. What BBQ sauce you are talking about. – RG
I also was wondering what to do with the braising liquid. I hate to throw it away. I also pureed it and reduced it down and added some honey and poured it over the ribs before broiling for 5 minutes. Yum!
Sounds like you made a delicious sauce for them. – RG
Wow! I love to cook. I also love to eat! I recently braised a bunch of ribs in a brown sugar, soy sauce, red wine base. It came out great but after reading your excellently written recipe I have decided to try it tonight. My son (who will not be around for the evening feast) will probably have a rib breakfast tomorrow morning that will no doubt live long in his memory. We are so jealous of your wood stove. We live in Queens New York and have a tiny apartment but I am sure we can pull it off. Thank you for your excellent instructions. Inspiring!!!
Solid, young folks don’t even know what braising is. Its the best way cheap cuts 4 poor dads beat fancy chefs all day. I really enjoyed, my wife even better. It sits in between BBQ sauce and dry rub made sauce, a new dimension! Why the hell do u skim the fat? R u crazy? What a waste! Just run more laps tomorrow. Steaks and pork chops r cool but braising I can eat all week. Hey I just tried braised pork belly Chinese style. Candy! Later on, mark