pork rib

Braised Country-Style Pork Ribs

pork ribs

salt and black pepper

vegetable oil

carrot, chopped

celery,

onion, chopped

garlic,

tomato paste

apple cider vinegar

red pepper flakes

bay leaves

chicken stock

Creamy Polenta, recipe follows

parsley,

Vegetable cooking spray

half-and-half

milk

butter

coarse polenta, or corn grits

Kosher salt

Parmesan

black pepper

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

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

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.

Oh my goodness! I didn't just like this... I wanted to be alone with it! Where has this recipe been all my life? Only changes I made were to cut the vinegar to 2 tablespoons (not a vinegar fan) and deglaze the pan with soy sauce instead. Also cut the pepper flakes to 1/2 teaspoon. FANTASTIC, Melissa!

OMG!  A new favorite!  I have made this several times and served it to guests recently.  My friend immediately asked for the recipe!  I make it EXACTLY as the recipe is written and it is perfect every time!  Sometimes I can't find the ribs with their bones in them, but it turns out equally well with boneless ones.  (Don't know why they're still called "ribs"...) I serve them with polenta, or mashed potatoes or grits.  You need something "smooshy" to put the gravy on!  The ribs are a BARGAIN at the supermarket, and DELICIOUS!  Thank you, Melissa!!!!!<br />

It was fantastic, I used cauliflower to make the polenta and it was so good! The next morning I added more veggies and an egg, even better! 

I've made this many times and it is a family favorite.  Because the ribs give off a fair amount of grease, I've tweaked it a bit.  I follow the recipe,but at the end I remove the ribs and use an immersion blender to blend the sauce, put the ribs back in and refrigerate over night.  The next day I scrape off the grease that has solidified on top and heat the ribs and sauce on the stove and serve over either polenta or mash potatoes

This is one of the best dishes that I have ever made.  The pork was so tender and the sauce, mmmm!  I used grits and they were amazing.  Thanks for such a great recipe.<br />

Excellent recipe, made multiple times and my family says this dinner is a keeper! If I don't have cider vinegar I use 1/4 cup vinegar and 1/4 cup apple juice to deglaze the pan, then reduce that liquid before adding the meat and chicken broth.

picture does NOT do this justice... pretty fabulous... sauce is rich but does not interfere with the lovely braised ribs... great balance...will make again!

This was an unbelievable dinner. The flavor was just incredible. 

Works perfectly. Love the cider and red pepper flakes. which add some nice interest to the dish. I prefer braising pork more slowly - so I did 300 deg for almost 2 hours<br />

Made this tonight and it's really yummy!  Could only find boneless pork ribs, doubled the veggies and didn't use the red pepper because of sensitivities but otherwise the same. The meat was so tender and I love the creamy polenta.  I did have to reduce the heat on the crockpot to low after about an hour to keep it from burning (and added some chicken stock as well).  My husband and I both were very happy diners.  Will make again for sure!

https://www.foodnetwork.com/videos/country-style-pork-ribs-0239172

Melissa braises pork ribs with a flavorful crust to serve with polenta.

Country-Style Pork Ribs

Baked Pork Ribs With Hoisin Barbecue Sauce Recipe | Epicurious.Com

baby back pork ribs

five-spice powder

onion powder

hoisin sauce

chili sauce

Sherry

chili-garlic sauce

ginger

oriental sesame oil

A straightforward roast with porchetta-like seasonings (fennel-peppercorn-garlic), but it makes a huge difference to use a skin-on rib roast with a big fat cap, which will insulate the meat and make it juicier while the skin will crisp up into an incredible pork cracklin’. Because pork roasts vary drastically in size, use about 1 tsp. Diamond Crystal or ¾ tsp. Morton kosher salt per pound as your guide. Serve with Creamy Polenta and Brussels Sprouts With Cranberry Mostarda, which are all from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena.

Dry-Rubbed Pork Roast

Tbsp. black peppercorns

coriander seeds

fennel seeds

rosemary, leaves stripped, finely chopped

Tbsp. Diamond Crystal or 4½ tsp. Morton kosher salt

Tbsp extra-virgin olive oil, divided

8-bone pork rib roast (about 6

onions,

garlic cloves, crushed

dry white wine

Flaky sea salt

A straightforward roast with porchetta-like seasonings (fennel-peppercorn-garlic), but it makes a huge difference to use a skin-on rib roast with a big fat cap, which will insulate the meat and make it juicier while the skin will crisp up into an incredible pork cracklin’. Because pork roasts vary drastically in size, use about 1 tsp. Diamond Crystal or ¾ tsp. Morton kosher salt per pound as your guide. Serve with Creamy Cheesy Polenta and Brussels Sprouts With Cranberry Mostarda, all of which come from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena.

Bon Appétit

Preheat oven to 500°. Coarsely grind bay leaves, peppercorns, coriander seeds, and fennel seeds in a spice mill, mortar and pestle, or blender. Transfer spice mixture to a small bowl and mix in rosemary, kosher salt, and 2 Tbsp. oil.

Using a sharp knife, score fat cap in a crosshatch pattern, spacing cuts about ½" apart and avoiding cutting into flesh. Rub spice mixture all over pork, making sure to work it into the cuts. Set pork on a wire rack set inside a roasting pan.

Toss onions, garlic, and remaining 1 Tbsp. oil in a medium bowl to coat, then scatter around pork. Roast in oven until skin begins to puff and crisp, about 30 minutes. Remove roast from oven and reduce oven temperature to 350°. Pour wine and 1 cup water into pan and return to oven. Roast until an instant-read thermometer inserted into the center of roast registers 150°, 45–75 minutes (time will vary depending on how thick your roast is). Let rest at least 30 minutes and up to 2 hours before carving.

Sprinkle roast with sea salt and serve with any pan juices spooned over.

Do Ahead: Pork can be rubbed with spice mixture 2 days ahead. Cover; chill.

This Juneteenth showstopper, using a dry rub from Greg Collier, the chef and co-owner of Leah & Louise in Charlotte, N.C., is an ode to the flavors of the Mississippi Delta. The smoky, sweet, salty pork ribs slow roast in the oven, yielding tender meat seasoned with a traditional barbecue dry rub. You can substitute the pork for slab beef spareribs with equally good results, or use <a href="https://cooking.nytimes.com/recipes/1021140-memphis-dry-rub-mushrooms">mushrooms</a> for a vegetarian approach. Crushed peanuts and <a href="https://cooking.nytimes.com/recipes/1021138-sweet-potato-pikliz">sweet-potato pikliz</a> make the ribs a meal.

Memphis Dry-Rub Ribs

(packed) cup dark brown sugar

paprika

salt

garlic powder

cumin seed

dry mustard

bone-in country pork rib rack

unsalted peanuts,

Make the rub: In a large bowl, combine all rub ingredients and mix well.

Prepare the ribs: Rinse the pork ribs then pat dry and place on a medium sheet pan, fat side up. Coat the ribs all over with the dry rub. Place in the fridge uncovered for at least 7 hours or overnight.

Heat oven to 350 degrees. Line a baking sheet with foil and place a wire rack on top. Transfer ribs to rack and cook, uncovered, 1 1/2 hours. Cover with foil and cook for an additional 1 hour. The ribs will be done when they have an internal temperature of 180 degrees and the meat pulls away from the bone.

Let rest for 30 minutes before slicing into individual ribs. Garnish with crushed peanuts, if desired.

Chili-Glazed Pork Ribs

pork spareribs (about 6 pounds)

brown sugar

thyme

ancho chili powder

cayenne pepper

apple cider

ketchup

dijon mustard

Worcestershire sauce

Make shallow cuts between the ribs on the bone side with a sharp knife, piercing just the membrane.

Mix 1 tablespoon salt, the brown sugar, garlic, thyme, chili powder, 1/4 teaspoon black pepper and the cayenne in a bowl. Rub the spice mixture evenly over the ribs. Place the ribs on a rack in a roasting pan, loosely cover and refrigerate at least 4 hours or overnight.

Meanwhile, combine the cider, ketchup, mustard and Worcestershire sauce in a saucepan over medium heat and simmer until reduced to about 2 cups, about 30 minutes. Cover and set aside.

Preheat a grill to low heat on one side. Cook the ribs bone-side down on the cooler side of the grill, covered, until tender, about 2 hours 30 minutes. (If using a charcoal grill, add more charcoal as needed to maintain the temperature.) Continue to cook, uncovering every 10 minutes to baste with the sauce, until the ribs are glazed, about 40 more minutes. Remove from the grill and cut into pieces.

1. Don't 'cut' the back of the ribs...remove the 'silver' membrane by sliding a butter knife (or similar) between the membrane and the 3rd bone and gently lift up. Then using paper towels for grip, pull it all off. This will allow more flavor to get into the underside of the rib.<div>2. Try tomato paste instead of ketchup for the sauce and omit Dijon mustard if its to tangy...you can even add a little liquid smoke to it.</div><div>3. Ribs from a chain style restaurant are usually 'fall off the bone' which means they are steamed for a bit to make the cook faster with sacrificing taste (why do you think so much sauce is used). You want 'tug off the bone' for the true cooking experience...a little resistance doesn't mean your 'chewing them off the bone'. You still have great, tender ribs.</div><div>4. Don't cover the ribs, no need to do this unless you've got the basics down and want to try to make them more like the competition style ones (its only for a slight edge really)..if you want to try that later on, look up the 'Texas Crutch Method'...(1 hr wrapped is enough for that trick unless you want them mushier). 225 degrees is the sweet spot. Allow 5 to 7 hours for St. Louis Cut Ribs or Spare Ribs, and 3 to 5 hours for Baby Back Ribs. After 3-4 hrs,start testing. Pick up the slab with tongs and bounce it very gently. If the surface cracks (at least 1/3rd the thickness) easily AND the ribs bend, your ready to sauce em to a glaze for 15-20 mins. depending on how much glaze you like. (If your worried about them getting dried out during the cook, get a spray bottle with apple juice and lightly mist every 20-30 mins until glazing time).</div><div><br /></div><div>Good recipe with good direction to get you going...good flavor with room to add a little personality.</div>

We make this all the time! I've made a giant batch of rub with dried spices so we always have some on hand! We usually add extra brown sugar to ours. The BBQ sauce recipe of this is sooooooo tasty too! Everyone loves it!

I've made ribs several times but they have never tasted this good! The rub was flavorful, the meat was tender, and the glaze had just the right amount of tang. I cooked these in the oven because I don't have a grill nor a backyard or porch so the entire house smelled great. The succulent ribs were devoured as soon as they were done.

OMG I only made two racks, everyone loved them, only set back <br />over night start

Very good recipe! Easy to make and fantastic flavor, however as every cook will say it does need your own touch.  Try adding a spicy rich bbq sauce while grilling!

Ribs were delicious and came out really great. :)

These ribs are wonderful! We make them all the time!

It probably would be a lot better without so much tang.  We tossed the sauce and had some bottle sauce as a back-up.  

I had mixed all the dry ingrds. and was going to rub all on ribs, but left to get the dogs in the house.  Anyway my husband added the wet ingrds. to dry and I told him he messed up...he said what the heck let's just use it like a wet marinade and we did.  We marinaded it over night.<br /><br />This came out soooooooooooo good.  We are going to use this the same way again on brisket.  The ribs were fantastic.  His mistake made the difference..

Mike has no clue what a good rib is.  I slow roast my ribs (not boiled) and the meat pulls away from the bone perfectly.  You should not have to chew the meat off the bone.  If you do, then you have not cooked them properly.  The point of the slow roasting is to slowly melt the membranes within the meat.  If cooked improperly, the membranes toughen and you have to chew it off the bone.<br /><br />Tim knows what he is speaking about when it comes to how to cook ribs.  

This gochujang rub is great on ribs, but would also work on a pork shoulder before braising, or bone-in pieces of chicken.

Barbecue Ribs with Gochujang Sauce

baby back pork ribs (about 2 pounds each)

Kosher salt, freshly ground pepper

scallions,

garlic cloves,

vegetable oil,

¾ cup gochujang (Korean hot pepper paste)

lime juice

plum sauce

fish sauce

soy sauce

Lime wedges,

Preheat oven to 300°. Pat ribs dry; season generously on both sides with salt and pepper. Wrap each rack in a double layer of foil, crimping edges tightly, and place on a rimmed baking sheet. Bake until meat yields easily when pierced with a skewer but is not quite falling off the bone, 2–2½ hours. Remove from oven and let sit inside foil until cool enough to handle.

Meanwhile, pulse scallions, garlic, and ginger in a food processor until finely chopped. Heat 2 Tbsp. oil in a medium saucepan over medium. Add aromatics and cook, stirring often, until softened, golden, and starting to stick to bottom of pan, about 4 minutes. Add gochujang, ketchup, lime juice, plum sauce, sugar, fish sauce, soy sauce, and ¼ cup water and stir until smooth. Bring to a simmer and cook, stirring often to prevent scorching, until thick, 5–10 minutes. Remove sauce from heat; season with salt.

Prepare a grill for medium-high heat; lightly oil grates. Remove ribs from foil (if desired, stir cooking liquid into sauce) and cut racks in half crosswise. Place ribs on grill, meaty side down, and grill until lightly charred, about 1 minute. Brush ribs with sauce and turn over. Brush with more sauce and continue to grill, turning ribs one or two more times, until sauce is lightly charred in spots, about 2 minutes. Transfer to a cutting board and let rest 5 minutes before slicing into individual ribs.

Serve ribs with remaining sauce and lime wedges.

Brown Sugar and Bourbon Ribs

(packed) golden brown sugar

apple butter

bourbon whiskey

Dijon mustard

coarse kosher salt

cinnamon

onion,

cinnamon stick, broken

Whisk all ingredients in medium bowl to blend.

Mix first 7 ingredients in small bowl. Using small sharp knife, loosen membrane from underside of each rib rack and pull off (or score membrane). Rub 1 tablespoon seasoning mix into each side of each rib rack. Place ribs in large roasting pan. Cover and chill at least 6 hours and up to 1 day.

Preheat oven to 325°F. Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan. Pour in cider. Return ribs, meat side down, to pan; cover pan with foil. Roast ribs until meat is tender and begins to pull away from bones, about 2 hours. Uncover; cool at least 30 minutes and up to 2 hours.

Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, about 5 minutes per side. Brush generously on all sides with basting sauce. Grill until sauce becomes sticky glaze, about 3 minutes longer per side. Transfer rib racks to cutting board. Cut racks between bones into individual ribs. Arrange on platter and serve, passing remaining sauce separately.

Kenwood Vineyards 2003 Pinot Noir, Russian River Valley ($17)

Barbecued Pork Ribs

light brown sugar, packed

dark molasses

For the ribs: In a medium saucepan, combine the soy sauce, brown sugar, molasses, salt and 1 cup water. Bring to a boil and set aside to cool to room temperature.

Put the ribs in a large, turkey-sized baking bag or sealable plastic bag. Support the bag in a 12-by-14-inch baking pan. Pour the marinade over the ribs and seal the bag. Marinate the ribs in the refrigerator for a few hours, turning the bag occasionally to thoroughly coat the meat.

Drain and discard the marinade. Cut four slits in the top of the baking bag, if you are using one. Otherwise, remove the ribs, transfer them to the baking pan, and cover the pan with foil or a lid. Bake for 2 hours.

For the barbecue sauce: While the ribs are baking, blend the ketchup, chili sauce, brown sugar, dry mustard and 1/3 cup water in a large saucepan. Bring the mixture to a boil, stirring to dissolve the sugar, then remove from the heat.

When the ribs are cooked and tender, remove them from the baking bag. Lower the oven temperature to 350 degrees F.

Brush the ribs on both sides with the barbecue sauce and return them to the oven to bake, uncovered, for 30 minutes longer. Just before serving, throw the ribs under the broiler to give them a bit of a char.

Great recipe!  I loved the cooking bag idea.  It was easy to follow and my family loved it.  I used low sodium soy sauce and did not add any additional salt but otherwise followed the directions as given. 

Awesome recipe and great way to cook ribs without cooking them all day.  Also works with a dry rub. 

They turn out great every time and the family LOVES them!! Yummm!<br />

https://www.foodnetwork.com/videos/trishas-barbecued-pork-ribs-0226096

Trisha's Barbecued Pork Ribs are the perfect meat dish to fix for a crowd.

Trisha's Barbecued Pork Ribs

These addictive and deeply flavored ribs make a great starter as part of a larger Thai meal, or they can be served as a main course accompanied by jasmine rice and a sautéed or braised leafy or bitter green vegetable. On the other hand, they make a terrific snack to go along with a cold beer.

Marinated Thai-Style Pork Spareribs

shallots

ginger,

garlic, peeled

cilantro

fresh coarsely ground black pepper

sugar

pork

Thai Chile-Herb Dipping Sauce

Epicurious

1. Put the shallots, scallions, ginger, garlic, cilantro, soy sauce, fish sauce, salt, pepper, and sugar in the bowl of a food processor. Process to a loose, finely chopped paste, scraping down the sides of the bowl once or twice.

2. Place pork ribs in a large bowl or a pair of heavy resealable plastic bags. Thoroughly coat the ribs with the marinade, massaging the paste into the flesh for a minute or so. Cover and marinate at room temperature for 2 hours or up to 5 hours in the refrigerator, tossing the ribs once or twice during this time.

3. Preheat oven to 350°F. Spread the ribs out, bone-side down, on two large, parchment-lined baking sheets and bake until ribs are deeply colored and very tender but not yet falling from the bone, about 11/2 hours, occasionally rotating the pans to encourage even cooking. Remove from the oven and serve with small bowls of Thai Chile-Herb Dipping Sauce .

A good-tasting fruit vinegar can be the cooking medium for an entire dish. For these ribs, adobo, the vinegar-laced national dish of the Philippines, is a delight.

Pork Ribs Adobo

apple cider vinegar,

jalapeño chili,

sea salt

black peppercorns

rice

In a bowl, combine vinegar, soy sauce, bay leaves and chili and set aside.

Season ribs with 1 teaspoon salt. Using a mortar and pestle or small food processor, grind remaining teaspoon salt, garlic and peppercorns to a rough paste. Rub paste into ribs and transfer to resealable plastic bag. Pour in vinegar mixture, seal and refrigerate at least 1 hour or overnight, turning occasionally.

Transfer ribs and marinade to a pot, bring to a boil, reduce heat and simmer, covered, 1 hour, until meat is tender. Remove ribs to a baking sheet and simmer sauce until thick.

Meanwhile, preheat broiler. Pour 1/4 cup of thickened sauce over ribs, turn to coat, and broil until nicely browned, about 7 minutes, turning once. Serve with remaining sauce and rice.

These meaty ribs are purposely precooked until very tender but not yet falling off the bone so they don’t shred when it’s time to grill them.

Sweet-and-Spicy Ribs

¾ cup (packed) light brown sugar

¼ cup smoked paprika

kosher salt,

St. Louis–style pork ribs (3–4 pounds each)

½ cup (1 stick) unsalted butter

Vegetable oil

Preheat oven to 325°. Combine brown sugar, paprika, cayenne, garlic powder, and 3 Tbsp. salt in a small bowl; set aside ¼ cup spice mixture.

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Top 20 pork rib recipes from across the web

The most viewed pork rib recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Braised Country-Style Pork Ribs

Baked Pork Ribs With Hoisin Barbecu...

Dry-Rubbed Pork Roast

Memphis Dry-Rub Ribs

Chili-Glazed Pork Ribs

Barbecue Ribs with Gochujang Sauce

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Barbecued Pork Ribs

Marinated Thai-Style Pork Spareribs

Pork Ribs Adobo

Sweet-and-Spicy Ribs

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The most viewed pork rib recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine