succulent

Oven Baked Country-Style Pork Ribs are the most meaty, tender, and succulent oven baked ribs that you&#039;ll ever eat! This recipe is so easy to follow and make. Everyone will love these country-style ribs so much that you&#039;ll make them again and again!!!

Oven Baked Country-Style Pork Ribs

pork

Kosher salt

black ground pepper

bourbon

Dijon Mustard

yellow,

thyme leaves

Tbsp fresh rosemary, minced

Preheat the oven to 350°F. On the bottom of a shallow 13 x 9-inch baking dish, spread the onions and sprinkle with the fresh thyme and rosemary. Salt and pepper the ribs on all sides. Rub with with the seasoning blend and Dijon mustard.

Place ribs on top of onions and cover with foil. Bake for 1 hour (unless 2-inches wide, bake for 1 hour 30 minutes). Uncover then continue to bake for 30 minutes until fork tender. The liquid will reduce a little and the pork will brown.

Serve with the onions and sauce from the ribs.

This succulent main features Saskia Beer’s pork.

Crispy roasted pork belly

1kg boneless pork belly (skin on)

tbs runny honey

tbs Chinese five spice powder

tbs tamari

tbs sesame oil

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Slow-cooker lamb shanks with Mediterranean flavours

Lamb shanks

Tbsp Flour

Tbsp Olive oil

Onion, chopped

Garlic cloves, sliced

Rosemary

Tbsp Chopped oregano leaves,

Anchovy fillets

Olives, pitted

tsp Chilli flakes

Chopped tomatoes, 400 grams

500 ml Campbell's Beef Stock (Main)

Tbsp Honey

Heat the oil in a large frying pan. Toss the lamb shanks in the flour and fry the shanks until brown all over. Reserve the excess flour. Place the shanks in the slow cooker

Add the onion and garlic to the frying pan and stir-fry for 3 minutes. Add the excess flour to the frying pan, stirring well before adding a little of the stock to deglaze the pan.

Pour in to the slow cooker with the rosemary, oregano, anchovies, olives, chilli flakes, tomatoes and beef stock. Drizzle the honey over the top of the shanks.

Serve with juices from the pot, crispy potatoes and winter greens.

Pulled beef cheek soft tacos

Tbsp Oil

Garlic, crushed

tsp Cumin

Coriander

Salt and black pepper

Onion, sliced

Beef cheeks (Main)

Water

Red wine

Tortilla wraps

Avocado, chopped roughly

Tbsp Red chilli, chopped

Asian slaw

Limes,

Greek yoghurt

Mint

Mix the oil, garlic, cumin, coriander, salt and pepper in a small bowl. Rub this over the beef cheeks.

Heat a frying pan to a high heat and brown the cheeks on both sides. Place in a casserole dish. Pour over the water and wine. Cover and place in the oven for four hours. The meat will be tender and ready to pull.

To serve, warm the tortilla wraps. Top with pulled beef, avocado, slaw, chopped chilli, a squeeze of lime and a dollop of yoghurt.

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Oven Baked Country-Style Pork Ribs

Crispy roasted pork belly

Slow-cooker lamb shanks with Medite...

Pulled beef cheek soft tacos

Top 4 succulent recipes from across the web

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

Top Tags

Oven Baked Country-Style Pork Ribs

Crispy roasted pork belly

Slow-cooker lamb shanks with Medite...

Pulled beef cheek soft tacos

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