Oven-Baked Country-Style Pork Ribs | Pork Recipe
The best-ever recipe for Southern, slow-cooked bone-in Country-Style pork ribs.
If you aren't familiar with country-style pork ribs, or how to cook them, don't let yourself be intimidated by working with a new cut of meat. Think of Country-Style pork ribs as a happy medium between BBQ ribs and pulled pork.
Country-style pork ribs may have a reputation of being tough, however, when given a T.L.C. in the form of time, the connective tissue surrounding the flesh of the rib breaks down, and produces a very tender, very savory end-result. So, in order for us to cook our country-style pork ribs to absolute perfection, we will braise them. You could also cook them on a smoker and get a similar end-result, however, I'm an indoor kind of gal, and this is an indoor kind of recipe.
It's worth mentioning that bone-in always produces more flavor when it comes to slow-cooking and braising, and if available, this is the way to go when selecting you ribs. This particular recipe calls for a braise in a quick and easy, homemade barbecue sauce, and the end-result is absolute, sticky-sweet, fall-off-the-bone pork heaven. Enjoy.
Ingredients:
2 1/2 - 3 pounds bone-in, Country-Style pork ribs
3 tablespoons Canola oil, separated
2 teaspoons TAK House Seasoning
1 yellow onion, halved and cut into 1/4" slices
1 green bell pepper, stem removed, seeded, quartered and cut into 1/4" strips
1/4 cup pineapple juice, peach nectar or water
3/4 cup ketchup
1/3 cup molasses
1 tablespoon yellow mustard
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1/2 teaspoon smoked paprika
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
Method:
Preheat the oven to 325°.
On a large work surface, pat the pork ribs dry and drizzle with 1 tablespoon of Canola oil. Sprinkle with TAK House Seasoning, and rub to coat evenly on all sides. Set aside until ready to use.
Add remaining Canola oil to an enameled cast iron Dutch oven or braiser over medium-high heat, and allow to come to temperature. Brown the pork ribs by adding 2-3 ribs to the oil at a time, taking care not to overcrowd the pan, and allow to sear on the first side for 5 minutes without moving or jostling. Turn the ribs over, and sear 3-4 minutes more. Repeat with the remaining ribs. Remove from the pan and set aside on a large plate to rest.
Reduce the heat to medium-low, and add the peppers and the onions. Stir to coat with oil, cover and allow to cook for 5 minutes. Remove the lid, and add the pineapple juice. To deglaze the Dutch oven, using a wooden spoon or spatula, and scrape up any browned bits from the bottom. Add the ketchup, molasses, yellow mustard, chili powder, Worcestershire, smoked paprika, salt and pepper, and stir to combine.
Add the ribs, along with any juices, back to the Dutch oven, and turn to coat in the sauce. Cover, and transfer to the oven to bake for 1 hour. After an hour of baking, remove from the oven, turn the ribs and continue to bake, covered, for 1 hour more. Remove from the oven, serve and enjoy.
Serves 4-6.
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