Tag: ribs

Country Style Pork Ribs

I love having Country Style Pork Ribs all year round, and this easy oven preparation means that we can enjoy them rain or shine!  Cooking ribs slowly on very low heat ensures tender juicy meat.  A simple, dry rub helps keep the meat moist as it cooks, and I finish it with a homemade BBQ sauce.

This post contains affiliate links.

An oven proof skillet with cover is perfect for this recipe, you can also use a Dutch oven or braising pan with a lid.

You may be thinking that an oven temperature of 225º is too low, but if you check with a meat thermometer you will find that the center is perfectly cooked after 4 hours.  The meat is moist and delicious, and it smells amazing!

3-4 Servings (can be doubled or tripled)

Ingredients:

  • 2 lbs. country style pork ribs, bone in
  • 1 large, sweet onion, cut into chunks
  • BBQ Rub, see below
  • Cooking spray
  • Gluten free BBQ sauce

Rub:

  • 3 tbsp. brown sugar
  • 1 tbsp. paprika
  • 1 tbsp. onion powder
  • 2 tsp. garlic granules
  • 2 tsp. salt

Preparation:

Whisk together the dry rub ingredients.  It’s a mild flavored rub, but you can add bolder spices like cayenne pepper to kick up the heat.  Use your hands to coat the ribs evenly with the rub.  Be sure to cover the entire surface.

Mist a covered skillet, Dutch oven or braising pan with cooking spray.  Cut the onions into large chunks and arrange in a single layer, to create a base for the ribs.

Place the ribs on top of the onions.  As the ribs cook down, they will release liquid, and you want them to be elevated for most of the cook time, not submerged.

Cover and roast at 225° for 4 hours total.  After 3-1/2 hours, uncover and brush liberally with BBQ sauce.

Continue cooking 1/2 hour longer.  The meat will be falling off the bone tender!

See how much liquid has accumulated in the bottom of the pan, yet the ribs are not swimming in it?

To plate, spoon some of the onions and pan juice over the ribs.  I served the ribs with a side of BBQ Baked Beans and fire roasted corn.  Have extra BBQ sauce available for dipping.

Notes ♪♫ I won’t tell if you use a store-bought BBQ rub and/or BBQ sauce, just be sure they are gluten free.  Stubbs is my favorite 😉!

Originally posted 8/06/2018      *     Photos updated 7/04/2023, 9/21/2024

Print This Post Print This Post

Baby Back Ribs

I have been making Country Style Pork Ribs for years, and they are a family favorite.  While I love Baby Back Ribs, I’ve never made them at home.  For some reason I thought that really good Baby Back Ribs would require expensive BBQ equipment and complicated cooking techniques.  I couldn’t have been more wrong!  In fact, I would say this was one of the easiest meals that I have made of late.  Since the preparation was mostly hands off, I had plenty of time to whip up a batch of my Homemade Gluten Free BBQ Sauce.  Of course that is optional, but when I make it I always get rave reviews.

The verdict on the ribs, amazing!  From now on I’ll be making these year-round.

This post contains affiliate links.

Ingredients:

Preparation:

Preheat the oven to 275º.  That may sound low, but the secret to tender ribs is to cook them slowly on very low heat.

Remove the packaging and pat the ribs dry.  Turn the ribs meat side down and use a sharp paring knife to loosen the white membrane.  Once you have it started, use a paper towel to grasp the membrane and pull it off.  While not absolutely necessary, removing the tough membrane will result in the most tender ribs.  If you would rather not do this, be sure to pierce the membrane all over with a knife.

Season the rack with salt, pepper and creole seasoning.

Wrap the ribs in foil and place on a large baking sheet (to catch any drips).  Bake at 275º for at least 3 hours and up to 4 hours.

When the ribs are done, use tongs to carefully open the foil.

Brush with your favorite BBQ sauce and serve.  For other serving suggestions see my homemade Potato Chips and Gluten Free Corn Bread!

Notes ♪♫ Always watch for hidden gluten in sauces and seasonings.  The BBQ sauce is my own from scratch recipe which I make for special occasions.  If using store bought, I recommend Stubbs brand which is gluten free.

Print This Post Print This Post

Beef Short Ribs with Polenta

This delicious slow cooked meal is perfect for Sunday afternoons in autumn!  Braised Beef Short Ribs are marinated in red wine with herbs.  Your kitchen will smell amazing as they are slowly simmered on the stove top until the meat is tender and falling off the bone.  Served over creamy Polenta, with a side of roasted green beans.

2 Servings (for heartier appetites, allow 2 ribs per serving)

This post contains affiliate links.

Ingredients:

  • 2 bone-in beef short ribs
  • 3/4 cup of red wine
  • sprigs of rosemary, thyme and chives
  • salt and black pepper
  • 3 tbsp. olive oil
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1/2 sweet onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp. ketchup
  • 1 tbsp. honey
  • 2 cups gluten free stock (chicken, beef or vegetable)

Preparation:

Combine the wine and herbs in a covered baking dish with lid (mine is an antique Corningware!).  Add the short ribs and season with salt and fresh ground pepper.  Cover and marinate the short ribs for 2 hours at room temperature, turning every 30 minutes.

About 3 hours before dinner, pour the marinade into a saucepan and keep warm.  Sear the ribs in a deep skillet with 2 tbsp. olive oil.  You can also use a Dutch oven, or other heavy pan with a cover.

Remove the ribs, and add the carrots, onion, celery and garlic with 1 tbsp. more olive oil. Season with salt and pepper.  Cook 5 minutes, stirring frequently.

Take the skillet off the heat and pour in the reserved marinade.  Deglaze the pan, then add the stock, honey and ketchup.

Return the short ribs, cover and turn the heat down to the lowest setting.  You want a constant slow simmer.

After 3 hours of gentle heat, the ribs are melt in your mouth tender and pulling away from the bone.

The skillet liquid is full of rich flavor.  Strain it into a saucepan and reserve for soup stock!

I made individual serving bowls, and set each short rib over Polenta, with just a drizzle of the pan juices.  Carrots and fresh parsley add a pop of color.  Roasted green beans were served up on the side.

Notes ♪♫ I used a simmer mat in this recipe.  It’s one of those kitchen gadgets you didn’t know you needed until you have one.  It will prevent hot spots, maintain that low steady simmer, and keep your rice and delicate sauces from burning.  It is perfect for recipes like this one, where braising is done on the stove top.

Print This Post Print This Post