Smothered Country Style Ribs

Necessity is the mother of invention. She Who Must Be Obeyed put some Country Style Ribs on the counter and informed me they were supper. I rubbed my hands together and started to fantasize about smoked Country Style Ribs. When men plan, God laughs. I was informed there would be gravy. 

The good thing about being a fat old Canadian who loves food is that a new challenge just brings new opportunities to make something tasty.

After my brain shifted gears, my love of onions started to burble to the surface. If you could make smothered pork chops, why not smothered Country Style Ribs?

The problem is that pork chops are more tender than Country Style Ribs. Country Style Ribs aren’t ribs. They are cut from the blade end of the loin and are not as tender.

I decided I could get around this by finishing the ribs in the oven which would allow for a bit longer cooking in liquid and would make them more tender.

Here’s how to make them.

Preheat your oven to 375 F (190 C) .

Heat 15 ml (1 tbsp) of oil in a Dutch oven or large pot over medium high heat. Put four Country Style Ribs in the pan and brown on all sides. If you are doubling this recipe, brown in batches to avoid overcrowding the pan which will inhibit browning.

Set the Country Style Ribs aside.

Add 1 medium onion that has been sliced lengthwise. Reduce the heat to medium low and sauté until the onion just begins to caramelize, about 15 to 18 minutes. Add 1 clove garlic, chopped, and 2 ml (1/2 tsp) dried thyme.

Add 40 ml (3 tablespoons) of flour and stir to coat the onions. Add 250 ml (1 cup) chicken stock and stir until thickened.

Put the Country Style Ribs in the liquid and spoon onions over them.

Cover the pot and put it in the oven for 20 minutes. Take the Country Style Ribs out and put them on a serving plate.

Put the gravy in a gravy boat.

Serve the Country Style Ribs with the gravy.

The Verdict

I love it when a plan comes together. The Country Style Ribs were moist and tender. The onion gravy was so good! Lots of rich onion flavour in a nice brown gravy. Occasionally, it is hard to be modest.

The Old Fat Guy

Smothered Country Style Ribs

Smothered Country Style Ribs

Ingredients

  • 15 ml (1 tbsp) oil
  • 4 Country Style Ribs
  • 1 medium onion, sliced lengthwise into strips
  • 1 clove garlic, minced
  • 2 ml (1/2 tsp) dried thyme
  • 40 ml (3 tablespoon) flour
  • 250 ml (1 cup) chicken stock

Instructions

  1. Preheat your oven to 375 F (190 C).
  2. Heat 15 ml (1 tbsp) of oil in a Dutch oven or large pot over medium high heat. Put four Country Style Ribs in the pan and brown on all sides. If you are doubling this recipe, brown in batches to avoid overcrowding the pan which will inhibit browning.
  3. Set the Country Style Ribs aside.
  4. Add 1 medium onion that has been sliced lengthwise. Reduce the heat to medium low and sauté until the onion just begins to caramelize, about 15 to 18 minutes.
  5. Add garlic and thyme. Sauté for 1 minute.
  6. Add 40 ml (3 tablespoons) of flour and stir to coat the onions. Add 250 ml (1 cup) chicken stock and stir until thickened.
  7. Put the Country Style Ribs in the liquid and spoon onions over them.
  8. Cover the pot and put it in the oven for 20 minutes. Take the Country Style Ribs out and put them on a serving plate.
  9. Put the gravy in a gravy boat.
  10. Serve the Country Style Ribs with the gravy.
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