Savory Country Style Spare Ribs

August 24, 2021 • 0 comments

Savory Country Style Spare Ribs
In just a few hours, these succulent "ribs" will go from fridge to fall-apart tender! Whether this is your first time ever preparing Country Style Spare Ribs, or if you've only ever had them with BBQ - be prepared to salivate thinking of all of the glorious new ways you could use this versatile cut. *This recipe can easily be doubled, see notes.
  • Prep Time:
  • Cook Time:
  • Servings: 2-3

Directions

Ingredients:

o  1 package pasture-raised Country Style Spare Ribs (CSSR)

o  2 ½ c. low sodium chicken bone broth or stock, divided

o  1 medium onion; halved then sliced into ½” thick semi-circles

o  1 Tbsp. cooking oil

o  1 Tbsp. apple cider vinegar

o  1 Tbsp. Arrowroot powder (or cornstarch)

o  1 tsp. coarse Kosher salt

o  ½ tsp. ground black pepper

o  ¼ tsp. onion powder

o  ¼ tsp. poultry seasoning

o  1/8 tsp. paprika

o  1/8 tsp. garlic powder


Directions:

1.      Preheat oven to 300-degrees.

2.      Slowly heat Dutch oven on the stove to medium-high heat.

3.      Remove CSSR from package and cut in half, if you wish. Pat dry well with a paper towel.

4.      Combine seasonings in a small dish and coat all sides of pork. 

5.      Add oil to the pan and allow it to heat, followed by the CSSRs (allowing space in-between to prevent them from steaming); this may need to be done in batches. 

6.      Cook on each side for a few minutes, or until it easily releases from the pan and is beginning to brown. 

7.      Once all sides are seared, remove to a plate and add sliced onion to the pan, stirring frequently to avoid burning. When all onions are coated in browned-bits and fat, add vinegar and allow to cook for about 3 minutes, or until the harsh smell has begun to dissipate. Pour in 2 cups of broth (reserving ½ cup) and allow to come to a simmer.

8.      Turn off heat. Stir once more before placing the CSSRs on top of the onions. Cover with lid and place into the oven for 2 hours without disturbing. 

9.      Check ribs for tenderness with a fork. If not yet tender, replace lid and continue to cook for another 30 minutes.

10.  Remove CSSR to a plate and cover with foil. Place the Dutch oven (with the liquids and onion still) over medium heat.

11.  Mix remaining ½ cup cold (or room-temperature) stock with arrowroot and pour into Dutch oven. Stirring often (while scraping down the sides), continue to cook for 5-10 minutes longer; or until it has thickened to your liking. 

12.  Add CSSR back into pot, turn off heat and replace lid until ready to serve.


Notes:

  • This recipe can easily be doubled. Simply increase all of the ingredients by two, with the exception of Arrowroot powder; you will want to use an additional teaspoon (2 Tablespoons, plus 1 teaspoon). You could alternatively decrease the amount of stock by about 1/2 cup.



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