I absolutely love making country style pork ribs. What are country style pork ribs ? Well the are basically strips cut from the shoulder. My guess for why they are referred to as ribs when they do not come from that region is its easier to identify them as such and they are more relatable.
Now, Country style pork ribs are sold bone-in but more often than not they are boneless I tend to see them sold boneless.
Now why I absolutely love these things. Since they come from they shoulder blade they have a great fat to meat ratio. They are full of meat but also have a lot of marbling and not fatty marbling that will result in a overly rich, fatty dish. They have the kind of marbling that baste the meat for you. Will mostly render out and leave you with fat basted, crispy pork.
Now with this dish I prefer them roasted then dunked in gravy and served. Opposed to simmered in gravy because then you lose that awesome texture. Check it out and let me know what you think!
- 4 lb country style pork ribs
- 3 jalapenos, sliced lengthwise
- 1 large onion, sliced
- 3 cloves garlic, sliced
- 1Tb browning seasoning
- 1Tb black pepper
- 1Tb seasoning salt
- 1tsp kosher salt
- 1Tb onions powder
- 1Tb garlic powder
- 1tsp cayenne pepper
- 3 c vegetable stock
- 2 heaping Tb flour
- 1Tb canola oil
- In a bowl combine bell pepper, garlic, onions, and pork ribs.
- Toss with browning seasoning and season with black pepper, seasoning salt, kosher salt, onion powder, garlic powder, and cayenne.
- Let meat marinade for at least 1 hour to overnight.
- Separate meat from veggies. Place in roasting tray and roast at 375 for 1 hour 15 minutes till golden brown and tender.
- In a pan add in a little oil sauté veggies for a couple minutes. Add in flour and coat veggies in flour. Add in vegetable stock.
- Simmer for 10 minutes till thickened.
- Once pork ribs are done cover in gravy. Do not simmer in sauce. Just dunk and Serve.
- Serve with you favorite starch and veggies to make it a meal.