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Country style pork ribs served with a creamy blue cheese and bourbon gravy.
Country style pork ribs and one of the most down home things you can make. They actually come from the blade end of the loin closest to the shoulder. They contain part of the shoulder blade but for familiarities sake it often referred to as a rib. For me personally I prefer country style over your traditional cut of pork chop. The main reason being they have great marbling without that usual layer of fat that will curl a porkchop. Which results in an inconsistent uneven porkchop. Also, I find country style is way more evenly sliced then I can generally find for your traditional loin porkchop. For this recipe I decided to do my go-to steak topping plus or minus a few things. Try this recipe out and let me know what you think!
TIPS AND TRICKS FOR THE BEST COUNTRY STYLE RIBS:
sear the pork: searing the pork ahead of time does a few things. it locks in the juices and it the base for your awesome sauce
control the heat: sometimes when you’re searing the temperature has a way of getting away from you. Its important to control the heat here because you’ll be making your sauce from the drippings in the pan. if you burned the oil you’re pan frying in it may result in a bitter sauce. if you did burn your oil while searing the meat its best to discard oil completely after that step.
drain your oil: this might seem like a no brainer, but we’ve all been there. when you underestimate how much oil is actually in the pan and you have to add a ton of flour to rectify the situation. for this recipe there is no roux. so the littlest amount of oil will do. just don’t let all the tasty bits from the bottom go when you drain it!
know your cut: as mentioned above, the country style short ribs are a cut form the shoulder not the loin. so if you can’t find country style ribs it’s fine to use this recipe with regular chops. just you may want to skip the finishing them in the oven part.
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