Braised food

Braised country style pork ribs in brown sauce






Braised country style pork ribs in brown sauce
























country pork the ribs aren’t technically cut from the rib – they’re actually from the shoulder area of ​​the pork. They’re usually boneless, but you may find some that contain a bit of shoulder blade bone instead of a rib bone, like you’d find in a real rib cut like a baby’s back. Yet they are called “ribs” because the texture and consistency of the meat is similar to that of a real rib. We like to work with country style ribs because they have a lot more meat than regular ribs and are therefore much more versatile. Many rib recipes call for smoking and barbecue sauce, but we prefer to braise them in a rich brown sauce. Braising is a delicious way to prepare rich meats. The slow, moist cooking method helps break down the meat, leaving it tender and full of flavor. The sauce adds a comforting touch to foods, ensuring your family will love them.

Servings: 6

2 pounds country style pork chops

1½ teaspoons Morton’s Nature’s Seasons

2 teaspoons vegetable oil

1 cup chopped onion

3 garlic cloves, minced

½ teaspoon dried thyme

½ teaspoon of salt

½ teaspoon black pepper

1 cup dry white wine

¼ cup dry roux powder

3 cups low sodium chicken broth

  1. Heat the oven to 350 degrees.
  2. Season ribs with Morton’s seasoning. Heat the oil in a large cast iron skillet or Dutch oven. Brown the seasoned ribs 3-4 minutes on each side.
  3. Remove the ribs and set aside. Add the onions and sauté for 2-3 minutes, or until the onions begin to soften.
  4. Add minced garlic, thyme, salt and pepper. Continue cooking for another 30 seconds.
  5. Turn off the heat and add the white wine. Use a spoon to scrape up the brown bits from the bottom. Return the heat to medium and bring the mixture to a boil.
  6. In a bowl, whisk the roux powder with the chicken broth and slowly pour it into the pan. Keep stirring until the mixture is smooth and thickens a bit.
  7. Return the ribs to the skillet and cover. Bake in hot oven for 1½ to 2 hours, checking every two minutes to make sure there is enough liquid covering the ribs as they braise. Add a little extra broth if the liquid reduces too quickly.
  8. Remove the ribs once they are completely fork tender, but still hold their shape. Serve with your favorite side or spoon bread and smothered collard greens (recipes follow).

Editor’s note: If you’re using a slow cooker, follow the instructions until step 6. After that, place everything in your slow cooker and cook on high for 5-6 hours or until the ribs are tender.


This article originally appeared in the September 2021 issue of 225 magazine.




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