Country-Style Pork Ribs

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Country-style pork ribs are just about one of my favorite types of ribs. They’re meaty and big, and absolutely fall apart when slow cooked. The recipe below is a basic one (again, the one my mom used).

I change this a lot, depending on who’s coming to dinner and what I have in the house.

Country-Style Pork Ribs

1.5 lbs. pork ribs
1 large white onion, chopped
2 garlic cloves, mashed
soy sauce
water
sesame oil

Coat a baking dish with sesame oil and sprinkle with half the onion. Smear ribs with the mashed garlic and place them in the pan on top of the onion. Sprinkle the top of the ribs with the rest of the onion and soy sauce (to taste).

Fill pan with about a quarter of an inch of water. Bake at 325 degrees for 1.5 – 2 hours, until meat is crisped on top and pulls away from the bone easily with a fork.

Alterations

  • Add sesame seeds, ground ginger, Tabasco, and a little honey (during the last half hour, so it browns and doesn’t scorch)
  • Add lots of hot pepper flakes and some sweet smoked paprika
  • You can also cook these for the same amount of time, but put them on a foil-lined baking sheet, with no water and more sesame oil on top. These wind up drier than the recipe above (since they’re not braising), but you have to watch them to make sure they don’t dry out too, too much.
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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie works as an advertising copywriter in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

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