by
Hey Jude
This is a quick, easy way to cook country style pork ribs. I've adapted this recipe from
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by
DiLo
These are tasty and delicious, not to mention easy. They can be top-of-stove ribs, or slowly cooked in a 325 F oven. My Mom has made them for years.
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by
Joshua Bousel
I can barely control my excitement as I sit here and stare at my Fast Pass for the Big Apple Barbecue Block Party, thinking about the enormous amounts of 'cue I'm destined to consume next weekend. The anticipation was a little too much for me handle the other day—I couldn't wait a second longer for some smoke-kissed meat, so I fired up the smoker and threw on a bunch of beautiful racks of spare ribs and was eating pretty five hours later. I've been partial to Mike Mills's Apple City Ribs both at home and at the BABBP for years now, never finding a good reason to stray from perfection, but I decided to switch it up a bit and tried a recipe from Chris Lilly, pitmaster at Big Bob Gibson's (who makes the best pulled pork that will ever cross your lips). The recipe gave me pause for a second—with its smoke/braise/smoke formula, I questioned the authenticity of it being true 'cue, but then I figured it sounded too delicious to pass up and forged ahead. It ended up that this was a recipe for success—the ribs were succulent, retaining their smokiness while adding a layer of depth with the sweetness from the pineapple braise. The only problem is that they were gone so fast that I'm now left with no 'cue, and with my thoughts trained on the BABBP, I'm coming to the realization that one week is too long to live without more. About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears weekly here on Serious Eats during grilling season.
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by
Cooking Index
Chef Boulud says that the success of this dish rests on browning the short ribs well at the beginning of cooking the dish to get the best flavors into the sauce. The "Celery Duo" starts with a celery root puree and ends with the braised ribs that ...
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by
Hannah Howard
Playing with Fire: Spicy coconut curry steamed mussels with mango couscous meshes spicy, fruity, and fresh flavors and calls for some dramatic flambé action. Flight Delay Pasta: Blake Royer whips up some shrimp pasta with chili and lemon. This light, fast meal proves a satisfying conclusion to airplane frustration. Everyone Loves a Lemon Layer Cake: Lucy Baker studs the cake with fresh raspberries for a stunning crowd-pleaser. Soufflé Success: Robin Bellinger delves into a classic, The James Beard Cookbook. The spinach soufflé recipe results in a surprisingly moist, tasty, and uncomplicated treat. Sweet and Smoky Ribs: Josh Bousel satisfies his hunger for smoked-kissed meat with pineapple-braised ribs with honey-tomato garlic glaze and can't get enough of the sweet and smoky flavor.
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by
Joshua Bousel
"These ribs were tender with a richness of flavors from the beer, cinnamon, ginger, garlic, and chilies in the braise." Although grilling is most definitely a year-round practice in my household, when the cold and dark arrive, my time grill-side deeply diminishes—but my cravings don't. So I'm always looking for ways to bring my favorite foods indoors. When it comes to ribs, once smoking low-and-slow is out of the equation, I have no problem toying with different cooking methods. For indoor ribs, I've become fond of a braise-then-broil approach. This week I had the perfect super-sub-zero day to try out a Mark Bittman recipe I've had my eye on for a while. You sear the rack stove-top, then braise it in a porter, then finish them under the broiler. The wintry aromas emanating from the braising ribs had my mouth watering, deeply anticipating the first bite, which did not disappoint. A totally different animal than their smoked, summer counterpart, these ribs were tender with a richness of flavors from the beer, cinnamon, ginger, garlic, and chilies in the braise. They were the perfect comfort food for that bitterly cold day, and even better because I got to keep nice and warm inside the entire time. Indoor Beer-Braised Ribs Adapted from Mark Bittman.
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by
Joshua Bousel
"These ribs were tender with a richness of flavors from the beer, cinnamon, ginger, garlic, and chilies in the braise." Although grilling is most definitely a year-round practice in my household, when the cold and dark arrive, my time grill-side deeply diminishes—but my cravings don't. So I'm always looking for ways to bring my favorite foods indoors. When it comes to ribs, once smoking low-and-slow is out of the equation, I have no problem toying with different cooking methods. For indoor ribs, I've become fond of a braise-then-broil approach. This week I had the perfect super-sub-zero day to try out a Mark Bittman recipe I've had my eye on for a while. You sear the rack stove-top, then braise it in a porter, then finish them under the broiler. The wintry aromas emanating from the braising ribs had my mouth watering, deeply anticipating the first bite, which did not disappoint. A totally different animal than their smoked, summer counterpart, these ribs were tender with a richness of flavors from the beer, cinnamon, ginger, garlic, and chilies in the braise. They were the perfect comfort food for that bitterly cold day, and even better because I got to keep nice and warm inside the entire time. Indoor Beer-Braised Ribs Adapted from Mark Bittman.
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Michael's Braised Ribs recipe. Ready In: 60 min. Makes 4 servings 147 per serving Ingredients: ---, onion, carrot, celery stalk, garlic, tomato paste, baby back ribs, salt, black pepper, stock, bay leaves, thyme, ---, baby back ribs, liquid, brown sugar, cider vinegar, ketchup, dry mustard, worcestershire sauce, cloves, chili powder, cayenne pepper
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by
DrGaellon
Inspired by a recipe from Eating Out Loud http://tinyurl.com/deekfa Serve with white rice and a green vegetable of your choice.
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by
gourmetloveaffair
Country Style Ribs are a tasty and affordable cut of pork that are delicious when slow cooked. Simmer down the sauce for a great gravy to go along with the ribs.
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by
eCuisine.org
Ingredients1.00 large Onion; finely minced1.00 medium Carrot; finely minced1.00 each Celery stalk; finely sliced1.00 tablespoon Minced garlic1.00 tablespoon Tomato paste6.00 lb Baby back ribs1.50 teaspoon Salt1.00 teaspoon Freshly ground black ...
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by
Chef mariajane
This recipe comes form Cowboy Country TV, so Delicious, Has to be tried to be appreciated!! This is delicious served with pan-fried potatoes, along with baby carrots and corn mixed together, and sometimes it's nice to have a side of very hot tasting baked beans, just to get your attention!!
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