Cowboy Country Style Ribs

Cowboy Country Style Ribs - This is my version of the Baby Back Ribs recipe from Alton Brown. I use Country Style Ribs instead of a rib rack to provide an inexpensive and versatile alternative. These ribs can be grilled or pan prepared and can be prepared the day before serving.

Save

Preparing Time: 30 minutes
Total Time: 2 hours and 30 minutes
Served Person: 8

Carbohydrate 30.5742288217612 g
Cholesterol 0 mg
Fat 0.255457350204021 g
Fiber 1.37725042671897 g
Protein 0.666659556362695 g
Saturated Fat 0.0645661377336549 g
Serving Size 1 1 Serving (211g)
Sodium 668.977078267168 mg
Sugar 29.1969783950423 g
Trans Fat 0.0264398738367786 g
Calories 121 calories

main dish

Step-by-step

Rub the Dry Rub on the ribs and let to rest for 15 - 20 minutes.
In a large chicken frying pan, cover bottom of pan with Olive Oil and place the ribs loosely in pan and brown on each side until caramelized. Do NOT crowed the ribs as it turn to steaming rather than browning, work in batches if needed.
Preheat oven to 350(F)
After all the ribs are browned on all sides, place all ribs in pan, add the braising liquid, and bring to a boil.
After the braising liquid is boiling place a lid on the pan and place in the oven for 45 minutes and then turn ribs. You can bast the ribs also if they look dry. Add water if needed. Then bake for another 45 minutes.
Ribs should be fork tender but should still stay together. Remove ribs from oven and rest ribs in braising liquid until room temperature basting them several times.
Remove ribs from the braising liquid, reserving the liquid, and place in a glass baking dish. The ribs can then be refrigerated. Place the braising liquid in a bowl and refrigerate. Chill until the fat gels on top or for best results chill over night. After the braising liquid is chilled, separate fat from the gelatin on the bottom and discard the fat. Reserve the bottom portion (the gelatin) to make gravy or sauce. You will end up with a lot of gelatin and can be frozen for other recipes. I freeze some of the gelatin in large ice cube tray's that can hold 1 tablespoon per cube.
At this point the ribs can be eaten but are not at their optimum tenderness. The additional cooking in the pan or on the grill will bring the ribs to the optimum tenderness.
Finishing The Ribs:
In The Pan Method: (2 - 4 Ribs)
In a medium lidded frying pan place ribs, 1/2 cup water, 2 tablespoons of braising liquid gelatin, cover and simmer on medium high heat for 20 - 30 minutes. Adjust the amount of water so that there is about 1/4 on an inch in the pan add more water if needed (you want to create steam). The amount of braising gelatin can be adjusted to taste. Add salt and pepper to taste.
On Grill Method:
Place ribs on grill and grill for 20 - 30 minutes. Brush with BBQ sauce or braising liquid. Meat should be fork tender but stay together.
Same Day Preparation:
You can serve the ribs the same day if you desire just cook an additional 20 - 30 minutes. But for best results, cook as directed above and finish as directed with one of the finishing methods, just rest the ribs for 2 - 4 hours in a glass baking dish after they have reached room temperature, basting them several times. Do NOT refrigerate! If you are not grilling the ribs an alternative method is to bring ribs to serving temperature by warming in oven in the glass baking dish with an 1/8 or a 1/4 cup of water and covered at 250 - 300 degrees for 30 minutes or until they reach 130 degrees. The braising liquid, however, will have to much fat in it to be used right away without chilling first.
Recipe Suggestions:
I like the ribs served on top of pasta with yogurt sauce.
Leftovers can be pulled apart with a fork and BBQ sauce added for BBQ Sandwiches.
More recipe suggestions will be added soon.
Substitutions:
You can use Dry White Wine or 1 can of Sierra Mist Soda in place for the Ale Beer. If you don't want to use Wine or Beer you can use 1 cup of chicken or pork stock and 1 Tablespoon of Honey but be careful of the salt.

Swapping the ale beer for a citrus-forward soda like Sierra Mist alters the braising liquid’s residual sugars, which can cause the exterior to caramelize and burn much faster during the oven stage. Scaling this recipe down for fewer than eight servings requires careful attention to the pan size; crowding the cuts will cause the meat to steam rather than develop the necessary surface crust. When browning the pork in batches, use a heavy chicken frying pan and maintain a medium-high heat until deep color forms on all sides. Assessing doneness relies entirely on physical cues rather than a thermometer, as properly cooked country ribs must be completely fork tender while still holding their structural shape after ninety minutes of total oven time. Chilling the braising liquid overnight allows the rendered fat to solidify cleanly on top, making it simple to discard before harvesting the flavorful gelatin underneath for pan sauces.

Advertise here

Cowboy Country Style Ribs

Ingredients

Nutrition facts

Step-by-step