1 Gather your ingredients. Prick your ribs with a fork and set aside.
2 Place all ingredients in a 1 gallon ziploc bag and seal. Shake well to coat meat and place in a pyrex dish in the fridge overnight.
3 Remove ribs from marinade, and let them come up to temperature, about 30 minutes. Heat a skillet on the stove top til almost smoking. Coat bottom of skillet with vegetable oil and brown ribs on both sides long enough for a crust to form.
4 Remove ribs from skillet after well browned to a plate. Add marinade to the skillet, and reduce heat to a simmer. Return ribs to the skillet and cover with well fiiting lid.
5 Let simmer for 30 minutes, turning once. Check the thickness of the sauce, if it starts to stick scrape skillet well. Add half cup of sauce and half a cup of water. Turn off heat and let sit 10 minutes. Then serve with your choice of sides.
6 Note: I DONT ADVISE RINSING YOUR MEAT. I RECENTLY SAW ON THE VIEW THAT THE SPLASHING WATER ONLY HELPS SPREAD POSSIBLE CONTAMINATES, AND IF YOU COOK IT LONG ENOUGH, YOU WILL KILL SALMONELLA, E COLI, ECT. BUT USE YOUR OWN DISCRETION!!
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Ingredients For stovetop, countrystyle ribs, iris
6 countrystyle pork rib pieces, about 1″ thick
3 Tbsp minced garlic
3 Tbsp onion powder
2 Tbsp fresh ground black pepper
3 Tbsp emerils essence seasoning
3 Tbsp a-1 sweet mesquite rub
2 Tbsp famous daves rib rub
1 1/2 c apple juice (your brand)
Boneless country-style ribs are delicious in dishes like this spiced skillet, which can also be prepared barbecue-style for a party or as Super Bowl fare. Spices and brown sugar come together to create a delicious sweet-and-savory sauce for the tender meat.
The dish goes especially well with sweet potatoes or rice. Serve it with green beans or steamed broccoli as a vegetable side dish for a satisfying regular family dinner.
Typically, when you hear the word “pork ribs,” you think of barbecued pork ribs. As opposed to the country-style pork ribs used in this recipe, they are made with spareribs or baby back ribs. Country-style pork ribs are a tasty substitute for fatty, meatless ribs and are easier to eat.
For three to four days, you can keep leftovers in the refrigerator in airtight containers. Or you can freeze them for up to four months.
The term “ribs” can be confusing because country-style pork ribs, also known as pork shoulder country-style ribs, are actually boneless, marbled strips of meat cut from the end of the pork loin close to the shoulder.
How to make Stovetop Country Style Ribs @notsohautecuisine
