Live Real. Eat Real.

Tangy Country Style Ribs

This week’s Spin Cycle is all about “inspiration.”  What inspires you?  Where do you find your inspiration?

In my freezer, mostly.

I think I’d mentioned last week that the “quick, easy and obvious” stuff from our most recent hog and side of beef is more or less…gone, leaving me with bits and pieces that require, if not more thought, certainly more cooking time.  I’d forgotten to take anything out of the freezer for dinner yesterday morning so I had to when we went home for lunch, and I began rummaging around, looking at hog jowls and pork belly and venison roasts and beef liver and soup bones, wondering if perhaps there weren’t more spare ribs since I’d been so mean as to make them when Beloved was out of town on business.  There are more, but not enough to feed the three of us, so I ended up taking a couple of packages of country style ribs – which really aren’t ribs, but slices of shoulder – out to thaw.

It was too late to throw them in the slow cooker, and braising them in the oven or on the stove top would take more time in the evening than I cared for, especially since I had plans to make ketchup.  So out came the pressure cooker again, and the newly-made ketchup went into a sauce that went on the ribs and boom – dinner in about 40 minutes, from start to finish.

So if anyone wonders what inspires me, it’s odd cuts of pork, homemade ketchup and pressure cookers.

For the record, the resulting dish was absolutely delicious on top of being quick and easy.  Both Beloved and The Young One went back for seconds.

Note:  If you don’t have a pressure cooker, you can braise these on the stove for about an hour to an hour-and-a-half over low heat.  The rest of the instructions remain the same.

Tangy Country Style Ribs.  These saucy country-style pork ribs are a snap to prepare in the pressure cooker.

5.0 from 2 reviews
Tangy Country Style Ribs
 
Serves: 4
Ingredients
  • 2 pounds country-style pork ribs
  • 1 teaspoon onion powder
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 teaspoon kosher sea salt
  • 1 teaspoon paprika
  • 1 tablespoon lard
  • 1 cup chicken stock, preferably homemade
  • 3 tablespoons Ketchup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon prepared mustard
  • 1/8 teaspoon celery seed
Instructions
  1. Sprinkle the pork with the onion powder, salt, pepper and paprika. Heat the lard in the pressure cooker over medium-high heat and brown the ribs on both sides. Whisk together the remaining ingredients in a small bowl and pour over the meat.
  2. Lock the lid of the pressure cooker in place and increase the heat to high until the cooker reaches full pressure (15 psi). Reduce the heat to medium, and cook for 15 minutes. Remove from the heat and allow the pressure to decrease naturally.
  3. Serve the ribs with the sauce from the pan, if desired.
  4. Nutrition (per serving): 389 calories, 17.2g total fat, 173mg cholesterol, 996.1mg sodium, 936.6mg potassium, 5.8g carbohydrates, <1g fiber, 2.8g sugar, 49.1g protein


9 comments

Be says:

Winner winner, pork shoulder dinner!

Michele says:

I get a lot of inspiration from what I have in the fridge or the pantry also.

Gretchen says:

Stupid me for blogging about my CSA box last week instead of saving it for “inspiration”. I don’t believe I’ve ever cooked pork shoulder. Is this something I can buy at the standard old grocery store? Either way, this sounds delicious. I love tangy meat!

You are linked!

Lisa says:

Sometimes I feel like you are teaching level 500 and I’m still taking level 213:).

Alex says:

My oh my do these look yummy!! I’m still on the fence over getting a pressure cooker or a dutch oven. The obvious answer is both, duh!!

I have been wanting to get a pressure cooker for a while (I know, crazy I don’t already have one!!) and this recipe is the perfect excuse to get one – you know, in the interest of saving time and having something absolutely scrumptious. :)

Ginny Marie says:

Mmmm, that sounds delicious! I don’t have a pressure cooker, but I’m beginning to think I should get one. I’ve seen a lot of recipes lately that use one!

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