Best 6 Country Pork Ribs Cabbage Recipes

BRAISED COUNTRY-STYLE PORK RIBS

Steps:

• Preheat the oven to 350 degrees F.
• Pat the ribs dry and sprinkle with salt and pepper. Heat 2
• tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs
• on all sides, working in batches if needed. Remove the ribs and set aside. Add
• the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium.
• Add the carrots, celery, onions and some salt and pepper and cook until soft,
• about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add
• the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes.
• Deglaze the pan with the vinegar, and then add the red pepper flakes and bay
• leaves.
• Add the ribs back to the pan and add enough stock to reach
• halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in
• the oven. Braise until the meat is tender, about 1 1/2 hours. During the last
• half hour, uncover to allow the liquid to reduce and the pork to brown.
• Serve the ribs with Creamy Polenta, spooning the sauce on
• top, and garnishing with parsley.
• Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
• In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour.
• Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.

BRAISED SPARERIBS WITH CABBAGE

Steps:

• Put olive oil in a large, deep skillet or casserole that can be covered, and turn heat to high. A minute later, add garlic and chilies. When they sizzle, add ribs, meatier side down; sprinkle with salt and pepper, and add bay leaves. Cook, adjusting heat so the meat browns, 5 to 10 minutes. Turn ribs, and brown again. Remove ribs to a plate.
• Pour off excess fat, and add cabbage and some more salt and pepper. Cook, stirring occasionally, until cabbage browns. Add wine, and stir to release any brown bits stuck to bottom of pan. Return ribs to pot; adjust heat so mixture simmers steadily but not violently, and cover.
• Cook, checking occasionally to be sure the mixture does not dry out. (If it does, add more white wine or water.) When ribs are tender and cabbage is very soft -- this will take at least 45 minutes -- uncover. If mixture is soupy, turn heat to high, and cook, stirring occasionally and carefully, until it is more of a moist stew. Garnish with parsley and serve immediately, or cover and refrigerate for up to a day before reheating.

BARBECUE COUNTRY PORK RIBS

Steps:

• Place pork ribs in a large dutch oven. Add water and salt. Boil covered on simmering low heat for approximately 1 hour 15 minutes until fork tender. While ribs are boiling prepare sauce.
• SAUCE: Saute chopped onion and celery in olive oil in a small saucepan.
• Add ketchup, brown sugar, lemon juice, worcestershire sauce and water. Simmer for one minute. Spoon on top of pork ribs which have been placed on a serving dish.
• Enjoy!

BARBECUE COUNTRY-STYLE PORK RIBS

Steps:

• Heat oven to 400 degrees. Place pork in a Dutch oven or a roasting pan with a lid. Sprinkle with salt. In a small, dry skillet over medium heat, toast allspice, peppercorns, coriander and cloves until fragrant, about 2 minutes. Using an electric spice grinder or a mortar and pestle, grind spices and transfer to a small bowl.
• To the ground, toasted spices, add smoked paprika, cayenne, cinnamon, annatto (if using), garlic, molasses, vinegar and tomato paste. Stir well, then rub mixture all over pork.
• Add 4 cups water to pot. Add split chiles, if using (omit if you don't like really spicy barbecue), and bay leaves. Cover and bake for 30 minutes. Reduce heat to 300 degrees, and continue to bake, basting occasionally for 2 hours, until meat is fork tender and falling off the bone. Pour off juices and remove rising fat. Cut pork into chunks or shred. Serve with pan juices, on a bun or roll, and/or with the cabbage salad. (Alternatively, refrigerate meat and juices for up to 2 days for easier fat removal, and reheat.)
• To make optional cabbage salad, place cabbage in a low, wide bowl. Sprinkle with salt and toss well. Add orange juice, lime juice, vinegar, jalapeño, cumin and scallions. Toss well and leave to macerate for at least 1 hour; repeat tossing once or twice. Garnish with cilantro sprigs.

COUNTRY-STYLE PORK RIBS

Steps:

• Combine the first four ingredients; stir to dissolve sugar. Pour into a 2-gal. resealable plastic bag; add ribs and turn to coat. Seal bag; refrigerate overnight, turning occasionally. Drain and discard marinade. , Grill, covered, over medium heat, turning occasionally, for 30-40 minutes or until juices run clear.

SLOW-COOKER GERMAN RED CABBAGE AND PORK RIBS

Steps:

• In 12-inch skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Remove bacon from skillet to large bowl; reserve drippings in skillet. Sprinkle both sides of ribs with salt and pepper; cook in drippings until browned. Meanwhile, stir cabbage, apples and onion into bacon in bowl.
• Spray 4- to 5-quart slow cooker with cooking spray. Place ribs in cooker, reserving drippings in skillet. Spoon cabbage mixture over ribs.
• Stir vinegar, apple juice and sugar into drippings in skillet; heat to boiling. Pour over ribs and cabbage mixture.
• Cover; cook on Low heat setting 5 to 6 hours. To serve, use slotted spoon to remove cabbage mixture and ribs from cooker.