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Country ribs braised in beer then smothered in barbecue sauce are on the menu for dinner.
Today the ribs are cooking in what has become my favorite kitchen roaster – a covered roaster like this one.
This roaster handles everything from roast chicken, a small leg of lamb, a large number of country ribs or the family sized pot roast.
What makes these deep roasters so special? The lid.
Why? It gives you the ability to get a tight seal on the roaster and go from stovetop for searing, then to the oven for quick braising (much faster than a slow cooker) and back to the stove top to make pan gravy!
It is the perfect pan for those occasions when you wish you had planned ahead a little better – perfect for those times when it’s just too late to use the crock pot!
I often use country ribs instead of center cut or baby back pork ribs. It’s an economical cut of pork and can be used in regular barbecue recipes.
But it can also work for Chinese or regional recipes. Country style pork ribs are available as boneless pork butt ribs, leaner loin ribs, and shoulder ribs. Any cut will cook up into fork-tender bits of pork.
Wegmans® sells packs of bone-in or boneless country style ribs but this cut of meat can be found in any meat department in small or family sized packs.
The recipe is very simple and requires few ingredients.
It is no doubt a sacrilege to some to use Heineken® to braise the country ribs for this purpose but let’s just say that the braising liquid will taste that much better. Pour over the ribs.
Seal the roaster with foil and the heavy lid. Place In the oven for about 2 and a half hours at 350*.
Remove most of the braising liquid.
Then pour your favorite bottled BBQ sauce over the ribs and cook for another hour or so. I happened to have half a bottle of Bull’s Eye® Memphis style barbecue sauce and part of a bottle of Hickory Smoked sauce. Both are Kraft® products. I was tempted to make my own but did not have all the ingredients.
In any case, the idea here was to save time. Go ahead…use your favorite bottled sauce.
Just because I never leave well enough alone, I also added some regular ketchup and then sprinkled about a teaspoon of dry mustard and and an equal amount of turmeric over the combined sauced.
Remove the foil and pop it back in the oven for another hour. Check on it every so often during that last hour.
You do not want the barbecue sauce to burn but you do want it to reduce to a glaze.
Just about time to set the table! Steak fries and buttered savoy will complete the meal.
1 Cook, 2 Countries & A Taste For World Cuisines: Cooking A La Mode De Chez Nous - Cuisine d'Hier Et d'Aujourd'hui! For the love of home style cooking and great food. Memories are made of this!