The Recipes

Country Style Pork Ribs

I've never had country style pork ribs before, so I was delightfully surprised in how amazing these turned out.  Because they are a bit larger, braising is the perfect way to go, making the meat fall-off-the bone tender.  Now, I know that some grill masters will say that ribs shouldn't reach that description, but these braised babies were so good, I beg to differ.

This will seem like a lot of ingredients, but there are shortcuts you can take.  I always advocate toasting your own spices and grinding them yourself, but you can certainly substitute ground spices.  Also feel free to use a bottled barbeque sauce instead of making your own.

Country Style Pork Ribs


- 2 large country style pork ribs
- 2 T. cumin seeds
- 2 T. coriander seeds
- 2 T. black peppercorns
- 2 T. cayenne
- 1 ear of corn
- handful of fresh arugula
- 1/2 c. ketchup
- 1/2 c. water
- 1/4 yellow onion, diced
- 1 garlic clove, minced
- 1/4-in. of chipotle in adobo, grated (if from the freezer)
- 1 T. honey
- 2 T. brown sugar
- 2 T. dijon mustard, divided
- 2 T. Worstershire sauce
- 2 T. apple cider vinegar
- 1/2 c. red wine
- 1-2 c. veal or chicken broth
- 1 T. red wine vinegar
- salt
- pepper
- olive oil

Heat a small skillet.  Add the cumin seeds, peppercorns, and coriander seeds to the dry skillet and toast until fragrant; about 2 minutes.  In a spice grinder or using a mortar and pestle, grind the spices into a fine powder.  Combine the mixture with the cayenne and a healthy dose of salt.  Rub the spice mixture all over the ribs.

Preheat the oven to 350 degrees.

Heat 1-2 T. of olive oil in a dutch oven or other heavy-bottomed pot.  Add the spice-rubbed ribs to the oil and sear on each side for 2-3 minutes, just long enough to get a light brown crust.  Add the red wine to the pot and allow it to cook off for a few minutes.  Add the stock.  It should be enough to come halfway up the sides of the ribs.  Cover and transfer to the oven for 1 1/2 hours.

While the ribs cook, make your sauce.  Heat a tablespoon of oil in a small pot.  Add the onion, season with salt, and cook for five minutes.  Add the garlic and cook a minute more.  Add in the rest of the ingredients: ketchup, 1 T. of the dijon, cider vinegar, Worstershire sauce, honey, brown sugar, chipotle, and water.  Stir and simmer for 10 minutes.  Let cool slightly then transfer to a blender.  Blend until smooth and return to the pot.  When the ribs are almost ready, heat the sauce through again.

On a grill pan, heat a little bit of olive oil.  Add the corn and grill until charred; about five minutes per side.  Cut the kernels of the cob.  In a small bowl, whisk together 1 T. of red wine vinegar with 1 T. of mustard.  Season with salt and pepper and whisk in 2 T. of olive oil.  Add the corn and arugula and toss to coat.

Plate the ribs and salad.  I chose to serve the sauce on the side, using just a little bit with the ribs because the spice rub was flavorful enough.  The bbq sauce was just a nice little extra tang every couple of bites. You will definitely have sauce leftover that can be used on anything from tofu to chicken.