|Ready to Serve|
I looked on Food Network and didn't find them there, so I went to TODAY on msnbc and did find them there. The recipes also included a side dish of Roasted Balsamic Onions which didn't appear on the part of the segment I saw. When I re-watched it on the linked video player, I saw the onions sitting in front of the slow cooker. It sounds good...and simple...so I'm going to make the whole shebang for dinner!
I found some beautiful meaty country pork ribs at Sam's Club in Brownsville...for $1.88/pound!!! So, I guess she is serious...you probably CAN make this meal for under $10 (well, right at $10...maybe). I'm not going to cost out 1 stalk of celery, 1 carrot... and all the bits and pieces. Whatever! Meat that is $1.88/pound is a cheap dinner! (of course it is only worth the price if it actually tastes good)
|Country Pork Ribs - Salt and Peppered - Ready to Brown|
So, let's get rolling on the prep work.
|Knocked out the prep work for the ribs...taking a break now :-)|
BRAISED COUNTRY STYLE PORK RIBS
by Melissa d'Arabian
3 pounds bone-in country style pork ribs (I used 4 ribs totalling 2 1/2 pounds)
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil, divided
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1/4 cup apple cider vinegar
1 teaspoon crushed red pepper flakes
2 bay leaves
2 1/2 cups chicken stock
2 tablespoons chopped fresh parsley, for garnish (I skipped this)
Preheat the oven to 350 degrees F.
Pat the ribs dry and season with salt and pepper.
|Browned and removed from pan|
Remove the ribs and set aside.
Add the remaining 1 tablespoon oil to the Dutch oven and reduce the heat to medium.
Add the onion, carrots, celery, salt and pepper and cook until soft, about 5 minutes.
|Mirepoix in the pan|
|Ready to add browned ribs back to pan|
During the last 1/2 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.
So, here are a few of my thoughts...
- This is not a 30 minute meal - obviously.
- This is a Sunday Dinner...even if it is an inexpensive meat, it tastes fabulous.
- The pork, braised in the tomato paste, puts off a lot of red looking grease. I drained a LOT of it before serving...but it really showed up around the polenta. It actually tasted pretty good mixed into the polenta, 'cause we know "pork fat rules!" (thanks for that Emeril)
- I cooked the dish almost 2 hours...the last 30 minutes uncovered. Mostly because I forgot to bring it up to simmer after I put the pork ribs back into the veg mix...so I wanted to make sure it got the full cook time.
- From start to finish, including prep and cooking time, this took me almost 4 hours. I have to say, I think it was worth it!
The best part was the polenta. See tomorrow's post for that recipe!
Bon Appetit, Y'all!!!