stovetop, countrystyle ribs, iris

a recipe by
iris mccall
chicago, IL

These are perfect for the colder days leading into winter. We enjoyed them with braised winter greens, sweet potato pone and hot water cornbread. I let mine marinate overnight in the fridge for added flavor,and put in a half cup of Sweet Baby Rays' barbeque sauce right at the end.

serves 3-6
prep time 20 Min
cook time 40 Min
method Stove Top

Ingredients For stovetop, countrystyle ribs, iris

  • 6
    countrystyle pork rib pieces, about 1" thick
  • 3 Tbsp
    minced garlic
  • 3 Tbsp
    onion powder
  • 2 Tbsp
    fresh ground black pepper
  • 3 Tbsp
    emeril's essence seasoning
  • 3 Tbsp
    a-1 sweet mesquite rub
  • 2 Tbsp
    famous daves' rib rub
  • 1 1/2 c
    apple juice (your brand)

How To Make stovetop, countrystyle ribs, iris

  • 1
    Gather your ingredients. Prick your ribs with a fork and set aside.
  • 2
    Place all ingredients in a 1 gallon ziploc bag and seal. Shake well to coat meat and place in a pyrex dish in the fridge overnight.
  • 3
    Remove ribs from marinade, and let them come up to temperature, about 30 minutes. Heat a skillet on the stove top til almost smoking. Coat bottom of skillet with vegetable oil and brown ribs on both sides long enough for a crust to form.
  • 4
    Remove ribs from skillet after well browned to a plate. Add marinade to the skillet, and reduce heat to a simmer. Return ribs to the skillet and cover with well fiiting lid.
  • 5
    Let simmer for 30 minutes, turning once. Check the thickness of the sauce, if it starts to stick scrape skillet well. Add half cup of sauce and half a cup of water. Turn off heat and let sit 10 minutes. Then serve with your choice of sides.
  • 6
    Note: I DON'T ADVISE RINSING YOUR MEAT. I RECENTLY SAW ON THE VIEW THAT THE SPLASHING WATER ONLY HELPS SPREAD POSSIBLE CONTAMINATES, AND IF YOU COOK IT LONG ENOUGH, YOU WILL KILL SALMONELLA, E COLI, ECT. BUT USE YOUR OWN DISCRETION!!
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