Stovetop, Countrystyle Ribs, Iris

2
iris mccall

By
@irislynn

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.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
3-6
Prep:
20 Min
Cook:
40 Min
Method:
Stove Top

Ingredients

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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

Step-by-Step

  • 1Gather your ingredients. Prick your ribs with a fork and set aside.
  • 2Place 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.
  • 3Remove 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.
  • 4Remove 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.
  • 5Let 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.
  • 6Note: 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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About Stovetop, Countrystyle Ribs, Iris

Course/Dish: Marinades, Ribs
Main Ingredient: Pork
Regional Style: American
Other Tag: Quick & Easy




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