Apple Cider Braised Country Style Pork Ribs in the Crock Pot - Yes, They ARE that Good!
braised country style pork ribs - #CountryStyleRibs are inexpensive and delicious, but can be a bit tricky to cook. No problem! This recipe uses the crock pot to produce tender, braised succulent ribs that everybody loves. Braised country style ribs are so delicious. They are easy, the crock pot does all the work, and the results are spectacular. Check out this video to see this simple, easy recipe - even #BeginnerCooks will have great results!
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Braised Country-Style Spareribs with Red Cabbage and Apples
Country-style spare ribs are moist and tender when braised low and slow and taste delicious accompanied with red cabbage and apples.
When I was a kid, we had spareribs and sauerkraut a few times a year during the fall and winter. I was never a fan of the regular spareribs. Too greasy and not enough meat. Somehow, they taste better when cooked low and slow on the barbecue with a tangy red sauce. My mom mixed up the type of meat, also using Knockwurst with the leftover sauerkraut for another dinner; not a favorite of mine as a child either. I was always happiest when she chose country-style spareribs. These are thick and meaty and when cooked properly, fall-apart tender.
Country-style ribs are more pork chop than ribs, and when they come boneless, which is typical, no “rib” at all. This cut is very meaty and less fatty than spareribs. The cut is from the front end of the baby back ribs and are an economical cut. These “ribs” do very well in a low and slow braise, picking up delicious flavors. This is another dish that is best made the day before and left overnight to allow the flavors to mesh.
I’m finding more and more that I rarely brown my meat before cooking. I really can’t tell the difference with low and slow cooking. So many flavors are released during cooking that used red cabbage and Granny Smith apples to accompany the ribs flavored with thinly sliced onions, stock and apple cider. Caraway seeds and juniper berries (use a disposable tea filter bag for easy removal) complement the pork and the vegetables nicely. Five minutes before serving, add the vinegar and dill, stir and serve!
Ingredients
2 ½ pounds country-style spareribs
2 teaspoons Kosher salt
1 teaspoon freshly ground pepper
2 tablespoons olive oil
2 cups thinly sliced onions
1 red cabbage, shredded
2 Granny Smith apples, peeled, cored and thinly sliced lengthwise
3 cloves garlic cloves, minced
1 teaspoon caraway seeds
2 juniper berries
1 cups stock or water
½ cup apple cider
2 tablespoons red wine vinegar or lemon juice
1/3 cup chopped fresh dill
Method:
Generously season the ribs with salt and pepper.
Heat the oil over medium heat in a heat-tolerant slow-cooker insert or large Dutch oven. Add the onion to the hot pan and sweat for 5 minutes, Continue cooking until lightly caramelized, about 10 minutes more. Watch the heat, don’t burn the onions, add a little water as needed to deglaze the pan or loosen the caramelized onion juices from the bottom of the pan. This is what colors and flavors the onion.
Stir in the cabbage, apples, garlic, caraway seeds and juniper berries, stock and apple cider. Tuck the ribs into the vegetables and bring to a boil.
Slow Cooker: Remove the insert to the slow cooker, cover and set on low for 6-8 hours, the timing will depend on the amount of heat your slow cooker generates, until fork tender. Turn the pork half way through cooking.
Stovetop: Reduce the heat to low (barely a simmer), cover and cook for 2-3 hours, until fork tender, checking to make sure the liquid is not boiling.
Remove the ribs to a warm platter and cover.
Stir in the vinegar or lemon juice and dill and cook, uncovered, for another 5 minutes.
Add the cabbage to the platter and serve.
Old Recipe From My Grandma For Ribs and Sauerkraut.
Old world ribs and sauerkraut recipe from my grandma. Simple, delicious, easy to make and it's good for You. Those two things (ribs and sauerkraut) go with potatoes or our favorite, fresh sourdough bread. All You need is ribs, sauerkraut, onions, carrot, few spices and oven
EUROPEAN FAVORITES
⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️
MUSHROOM SOUP ????
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SAUERKRAUT SOUP ????
How to Make: COUNTRY STYLE RIBS & SAUERKRAUT
Our Ribs and Sauerkraut recipe makes an easy family meal that can be made in the oven, crock pot or instant pot.
The best country style ribs are both tender and browned on the outside to enhance all of the natural flavors. Potatoes and onions are easy to add in any of these cooking methods.
Get the FREE printable recipe:
You'll Never Make Country Style Ribs Any Other Way
Just add an easy spice rub and a brush of barbecue sauce.
Ingredients!
2 lbs. country style ribs
1 tbsp. brown sugar
2 tsp. salt
1 tsp. black pepper
1 tsp. tsp. smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 tsp cayenne pepper
2 tbsps. yellow mustard
1 cub Jack Daniel's Honey bbq sauce
1/3 cup honey
4 tbsps. unsalted butter
Bake for 2 hour on 300 degrees
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