Russell’s Guide to Country Ribs
I love country ribs; they have a great flavor, the most meat you will find on any of the rib cuts, and make a wonderful family roast with little effort. I chose to do country ribs this week because we are having a really lovely late winter/early spring, and a crisp night with the fog rolling in and a kitchen filled with the smell of roasted apples and pork seemed like just the thing.
- 2 lbs. country ribs ORDER NOW!
- 1 12oz bottle of hard apple cider
- 2 TBS Thyme
- 1/4 cup brown sugar
- 2 TBS dijon mustard
- 3 bay leafs
- 1 TBS Chinese five spice
- 2 large carrots, diced
- 1 head celery, chopped
- 1 large onion, diced
- 3 cups pork or chicken stock
- 1/4 Cup olive oil
- Salt and pepper to taste
- In a mixing bowl, combine salt, pepper, five spice, thyme, and brown sugar and mix together. Rub mixture heavily on the ribs.
- In another mixing bowl, combine cider, oil and Dijon. Whisk together until combined, add bay leafs and then the ribs, as well as any of the dry rub left over. Let this marinate for at least 4 hours, and up to 24. The longer you marinate, the stronger the flavor will be.
- When you’re ready to bake, set your oven to 400. In a large rimmed baking dish, place your ribs with chopped vegetables around them, making sure that the carrots, onion and celery are well mixed. Pour in marinade and add enough stock so that the liquid reaches halfway up your ribs.
- Set in oven uncovered and cook for an hour and a half. The tops should get very brown, almost to black (this is as it should be – the sugars and fat are melting.) Once the the ribs are taken out of the oven, let them cool before cutting them in half lengthwise, then plate and enjoy! The meat should be tender enough to eat with a knife and fork, but if you want to eat them with your hands it’s totally OK… they are ribs after all!