Country ribs aren't ribs at all. They are actually cut from the shoulder. What they are is delicious. You can treat them like pork chops, but I prefer to slow cook them for eight hours or so in some Saint Louis style sauce, pulling the boneless meat apart near the end to let the fat-heavy sauce access more surface area of the meat. Slow cooking mixes the fat and sauce wonderfully.
Other times I serve them as ribs the first night and then make pulled pork sandwiches for a couple of days after.
Either way, the ribs that aren't are long on juicy, fatty flavor. They're also a snap to make on a busy day.
- 1 Cup ketchup.
- 1/4 Cup molasses.
- 1/4 Cup apple cider vinegar.
- 3 Tablespoons extra virgin olive oil.
- 1 Tablespoon Cayenne pepper.
- 1 Tablespoon paprika.
Whisk it all together and combine with enough water to cover your ribs and one quarter of a large onion, coarsely chopped into ribbons. Put it all together in your crock pot/slow cooking machine and set the controls for the heart of the Sun ... er, set it to high for one hour to get the temperature right and then kick it down to low. Then go about your beeswax while it does its thing.
Eight hours later you can serve it with sautéed squash and goat cheese stuffed blossoms as pictured above or with one of the summer salads I'll be blogging up tomorrow. All of this works for actual ribs too, of course. It'll make them fall off of the bone.
Oh, about those onions? They turn into juicy ribbons of flavor.