It’s rib season at my house and to prove my point, my hubby has not one but FOUR BBQ grills!
He convinced me to buy the fourth grill for our recent “Celebration of Life” party and I fell
For it. I didn’t want any excuses as to why the meat was not done when we were ready to chow down. I don’t know the first thing about grilling. As a matter of fact, I’m terrified of open flames let alone the smoke that engulfs you when you open the hood of the grill so the hubs is the grill master in the house and I stick to the sides and desserts.
Sometimes I give my hubby a break from the pit by making Braised Country Ribs in the oven. I recently purchased a Fait-Tout (ooh) from Le Creuset and you can read about this chef pot, here. A Braiser is perfect for braising and baking this country rib recipe.
The gravy is super creamy and the ribs are extra tender. You can also prepare this recipe in a Dutch oven or any heavy pot with a secure lid.
I love to serve these ribs over sautéed cabbage, a recipe I will share with you in another post.
Try this recipe when you have a taste for ribs and it’s 100 degrees outside. They are southern rib worthy!
Enjoy!
Serves 4-6
Save RecipeIngredients
- 8 Country Pork Ribs
- ¾ cups All Purpose Flour
- Salt
- Pepper
- 2 tablespoons freshly chopped parsley
- 1 medium onion diced
- ½ teaspoon ground cumin
- ½ teaspoon dried thyme
- 3 cloves garlic finely diced
- 6 tablespoons olive oil
Instructions
- Place ribs in a large mixing bowl. Lightly season the ribs with salt and pepper, toss ribs for complete coverage of the salt and pepper. In a medium shallow baking dish, add flour, 1 teaspoon salt, 1 teaspoon fresh cracked pepper, cumin and thyme. Mix well. Dredge all sides of each rib in the flour mixture. In a Dutch oven/Fait-Tout, heat 2 tablespoons of olive oil over medium heat. Brown four ribs on all sides. Remove ribs to a plate and repeat this process with the other four ribs. Add the remaining 2 tablespoons of olive oil to the Braiser/pot. Allow the oil to heat. Add onion and sauté until translucent. Add garlic and parsley, sauté for 3 to 4minutes. Arrange the ribs over the onions, cover and bake in a 350 degree oven until the ribs or tender and gravy is formed. Approx. 1 hour. Serve over steamed cabbage.
