Country Style Pork Ribs Plate Recipe

Prepare and marinate ribs

Pat the pork country-style ribs dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder and brown sugar. Rub the olive oil over the ribs, then evenly coat both sides with the dry spice mix. Transfer ribs to a shallow dish, drizzle apple cider vinegar over them, cover and refrigerate to marinate for at least 1 hour or up to overnight (minimum 1 hour recommended).

Preheat oven

Preheat the oven to 300°F (150°C). Place a roasting rack on a sheet pan or use a covered baking dish for braising.

Braise ribs

Place the marinated ribs on the rack or directly in a shallow roasting pan. Add 1/2 cup water (or chicken stock) to the bottom of the pan to keep ribs moist. Cover tightly with foil (or use a lid) and braise in the preheated oven for 2 to 2.25 hours, until the ribs are tender and nearly falling apart.

Finish with barbecue sauce

Remove ribs from oven and increase oven temperature to 425°F (220°C) or preheat a grill to high. Brush a generous layer of the prepared country-style barbecue sauce (see sauce section) over the ribs. Return to the oven, uncovered, for 8–12 minutes, until sauce is bubbling and slightly caramelized. Let rest 5 minutes before slicing into serving portions.

While the ribs braise, combine ketchup, apple cider vinegar, molasses (or brown sugar), Worcestershire sauce, Dijon mustard, hot sauce (if using), smoked paprika, minced garlic, black pepper and 2 tablespoons water in a small saucepan. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer, stirring occasionally, for 8–10 minutes to meld and thicken slightly. Taste and adjust sweetness, acidity or heat as desired. Keep warm until ready to baste ribs.

Mashed potatoes

While ribs are in the oven, peel and dice the russet potatoes into 1-inch cubes. Place in a pot, cover with cold water and add 1 tsp salt. Bring to a boil and simmer until tender, about 12–15 minutes. Drain well and return to the pot. Add butter and about 3/4 cup of the milk; mash until smooth, adding more milk if needed to reach a creamy consistency. Season with additional salt and 1/2 tsp black pepper. Keep covered and warm.

Sautéed green beans

Trim green beans. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add green beans and sauté, stirring occasionally, until bright green and crisp-tender, 5–7 minutes. Add lemon juice, a pinch of salt and pepper to taste. Stir in half of the chopped parsley just before removing from heat.

Plate and garnish

Slice the rested ribs into serving portions. Arrange a scoop of mashed potatoes and a portion of green beans on each plate. Place ribs alongside, spoon extra warmed barbecue sauce over the ribs and sprinkle remaining chopped parsley over the plate for freshness.