Steaming Country-Style Ribs: A Tasty, Tender Treat

Country-style ribs are not actually ribs but rather cuts of pork from the shoulder or butt area of the pig. They are usually sold in packages of about eight ribs, totalling 2-3 lbs. They are meatier than traditional ribs and are also cheaper. They can be cooked in an oven, on a grill, in an instant pot, or in a crock-pot. But can they be cooked in a steamer basket?

Country-style ribs are not actually ribs

Country-style ribs are usually sold in packages of about eight "ribs", totalling 2-3 lbs. They are a budget-friendly cut of pork with more fat than other rib cuts and a lower price tag than a tenderloin. They are also meatier than traditional ribs, making them a good choice for home cooks as they are less likely to dry out during cooking.

When cooking country-style ribs, it is best to cook them low and slow to break down the connective tissues and make the meat tender. They can be cooked in an oven, on a grill, in a slow cooker, or in a Dutch oven.

They are cheap and easy to cook

Country-style ribs are a cheap and easy option for a delicious meal. They are usually sold in packages of about eight "ribs", totalling 2-3 lbs, which is perfect for a family meal. They are also super affordable, usually costing around $2 per pound.

Country-style ribs are actually cuts of pork from the shoulder/butt area of the pig, which is the same meat used for pulled pork. The meat is cut in a way that resembles ribs, and they have a similar flavour and texture. They are usually meatier than traditional ribs, giving you more bang for your buck.

Preparing country-style ribs is simple. You can grill, bake, or roast them, but the secret is to give them plenty of time to steam or boil before finishing them off on the grill or in the oven. This will ensure they are tender and juicy.

Here's a simple recipe for country-style ribs in the oven:

Preheat your oven to 300°F. Place the ribs on a large baking sheet and sprinkle generously with salt and pepper. Cover the pan tightly with foil and bake for 2 hours.

After 2 hours, carefully remove the pan from the oven. There will be hot liquids in the bottom of the pan, so be cautious when opening the foil. Check the ribs with a fork; they should be tender and able to be pulled apart. If they are still tough, cover again and return to the oven for another 30 minutes.

Remove the ribs from the oven and transfer them to a dry baking sheet. Coat the ribs with barbecue sauce and return them to the oven. Bake for 20-30 minutes, then turn the ribs over and brush with additional sauce. Bake for another 20 minutes.

Finally, remove the ribs from the oven and set the temperature to broil. Turn the ribs once more, brush with more sauce, and return to the oven for about 5 minutes, watching closely to avoid burning.

Remove from the oven and let rest for 5-10 minutes before serving with extra barbecue sauce.

You can cook them in an instant pot

Cooking Country-Style Ribs in an Instant Pot

Country-style ribs are cuts of pork shoulder (also known as pork butt) and are the same meat used to make pulled pork and carnitas. They can also be made with beef, which will be meatier.

Country-style ribs are usually boneless, but can also come with one or two bones (not rib bones, but part of the scapula). For this recipe, you can use either boneless or bone-in country-style ribs—the cooking time will be the same.

Ingredients

• Country-style ribs (3-4 lbs)
• BBQ rub
• Apple juice (or water, beer, broth, etc.)
• Liquid smoke
• Apple cider vinegar
• BBQ sauce
• Oil

Method

• Set aside a little bit of the BBQ rub and rub each rib with it.
• Set your Instant Pot to 'saute mode' and add a little oil. Brown each rib in the Instant Pot. If you don't have 'saute mode', you can brown the ribs in a pan on the stove. Once the ribs are slightly browned, remove them to a plate and turn off 'saute mode'.
• Add apple juice and liquid smoke to the Instant Pot. Add in the trivet and place the ribs on top.
• Put the lid on the Instant Pot and set the valve to seal. Turn the Instant Pot to manual pressure and set to 'high' for 25-32 minutes.
• Allow a 10-minute natural release, then carefully turn the valve to allow a quick release.
• The ribs will be very tender and may fall apart, so carefully remove them to a baking sheet lined with foil.
• Set your oven to 'broil' and sprinkle more of the BBQ rub over the ribs. Broil for up to 3 minutes, or until the ribs start to crisp.
• Serve with a side of your favourite BBQ sauce.

Tips

• You can substitute water or orange juice instead of apple juice.
• The ribs will keep for up to 4 days in the refrigerator.
• You can use frozen ribs. Just add 5 minutes to the cook time.
• You can also make this recipe in a slow cooker. Follow the same steps, but cook on low for 6-8 hours or on high for 4-5 hours.

They are best cooked low and slow

Country-style ribs are not actually ribs at all. They are cuts of pork shoulder, which is the same meat used to make pulled pork and carnitas. They are typically thick strips cut from the fatty, muscular section of the shoulder blade near the loin.

Country-style ribs are usually meatier than traditional ribs and have a lot more meat on the bone. They are also similar to ribs in appearance, flavour, and texture. They are also cheaper than traditional ribs.

Country-style ribs are best cooked low and slow. This cut of meat really needs to be cooked at a low temperature for a long time to become tender. The lower the temperature, the longer the cook time. This low temperature—about 250 degrees to 300 degrees—is needed to tenderize the meat while keeping it juicy and flavourful.

The longer you cook the ribs, the more tender they will be. The slow-cooking process helps to break down the connective tissue in the meat. This is not a quick process, but the resulting fall-apart tender meat is worth the wait.

There are several ways to cook country-style ribs low and slow. You can cook them in an oven, a gas grill, a charcoal grill, or even a slow cooker.

If you are cooking country-style ribs in an oven, preheat your oven to 275°F to 300°F. Place the ribs on a large baking sheet. Sprinkle generously with salt and pepper. Cover the pan tightly with foil. Bake for 2 hours.

When your timer goes off, carefully uncover the meat, as the steam will be hot, and drain the liquid from the tray. The meat will look unappetizing at this point, but don't worry. Brush a generous coat of your favourite BBQ sauce over the meat.

Turn the oven down to 275°F and then bake uncovered for another hour or until the meat has a beautifully baked-on coat of BBQ sauce and when you can pull it apart with a fork.

If you are cooking country-style ribs on a grill, you can slow-roast them in a gas grill (covered) with half the burners turned off (put them on the side that is not over direct flame). You can also set up a large charcoal grill like a smoker and cook the country ribs on the cool side (again covered).

No matter what method you use, let the ribs cook untouched for 90 minutes. At the 90-minute mark, turn them and paint them with your barbecue sauce. Every 30 minutes or so, turn your ribs and paint them again with the sauce.

Move to the hot side of the grill or broil when the meat begins to fall apart. Paint the ribs one more time and then move them to the hot side of the grill. If you are using the oven method, move the ribs to the broiler. Let the ribs cook for a minute or two so the sauce can caramelize. Pay attention and do not let the ribs get too blackened.

Cooking country-style ribs low and slow will result in tender, juicy, and flavourful meat.

You can serve them with potato salad or macaroni and cheese

Country-style ribs are a great meal to serve at a summer get-together or barbecue. They are best served with classic barbecue sides, such as potato salad, coleslaw, or macaroni and cheese. Here are some delicious recipes for potato salad and macaroni and cheese to serve with your ribs.

Potato Salad

Ingredients:

• 5 pounds of Yukon Gold, Klondike Goldust, or Russet potatoes
• 2 cups of mayonnaise
• 1 cup of refrigerated sweet pickle relish
• 2 tablespoons of yellow mustard, or 1 part yellow and 1 part Dijon
• 1 tablespoon of apple cider vinegar
• 1 tablespoon of celery seeds
• 1/2 teaspoon of paprika
• 4-5 hard-boiled eggs, peeled and chopped
• 3 celery stalks, diced
• 1/2 cup of sweet onion, diced
• 1 tablespoon of fresh chopped dill

Method:

First, cut the potatoes into quarters and place them in a large pot. Cover the potatoes with cold water, so that the water is 1 inch above the potatoes. Add salt to the water and place the pot on high heat. Bring the water to a boil and cook the potatoes for 13-15 minutes, or until they are fork-tender.

While the potatoes are cooking, prepare the other ingredients. Chop the eggs, celery, onions, and dill, and mix the mayonnaise, sweet pickle relish, mustard, apple cider vinegar, celery seeds, paprika, salt, and pepper in a separate bowl.

Once the potatoes are tender, drain the water and remove the potato skins. Chop the potatoes into 1/2-inch chunks and place them in a large bowl. Sprinkle the potatoes with vinegar and add salt to taste.

Next, add the chopped eggs, celery, onions, and dill to the bowl of potatoes. Then, mix in the dressing, stirring gently to combine. Finally, cover the potato salad and refrigerate for at least 4 hours before serving.

Macaroni and Cheese

Ingredients:

• 1 lb. dried elbow pasta
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 1/2 cups whole milk
• 2 1/2 cups half-and-half
• 4 cups shredded medium cheddar cheese, divided
• 2 cups shredded Gruyere cheese, divided
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika

Method:

Preheat your oven to 325 degrees F and grease a 3-quart baking dish. Shred the cheeses and toss them together, then divide them into three piles: 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.

Bring a large pot of salted water to a boil and cook the pasta for 1 minute less than the package directs for al dente. Drain the pasta and drizzle with olive oil to keep the noodles from sticking together.

To make the cheese sauce, melt the butter in a large saucepan over medium heat. Sprinkle in the flour and whisk to combine. Slowly whisk in the milk and half-and-half until smooth. Continue heating and whisking until the mixture thickens.

Remove the saucepan from the heat and stir in the pepper, paprika, and 3 cups of shredded cheese. Keep stirring until the cheese is completely melted and the sauce is smooth.

Combine the cooked pasta and cheese sauce in a large bowl, stirring to fully coat the pasta. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of shredded cheese, then add the remaining pasta mixture.

Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, or until the cheese is bubbly and lightly golden brown.

Variations:

Feel free to get creative with your macaroni and cheese! You can use a variety of different cheeses, such as mozzarella, gouda, smoked gouda, Swiss, Monterey Jack, Colby Jack, or Colby. You can also add crispy, crumbled bacon to the topping or inside the dish.

If you prefer a stovetop version, simply boil the pasta until al dente and combine it with the cheese sauce. You won't need to layer the pasta and cheese, and you'll only need about 3-3 1/2 cups of cheese total.

For a crunchy topping and a firmer consistency, bake the macaroni and cheese at 350 or 375 F for 20-30 minutes, then broil for 2-5 minutes to get a golden brown, crispy top.

Frequently asked questions