Country Ribs
Submitted by lharris
Country-style pork ribs browned and braised in a bold sweet red wine sauce with honey, chili sauce, horseradish, and hot pepper. Falling-apart tender after 90 minutes in the oven.
YIELD
4 servingsPREP
30 minCOOK
90 minREADY
120 minThese country ribs don’t mess around. The sauce alone has enough going on to make your taste buds stand at attention.
Sweet red wine, honey, and chili sauce build a sticky-sweet base, then vinegar, soy sauce, Worcestershire, horseradish, dry mustard, and hot pepper sauce pile on layer after layer of tang and heat.
The ribs get browned in batches first to build a crust, then braise covered in that sauce for an hour before the lid comes off to let everything reduce and glaze.
By the time you pull them out, the meat practically falls off the bone and the sauce has concentrated into something glossy, clingy, and absolutely loaded with flavor.
Kitchen Tips
- Brown the ribs in batches so they sear rather than steam. Crowding the Dutch oven gives you pale, sad ribs
- Skim the fat from the strained sauce before pouring it back over the ribs. The flavor stays but the greasiness goes
- That final 30 minutes uncovered is what turns the sauce from thin braising liquid into a thick, lacquered glaze
- Serve with something neutral like steamed rice or buttered bread to balance the intensity of the sauce
Ingredients
Directions
Mix all ingredients except oil and ribs in saucepan.
Heat to boiling, stirring constantly.
Remove from heat.
Heat oven to 350℉ (180℃).
Heat oil in Dutch oven over low heat.
Brown half of the ribs in hot oil; remove ribs.
Repeat with remaining ribs; drain off fat.
Return ribs to Dutch oven; pour sauce over ribs.
Cover and bake 1 hour.
Uncover and bake until done, about 30 minutes.
Remove ribs to serving bowl.
Strain sauce; skim off fat.
Pour sauce over ribs.
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