Smothered, Blackened Country Style Pork Ribs With BonesFrom twill10 3 years ago
- I have been known as the master of the empty food storage cabinet disaster. I have a knack for taking whatever is in my food storage and making something, sometimes great and other times good and plenty. The other night I found myself with a very few recipe options. I had about 3 or 4 pounds of country style pork ribs. The way this weather here has been no one wants to leave the house to go grocery shopping. shopping list
- Here is what I had and what I made. shopping list
- Smothered, Blackened Country Style pork ribs with Bones shopping list
- 3 to 4 pounds country style pork ribs with bones I prefer the boneless kind , but there again "you make what you got". shopping list
- 1 tsp. McCormick's Grill Creations marinade mix black peppercorn flavor shopping list
- 1 tsp. McCormick's Grill Mates marinade mix peppercorn and garlic flavor shopping list
- 1 pack of Wal-mart's brown gravy mix shopping list
- 2 cups water shopping list
- If the gravy mixture is too salty add about a half tsp. of sugar. shopping list
- 1/2 tsp. chopped garlic or 1/4 tsp dry garlic powder. dry is usually stronger than fresh shopping list
- 1/2 chopped small onion or 1/4 tsp onion powder. shopping list
- Sprinkle ribs with paprika shopping list
- 1 tsp. chicken bouillon shopping list
How to make it
- You can cut the ribs in Large cubes , if that is what you like.
- you can add some cayenne or cajun hot sauce, if you want some heat to the dish, be careful it will not take very much cayenne.
- You can add chopped bell peppers, celery, chopped green onions and any spice like dried thyme, Just make the recipe the way you like it. It is wide open.
- sprinkle ribs with a little salt to your taste.
- you can sprinkle with accent if desired.
- In a large pot , spray with Pam and put on medium heat.
- You wash the ribs, pat dry and sprinkle with your dry ingredients all (except the gravy mix and chicken bouillon), put aside till pot gets hot enough.
- Take pork ribs and brown until meat is caramelized, drain as much fat as you can from the ribs. Add about a cup of water or enough to cover the pork ribs and cook on low for about an hour, meat should be fork tender . Remove the ribs add gravy and bullion mixture , let it thicken and remove any lumps that maybe in the liquid after cooking. Put the ribs back in the pot and let it simmer for a few for a few minutes. This is a comfort food from the word go and it is sure to be around for awhile in my recipe collection. This recipe is a gateway to many possibilities.
- In the mean time mix the the gravy, chicken bouillon and 1 cup of water together until smooth.
- When the ribs are browned (caramelized) take out the pork ribs and add the gravy mixture to the pot , at this time remove any spicy lumps that may have accumulated during the rib cooking. Heat the gravy mixture until it is warm and smooth. The gravy mixture should not be very thick, really it will be a thicker au jus type liquid.
- Taste and adjust seasonings to fit your taste. I serve fresh steamed green beans, okra and tomatoes along with mashed potatoes, a true southern meal.
The Cooktwill10 Cape Girardeau, MO
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