Country-style pork ribs benefit from long cooking, which renders their fat and makes them tender. Chowhounds love them in homey dishes with greens or sauerkraut.
femmevox learned a recipe from a camp counselor when she was 12: Season ribs with salt and pepper and sear on all sides in a skillet with a tightfitting lid. Add slivered garlic and lots of cleaned, chopped greens, such as spinach, collards, kale, chard, and romaine. Cover and cook over low heat or in a low oven “until the pork is tender and the greens melt into a slightly caramelized, savory, pork-flavored mess.” Hounds have riffed on this recipe, and love the results: Aimee started with sautéed onion and added wine, and GretchenS added a splash of apple cider vinegar and served it with chipotle Tabasco.
Country-style pork ribs simmered with sauerkraut is another favorite. mrbigshotno.1 seasons the ribs with salt and pepper, browns them, puts them in a slow cooker, and covers them with sauerkraut, juice and all; then cooks five to six hours, until the meat falls off the bone. “Serve with rye bread and butter, mmm mmm!” he says. CHOW’s Slow Cooker Pork and Sauerkraut includes potatoes and kielbasa.
Hounds also like to combine apples with the pork ribs and sauerkraut. junescook rinses sauerkraut, mixes with sliced apples, and spreads the mixture in a baking pan. Nestle seasoned country-style ribs in the sauerkraut and bake, adding water or cider as necessary to keep the sauerkraut moist, until the ribs are brown and very tender, about 1 1/2 hours. sarahmchugh uses beer in place of water or cider for great flavor. deabot likes this recipe for cooking the ribs with sauerkraut and applesauce.