INGREDIENTS
- 3 Pounds Country style ribs
- 2 tablespoons Onion ; Chopped
- Sauce:
- 1 cup Ketchup
- 1 1/2 tablespoons Liquid smoke
- 1/4 cup Worcestershire sauce
- 1/4 cup Lemon Juice
- 1 teaspoon Salt
- 1 teaspoon Chili powder
- 1 cup Water
- 2 dashes tobasco sauce
INSTRUCTIONS
Preheat oven to 325(F)
Brown country style ribs in large cast iron pan. Once brown on three sides add onion and continue to brown.
For sauce combine remaining ingredients and stir until mixed well.
After ribs and onion are brown stir in sauce.
Cover cast iron skillet and bake for 2 hours.
Baked uncovered for the last 15 minutes
NOTES
Bake until tender. Could be less or more bake time.
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
Serving Size: 1 Serving (743g) | ||
Recipe Makes: 4 Servings | ||
Calories: 818 | ||
Calories from Fat: 366 (45%) | ||
Amt Per Serving | % DV | |
Total Fat 40.7g | 54 % | |
Saturated Fat 14.4g | 72 % | |
Monounsaturated Fat 17.1g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 251.7mg | 77 % | |
Sodium 1085.3mg | 37 % | |
Potassium 1831.6mg | 48 % | |
Total Carbohydrate 42.8g | 13 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 38.2g | ||
Protein 69.7g | 100 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
About Our Nutrition Facts
Calories per serving: 818
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
Cut closer to the shoulder, these ribs have denser marbling than other sections. That means lots of flavor and lots of possibilities in the kitchen. It’s so easy to make country style your style – cook them “low and slow,” or fast over high heat. Toss them in a crockpot with your favorite BBQ sauce, or fire up a seasoned cast-iron pan and finish them in the oven.
Check out one of Chef Yankel’s favorite recipes for country-style ribs below.
- 1 pkg ButcherBox Boneless Country Style Ribs
Dry Rub
- 1 Tbsp paprika
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp black pepper
Chimichurri
- 2 bu cilantro
- 1 c Italian parsley just leaves
- 8 cloves garlic
- ¾ c lime juice
- 1 ea lime zested
- ¾ c Cotija cheese finely grated
- 1 Tbsp honey
- ½ c avocado oil
Jicama Slaw
- 2 ea jicama peeled and julienned
- 3 ea carrots peeled and julienned
- ½ head purple cabbage shredded
- 1 bu scallions thinly sliced
Pear Vinaigrette
- ¾ c pear nectar
- ¼ c apple cider vinegar
- ½ c avocado oil
- ¼ tsp black pepper
- ½ tsp kosher salt
Mix paprika, garlic powder, onion powder, kosher salt and pepper in a bowl.
Rub spices all over Boneless Country Style Ribs, then cover and refrigerate for 2 hours.
Preheat oven to 350°F.
Preheat sauté pan or grill pan, and add oil. Once oil is hot, sear ribs on both sides for 7 minutes per side.
Place ribs in oven for 30 minutes, or until meat thermometer inserted into thickest part reads 145°F.
Remove from oven and let rest for 5 minutes before serving.
Chimichurri Pesto
Place all ingredients for chimichurri pesto in blender and blend for 2 minutes.
Remove pesto from blender and place in serving bowl.
Pear Vinaigrette
Place vinegar, pear nectar, salt and pepper in blender or food processor.
Blend at low speed while adding oil at a steady slow stream.
Jicama Slaw
Mix all ingredients in a bowl and toss with pear vinaigrette.
Serve slaw with ribs and chimichurri pesto and enjoy!