Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, paul's brazed country ribs. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Paul's Brazed Country Ribs Paul Rybak Western NC Mountains. Just something I developed over the years. Place on the middle rack of the oven. The difference between country style ribs and spare ribs.
Paul's Brazed Country Ribs is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Paul's Brazed Country Ribs is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can have paul's brazed country ribs using 3 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Paul's Brazed Country Ribs:
- Make ready 2 or more Country Ribs, 1 or 2 per serving
- Prepare Water
- Prepare BBQ Sauce
Season the ribs with salt and pepper. Lay ribs in the oven, meat side down and sear them in a single layer. Country Style Ribs - Country Style Ribs are cut from the area near the front of the pig, by the shoulder. They have more meat than bone and generally need to be cooked low and slow for best results.
Instructions to make Paul's Brazed Country Ribs:
- Heat oven to 250f
- Put ribs in a cast iron or any ovenproof pan and add water to about 1/2 way up on the ribs. Place on the middle rack of the oven. NOTE: I put aluminum foil all over the pan to make clean up a LOT easier. The sauce really sticks to the pan!
- After one hour, turn over and bake for an additional hour.
- Pour off the water and raise heat to 400f. Baste ribs with BBQ sauce and bake one-half hour.
Country Style Ribs - Country Style Ribs are cut from the area near the front of the pig, by the shoulder. They have more meat than bone and generally need to be cooked low and slow for best results. You can find them with the bone in and boneless. The meat is more similar to a shoulder cut than a rib cut, in my opinion. Nothing better then eating perfectly seasoned fall-off-the-bone PORK RIBS.
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