I love country-style pork ribs, even more than baby back ribs. Technically, they’re not really ribs (back-story here). These country ribs had enough meat to make them worthwhile and enough bone to give them flavor. You can cook them just like you would cook pork chops but my favorite way to use them is in a slow-and-low type recipe. There is no potpourri or Yankee Candle that can make your house smell as good as slow-braising pork!
I used Melissa d’Arabian’s country-style pork ribs recipe and adapted it for local ingredients and what I have on hand.
- country-style pork ribs from Ox Hollow Farm
- carrots from Riverbank Farm
- celeriac (substituted for celery) from Fort Hill Farm
- leeks (substituted for onion) from Sport Hill Farm
- garlic from Sport Hill Farm
- plum tomatoes, defrosted (substituted for tomato paste) from Stone Gardens Farm
- cayenne red pepper flakes from Joel
- bay leaves from Northfordy Farm (Yes! They really have local bay leaves. And local ginger too, but that’s another post)
- turkey stock (substituted for chicken stock) from a Quattro Farm turkey
- apple cider vinegar, sunflower oil, salt, and pepper: not local
The recipe said to go with a 350°F oven for 1-1/2 hours. I did 325°F for 2-1/2 hours until the meat was practically falling off the bone. It came out incredibly moist and flavorful. Next time I may substitute white wine for the apple cider vinegar.
Those beautiful corn “niblets” are also from Sport Hill Farm with some butter from Ronnybrook Farm. I don’t go gaga over corn on the cob in the summer like most folks do, but I really do enjoy it in the winter—it’s like a burst of summer on a frosty day (and it was pretty darn chilly earlier today). Also, a lot easier than polenta.