Sweet & Sour Country Style Ribs

Country style ribs are an under appreciated cut that is perfect anytime of year as well as usually being one of the cheapest to buy. This is a cut of pork with a little identity crisis because it isn’t an actual rib. They are really a blade chop that has been ‘butterflied’, laid open and cut through the rib. Having both light and dark meat on them, gives the different textures and flavors you taste. When sold at the supermarket, the bone side of the chop is turned up giving the appearance of a nice giant ‘rib’.

Loin chops, are the classic, beautiful pork chop we typically think of cut from the center, finely grained & even.

When I buy country style ribs, its usually in a ‘club’ pack size. Before freezing them, I cut most or all of the fat off and divide the remaining into meal size amounts. Even after that, the price is right. 

If your going to make a pork stew, don’t buy what is labeled as pork stew meat. Usually this is made up of little bits and pieces from all over the animal that were left over after cutting. Use the country style ribs and just cut them into cubes. You will be much happier with the end result.

The recipe I’m using today was adapted from one my mother made using spare ribs. Its unique in the way that instead of using a brown sugar/vinegar mix to create the sweet-sour flavor, it used juice from her homemade sweet pickles.

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Sweet & Sour Country Style Ribs
Instructions
  1. Remove excess fat from ribs & cut into serving size pieces. In a bowl with a lid, combine soy sauce, brown sugar, sweet pickle juice, water garlic, salt & pepper. Add meat & allow to marinate for at least an hour.
  2. In a saucepan, lightly brown 'ribs'. Preheat oven to 250 F. (I prefer a real low temperature to ensure VERY tender ribs). In a baking dish, place meat with about a 1/4-inch of marinade. Slow roast, uncovered, for about an hour.
  3. When meat is cooked, remove to a covered serving dish to keep warm. If you prefer, add cornstarch to remaining marinade then add to baking dish. Bring all to a boil to create a thicker sauce for you 'ribs'. Pour over meat in serving dish & serve.

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