I don’t know what has taken me so long to cook with country style pork ribs. Was it the budget-friendly price that turned me away? Was it the promise of tender meat falling off the bone? Perhaps it was the words “country style”. I am, after all, a city girl. What do I know about country style? Whatever the reason for my undeserved rebuff of this humble meat, the reformation is complete. A moment of silence was required when I first tasted the buttery meat. These ribs, which look nothing like traditional ribs, react best when braised in the oven or slow cooker. My crockpot has been on hiatus since October when it worked overtime on the Crockpot Chicken, Black Bean and Chipotle Pepper Soup, the Crockpot Family Applesauce, and the Gingered Chickpea and Spicy Tomato Stew. It was time to ride again.
After a quick sear, the ribs are placed in the crockpot and covered in a robust tomato and red wine sauce. Don’t be surprised or put off by the secret ingredient. Fish sauce. Seriously. You will never know it’s in there, but it adds a certain je ne sais quoi. Leave it out if you’d like but, if you do keep it in, I guarantee that you will not regret it.
Heat 2 tablespoons canola oil in a Dutch oven over medium-high heat. Trim large pieces of fat from 3 pounds pork country-style ribs and season with salt and pepper. Working in two batches, sear the pork until light golden brown, about 3 minutes per side. As each batch of pork is seared, place them in the bottom of the crockpot.
Pour out all but 1 tablespoon of the drippings. Add 1/2 cup minced shallots and 3 large garlic cloves, chopped, to the pot. Sauté until the shallots are light golden brown. Add 3 tablespoons tomato paste and cook until the paste becomes dark red, approximately 3 minutes.
Crockpot Braised Country Style Pork Ribs with Tomato & Red Wine Sauce
2 tbsp canola oil
3 pounds country-style pork ribs, large pieces of fat trimmed
1 1/2 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup minced shallots
3 large garlic cloves, chopped
3 tbsp tomato paste
1 large (28 oz) and 1 small (14 oz) can crushed tomatoes
1 1/4 cup red wine
2 tsp fish sauce
1 (14 oz) can cannellini beans
1/4 cup chopped fresh Italian parsley
Grated Parmesan cheese
Heat oil in a Dutch oven over medium-high heat. Season pork ribs with salt and pepper. Working in two batches, sear the pork until light golden brown, about 3 minutes per side. As each batch of pork is seared, place it in the bottom of the crockpot.
Pour out all but 1 tablespoon of the drippings. Add shallots and garlic to the pot. Sauté until the shallots are light golden brown. Add tomato paste and cook until the paste becomes dark red, approximately 3 minutes. Stir in crushed tomatoes, red wine, and fish sauce. Bring to a boil, stirring occasionally. Pour the tomato sauce into the crockpot. Add cannellini beans to the crockpot. Cook on low heat for 6 to 8 hours, or until the pork is tender.
Remove the pork from the crockpot and cut into bite-sized pieces. Return the pork to the crockpot and keep warm until ready to serve over rice or pasta. Garnish with chopped fresh Italian parsley and grated Parmesan cheese.