I really love country style ribs! No bone and they are very tender and will absorb flavors well. Most recipes you will find will take hours and hours to slow cook the ribs to perfection. We usually do them in a slow cooker with Dr. Pepper. Click here for that recipe.
But I was looking for a quicker way to cook them, and found a lot of recipes that braised them in wine, but that still took a few hours. So what better way to get a quick cook than in a cast iron pan! I used my cast iron to sear the ribs first and then covered and into the oven for a quick braise. I know that I posted this as a 30 minute recipe and it really is just a few minutes over 30! WOW! The sauce is wonderful and made from the left over braising liquid.
I was basically playing an episode of Chopped this evening. All I knew I had was wine, ribs and pierogies. Luckily the broccoli and carrots were already in the fridge and we were able to whip up this awesome dinner.
- 6 Country Style Ribs, rubbed with salt and pepper
- 2 Tbsp Grapeseed Oil
- 4 cloves Garlic, finely chopped
- 1 Cup White Wine
- 2 Tbsp Rosemary
- 2 tsp Onion Salt
- 2 Bay Leaves
- For the sauce: 2 Tbsp flour, 1 chicken bullion cube and 1/2 cup Milk
Preheat oven to 325.
In your cast iron skillet heat up the oil, add the ribs that have been rubbed with salt and pepper. Cook for a few minutes on each side until browned. Set aside. Add the garlic to the pan, give it a stir and it will brown very quickly. Add the wine, there will probably be a lot of smoke so keep your fan on. Bring to a boil, add the rosemary, onion salt and bay leaves. Put the ribs back in the pan and cover with your cast iron lid.
Place in the oven for 20 minutes. Pork should be cooked to at least 165 degrees. Once it’s done place the pan back on the stove top. Remove the ribs to a covered plate to rest while you make the sauce. Whisk in the flour and bring to a simmer. Add the milk and continue to simmer until the sauce starts to thicken.