First up is a recipe we had Saturday night. I challenge my husband by pulling something out the freezer and saying “What’s for dinner?” The ingredient was country-style pork ribs. He decided he hadn’t cooked a big dinner recently so he went searching online and came up with …
Braised Country-Style Ribs with White Beans and Fresh Herbs by Emeril Lagasse from the Food Network website!
Ingredients
- 3 pounds country-style pork ribs
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1/4 cup olive oil
- 2 cups diced onions
- 1 cup diced green bell pepper
- 1 cup diced celery
- 2 tablespoons minced garlic
- 1/4 cup all-purpose flour
- 1/2 pound dried white navy beans
- 8 cups chicken stock
- 1 (14 1/2-ounce) can diced tomatoes
- 2 tablespoons chopped fresh sage leaves
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon Essence, recipe follows
- 1/4 cup chopped fresh parsley leaves
- Steamed white rice, for serving
Directions
Lay the ribs on a full sheet pan and season with the salt and pepper on both sides. Set a large Dutch oven over medium heat and add the olive oil to the pan. Once the oil is hot, about 1 minute, add the ribs, in batches, to the pan and sear until golden brown in color, about 5 minutes. Turn the ribs over and sear the second side as well. When the ribs are caramelized on both sides, set on a sheet pan and repeat the process with the remaining ribs.
Add the onions, bell peppers, and celery to the pan and cook, stirring occasionally, until the onions are translucent and the celery and peppers are lightly caramelized, about 6 to 7 minutes. Add the garlic to the pan and cook until fragrant, about 30 seconds. Sprinkle the flour into the pan and stir with a wooden spoon to combine with the vegetables and oil to make a roux. Cook the roux, stirring constantly for 2 minutes. Add the beans and stock to the pan and stir to combine with the roux. Bring to a boil and reduce to a simmer. Add the diced tomatoes, the seared ribs, sage, thyme and bay leaves to the pan. Simmer the ribs for 2 hours, stirring occasionally and scraping the bottom of the pan to prevent sticking.
After 1 1/2 hours, check the ribs to see if they and the beans are both tender. Season with the Essence and continue to cook for an additional 30 minutes. When the ribs are done, add the chopped parsley to the pan and serve hot over steamed rice.
Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Don’t less this recipe scare you. It took my husband little effort to put to together. He let it cook while we yelled at the TV (we were watching VA Tech play). At the end he made a pot of rice and served it over rice. If the first picture didn’t have you drooling, here is another but a close-up!
Parting thoughts … this recipe was a hit. The girls LOVED it. (Little Dude was still on his picky eating, my mouth hurts strike on Saturday.) I commented to my husband at how the girls tore dinner up that night and how much better they eat cooked dinners verses something from the frozen food section or a box. This recipe will appear on our menu again. I don’t know when as there are no more country-style ribs in the freezer but I will watch for a sale to get more. Until then, we will be enjoying the leftovers this week!
My challenge to you … add this recipe to your meal planning menu and let me know what you think! Do you have a recipe to challenge my husband’s cooking skills? Leave me a comment or send me an email at simplybudgeted at gmail.com. I will give credit to where the recipe is from! Want a food related guest post on your blog, let me know and we will work something out!
Oh that looks so good. I haven't bought country style ribs in a while, but I may have to get some for this.
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