Braised Country-Style Ribs with White Beans and Fresh Herbs

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Stick to Your Ribs

Rated: 5 stars out of 5Rate itRead users' reviews (35)

RECIPE
COMMENTS & REVIEWS(35)

Cook Time:
2 hr 20 min
Level:
Intermediate
Yield:
6 to 8 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 2 hr 20 min
Total:: 2 hr 40 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Black and Gold Chicken with Dirty Rice and Black Bean and Corn Salsa

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 14

View all 14 Beef Collections

Comments & Reviews

recipe Braised Country-Style Ribs with White Beans and Fresh Herbs
Linda Savannah, GA 02-08-2010
Flag

Best non -barbequed ribs ever
Rated: 5 stars out of 5

I doubled the recipe for 12 and everyone, including the kids, thought this dish was fantastic! We served it over rice and... everyone wanted seconds. Perfect for a chilly day. Thanks Emeril!Read more
recipe Braised Country-Style Ribs with White Beans and Fresh Herbs
Sarah White Haven , PA 02-01-2010
Flag

Yummy in my tummy on a cold winter's day!
Rated: 5 stars out of 5

I had boneless ribs in the freezer and i was searching for something different to make besides barbequed ribs. this was the... recipe i went for. i only had half the amount of pork, so like others, i just cut the recipe in half. overything worked well, including the beans. i did not soak them overnight, and they turned out fine. i did not have celery, or fresh herbs, but it still had an excellent taste. Put it over rice, and what a meal! My husband could not stop talking about how good it was. We even have leftovers for later in the week. Thanks Emeril!! Perfect end to a cold winter's day!Read more
recipe Braised Country-Style Ribs with White Beans and Fresh Herbs
Enro Dawsonvilee, GA 10-17-2009
Flag

Wonderful comfort food
Rated: 5 stars out of 5

This dish was SO tasty and continued to improve after leftovers were put in the refrigerator. As suggested by other... reviewers, I soaked the beans overnight and they cooked up just fine and were very tender. I did not have any fresh herbs so I used rubbed sage and dried thyme and bay leaves and parsley at the end. The flavor was still wonderful. I always keep Essence in the cupboard and use it in lots of dishes I make. I used canned, low-sodium beef broth instead of chicken and the dish had a nice, rich color to it. Also deglazed the pan with white wine and served over brown rice, as we don't eat "white" pasta or rice at our house. The rib meat just melted in your mouth; I will definately be making this one again!Read more
recipe Braised Country-Style Ribs with White Beans and Fresh Herbs
AMY Iowa City, IA 09-24-2009
Flag

Soooooo good!
Rated: 5 stars out of 5

I wanted to try this recipe for a long time, but thought it would be too time consuming so I kept putting it off. Now I... could kick myself! Before I even added the Essense and parsley it was already so flavorful. In fact, I haven't even eaten it yet - it's still cooking on the stove! I know the title says fresh herbs, but I wanted to use up some of my dried herbs so I used them instead. If this was this good with dried herbs, I can't imagine what the fresh would taste like. Read more
recipe Braised Country-Style Ribs with White Beans and Fresh Herbs
Wayen Brainerd, MN 09-15-2009
Flag

recipe differences
Rated: 5 stars out of 5

In the live show Emeril uses Kale instead of rice and beef stock instead of chicken stock. Follow the recipe and highlight... the beans. It is delicious.Read more
recipe Braised Country-Style Ribs with White Beans and Fresh Herbs
Andrea San Diego, CA 02-04-2009
Flag

To die for!
Rated: 5 stars out of 5

This recipe is so easy to follow, and the outcome is nuts. The ribs fell apart on me during cooking, so it was more like... pork stew over rice, but so delish!!!! I actually liked it better that way over the ribs I was expecting (I didn't see the show, so I don't know what Emerill's looked like). There are so many flavors going on, it's hearty and meaty and tender. The smells that permeate my house, even upon reheating.... This is a gourmet version of a pulled pork meal, in my opinion. It's incredible!Read more