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Braised Country-Style Pork Ribs Recipe

Braised Country-Style Pork Ribs

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Average Rating:

Total Reviews: 162

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  • on April 04, 2012

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    First of all, I would like to say that we don't miss a single 10 Dollar Dinner show. She is a great host.

    I have a question about the polenta. Melissa said on the show and it says in this recipe that corn grits may be substituted for coarse polenta. I thought that grits were made from hominy corn (corn soaked in lye to soften the husk and which treatment changes the food value of and taste of the corn.

    I also thought that polenta was ground untreated corn.

    I would appreciate someone telling me if coarse ground corn meal (not grits is what Melissa was describing as the prime ingredient of this recipe. Thanks.

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  • on March 11, 2012

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    Excellent! My friend made this last night and it was delicious in every way. Savory, very slightly spicy, and paired perfectly with the more bland but creamy polenta.

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  • on March 07, 2012

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    Tweeked this recipe to make a rustic pork stew. After cooking it long enough for it to be "fall apart tender" I turned it into chunks of pork with an intensely reduced sauce. Yes, I served it with Parmesan polenta. Everyone loved it. Will def make it again.

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  • on March 05, 2012

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    This was pretty easy to make and came out so wonderful! I've never had country-style pork ribs before, only had bbq ribs. I bought the bone-in ribs and used 2 lbs, though the recipe calls for 3 lbs, 2 was more than enough. I used 2 carrots and 2 celery stalks and only used 2 cups of broth instead of 2&1/2, but the rest I made just as Melissa has in the recipe. 1&1/2 hours in the oven was a perfect amount of time and the ribs came out tender and the sauce was so flavorful and tasty! I made it with the polenta but just made that on the stove, not in the slow cooker and they went very well together. Next time I would use a little more broth or have it covered for a longer time b/c the sauce cooked down a little too much but otherwise a delicious meal and I'd certainly make it again!

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  • on March 04, 2012

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    Easy and really full of wonderful flavor! Great make-ahead dinner and re-heats nicely! I served it with mash potatos and it was a huge hit for my family! This will become a staple in our house and it would also make an awesome meal for a big get together!

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  • on March 01, 2012

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    Great comfort food dinner, but wouldn't hesitate to serve to guests. I made Giada's polenta, but added marscapone at the end. This was fabulous! I will make this again and again.

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  • on February 20, 2012

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    Awesome fall of the bone (and fall apart pork. I made mashed potatoes instead of the polenta. I do not dig polenta. So I used the juices to make some homemade gravy. It was very good with the meat but overpowered the mashed potatoes. When I make this again, and I will, I'm going to make white rice. That sauce will go great over white rice and pork. I'm drooling just thinking about it. Oh, and it took about 20 minutes to prepare and 1 hour 30 minutes in the oven. The only things I did differently was use a little garlic salt on the meat, 3 carrots, two stalks of celery, 1 can (6oz tomato paste and extra virgin olive oil.

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  • on February 17, 2012

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    Wow Melissa!! Who knew country-style ribs could be prepared any other way than BBQ! I was looking for a different recipe for my country-style ribs. You nailed this one! It was fantastic! This is definitely one for my permanent files! Thank you so much for showing me how to make a BETTER country-style rib! This recipe is worthy of company!

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  • on February 07, 2012

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    Fork tender, wonderful flavor, absolutely delicious.
    The recipie says it takes 7 hrs 35 minutes- now sure why.
    Try it- you won't be dissapointed.

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  • on February 05, 2012

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    Oh Melissa! I have made this over and over. I absolutely Love the polenta, I could live on it. The ribs I tweak to whatever I have convenient at the time boneless or bone in, whatever i throw in the pot...but always turn out perfect AND very affordable. As a single mom I just love your show.

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