Recipe By: Carl Lindgren

This is my version of the Baby Back Ribs recipe from Alton Brown. I use Country Style Ribs instead of a rib rack to provide an inexpensive and versatile alternative. These ribs can be grilled or pan prepared and be prepared the day before serving.

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Name: Cowboy Country Style Ribs
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8
Cuisine: American
Ingredients: 8 Country Style Ribs; 8 tablespoons Brown Sugar packed; 1 tablespoons Sea Salt; 1 tablespoons Chili powder; 1/2 teaspoon Black pepper; 1/2 teaspoon Ground cayenne pepper; 1/2 teaspoon Chipotle pepper ground; 1/2 teaspoon Old Bay Seasoning; 1/2 teaspoon Dried thyme; 1/2 teaspoon Onion powder; 1 bottle Ale Beer; 2 tablespoons White wine vinegar; 2 tablespoons Worcestershire sauce; 2 cloves Garlic chopped

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INGREDIENTS

Country Ribs
8 Country Style Ribs
Dry Rub
8 tablespoons Brown Sugar ; packed
1 tablespoons Sea Salt
1 tablespoons Chili powder
1/2 teaspoon Black pepper
1/2 teaspoon Ground cayenne pepper
1/2 teaspoon Chipotle pepper ; ground
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon Dried thyme
1/2 teaspoon Onion powder
Braising Liquid
1 bottle Ale Beer
2 tablespoons White wine vinegar
2 tablespoons Worcestershire sauce
2 cloves Garlic ; chopped

Servings

INSTRUCTIONS

Rub the Dry Rub on the ribs and let to rest for 15 - 20 minutes.

In a large chicken frying pan, cover bottom of pan with Olive Oil and place the ribs loosely in pan and brown on each side until caramelized. Do NOT crowed the ribs as it turn to steaming rather than browning, work in batches if needed.

Preheat oven to 350(F)

After all the ribs are browned on all sides, place all ribs in pan, add the braising liquid, and bring to a boil.

After the braising liquid is boiling place a lid on the pan and place in the oven for 45 minutes and then turn ribs. You can bast the ribs also if they look dry. Add water if needed. Then bake for another 45 minutes.

Ribs should be fork tender but should still stay together. Remove ribs from oven and rest ribs in braising liquid until room temperature basting them several times.

Remove ribs from the braising liquid, reserving the liquid, and place in a glass baking dish. The ribs can then be refrigerated. Place the braising liquid in a bowl and refrigerate. Chill until the fat gels on top or for best results chill over night. After the braising liquid is chilled, separate fat from the gelatin on the bottom and discard the fat. Reserve the bottom portion (the gelatin) to make gravy or sauce. You will end up with a lot of gelatin and can be frozen for other recipes. I freeze some of the gelatin in large ice cube tray's that can hold 1 tablespoon per cube.

At this point the ribs can be eaten but are not at their optimum tenderness. The additional cooking in the pan or on the grill will bring the ribs to the optimum tenderness.

Finishing The Ribs:

In The Pan Method: (2 - 4 Ribs)

In a medium lidded frying pan place ribs, 1/2 cup water, 2 tablespoons of braising liquid gelatin, cover and simmer on medium high heat for 20 - 30 minutes. Adjust the amount of water so that there is about 1/4 on an inch in the pan add more water if needed (you want to create steam). The amount of braising gelatin can be adjusted to taste. Add salt and pepper to taste.

On Grill Method:

Place ribs on grill and grill for 20 - 30 minutes. Brush with BBQ sauce or braising liquid. Meat should be fork tender but stay together.

Same Day Preparation:

You can serve the ribs the same day if you desire just cook an additional 20 - 30 minutes. But for best results, cook as directed above and finish as directed with one of the finishing methods, just rest the ribs for 2 - 4 hours in a glass baking dish after they have reached room temperature, basting them several times. Do NOT refrigerate! If you are not grilling the ribs an alternative method is to bring ribs to serving temperature by warming in oven in the glass baking dish with an 1/8 or a 1/4 cup of water and covered at 250 - 300 degrees for 30 minutes or until they reach 130 degrees. The braising liquid, however, will have to much fat in it to be used right away without chilling first.

Recipe Suggestions:

I like the ribs served on top of pasta with yogurt sauce.

Leftovers can be pulled apart with a fork and BBQ sauce added for BBQ Sandwiches.

More recipe suggestions will be added soon.

Substitutions:

You can use Dry White Wine or 1 can of Sierra Mist Soda in place for the Ale Beer. If you don't want to use Wine or Beer you can use 1 cup of chicken or pork stock and 1 Tablespoon of Honey but be careful of the salt.

NOTES

Alert editor

Cowboy Country Style Ribs

Country Ribs
8 Country Style Ribs
 Dry Rub
8 tablespoons Brown Sugar packed
1 tablespoons Sea Salt
1 tablespoons Chili powder
1/2 teaspoon Black pepper
1/2 teaspoon Ground cayenne pepper
1/2 teaspoon Chipotle pepper ground
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon Dried thyme
1/2 teaspoon Onion powder
 Braising Liquid
1 bottle Ale Beer
2 tablespoons White wine vinegar
2 tablespoons Worcestershire sauce
2 cloves Garlic chopped

Rub the Dry Rub on the ribs and let to rest for 15 - 20 minutes.
In a large chicken frying pan, cover bottom of pan with Olive Oil and place the ribs loosely in pan and brown on each side until caramelized. Do NOT crowed the ribs as it turn to steaming rather than browning, work in batches if needed.
Preheat oven to 350(F)
After all the ribs are browned on all sides, place all ribs in pan, add the braising liquid, and bring to a boil.
After the braising liquid is boiling place a lid on the pan and place in the oven for 45 minutes and then turn ribs. You can bast the ribs also if they look dry. Add water if needed. Then bake for another 45 minutes.
Ribs should be fork tender but should still stay together. Remove ribs from oven and rest ribs in braising liquid until room temperature basting them several times.
Remove ribs from the braising liquid, reserving the liquid, and place in a glass baking dish. The ribs can then be refrigerated. Place the braising liquid in a bowl and refrigerate. Chill until the fat gels on top or for best results chill over night. After the braising liquid is chilled, separate fat from the gelatin on the bottom and discard the fat. Reserve the bottom portion (the gelatin) to make gravy or sauce. You will end up with a lot of gelatin and can be frozen for other recipes. I freeze some of the gelatin in large ice cube tray's that can hold 1 tablespoon per cube.

At this point the ribs can be eaten but are not at their optimum tenderness. The additional cooking in the pan or on the grill will bring the ribs to the optimum tenderness.

Finishing The Ribs:
In The Pan Method: (2 - 4 Ribs)
In a medium lidded frying pan place ribs, 1/2 cup water, 2 tablespoons of braising liquid gelatin, cover and simmer on medium high heat for 20 - 30 minutes. Adjust the amount of water so that there is about 1/4 on an inch in the pan add more water if needed (you want to create steam). The amount of braising gelatin can be adjusted to taste. Add salt and pepper to taste.
On Grill Method:
Place ribs on grill and grill for 20 - 30 minutes. Brush with BBQ sauce or braising liquid. Meat should be fork tender but stay together.
Same Day Preparation: 
You can serve the ribs the same day if you desire just cook an additional 20 - 30 minutes. But for best results, cook as directed above and finish as directed with one of the finishing methods, just rest the ribs for 2 - 4 hours in a glass baking dish after they have reached room temperature, basting them several times. Do NOT refrigerate! If you are not grilling the ribs an alternative method is to bring ribs to serving temperature by warming in oven in the glass baking dish with an 1/8 or a 1/4 cup of water and covered at 250 - 300 degrees for 30 minutes or until they reach 130 degrees. The braising liquid, however, will have to much fat in it to be used right away without chilling first.

Recipe Suggestions:
I like the ribs served on top of pasta with yogurt sauce.
Leftovers can be pulled apart with a fork and BBQ sauce added for BBQ Sandwiches.
More recipe suggestions will be added soon.

Substitutions:
You can use Dry White Wine or 1 can of Sierra Mist Soda in place for the Ale Beer. If you don't want to use Wine or Beer you can use 1 cup of chicken or pork stock and 1 Tablespoon of Honey but be careful of the salt.

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Country Stle Ribs
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Nutrition

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Serving Size: 1 Serving (211g)
Recipe Makes: 8 Servings

Calories: 121
Calories from Fat: 2 (2%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 669mg		23 %
Potassium 108.4mg		3 %
Total Carbohydrate 30.6g		9 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 29.2g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 121

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