Learn how to make these tender and juicy boneless country style ribs. You don’t always have to drown your pork ribs in sweet barbacue sauce and rubs. These are non barbecue ribs, the perfect alternative when you don’t have barbecue sauce, or just want to do something different with your country style ribs. This recipe turns up the heat and gives a wonderful spicy, firy flavor to your ribs.
How To Make Country Style Ribs
To make these delicious country pork ribs, you’ll need 2-4 lbs of ribs, a nice roasting pan (stovetop safe if possible), and an array of spices like star anise, sichuan peppercorns, soy sauce, ginger and others.
Season the ribs with salt and pepper, pushing the seasoning into the meat. Heat a roasting tray on the stove ( or large enough frying pan) with a little olive oil and brown the ribs for 5–10 minutes until they are coloured on all sides.
Add the garlic, ginger, chilli flakes, Sichuan peppercorns, star anise and honey and continue to cook over the heat for 2 minutes until the honey begins to caramelise. Add the soy sauce, rice vinegar and Shaoxing wine and bring to the boil, simmering for 1 minute. Add the spring onions and stock and bring to a boil. Place in the preheated oven and cook for 1 hour until tender, turning the ribs halfway through the cooking time.
Now you know how to make spicy country style ribs, or “Feisty” Country Style Ribs! Remember, boneless pork ribs are delicious no matter how you cook them. Enjoy.
Feisty Country Pork Ribs
Equipment
Ingredients
- 4 lbs pork ribs separated
- sea salt and freshly ground pepper
- olive oil for frying
- 8 garlic cloves
- ½ tsp ground ginger
- 4 tsp dried chili flakes
- 2 tsp sichuan peppercorns
- 8 whole star anise
- 8 tbsp honey
- 1 cup soy sauce
- 5 tbsp rice vinegar
- 2 cups Shaoxing rice wine or medium-dry sherry
- 10 spring onions, trimmed and sliced
- 3 cups chicken stock
Instructions
- Preheat the oven to 350°
- Season the ribs with salt and pepper, pushing the seasoning into the meat. Heat a roasting tray on the stove ( or large enough frying pan) with a little olive oil and brown the ribs for 5–10 minutes until they are coloured on all sides
- Add the garlic, ginger, chilli flakes, Sichuan peppercorns, star anise and honey and continue to cook over the heat for 2 minutes until the honey begins to caramelise. Add the soy sauce, rice vinegar and Shaoxing wine and bring to the boil, simmering for 1 minute. Add the spring onions and stock and bring to a boil. Place in the preheated oven and cook for 1 hour until tender, turning the ribs halfway through the cooking time.
(((((Optional Steps))))
- Remove the pan from the oven and place back on the stove. Heat the marinade and reduce for 8–10 minutes until the sauce is thick and syrupy. Turn the ribs in the sauce to coat them well, then serve. this will make "Sticky Ribs"