Contains: Soy (a legume), nightshades. Is: Gluten free.
One of my favorite cuts of pork – beats out bacon, too.
Oh, and these aren’t ribs after all. They are cuts from the shoulder of a porker. If you see any bones in there, those are from the shoulder blade bone region. This will be why some of these cuts have bones, and many don’t. Some cuts of this can be very fatty, but others indeed less. Do look at the meat you pick up! They are hard (not impossible) to overcook. They do benefit a lot from “low and slow”, but they are also great on the BBQ.
I had a batch of small bell peppers, so I used one red and one green. The onion came from my garden.
Prep Time: 10 minutes.
Cook Time: 1 hour.
Rest Time: 5 minutes.
Serves: 1 or 2.
Country Style Pork Ribs, with Asian Influences
- 2 or 3 country style ribs, optional bone-in. (Lightly bone-in, in this case)
- 1 onion, thinly sliced and then coarsely chopped.
- 1 large bell pepper (or two small ones), de-seeded, sliced and chopped.
- 1/2 the juice from a lemon. A lime would work even better.
- 1-2 tablespoons Asian oyster sauce.
- 2 tablespoons low sodium Chinese dumpling sauce (if you can’t find, use low sodium tamari or soy sauce)
- 1/2 teaspoon Chinese Five Spice powder.
- Ground pepper and garlic powder to taste.
Pre-heat the oven to 325 F.
Add the slices of onion and bell pepper to the bottom of a baking dish.
Add the slices of short ribs above – meatiest side up-most.
Drizzle the lemon or ime juice over the meat. Drizzle the oyster sauce over the meat. Add the Chinese dumpling sauce, especially over exposed portions of vegetables.
Sprinkle the five spice powder on, both meat and exposed veggies. Same with a little ground pepper and garlic powder.
Cook in the oven for 60 minutes/1 hour. Remove, let rest 5 minutes, serve.