Welcome to September. The fall baking and cooking season is upon us. What could be more comfortaing in the cooler months than a big pot of ribs and potatoes with a silky gravy?
This recipe os so easy- just brown the ribs in a little oil, chop up some onion and cook. Pour in chicken stock and a bunch of herbs and let the ribs cook slowly, add a few potaotes and let it all simmer until it is fall apart perfect in two hours. So simple. I make a gravy by adding a cup of BBQ sauce to the mix and reducing it. No roux, no measuring, not stiring- just easy weekenight dinners that will please the entire family.
Braised Country Style Ribs and potatoes
3 lbs country style boneless ribs
1 large yellow onion, sliced
1 lb yukon gold potaotes, quartered
1 tsp salt
1 tsp pepper
2 cups chicken stock or broth
3-4 stems of fresh thyme
vegetable oil for browning
1 cup BBQ sauce- I like Lillie Q’s
Method- Serves 4 Prep time- 30 minutes. Cooking time- 2 hours
- Pat dry ribs with a paper towel. Salt and pepper the ribs.
Heat 1 TBSP oil in a large Dutch Oven over medium high heat.
Brown ribs on all sides. Remove ribs from the pot and set aside to rest. They will complete cooking later.
- Add another 1 TBSP of oil to Dutch Oven. Slowly brown onions on low heat, stirring constantly, until golden and caramelized- about 8 minutes. Add thyme & chicken stock to the pot. Nestle ribs back into pot. Bring mixture to a boil. Reduce heat, cover and let cook 1 hour, stirring occasionally.
- After 1 hour, add potaotes to the pot and 1 cup of BBQ sauce. Cover and cook on low another 30-45 minutes until potatoes are fork tender. Remove ribs and potatoes and keep warm. With top off of Dutch Oven, bring gravy to a boil again and let reduce for 10-15 minutes until sauce is thick and rich. Return ribs and potatoes to pot to coat with grazy.
Serve hot with extra gravy on the side.