Maple Sriracha Braised Country Style Ribs
Maple Sriracha Braised Boneless Country Style Ribs with grits is probably one of the manliest meals I make–just meat and grits. In fact, I do not know a man who can resist these tender, slow-cooked, meaty ribs, especially with the maple sriracha flavor and the accompanying Smoked Gouda Grits.
Are There Other Names for Country Style Ribs?
Different grocers often label country style ribs as Boneless Country Style Ribs, Country Style Ribs or Chuck Ribs. These meaty, boneless ribs come from the chuck area and are ideal for braising.
What is the Best Way to Cook Country Style Ribs?
You can make these ribs on the stove top, in the oven or in a slow-cooker, but however you decide to make them, you’re man’s gonna think the world of you when he hits that back door and smells these delicious aromas!
The stove top and oven methods take about 3 hours at 350ºF. The slow-cooker method takes about 8 hours. Either way, they are sure to be tender and delicious!
What Should I Serve with Braised Ribs?
This recipe serves the meaty ribs over Gouda cheese grits, however, you could also make mashed potatoes, pureed cauliflower or spaghetti squash!
Beefy ribs braised in a savory broth with hints of maple, barbecue and sriracha.
- 3 lbs. country ribs
- 1/2 large onion sliced
- 2 tablespoons oil
- 3 tablespoons butter
- 4 tablespoons flour
- 4 cups beef stock
- 3 oz. tomato paste
- 1/3 cup maple syrup
- 1/2 cup barbecue sauce
- 1/4 cup honey
- 1/3 cup dry sherry or red wine
- 1 tablespoon marjoram
- 1-2 tablespoons sriracha also known as rooster sauce
- 1 cup grits
- 1 cup heavy cream
- 6 oz. Gouda cheese shredded
- salt and pepper
In a 6 quart stockpot, add oil and 1 tablespoon of butter; bring to medium heat
Working in batches, place ribs in oil and allow to brown on all four sides; remove and set aside until all ribs are browned
Pour out half of the remaining oil and return stockpot to stove
Reduce heat to medium low; de-glaze with sherry (add the sherry to the beef remnants and, using a wooden spoon, scrape up any reside)
Add 3 tablespoons butter and 3 tablespoons flour; mix together; add sliced onions to stockpot; coat onions with mixture
Add beef stock, tomato paste, barbecue sauce, honey, maple syrup, sriracha, and marjoram; return heat to medium and combine well
Place beef ribs in broth; top with any remaining onions; cover and reduce heat to low; allow to cook for 3 hours
Season with salt and pepper
Shred cheese and set aside
Bring 2 cups of water to boil
Add 1 cup quick cooking grits (not instant grits) to boiling water
Add 1 cup of cream to grits; combine well
Add shredded Gouda cheese; stir well; season to taste with salt and pepper; reduce heat to simmer and cover until ready to serve
Combine braising liquid ingredients; add to slow cooker; place ribs and onions in cooker
Add water to cover ribs; cook for 8 hours
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