As much as I love to cook and bake, read about cooking and baking, stalk bloggers who cook and bake and especially watch shows about cooking and baking you would think that I was a fan of Cake Boss or Kitchen Boss but honestly when I get to the TLC shows…well I can’t get pass Hoarders and My Crazy Obsession. I mean: WOW! Don’t hate me but when I watch these shows, I do feel a touch better about my crazy self.
Anywho…so the other day Mr. Man bought some gorgeous Country Style Ribs at a crazy great price. I had to find a delicious way to make them. Friends suggested searing them and slow cooking in the oven with barbecue sauce. YUMMY….but Mr. Man is so picky about anything barbecue and I didn’t want to not have the right sauce, too sweet, too salty or too anything. I searched the web and found this great recipe from the Cake Boss Guy: Buddy Valestro. I had to give it a try, we love white beans and it included easy ingredients with a lot of flavors.
Here is where you can find his recipe: TLC Discovery
2 1/2 to 3 pounds country-style pork ribs
1 tablespoon salt
2 teaspoons freshly ground black pepper
3 tablespoons olive oil
2 cups chopped onion
1 cup chopped carrots
1 cup chopped celery
3 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup dried white northern beans
6 cups chicken stock
1 28-ounce can diced tomatoes
1 tablespoons dried sage leaves
2 bay leaves
1/4 cup chopped fresh parsley leaves (confession…I forgot my parsley!)
Steamed white rice, for serving
Season ribs with the salt and pepper. In a large Dutch oven, heat olive oil over medium high heat. Sear the ribs until well browned on all sides, about 8 to 10 minutes. Remove ribs and set aside.
To the Dutch oven, add the onions, carrots, and celery. Reduce heat to medium and cook, stirring occasionally, until the onions are lightly caramelized, about 6 to 7 minutes. Add the garlic and a sprinkle of salt and pepper to the pan and cook about 30 seconds. Sprinkle the flour into the pan and stir to combine. Cook the flour mixture, stirring constantly for 2 minutes. Add the beans, the stock, and the diced tomatoes, sage, and bay leaves to the pan and stir to combine. Bring to a boil and reduce to a simmer. Add the seared ribs. Simmer the ribs for 1 1/2 to 2 hours (or until beans are tender), stirring occasionally and scraping the bottom of the pan to prevent sticking.
When the ribs are done, add the chopped parsley to the pan and serve hot over steamed rice. I evidently didn’t serve over rice…I am rebel…OK a recipe rebel…I served over parpadelle noodles…my favorite 🙂
Verdict: simply scrumptious. I love everything about this dish, and our home smelled like heaven! It’s true…I swear…HEAVEN! and budget friendly I must say 🙂
Printer Friendly: Country Style Pork with White Beans
Peace and Crazy Self,
Please go check out my recipe here as well: