I know I’ve mentioned before that often it’s so windy here up North that our grill doesn’t want to stay lit. When grilling was planned for dinner and the wind didn’t cooperate, I’ve sometimes had to improvise. Making ribs in the oven isn’t ideal, but it can produce some delicious, moist ribs. I had country-style ribs (boneless) this day and they turned out very close to perfect!
I started by searing the two sides of the ribs after seasoning with salt, pepper, thyme, garlic powder, cumin and a hint of hickory smoked salt. I like to really brown each side so the finished dish is as tasty as possible.
I use a large nonstick skillet with a drizzle of oil, heat the pan to medium high then drop in the ribs. Time? I just eyeball it, I don’t time the searing.
Next I place the ribs in an enamel roaster. I love the looks of a little navy speckled roaster full of roasted food. I use my little roaster often in cooking, choosing it over the other more modern enameled or ceramic dishes. Also it’s usually in the front of the cupboard of cooking dishes, so there’s that laziness factor as well!
But wait, I cut a large onion and lay half of the slices on the bottom of the roaster, then lay the ribs down on top of the onions. That way the flavor will get to the meat even more.
I scrubbed 4 or 5 medium potatoes and cut them into chunks, leaving the skin on. Call it rustic, call it lazy, we like skins on roasted potatoes. I add potatoes and the other half of the onions slices to the roaster.
Finally I add a cup or two of water to the skillet and stir to bring up the browned bits left behind by the ribs. I pour the drippings over the ribs and vegetables, slide the roaster into the oven that I’ve preheated to 350° and set the timer for one hour.
At one hour I peek to see how my ribs are progressing. I wiggle a fork into the meat to see if it’s ready, knowing it will probably take another hour of roasting to be tender. I just check it because it’s nice to see what’s going on in my little roaster.
At the end of a second hour the ribs are tender, moist and ready to eat. I served us each a plate, drizzling some of the leftover juices over the meat and potatoes. The smell was intoxicating, we couldn’t wait to eat!
The ribs were delicious and I’d made enough for two meals. The second day I simply chopped up the meat and onions, added a little mayo, and made roast pork sandwiches. SO tasty and so quick! The pork would have also been good chopped up and added to fried rice. I like to get creative with the leftovers!
Oven Roasted Country Style Ribs
- 3# country-style ribs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon thyme
- 1 teaspoon cumin
- 1/4 teaspoon hickory smoked salt
- drizzle of oil
- 4-5 medium-sized potatoes; scrubbed and cut into chunks
- 1 large onion; halved and sliced
Mix seasonings and pat onto both sides of ribs. Heat a large skillet with a drizzle of oil over medium high heat and brown ribs on both sides. The browner the better for extra flavor.
Place half of onion slices on the bottom of a roaster or cooking dish. Place seared ribs on top of onions.
Layer potatoes and remaining onions on top of ribs. Add water to skillet to loosen browned bits and pour drippings over the roast.
Roast, uncovered, for one hour. Check meat with a fork to see how it’s progressing. Roast another hour or until meat is easily separated.
Serve roast and potatoes drizzled with pan juices.