An easy recipe for oven-baked Country-style pork ribs, braised in a quick, homemade barbecue sauce.
Preheat the oven to 325°. On a large work surface, pat the pork ribs dry and drizzle with 1 tablespoon of Canola oil. Sprinkle with 1 teaspoon Kosher salt and 1/2 teaspoon pepper, and rub to coat evenly on all sides.
Add remaining Canola oil to an enameled cast iron Dutch oven over medium-high heat. If you do not have a Dutch oven, see notes below.
Brown the pork ribs by adding 2-3 ribs to the oil at a time, taking care not to overcrowd the pan, and allow to sear on the first side for 4-5 minutes without moving or jostling. Turn the ribs over, and sear 3-4 minutes more. Repeat with the remaining ribs. Remove from the pan and set aside on a large plate to rest.
Reduce the heat to medium and add the peppers and the onions. Sauté for 5 minutes, or just until softened.
Add the pineapple juice and scrape up any browned bits from the bottom. Stir in the ketchup, molasses, yellow mustard, chili powder, Worcestershire, smoked paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper.
Add the ribs, along with any juices, back to the Dutch oven, and turn to coat in the sauce. Cover, and transfer to the oven to bake for 1 hour. After an hour of baking, remove from the oven, turn the ribs and continue to bake, covered, for 1 hour more. Serve and enjoy.
If you don't have a Dutch oven, preheat the oven to 300° rather than 325°.
Then, begin this recipe on the stovetop in a large pan, and then transfer the contents of the Dutch oven to a casserole dish and cover it tightly with 2-3 layers of aluminum foil before going into the oven.
The Anthony Kitchen