Prep 20 mins
Cook 1 hr
This is a very economical recipe that I came up with out of sheer boredom. Country ribs are always on sale and because of that, I buy them often, but we got tired of BBQ ribs fast! I used very lean, boneless ribs and they came out flavorful and fork tender. I made the entire recipe in my cast iron skillet, but you can also bake it in a casserole dish. As always, this is a base recipe. Feel free to adapt to your family's tastes.
- 3 country ribs
- 1⁄4 cup flour (for dredging)
- 1⁄2 teaspoon sage
- salt and pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3⁄4 cup onion (coarsely chopped)
- 1 garlic clove (minced)
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1⁄4 cup beef broth
- 1⁄4 cup water
- 1⁄2 teaspoon Kitchen Bouquet (optional)
- 1⁄4 teaspoon sage
- Heat oven to 350°F.
- Dredge in flour sage, salt and pepper mixture.
- Heat oil and butter in a medium high fry pan.
- Add ribs and brown on all sides, then remove from pan.
- Lower heat and brown onions and garlic lightly, about 2 to 3 minutes.
- Add soup, broth, water and Kitchen Bouquet, stir to combine.
- Add ribs back to pan and spoon soup mixture over meat.
- Bake covered for 35 minutes then flip ribs and check thickness of gravy, add more liquid at this point if necessary.
- Continue baking, covered another 20 to 30 minutes, until ribs are fork tender This last step may take longer, depending on the size of your ribs.
These were very good. They remind me of the way I make pork chops, except I do it on the stove top. I loved that I could put them in the oven and do something else while they cooked. Thanks for sharing!
What an excellent & different way to make ribs - DH was very impressed. I had a little confusion regarding the flour after dredging, whether to add it to the soup mixture to thicken the gravy - I decided to add what remained - made perfect gravy. Thanks so much for posting.