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.