Entrée: United States – Smothered Country-Style Ribs

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3 lb (1.4 kg) country-style ribs
Salt and black pepper to taste
1 / 2 cup (60 g) all-purpose flour
3 tbsp (45 ml) vegetable oil or bacon fat
1 large onion, thinly sliced
3 cloves garlic, minced
3 cups (720 ml) chicken broth or beef broth
1 tbsp (15 ml) Worcestershire sauce
1–2 dashes hot sauce (optional)
1 bay leaf
Chopped parsley for garnish (optional)

Show original ingredient measurements

3 lb / 1.4 kg country-style ribs
Salt and black pepper to taste
1 / 2 cup (60 g) all-purpose flour
3 tbsp (45 ml) vegetable oil or bacon fat
1 large onion, thinly sliced
3 cloves garlic, minced
3 cups (720 ml) chicken broth or beef broth
1 tbsp (15 ml) Worcestershire sauce
1–2 dashes hot sauce (optional)
1 bay leaf
Chopped parsley for garnish (optional)

Instructions

1. Season ribs with salt and pepper, dredge lightly in flour shaking off excess.  
2. Heat oil in a large heavy skillet or Dutch oven over medium-high heat; brown ribs on all sides, working in batches, then remove and set aside.  
3. Add sliced onion to the pan and cook until softened and starting to brown, scraping up browned bits; add garlic and cook 30 seconds.  
4. Stir in remaining flour (if needed) and cook 1 minute to make a roux, then gradually whisk in chicken broth until smooth. Add Worcestershire, hot sauce, and bay leaf.  
5. Return ribs to the pot, bring to a simmer, cover and reduce heat to low; simmer gently 1.5–2 hours until ribs are very tender and the gravy has thickened. Adjust seasoning, garnish with parsley, and serve over mashed potatoes or rice.

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