COUNTRY STYLE BONE IN PORK RIBS RECIPES

Steps:

• Heat the olive oil in an electric pressure cooker turned to the sauté function Add the onion and carrot. Cook, stirring occasionally until the onion has softened, for about 4-5 minutes.
• Stir in minced garlic and cook for a further few seconds. Stir in the beer and soy sauce, scraping up any browned bits in the pressure cooker.
• Nestle pork ribs into the pressure cooker. Close cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 20 minutes.
• Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Using tongs, transfer the ribs to a large baking sheet.
• Switch the pressure cooker back to the sauté function. Bring sauce to a boil, stirring occasionally. Cook until the sauce has been reduced by half, for about 10 minutes. Stir in remaining ingredients. Continue boiling, stirring, until thickened, for a further 10 minutes.
• Set the oven rack 4-6 inches (10-15 cm) from the broiler and heat the broiler. Baste pork ribs with the sauce. Broil them, basting occasionally, until browned and sizzling all around, for about 3 minutes per side. Transfer broiled ribs to a serving plate. Sprinkle with chopped green onions. Serve hot.

Steps:

• Preheat the oven to 350 degrees F.
•  
• Pat the ribs dry and sprinkle with salt and pepper. Heat 2
• tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs
• on all sides, working in batches if needed. Remove the ribs and set aside. Add
• the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium.
• Add the carrots, celery, onions and some salt and pepper and cook until soft,
• about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add
• the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes.
• Deglaze the pan with the vinegar, and then add the red pepper flakes and bay
• leaves.
•  
• Add the ribs back to the pan and add enough stock to reach
• halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in
• the oven. Braise until the meat is tender, about 1 1/2 hours. During the last
• half hour, uncover to allow the liquid to reduce and the pork to brown.
•  
• Serve the ribs with Creamy Polenta, spooning the sauce on
• top, and garnishing with parsley.
•  
• Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
•  
• In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour. 
•  
• Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.