Hi, ya all. Are you getting ready for Ursa? The winter blizzard (in April) that’s already hit New Mexico, Colorado & Wyoming and is sweeping through the Midwest? Crazy. Well, here’s a great recipe to make and cook long and slow while you’re waiting out all that snow: Sweet & Sour Country Style Ribs. Of course, no need for a blizzard to make these. They’re super easy, absolutely delish, and comfort food any time!
Sweet Sour Country Style Ribs
Ya gotta love that you can make your Sweet and Sour Country Style Ribs in the slow-cooker, in your Instant Pot, or just lovingly braise them in the oven. Add a vegetable of your choice, and be sure to make mashed potatoes. Lots & lots of mashed potatoes to go with all those lovely, saucy juices.
About Sweet & Sour Country Style Ribs:
Depending on where you live and your heritage, you might or might not be familiar with Sweet and Sour Country Style Ribs. The recipe and variations seem to be more prevalent in areas settled by German settlers (there was an influx into the States and particularly across the Midwest from the 1880s to 90s) or what we refer to as the Pennsylvania Dutch, who came much earlier.
There are some hallmark flavors shared across many of these old-fashioned German-based recipes that are entrancing, enticing, and absolutely crave-worthy. However, they might seem a bit “interesting” at first glance to someone who hasn’t grown up or previously been introduced.
“Interesting”, btw, is a polite term often used up Nord here in Minnesota, and to a lesser extent throughout the Midwest, when someone might be just a bit doubtful about something. If your Minnesota friend says your outfit is “interesting,” it’s not a compliment, lol! Well, don’t be doubtful about these Country Style Ribs.
The Flavors:
Those flavors are a mix of sweet from sugar, white or brown, and sour, usually from vinegar (some old recipes use the juices of sauerkraut), and usually have a bit of mustard powder (vinegar and mustard powder are always on my list of Top Secret, Super Stealth Arsenal of Ingredients), sometimes a hint of clove or allspice.
Even though these aren’t at all smoky in any way, I like to jazz my ribs up with a bit of barbecue rub to add more flavor. My fave is my own Sweet Heat Rub, but the folks (my favorite octogenarians, who I’ve been helping out) especially liked the ribs rubbed with a little of my Cajun Blend.
They kind of went crazy for that variation. You can use one or the other, or whatever you have on hand, or no rub if you prefer to go more traditional. It’s still only a few minutes of prep time.
Making Sweet & Sour Country Style Ribs:
This recipe is drop-dead simple, but like most good down-home cooking, the long, slow braise makes the most of the flavors. All it takes is time.
I’ve made versions of Country Style Ribs in my slow cooker forever, including this other one, which is just a bit different: Country Style Ribs in the Slow Cooker. This was the first time I’ve used the Instant Pot Slow Cooker, and it worked out very well. I feel the slow cooker function on the Instant Pot is a little slower, but the timing in the recipe is for a standard slow cooker. Just know that if you use the IP slow cooker, it might take a little longer.
Whether you are cooking in a slow cooker or braising them in the oven, try placing the ribs vertically rather than horizontally; it’s kind of a game-changer – they cook so much more evenly and consistently. If you decide to use boneless ribs rather than bone in, cook with the fat side up.
Sauce or Gravy:
When the ribs are finished, if you wish, you can defat the sauce or use it as is, or turn it into a gravy.
It’s supposed to be on the thin side, but if too thin, simmer for a bit, after defatting if you wish. For a gravy, add a tablespoon of cornstarch to a small cup and fill about halfway with cold water as you stir. Bring the liquid to a simmer, add the contents of the cup, and stir as it thickens. If too thin, simmer a bit longer; if too thick, add a bit more water.
Pork Mushroom Ragu
Saving Money on Sweet & Sour Country Style Ribs:
If you’re not familiar with Country Style Ribs, they’re an extremely economical cut of meat, and they often go on sale in larger “family packs.”
Many times when I buy items in family packs, I’ll divide up in portions suitable for my family and freeze them. Since country-style ribs need to be cooked low and slow, I usually cook them all rather than dividing them for our smaller family.
Leftover Sweet Sour Country Style Ribs:
Leftover keeps 3 to 4 days in the fridge. Reheat gently in the microwave or the stovetop. Add a little water if needed.
The leftovers are absolutely fabulous, too; one of those recipes that’s even better the next day. Another option is to rework the leftovers.
Save some of the juices and a rib or two for Pork & Mushroom Ragu. That’s a recipe that definitely builds off the long, slow braise of this one and would take just about forever if it started from nothing. Serve over leftover mashed potatoes or, even better, over polenta.
This recipe for Sweet Sour Country Style Ribs is an old family favorite. Back in the day my Mom served something similar (her Dad was German, but she didn’t cook many of the old recipes), and we loved it! I hope you love it just as much. Take care and I hope to see you next time.
Mollie
Sweet Sour Country Style Ribs
Sweet & Sour Country Style Ribs – Slow Cooker, Instant Pot or Oven
- Total Time: varies 2 1/2 to 6 hours
- Yield: 8 servings 1x
- Category: Main Dish Pork
- Cuisine: German
Ingredients
- 3 1/2 to 4 pounds country-style pork ribs, separated into single ribs
- 2 to 3 tablespoons of a preferred spice blend or rib rub, optional, or salt & pepper to taste
- 1/2 cup ketchup
- 1/2 cup packed light-brown sugar
- 1/2 cup cider vinegar
- 1 tablespoon mustard powder
- 1/2 teaspoon cayenne pepper
- Coarse salt and ground pepper
Instructions
Rub the country style ribs with the spice blend or rib rub, or if not using, sprinkle with salt and pepper. In a slow cooker or the Instant Pot, or a casserole, whisk together ketchup, sugar, vinegar, mustard powder, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper.
Slow Cooker: Add ribs to the slow cooker and toss with sauce. Arrange ribs, bone side up, in a single row. Cover; cook on high in the slow cooker for about 4 to 6 hours on high, or until tender, or eight to 10 hours on low.
Instant Pot: Add ribs and toss in sauce. Set Instant Pot on high pressure for 20 minutes. When finished, allow to go to a natural release for 10 minutes, then manually release remaining pressure. Remove the Country Ribs.
Oven: Preheat oven to 300 degrees F. Add ribs to the casserole and toss with sauce. Cover and cook until ribs are tender, about 2 1/2 to 3 hours. Check the level of liquid from time to time, and add water if needed.
For all methods, serve ribs drizzled with pan juice. Defat if desired. If sauce is too thin, reduce on the stove top or if using the Instant Pot, in the pot.
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I’m linking my recipe up at Fiesta Friday, hosted this week by Jhuls @ The Not So Creative Cook and Elaine @ Foodbod.
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