Intermediate, Main Courses, Pork, Slow Cooker

Country Style Slow Cooker Pork Ribs with Parmesan Corn Grits

Fork tender country style slow cooker pork ribs are simmered with vegetables and served over a bed of creamy Parmesan corn grits.

Fork tender country style slow cooker pork ribs are simmered with vegetables and served over a bed of creamy Parmesan corn grits.Braised beef short ribs are one of my favorite dishes to prepare when the weather turns cold. But, they can be a little pricey unless you luck up and hit them on a short sale. I hate it when a relatively cheap cut of meat suddenly becomes trendy – to the point where it’s not really affordable anymore (flank steak, you know who you are). Luckily, these braised pork country-style ribs haven’t joined the in-crowd. They are still affordable so delicious!

Fork tender country style slow cooker pork ribs are simmered with vegetables and served over a bed of creamy Parmesan corn grits.

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Braised beef short ribs are one of my favorite dishes to prepare when the weather turns cold. But, they can be a little pricey unless you luck up and hit them on a short sale. I hate it when a relatively cheap cut of meat suddenly becomes trendy – to the point where it’s not really affordable anymore (flank steak, you know who you are). Luckily, these braised pork country-style ribs haven’t joined the in-crowd. They are still affordable, so delicious and can be made right in your slow cooker!

These would be great over a bed fluffy mashed potatoes. However, I opted to serve my short ribs nestled in Delta Grind corn grits slowly simmered in heavy cream and seasoned with a healthy dose of cracked black pepper freshly grated Parmesan cheese. Once you’ve cleaned your plate, I promise you will want to pick up the bowl and lick it clean.

Fork tender country style slow cooker pork ribs are simmered with vegetables and served over a bed of creamy Parmesan corn grits.

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Country Style Slow Cooker Pork Ribs with Parmesan Corn Grits

Fork tender country style slow cooker pork ribs are simmered with vegetables and served over a bed of creamy Parmesan corn grits.
Course Side
Cook Time 6 hours
Total Time 6 hours
Servings 6
Author Lisa B.

Ingredients

Country-style ribs:

  • 3 pounds bone-in country-style pork ribs
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable oil divided
  • 1 onion chopped
  • 2 carrots chopped
  • 2 stalks celery chopped
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1/4 cup apple cider vinegar
  • 1 teaspoon crushed red pepper flakes
  • 1 cup dark beer
  • 1/2 cup chicken stock
  • 2 bay leaves

Parmesan Corn Grits:

  • Cooking spray
  • 1 cup chicken stock
  • 2 cups water
  • 1 cup heavy cream
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 cup corn grits
  • 2 tablespoons butter
  • 1 cup shredded Parmesan cheese
  • Kosher salt and freshly ground black pepper

Instructions

For the ribs:

  • Heat two tablespoons of oil in a large Dutch oven over medium high heat. Season ribs with salt and pepper.
  • Add ribs to the pan in batches and brown on all sides. Remove to a paper towel lined plate and set aside.
  • Add onions, carrots, celery, and garlic to the crock of a slow cooker. Season with salt and ground black pepper. Nestle pork ribs in the vegetable mixture.
  • In a separate bowl, combine tomato paste, vinegar, and red pepper flakes, beer and chicken broth. Pour mixture over the top of the pork ribs. Add the bay leaves.
  • Cook on high for 4 hours or low for six hours.

For the corn grits:

  • Combine liquid ingredients in a large saucepan. Season with salt and pepper. Bring mixture to a low boil over medium high heat.
  • Stir in the grits. Reduce heat to medium low. Cover and simmer, stirring often, until liquid is absorbed and grits are tender, about 30-45 minutes.
  • Remove pan from heat. Stir in butter and Parmesan cheese. Season with additional salt and pepper if desired.

4 Comments

  1. You didn’t tell us when to add the beer. Or did you just drink it? 🙂

  2. The bay leaves go in with the veggies and ribs?
    I take it that the cup of shredded cheese gets mixed in the grits, what about the 1/2 cup grated, is that to serve at the table? I can hardly wait to taste this, sounds so yummy! It is tonight’s dinner.
    P.S. I live in MS too.

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