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.
Servings 6
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
- ¼ cup apple cider vinegar
- 1 teaspoon crushed red pepper flakes
- 1 cup dark beer
- ½ 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
- ½ 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.
