Alright, let’s talk about cookin’ them ribs, the kind they call “country style,” you know, the ones with lots of meat on ’em. I ain’t no fancy chef, but I know how to make some good eatin’. We gonna do it the “sue-veed” way, which is just a fancy word for cookin’ ’em in water, real slow and steady like.
First off, you gotta get your ribs. Don’t matter too much where you get ’em, just make sure they look good and meaty. Now, some folks like to fuss around with trimmin’ and all that, but I say, the more meat the better. Just give ’em a good wash, that’s all they need.
Next, we gotta season them up real good. Don’t be shy with the salt and pepper, and you can throw in whatever else you like. I like to use some garlic powder, onion powder, paprika, maybe a little bit of chili powder if I’m feelin’ spicy. Just rub it all over them ribs, make sure they’re covered good.
Now, for this sue-veed cookin’, you need a special bag, a plastic one that can handle the heat. Put them seasoned ribs in the bag, and if you want, you can throw in a little bit of somethin’ extra for flavor. Some folks put in butter, some put in herbs, I sometimes put in a little bit of apple juice, just a splash, you know. Then you gotta suck all the air out of the bag. You can use one of them fancy machines, or you can just use the water trick, pushin’ the bag down into the water until the air comes out, then seal it up tight.
Now comes the important part: cookin’ them ribs. You need a big pot of water and somethin’ to keep the water at the right temperature. I use one of them stick things, you know, the one with the little spinny thing on the bottom. You set it to the temperature you want, and it keeps the water right there. For ribs, I like to cook ’em at somethin’ like 145 degrees, for a long, long time. We are talkin’ hours and hours, honey. Like, maybe six hours, maybe eight, maybe even longer. The longer they cook, the softer they get.
While them ribs is cookin’ in the water, you can go do somethin’ else. You can clean the house, you can watch TV, you can even take a nap. Just don’t forget about them ribs, gotta make sure they’re stayin’ at the right temperature.
Once them ribs is done cookin’, they ain’t gonna look too pretty. They’ll be kinda pale and soft. That’s okay, we ain’t done yet. Now we gotta give ’em some color and some crispiness. You can do this in the oven, on the grill, or even in a pan on the stove.
I like to use my oven. I take them ribs out of the bag, and I put ’em on a bakin’ sheet. Then I brush ’em with some barbecue sauce, any kind you like. I put ’em in the oven, hot and fast, just for a few minutes, until they get nice and brown and bubbly.
- Get your ribs and wash them.
- Season them real good with salt, pepper and whatever you like.
- Put them in a bag and suck all the air out.
- Cook them ribs in water at 145 degrees for hours.
- Give them color and crispiness in the oven, grill or pan.
- Brush with barbecue sauce.
Now, some folks, they do this other way, the 3-2-1 way. That’s when you smoke them, wrap them, and then cook them some more. It’s too much work for me. The water way is easy and the ribs come out good every time. But no matter how you cook them, slow and steady is the way to go. Low and slow, that’s the secret to tender ribs.
And that’s it. That’s how I make sue-veed country style pork ribs. It ain’t fancy, but it’s good eatin’. And that’s all that matters, right? Good eatin’ for good folks.
Just remember, cookin’ ain’t about followin’ some fancy recipe, it’s about usin’ your common sense and makin’ somethin’ that tastes good. So don’t be afraid to experiment and try new things. And most importantly, don’t forget to enjoy the food you make!
And there you have it, plain and simple, just like how it is in the country, no fuss and all flavor. Now go on and make yourself some ribs!
Tags: [Sous Vide, Country Style Ribs, Pork Ribs, Slow Cooking, BBQ, Rib Recipe, Easy Recipe, Dinner, Meat]