Pork Country Ribs with Mushroom Sauce

You can often get a good deal on pork country ribs, and you don't always want to BBQ them. This is a nice alternative. This recipe yields a LOT of sauce -- all the liquid keeps the ribs moist as they cook low and slow in the oven. Make sure you use a *large* oven-safe skillet, or transfer everything from a skillet to a large baking dish after browning/sautéeing. Another option is to move everything to the crock pot and let it cook on low for 7ish (6-8) hours (not yet tested this). With all that sauce, you'll want to serve this over mashed potatoes, rice, or stuffing. Additionally, there's so much liquid that, if you're serving a bigger group, you could double the ribs (and optionally the mushrooms) and leave the amounts of the onions and liquid the same. In that case you'd definitely need to transfer everything from the skillet into a baking pan for the oven or into the crock pot.

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Step 1

Set oven to 285 degrees

Step 2

Season ribs with salt and pepper (reserve a little pepper)

Step 3

Heat butter and oil on medium-high ib large skillet (ideally oven-safe)

Step 4

Add ribs and brown on both sides, then remove from pan

Step 5

Lower heat and saute onions, garlic and mushrooms for 4 minutes

Step 6

In a separate bowl, mix soup, stock, sage, thyme, and reserved pepper.

Step 7

Add soup mix to skillet, stirring the mix into the mushrooms, onions and garlic

Step 8

Add ribs to skillet, spooning soup mixture over top. (-OR- If not using an oven safe skillet, place ribs in large baking pan and pour mixture over top)

Step 9

Cover tightly with aluminum foil or lid. Place skillet into pre-heated oven. Bake for 1.5 hours.

Step 10

Remove from oven, turn ribs, stir mixture

Step 11

Return to oven, re-cover, bake for additional 1.25 to 1.5 hours