Our riff on St. Louis-style sauce-simmered pork steaks calls for braising tender country-style ribs in the oven. This recipe first appeared in our June/July 2011 BBQ issue along with our story Classic ‘Cues.
- 4 slices bacon, finely chopped
- 1 tbsp. ground ancho chile
- 4 cloves garlic, finely chopped
- 1⁄4 medium onion, chopped
- 2 cups canned whole, peeled tomatoes, pureed in blender
- 1⁄2 cup dark brown sugar
- 1⁄2 cup apple cider vinegar
- 1⁄4 cup whole-grain mustard
- 1 tbsp. Worcestershire sauce
- 1 tbsp. kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 6 country-style pork ribs (about 3¼ lb.)
- 3 tbsp. canola oil
- Heat oven to 350°. Heat bacon in a 4-qt. saucepan over medium heat; cook, stirring, until fat renders, about 6 minutes. Add chile powder, garlic, and onions, and cook, stirring, until soft, about 5 minutes. Add tomatoes, sugar, vinegar, mustard, Worcestershire, salt, and pepper, and bring to a boil; cook for 5 minutes. Remove from heat; set aside.
- Season ribs with salt and pepper. Heat oil in a 12″ skillet over medium-high heat, and working in batches, add ribs and cook, turning once, until browned on both sides, about 8 minutes. Transfer ribs to a 9″ × 13″ baking dish and pour over sauce to cover. Bake ribs until the tip of a small knife slips easily in and out of the meat, about 1 hour.