Skillet Braised Country-Style Rib Dinner with Onion Gravy is a one pot meal that’s a family favorite. Country-Style ribs are often barbequed, but they’re not just for barbeque. Actually, they’re nothing more than a Boston butt pork roast cut into to thick strips. Use them as you would pork roast or pork chops. I buy a whole Boston butt and cut up into myself. It’s more economical than buying individual country-style ribs or pork shoulder blades/chops/steaks.
If you took away every pot and pan I owned and left me with my big Lodge cast iron skillet, I could continue to cook up a storm and make complete meals like SkilletBraised Country-Style Rib Dinner with Onion Gravy. So, why don’t I get rid of everything and downsize to one skillet? Well, there’s absolutely no good reason, I suppose. Except, dadgum…..it would be hard for me to get rid of all my cooking stuff. Let’s think more in terms of someone stealing all my cookware.
No, I don’t like that either.
If I was plucked from my home and landed on a cul-de-sac with no homes, no transportation and no knowledge of where in the heck I happened to be, but discovered I had a big Lodge cast iron skillet, I could continue to cook up a storm.
Except, I wouldn’t have any food.
Disregard all the above and let’s talk about the SkilletBraised Country-Style Rib Dinner with Onion Gravy that I fixed in my Lodge cast iron skillet. It’s a one pot skillet meal that’s so good it will make you want to swallow your tongue. The pork is tender like butter and the gravy has a flavor you’ll crave for the rest of your natural life.
Perfect for a Sunday Dinner, this dish is easy to prepare and then cooks low and slow. Just what you need for a Sunday. The pork is succulent and tender. The total cooking time is 3 hours.
Slow down and relax as your one pot meals cooks away in a cast iron skillet. Life is good. Savor it.
I’m keeping all my cooking vessels, in case you wondered.
Y’all come see us!
Skillet Braised Country-Style Rib Dinner with Onion Gravy
yield: 6 servings
Country-Style ribs are often barbequed, but they’re not just for barbeque. Actually, they’re nothing more than a Boston butt pork roast cut into to thick strips. Use them as you would pork roast or pork chops. I buy a whole Boston butt and cut up into myself. It’s more economical than buying individual country-style ribs or pork shoulder blades/chops/steaks.
3 pounds country-style ribs– cut into 3 inch long pieces
2 tablespoons 4-1-1 seasoning
cooking oil
3 large sweet onions, peeled and sliced thin
additional cooking oil, if needed
1 cup white wine
1 1/2 to 2 cups chicken stock (or water) depending on size of skillet
2 bay leaves
4 small to medium Yukon gold potatoes, peeled
6 to 8 eight medium carrots, peeled and trimmed but left whole
1 1/2 tablespoons cornstarch
salt and pepper to taste
Liberally season pork with 4-1-1. Heat 12 inch cast iron skillet over medium high heat. Cover bottom with cooking oil. When hot, brown pork on all sides. Remove to platter and set aside.
Add onions to skillet with additional cooking oil, if needed. Cook onions for 5 minutes or until they start to brown slightly.
Deglaze pan with wine. Stir until all browned bits are loosened in the bottom of the pan.
Return pork to skillet. Add chicken stock and bay leaves. Cover. Reduce heat to low. Cover and simmer for 1 1/2 hours.
Remove cover and flip over pork pieces. Snuggle potatoes in with the onions and pork.
Lay carrots across the top of pork and potatoes.
Cover and continue to cook on low for an additional 1 1/2 hours.
Remove carrots, potatoes and pork from skillet and arrange on a platter.
Stir cornstarch with a small amount of cold water until dissolved.
Pour into pan gravy and stir until thickened. If gravy doesn’t thicken quickly, turn up the heat to medium high and stir constantly. Taste and adjust for seasonings. Pour into a bowl and serve alongside pork and vegetables.
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3.75 from 24 votes
Let's talk about the SkilletBraised Country-Style Rib Dinner with Onion Gravy that I fixed in my Lodge cast iron skillet. It's a one pot skillet meal that's so good it will make you want to swallow your tongue. The pork is tender like butter and the gravy has a flavor you'll crave for the rest of your natural life.
Author: Jackie Garvin
Ingredients
- 3 pounds country-style ribs - cut into 3 inch long pieces
- 2 tablespoons 4-1-1 seasoning
- cooking oil
- 3 large sweet onions peeled and sliced thin
- additional cooking oil if needed
- 1 cup white wine
- 1 1/2 to 2 cups chicken stock or water depending on size of skillet
- 2 bay leaves
- 4 small to medium Yukon gold potatoes peeled
- 6 to 8 eight medium carrots peeled and trimmed but left whole
- 1 1/2 tablespoons cornstarch
- salt and pepper to taste
Instructions
Liberally season pork with 4-1-1. Heat 12 inch cast iron skillet over medium high heat. Cover bottom with cooking oil. When hot, brown pork on all sides. Remove to platter and set aside.
Add onions to skillet with additional cooking oil, if needed. Cook onions for 5 minutes or until they start to brown slightly.
Deglaze pan with wine. Stir until all browned bits are loosened in the bottom of the pan.
Return pork to skillet. Add chicken stock and bay leaves. Cover. Reduce heat to low. Cover and simmer for 1 1/2 hours.
Remove cover and flip over pork pieces. Snuggle potatoes in with the onions and pork.
Lay carrots across the top of pork and potatoes.
Cover and continue to cook on low for an additional 1 1/2 hours.
Remove carrots, potatoes and pork from skillet and arrange on a platter.
Mix cornstarch with a small amount of cold water.
Pour into pan gravy and stir until thickened. If gravy doesn't thicken quickly, turn up the heat to medium high and stir constantly. Taste and adjust for seasonings. Pour into a bowl and serve alongside pork and vegetables.
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