Farm Style Ribs

Four ingredients and two cooking options make these pork ribs about as straightforward as dinner gets. Sliced onions cook until soft, then the ribs get browned on all sides in the same pan. Everything transfers to a casserole dish, gets smothered in your favorite barbecue sauce mixed with the pan juices, and either hits the microwave for 15 minutes or the oven for about an hour.

Browning the ribs before braising is the step that separates this from just dumping everything in a pan. That sear builds a crust and caramelizes the meat’s surface, adding flavor depth that no amount of barbecue sauce alone can create. The onions cook down into the sauce and practically dissolve by the time the ribs are tender.

The microwave option is genuinely fast, but the oven produces ribs with more developed flavor since the sauce reduces and concentrates during the longer cook time.

Chef Tips

• Brown the ribs in batches if they don’t all fit in a single layer. Crowding steams the meat instead of searing it.
• Use a barbecue sauce you actually like eating straight. It’s the only seasoning besides the onions, so its flavor dominates.
• Check tenderness with a knife after the initial cook time. The meat should pull away from the bone easily. If there’s resistance, give it more time.
• If using the microwave, cover with plastic wrap and leave a small vent so steam can escape without the wrap collapsing onto the ribs.

Variations

• Add a tablespoon of apple cider vinegar to the sauce for a tangier, Carolina-style finish.
• Toss in sliced bell peppers with the onions for more vegetable substance.
• Finish under the broiler for 3 minutes after braising to caramelize the sauce on top.