Slow Cooker Country Style Pork Ribs with Parmesan Corn Grits

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Slow Cooker Country Style Pork Ribs with Parmesan Corn Grits

For the Country-style ribs:

  • 3 pounds bone-in country-style pork ribs
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable oil, divided
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • ¼ cup apple cider vinegar
  • 1 teaspoon crushed red pepper flakes
  • 2 bay leaves
  • 1 cup dark beer
  • 1½ cups chicken stock

For the Parmesan Corn Grits:

  • Cooking spray
  • 1 cup chicken stock
  • 2 cups water
  • 1 cup heavy cream
  • 2 teaspoons salt
  • ½ teaspoon ground black pepper
  • 1 cup corn grits
  • 2 tablespoons butter
  • 1 cup shredded Parmesan cheese
  • Kosher salt and freshly ground black pepper
  • ½ cup grated Parmesan

For the ribs:

  1. Heat two tablespoons of oil in a large Dutch oven over medium high heat. Season ribs with salt and pepper.
  2. Add ribs to the pan in batches and brown on all sides. Remove to a paper towel lined plate and set aside.
  3. Add onions, carrots, celery, and garlic to the crock of a slow cooker. Season with salt and ground black pepper. Nestle pork ribs in the vegetable mixture.
  4. In a separate bowl, combine tomato paste, vinegar, and red pepper flakes. Pour mixture over the top of the short ribs.
  5. Cook on high for 4 hours or low for six hours.

For the corn grits:

  1. Combine liquid ingredients in a large saucepan. Season with salt and pepper. Bring mixture to a low boil over medium high heat.
  2. Stir in the grits. Reduce heat to medium low. Cover and simmer, stirring often, until liquid is absorbed and grits are tender, about 30-45 minutes.
  3. Remove pan from heat. Stir in butter and Parmesan cheese. Season with additional salt and pepper if desired.

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