Braised Country-Style Ribs with White Beans | Emeril Lagasse

white beans

🥗Healthier: cannellini beans

💰Cheaper: navy beans

Navy beans are often less expensive and have a similar texture.

country-style ribs

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Chicken thighs provide a leaner option at a lower cost.

Brown the country-style ribs in some oil, seasoning them with salt and black pepper.

Once browned, add the ribs back into the pot.

Add chopped onion, bell pepper, and celery to the pot, seasoning with a little salt and pepper.

Cook the vegetables for about 4-5 minutes until softened.

Add a little chicken broth to the pot to create steam.

Add a little butter to the pot for flavor.

Cover the pot and let the mixture cook down with the lid on.

Move the meat to one side of the pot and add flour, stirring it in.

Cook the flour for about 4 minutes, allowing it to combine with the other ingredients.

Add chopped tomato and a lot of fresh garlic to the pot.

Add sage to the mixture.

Pour in beef broth instead of pork broth, as it is not available.

Bring the mixture to a boil.

Add a few white beans to the pot and cover it again.

Let it simmer covered for about an hour and a half.

After an hour and a half, check the dish; it should be starchy.

Stir the dish to incorporate the starch from the white beans.

Re-season the dish with salt and pepper to taste.

Serve the dish by placing buttered kale on the plate, followed by the country-style ribs and white beans on top.

Add more gravy from the pot over the ribs before serving.

Garnish with fresh thyme.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens