While country-style ribs are actually from the shoulder of the pig, the meat has a similar flavor and texture to ribs.
Roasted Country-Style Ribs and Mashed Potatoes
Serves: 8
Ingredients
- 1⁄2 cup firmly packed light brown sugar
- 1 tablespoon plus 4 teaspoons kosher salt, divided
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 4 1⁄2 pounds boneless country-style ribs, cut into 2-inch pieces
- 6 cups sliced yellow onion (2 to 3 large onions)
- 1 tablespoon olive oil
- 2 teaspoons chopped fresh oregano
- 1⁄2 teaspoon ground black pepper
- 3 pounds Yukon gold potatoes, cubed
- 1 (8-ounce) package cream cheese, room temperature
- 1⁄4 cup unsalted butter, room temperature
- Garnish: fresh oregano leaves
Instructions
- Preheat oven to 450°. Line a rimmed baking sheet with foil.
- In a large bowl, stir together brown sugar, 2 teaspoons salt, chili powder, and cumin. Add ribs, tossing to coat. Place in a single layer on prepared pan.
- Bake until browned, 30 to 40 minutes, turning halfway through baking. Reduce oven temperature to 350°.
- Meanwhile, in a large skillet, cook onion, oil, and 2 teaspoons salt over medium-low heat, stirring frequently, until caramelized, 40 to 45 minutes. Remove from heat, and stir in chopped oregano and pepper.
- In a large Dutch oven, bring potatoes, remaining 1 tablespoon salt, and water to cover to a boil over medium-high heat. Reduce heat to medium-low, and simmer until potatoes are tender, 15 to 20 minutes. Drain.
- In the bowl of a stand mixer fitted with the paddle attachment, beat potatoes, cream cheese, and butter at low to medium-low speed until fluffy, 1 to 2 minutes. Spoon potato mixture into a lightly greased 12-inch enamel-coated cast-iron braiser. Top with roasted ribs, pan drippings, and onion. Cover with lid or foil.
- Bake for 30 minutes. Uncover and bake until potatoes are golden brown, about 15 minutes more. Garnish with oregano leaves, if desired.
