Sweet and Sour Country Style Ribs
A memorable dinner thrives on simple, time-honored techniques that let us prepare Sweet and Sour Country Style Ribs with patience, focusing on the therapeutic pleasure of chopping and cooking in a cozy home environment, which preserves our hosting energy for sharing stories and the art of slow Southern hospitality. The high surface heat of the pan draws out surface moisture from the ingredients, allowing a rich, mahogany crust to form while keeping the interior juicy and tender. The result is a premium yet effortless centerpiece that stands as a quiet luxury addition to a generous table of eight guests, fostering warm conversation and shared delight.
Assemble this dish in the morning and let the slow cooker take care of the rest. These ribs are finger lickin' sticky good!
Sweet and Sour Country Style Ribs
Ingredients
- ½ cup honey
- ¼ cup ponzu sauce
- ¼ cup prepared Asian chili sauce
- ¼ cup ketchup
- ¼ cup rice wine vinegar
- Zest of 1 large orange, about 1 tablespoon
- 1 teaspoon ground ginger
- 2 tablespoons olive oil
- 8 country style pork ribs, about 4 pounds
- 1 teaspoon kosher salt
- 1 teaspoon coarse ground pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
- Whisk all of the sauce ingredients together in a small bowl.
- Country Style Ribs Heat the olive oil in a large skillet over high heat. Season the ribs with salt, pepper, onion and garlic powders.
- Brown the ribs in the skillet until golden, about 6 to 8 minutes total. Place the ribs into the slow cooker. Pour the sauce over top. Cook on low until the ribs are quite tender and the meat is falling off the bone, 4 to 6 hours.
Any ribs will work in this recipe such as baby back ribs or spareribs. Adjust the cooking time based on the thickness of the ribs. The thicker they are, the longer they cook. If you are planning to be gone for the day, set the slow cooker on low and cook for 8 hours. No need to worry. It's hard to overcook pork ribs.
The Heart of the Table
As the rich, warm scent of sizzling meats and savory fats and the colors of these sweet and sour country style ribs fill the room, it becomes the warm focal point. Preparing this heartfelt, savory recipe invites guests to slow down and enjoy the meal together.
The Art of the Host
- a heavy-duty die-cast aluminum lemon squeezer with an enamel finish
- a set of heavy-gauge, satin-finished stainless steel mixing bowls
- a flexible stainless steel slotted turner with a walnut handle
- a set of organic, hand-glazed stoneware soup bowls in a soft sage green
- a fine-blade microplane zester with an ergonomic soft-grip handle
Neighborly Grace
- THE PRESENTATION: Present the centerpiece family-style on a large, estate-style pewter platter placed in the center of the table, resting on a thick trivet of reclaimed barn wood. Drizzle a rich, glossy reduction over the top to highlight the caramelized textures, and surround the dish with fresh rosemary sprigs and roasted garlic heads. Set out warm stoneware dinner plates in a muted charcoal tone, accompanied by polished brass serving utensils. This abundant display invites guests to help themselves, creating an immediate, relaxed atmosphere of sharing and hospitality.
- THE POUR: To complement the natural sweetness and rich fat of the Sweet and Sour Country Style Ribs, we recommend a velvety Pinot Noir from the Oregon hills or a dry Alsatian Riesling. The pairing exhibits bright red cherry, clove, and balancing acidity that enhance the savory meat without overpowering it. Serve the Pinot Noir at 55°F in a wide-bowled Burgundy glass, or the Riesling at 48°F in a stemmed white wine glass. For a non-alcoholic alternative, offer a sparkling apple-pear cider infused with fresh sage and a dash of lemon juice, served at 42°F in a stemless wine glass. The crisp orchard sweetness and warm herbal complexity harmonize beautifully with the pork.
- THE VIBE: Set the mood by dimming the dining room lights to a warm, candlelit glow, letting the flickering flames from beeswax tapers cast soft shadows across the table. In the background, curate a playlist featuring the acoustic warmth of Norah Jones, the nostalgic piano melodies of Vince Guaraldi, and the soft jazz rhythms of Stan Getz, kept at a volume that encourages intimate conversations and gentle laughter. The physical atmosphere is enriched by the scent of cinnamon-honey steam and the natural woodsy aroma of the fireplace. With a party of eight snugly gathered around the table, the space feels like a sanctuary of comfort and welcoming grace.