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Broiled Country-Style Ribs With Sun-Dried Tomato Basil Salsa

Broiled Country-Style Ribs With Sun-Dried Tomato Basil Salsa

Also called country-ribs, country-style ribs are a bit misleading because they aren’t really ribs at all.

This cut of meat actually comes from the shoulder of the pig and has a lot more meat on the bone than traditional ribs.

When Seasoned & Cooked Properly Pork Can Be So Delicious – Like These Oven Roasted St. Louis Style Pork Ribs

Country-style ribs sometimes go by shoulder chops or blade steaks.

Every bite of meat dipped with sun-dried tomato basil salsa is packed with loads of flavor.

Adding this salsa to a proteins like country-style ribs, makes for a deep, irresistible savory flavor.

In fact, this Sun-dried Tomato Basil Salsa will add a burst of flavor and color to any savory dish.

Read More About Culinary Sauce In Its Many Forms

Broiled Country-Style Ribs With Sun-Dried Tomato Basil Salsa

For The Salsa

¼ cup oil-packed sun-dried tomatoes, rinsed and chopped fine 

¼ cup chopped fresh basil

¼ cup chopped fresh parsley 

¼ cup extra-virgin olive oil 

2 tablespoons balsamic vinegar

1 small shallot, minced

salt and pepper

Combine sun-dried tomatoes, basil, parsley, oil, vinegar, and shallot in bowl and season with salt and pepper to taste. Set aside.

Cooking The Meat

2 pounds Country-style ribs, boneless

2 teaspoons Himalayan salt

2 tablespoons avocado oil

1/2 teaspoon baking soda

1 – 13×9 inch disposable aluminum roasting pan

Adjust oven rack 4-5 inches from broiler element and heat oven to 325 degrees.

Mix salt, oil, and pepper in a small bowl until salt is evenly coated with oil. Add baking soda and stir until well combined. Rub mixture evenly over pork strips. Place a strips into aluminum pan, evenly spaced from sides of pan and each other.

Turn oven to broiler. Immediately place aluminum pan with pork in oven and broil for 5 minutes.

Flip pork strips and continue to broil until golden brown and meat registers 125 to 140 degrees, about 8-14 minutes.

Remove aluminum pan from oven and tent with aluminum foil and let rest for 10 minutes.

Plate and serve with salsa.

More recipes with Sun-dried tomatoes.

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