This was an absolute hit with my kids and is also really simple way of cooking country style ribs.
I started with about 3.5 lbs of ribs (sliced butt variety), seasoned with salt and pepper and browned them on each side in a cast iron grill pan. You don’t have to use a grill pan for this; I just like laying down grill marks whenever possible. I had to do this in two batches and I browned them for about five minutes per side.
I transferred the ribs to a baking dish which had been layered with onions, celery and carrots. I added about a half cup of chicken stock, covered the dish tightly with foil and placed it in a 400F oven for one hour.
When the ribs went in the oven I also added a pan of small cut new potatoes that had been sprayed with Pam and seasoned with a garlic herb Creole seasoning. There was nothing special about the seasoning, it was just a commercial blend I had on hand and was trying to use up.
After an hour the potatoes were done and ribs were tender and juicy. The ribs were nowhere near “fall apart” tender; that would have taken much longer cooking at lower temperatures. I collected the pan juices and used them to make a quick gravy (2 tbls flour browned in 2 tbls butter then mixed with the pan juices and heated to boiling).
I sliced the country style ribs into smaller portions and served them up with a side of potatoes and everything covered in the gravy.
This really was a treat and it was a great excuse to break out my cast iron grill pan. If you have any interest in grill pans this is the one that I use.