Recipe of the month No #1: September


Country-style Pork Ribs with Cider Liquor

Country-style ribs are cut from the blade end of the pork loin close to the shoulder. They are meatier than other rib cuts. They’re basically found at the tail end of the loin with the last few smaller rib bones attached. It’s like a small baby back rib and pork tenderloin all in one.

We’d eaten these, beer braised, in a little neighbourhood joint just outside Nashville and thought they were delicious. We especially like this cut for its flavour, tenderness and value. Plus, you can switch up the flavour profile to pretty much anything you like. Here, we make the ribs West-country style, with a little still sweetened cider and English mustard for balance. You can use any fruitwood for your smoker, or try an oak and apple mix.

Serves: 6, Wood: Oak and fruit wood (apple or cherry)

Country-style Pork Ribs



  • 1. Rub
    Rub a teaspoon of Mustard sauce on each side of the ribs and Shake a teaspoon of rub on each side of the pork ribs. Put them on a plate, cover and pop in the fridge for at least an hour while you prepare your braising liquor and set up your grill.

  • 2. Smoker
    Set your smoker up for indirect heat, settling on 108°C/225°F. Cook for about 1 hour or until the internal temperature of the thickest end reads 65°C/150°F on a meat thermometer.

  • 3. Combine
    While they’re smoking, in a heavy-based pan, combine all the remaining ingredients, keeping aside 150ml of the Mustard Sauce. Bring the mixture to a simmer over a low heat – do not allow it boil – for 5-10 minutes, making sure all the ingredients are well combined. Pour the contents of the pan into an ovenproof dish with a lid, or disposable foil tin (with a foil lid or make one with aluminium foil), large enough to accommodate your ribs, do not put the ribs in at this stage.

  • 4. Braise
    Transfer the ribs to your dish with the braising liquor. Spoon the liquor over the ribs to coat them evenly, making sure the onions stay on the bottom of the dish. Cover tightly and return to the smoker for a further 2 hours, or until the internal temperature of the ribs is anywhere between 92C/198°F. During this time, the cider will help to tenderise the ribs even further and the other ingredients will impart them with a wonderful fragrance.

  • 5. Reduce
    Carefully remove the dish from the smoker and drain the braising liquor back into your heavy-based pan. Foil the ribs and set aside to keep warm. Over a medium heat, simmer the braising liquor for about 10 minutes, until reduced by about half, finally add the cream.

  • 6. Reduce
    To serve, place the ribs on a large plate and spoon the sauce down the middle.

  • 7. Serve With
    Serve with any kind of potato and some butter sautéed greens, like kale, hispi cabbage and peas.

Music to cook by…