Pork sold as "country-style ribs" is not always from the rib section; it can be cut from a pork shoulder roast, too. Either way, it's economical and generally cut into individual "ribs," making it easy for you to ask your butcher for just the number you need.
12 ounces pork country-style ribs (about 2 ribs)
1 1/4 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
2 1/2 cups water
6 garlic cloves, crushed
1 tablespoon olive oil
4 cups (1/2-inch) cubed red potatoes (about 1 1/2 pounds)
1 cup chopped onion
4 large eggs
1/4 teaspoon ground red pepper
3 tablespoons thinly diagonally sliced green onions
How to Make It
Heat a 12-inch cast-iron skillet over medium-high heat. Sprinkle pork evenly with 1/2 teaspoon salt and black pepper. Coat pan with cooking spray. Add pork to pan; cook 2 minutes on each side or until browned. Add 2 1/2 cups water and garlic to pan; bring to a boil. Cover, reduce heat to low, and simmer 1 hour or until pork is fork-tender. Remove pork from pan, reserving cooking liquid and garlic. Place cooking liquid in a bowl. Cool pork slightly. Remove meat from bones; shred with two forks.
Wipe pan clean with paper towels. Heat olive oil in pan over medium-high heat. Add potatoes and onion to pan, and sauté for 8 minutes or until browned, stirring frequently. Add cooking liquid and garlic to potato mixture, and bring to a boil. Reduce heat to medium, and cook, uncovered, for 20 minutes or until potatoes are tender and liquid evaporates. Stir in shredded pork and 1/2 teaspoon salt. Working with one egg at a time, carefully crack eggs over potato mixture, about 1 inch apart in pan. Sprinkle eggs evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon ground red pepper. Cover, reduce heat, and cook for 3 minutes or until desired degree of doneness. Sprinkle with green onions.
The kids liked it. I found it a bit boring, but I tend to like spicy foods. The red pepper actually tasted a bit out of place in an otherwise bland meal. I saved time by using pork I had already cooked from a previous meal. All in all, not bad, just not great.
Altough this took nearly 2 hours start to finish, it was nearly all inactive time. I don't reccomed serving this to guests as it came out a bland grey color, but the flavor was actually pretty good. Take the time to slow simmer the pork and fork shred it, it came out tender and flavorful.
This recipe was pretty decent. I added garlic and onion powders and a little extra salt to the potatoes to up the flavor quotient. I fast-forwarded the pork a bit by cutting it into chunks before frying it, and then cooking it for about a half hour in the liquid instead of an hour, which was sufficient for the cut of meat I had.