I have been playing with country style beef ribs for a few months, trying various ingredients and flavor profiles in hopes of coming up with a real stunner.  But, nothing really wowed me, until tonight.  I was cleaning out my pantry, making way for purchases made during a weekend Costco excursion, and I came across a can of cherry pie filling.  I’m not sure what the original intention was for this singular can, but with two pounds of country style beef ribs in the fridge, inspiration struck. It sounded weird and I was slightly trepidatious, but what did I have to lose?  Country style beef ribs are a relatively inexpensive cut, so there wasn’t much risk in going out on a culinary limb. Knowing the cherries were extra sweet and sugary, I didn’t add any other sugar to the sauce.  Instead, I punched it up with tangy mustard, beefy stock, bright ginger and smokey paprika.

The moment of truth came when I pulled the first rib out of the pressure cooker and took a test bite.  The overall effect of the sauce read sweet and sour, but with enough depth from the rich cherries to match the beef.  A winner for sure!  I was honestly shocked that it worked.  The sauce doesn’t need to be reduced or enhanced with cornstarch.  It’s ready to serve right out of the pressure cooker.

I served it over brown rice to hammer home the Asian undertones (and a dose of whole grains for Thing 1 and Thing 2).

If you don’t have a pressure cooker or want to be flexible on when you serve this, you could certainly do this in a slow cooker.  Toss everything into the Crock-Pot and let ‘er rip on high for 4 to 5 hours or low 6 to 8 hours.  You’re looking for a beef consistency that’s easily pulled apart with a fork, but not so soft that it turns to mush.  I hope you enjoy!

(Full printable recipe at the bottom of this post.)

Start with heating a cast iron pan or other pan for browning meat over medium high heat with 1 Tbs oil (I use grapeseed).  Season two pounds of country style beef ribs with salt.

Place the ribs in the heated pan and brown on all sides, giving it three or so minutes on each side.  Once they’re browned, place them in your pressure cooker (or slow cooker if you’re Crock-Potting) along with 12 ounces quartered mini peppers, 1 Tbs minced fresh ginger, and 6 minced garlic.

Next, in a small bowl, combine 20 ounces of cherry pie filling, 1 Tbs Worcestershire sauce, 2 Tbs dijon mustard, 1 Tbs paprika, 1 tsp beef Better than Bouillon and 1 1/2 cups water.  Mix that together so it’s incorporated then pour over the beef and veggies in your pressure cooker.

If using an electric pressure cooker, cook on ‘high’ for 22 minutes.  If using a Crock-Pot, cook on ‘high’ for 4 to 5 hours or ‘low’ for 6 to 8 hours.

You’ll know it’s done because the beef will be fork tender and the sauce will be slightly thickened.  Feel free to add some salt to the sauce if it needs extra seasoning.  Serve the ribs with cherries, peppers and doused in sauce.  Serve extra sauce for ladling on the side.

Cherry Pie Beef Ribs

Cherry Braised Beef Ribs

*Original recipe by Joanie Simon (JoanieSimon.com)

Cherry Pie Beef Ribs
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Country style beef ribs with a sweet and sour cherry sauce.
Ingredients
  • 2 lb country style boneless beef ribs
  • salt for seasoning
  • 1 Tbs. oil
  • 20 oz cherry pie filling
  • 1 Tbs Worcestershire sauce
  • 2 Tbs dijon mustard
  • 1 Tbs minced ginger
  • 1 Tbs paprika
  • 12 oz small peppers quartered
  • 6 cloves garlic minced
  • 1 tsp beef Better Than Bouillon
  • 1½ cups water
Instructions
  1. Start with heating a cast iron pan or other pan for browning meat over medium high heat with 1 Tbs oil (I use grapeseed). Season two pounds of country style beef ribs with salt.
  2. Place the ribs in the heated pan and brown on all sides, giving it three or so minutes on each side. Once they're browned, place them in your pressure cooker (or slow cooker if you're Crock-Potting) along with 12 ounces quartered mini peppers, 1 Tbs minced fresh ginger, and 6 minced garlic.
  3. Next, in a small bowl, combine 20 ounces of cherry pie filling, 1 Tbs Worcestershire sauce, 2 Tbs dijon mustard, 1 Tbs paprika, 1 tsp beef Better than Bouillon and 1½ cups water. Mix that together so it's incorporated then pour over the beef and veggies in your pressure cooker.
  4. If using an electric pressure cooker, cook on 'high' for 22 minutes. If using a Crock-Pot, cook on 'high' for 4 to 5 hours or 'low' for 6 to 8 hours.
  5. You'll know it's done because the beef will be fork tender and the sauce will be slightly thickened. Feel free to add some salt to the sauce if it needs extra seasoning. Serve the ribs with cherries, peppers and doused in sauce. Serve extra sauce for ladling on the side.
 

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Hi! I’m Joanie.

I love sharing family recipes and the stories behind them on YouTube (sometimes TV). 🐓 Love God, my husband, kids and camera.

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