Country-style pork ribs are actually strips of well-marbled pork, cut from near the loin that can be cooked in a variety of ways. There is enough marbling to give the ribs great flavor and keep them juicy and tender during cooking. These ribs can be cooked low and slow until fork tender or roasted at a moderate Convection temperature in just under an hour, either way, for best flavor give the ribs a dry rub or marinate them a few hours in advance of cooking.
Roasting Meats in the Combination Convection + Microwave Mode
I have had great success cooking a variety of meats in the Speed mode such as chicken pieces, meatloaf, and even a whole roast chicken. I have cooked pork chops and pork tenderloin in the microwave mode with great results so I decided that since these ribs are on the leaner side I would experiment with cooking them in convection with a little added speed.
Even though I was adding in some low microwave power I kept the convection temperature at 330°F to avoid drying out the pork. Overall, reducing the cooking time by 10 - 12 minutes is a plus when you are in a hurry especially when you can achieve good results. Unfortunately, the only way to determine what works best is by trial and error, so keeping the temperature moderate and the microwave power low is a good place to start.
What is the Benefit of Speed Cooking Country Style Ribs for a Short Time
Generally, pork that is cut from the shoulder requires long slow cooking to tenderize, but since these ribs are cut from an area closer to the loin they are on the leaner side so they are a good candidate for Speed cooking.
When we cook with convection, the heated air circulates around the oven cooking the food from the edge to the center; microwave power cooks from the inside out so even adding ten minutes of microwave power assists in speeding up the cooking.
Even though I was using a little speed to get the ribs started, I planned to continue the cooking in convection without the microwave assist so that I could cook some vegetables to complete the meal. I added a tray of small golden potatoes and cooked them for approximately 15 minutes, then I folded some Brussels sprouts in with the potatoes and continued cooking everything for another 15 minutes.
At the end of the cooking time, I removed the ribs and brushed them with some BBQ sauce, and increased the oven temperature to 375°F. I placed them back in the oven for another 8 - 10 minutes to finish the cooking. This final high heat helped crisp the Brussels sprouts and potatoes as well as give the ribs a nice sizzling finish.
Overall learning to make good use of the tools in the Convection Microwave Speed oven can really benefit your cooking. This is my first serious experience cooking with microwaves and while I do enjoy some of the benefits of microwave heating, cooking, and defrosting I would say Speed cooking is my favorite feature.
Summer is just around the corner and it's time to talk about all the great foods we can cook in our Convection ovens rather than standing over a hot stove, so please check back for my next post to learn more.
Larissa, Your Convection Speed Oven Enthusiast