About five years ago, a coworker gave me this recipe for chicken fried steak. These tenderized, crispy, breaded cube steaks can be served for breakfast or dinner and are a Southern staple. I’ve never tasted a chicken fried steak quite like it. I’ve made this several times for my finicky son, my upbringing in the South better half, as well as for other family members and friends, and every time I’ve received nothing but positive feedback.
| Prep Time: | 10 mins |
| Cook Time: | 3 hrs 10 mins |
| Total Time: | 3 hrs 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup all-purpose flour, or as needed
- 1 ½ pounds boneless country-style pork ribs
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 1 onion, chopped
- ½ cup ketchup
- 2 tablespoons vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 2 tablespoons dry mustard
- ½ teaspoon salt
- 1 cup water
Instructions
- Preheat oven to 300 degrees F (150 degrees C).
- Spread flour into a shallow dish. Dredge ribs in flour to coat.
- Heat vegetable oil in a skillet over medium heat; cook ribs in hot oil until completely browned, 2 to 3 minutes per side. Remove ribs to a casserole dish.
- Melt butter in the hot skillet. Cook and stir onion in melted butter until translucent, about 5 minutes. Stir ketchup, vinegar, Worcestershire sauce, brown sugar, mustard, and salt with the onion until you have a smooth sauce. Pour water into the sauce; cook and stir until hot. Pour sauce over the ribs. Cover dish with aluminum foil.
- Cook in preheated oven, spooning sauce over meat several times during baking, for 90 minutes. Turn ribs and continue cooking and basting with sauce until the meat is completely tender, about 90 minutes more.
Nutrition Facts
| Calories | 490 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 2 g |
| Protein | 22 g |
| Saturated Fat | 11 g |
| Sodium | 794 mg |
| Sugars | 17 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
The sauce was super super thin and really sweet. I ended up pouring off the liquid and finishing the ribs in the oven with a store bought bbq sauce to salvage.
We liked this. I agree I would cut the water to half but it helps if you want extra gravy later. I added extra sugar later and put the meat under the broiler to get the “burnt” we like. (just didn’t want to grill tonight). Great base and you could add heat, sugar, or asian spice to customize this. I served with rice (almonds, broccoli and seasons) pilaf . Good Find!
I added leftover crushed pineapple and used onion powder rather than fresh onion then thickened the gravy. I also added thick sliced sweet potato then baked as directed.
I made this using country style boneless ribs. Both hubby and I really enjoyed this. The pack of ribs I had was only a little over a pound, so they finished cooking in about an hour. The only change I made was to season the flour with salt and pepper before using on the ribs. I think that the sauteed onions give the sauce a wonderful flavor.
Very good recipe! I followed other posters’ advice and lowered the water to 3/4 but that was still a bit watery upon serving. I also added chopped garlic when sauteing. I think I’ll try this next time in the crock pot. Was really yummy the next day and the sauce had thickened..co-workers tried it and ended up asking for the recipe.
followed recipe added a garlic clove chopped to sauce, used tomato paste seasoned and with broth rather than ketchup
This recipe was fantastic! The pork was so tender I could cut it with a spoon, and served over white rice it made a great main dish for my family. I took other reviewers’ advice and reduced the water, made a flour/water mix to thicken, and added chopped green bell peppers to the onions. Hands-down the best substitutions I made were exchanging bootstrap molasses for brown sugar and spicy brown mustard for dry mustard. I also added 1/2 tsp of cayenne pepper and 2 tsp of Crystal Louisiana hot sauce for added kick. The last 30 minutes of cooking time I cut the falling-apart ribs into chunks which made them even more tender. Delicious! I will definitely make this again.
Daddy Bear said he would eat it again, could use some tweaking…..baby bears liked it, Mama Bear thought it was awesome!!!
These come out very tender and tasty. It is a must to baste these often when cooking in the oven.
My boneless country ribs only took 50 minutes to cook, otherwise followed recipe as written, it was just okay, wouldn’t make it again
This was really tasty… I did add about 1/2 c. chopped carrots and an equal amount of chopped green peppers with the onion. This method makes a much better-tasting dish than cooking it in a slow-cooker, if you have the time!
Made this and was really impressed. The pork turned out so tender and juicy. Will definitely make this again.
My husband said that this was the best pork recipe I ever made. Usually boneless pork ribs always turned out very dry for me, but not this time. They fell apart and were really moist and the sauce was delicious. I served it over mashed potatoes-yum.
I made this tonight and it was very good!! I made some changes after reading the other comments I only used 1/2 the water and had a nice sauce with plenty for our leftovers, I also added a red pepper I had on hand, some diced garlic and chipotle southwest seasoning. Also after browning the meat I put it in the crockpot, it was cut with your fork good served over white rice!!
This was DELISH!! only thing I did, per other suggestions, was to cut way back on water.. using 1/2 cup. And I too cooked on stovetop as Louieann Did.. TY for a most wonderful Dinner
I liked it a lot. Was hoping for more of a glaze than a sauce. Still, hubby loved it, and we both enjoyed them. Taking the extra time to brown them prior to adding the sauce and baking gave the ribs a great flavor!
This was very good. It was subject to what I had on hand so I used some of a squeeze jalapeño mustard which added a nice tang& I cut water down to 3/4c as suggested by other reviewers. It was very easy& delicious so very worth the time to make. This will be repeated at our home frequently.
Followed Krianni’s suggestion (thanks!) to make this in the slow cooker. It was a tasty, easy mid-week dinner. I thought it could have used a bit more kick, (next time I’ll add some garlic or maybe chili powder) but the kids and husband were happy with it as written. I couldn’t find country style ribs at the store, so used a rack (about 2-1/2 lbs) of “St. Louis-style” ribs and cut them into individual ribs. Cooked them on high for about 3 hours after browning them in a skillet and they were very tender. I used 1.5 times the sauce ingredients, but only added 3/4 cup water, as others have suggested. We ended up with too much sauce left over, but it was a nice consistency. Served it with steamed spaghetti squash to soak up the sauce (low carb).
This recipe has become a staple in our household. I’ve made it so many times now I’ve lost count. Occasionally I have to substitute prepared yellow mustard for dry or I don’t have the full hour and a half to slow cook it but every time it turns out amazing. I usually throw in some chopped up carrots and serve over rice for a full meal.
I made this tonight and my family loved it! I did change a few things. I was in a hurry for dinner so instead of baking it I let it simmer on the stovetop in the sauce for about 40 minutes. The ribs were tasty and tender! I also discovered I didn’t have any dry mustard so I used Dijon instead. I also made a butter and flour rue before adding the sauce to the pan. After tasting it I decided it could use a little heat and I added some red cayenne pepper. It was a easy week night dinner to pull off in a hurry.
Easy to prepare and family loved it. My daughter asks for this on a regular basis. Rated 4 instead of a 5 because even though my family raved about it, it is somewhat reminiscent of barbeque and I personally, don’t like barbeque.