A comforting country meal that’s quick enough for a busy weeknight

Tracey Koch and Stephanie Riegel

Photography by Amy Shutt

September 7, 2021

As we say goodbye to summer—on the calendar, at least—we begin to think about cooler months ahead and the comfort foods that fit in with the season. This month, we came up with a down-home, Southern-style supper that is easy to prepare and will get you ready for fall. We braised pork ribs in brown gravy and served them up with a mess of smothered greens and spoon bread. This is a great meal you can make on a busy weeknight, because it can be put together in about 30 minutes and is finished off in the oven or slow cooker. The smothered greens and creamy spoon bread are the perfect complement to this cozy meal.

On the menu

• Braised Country-style Pork Ribs in Brown Gravy

• Warm Southern Spoon Bread

• Old-school Smothered Collard Greens with Tasso

This article was originally published in the July 2021 issue of 225 magazine.

By Tracey Koch

Tracey Koch has been creating recipes, instructing cooking classes for both kids and adults, and writing food columns in the Baton Rouge area for over 25 years. She began writing her favorite column, “Dining In,” back in 2013. Find it featured in the Taste section of 225 Magazine every month. When she is not in the kitchen developing and testing new recipes, she is writing stories for her children’s book series about a little goose from Toulouse.

By Stephanie Riegel