Savory, fall off the bone tender, and oh-so-delicious! Slow braised in the oven at a low temperature, best made in a Dutch oven, this is a simple dish to make that tastes complicated. There is also no added sugar – the sweetness comes from the addition of apple cider (the fresher the better!).
Oven-Braised Country Style Pork Ribs
- Dutch oven
- 4 lbs bone-in country style pork ribs (or about 2 to 2 1/2 pounds boneless)
- Kosher salt and freshly ground black pepper (to taste)
- 3 tbsp extra virgin olive oil
- 1 large onion (chopped or sliced)
- 1 large carrot (diced)
- 2 ribs celery (chopped)
- 4 medium cloves garlic (finely minced)
- 3/4 cup apple cider
- 1/4 cup apple cider vinegar
- 1 cup chicken broth
- 2 tbsp tomato paste
- 2 bay leaves
- 1/2 tsp dried leaf thyme
- Heat the oven to 300°F.
- Sprinkle the pork ribs with kosher salt and freshly ground black pepper.
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the ribs, in batches if necessary, and sear on all sides. Remove to a plate and set aside.
- Add the remaining 1 tablespoon of olive oil to the pan. Add the onion, carrot, and celery. Cook, stirring until onion is translucent and lightly browned. Add the minced garlic and continue cooking for 1 to 2 minutes longer.
- Add the ribs back to the pan. In a bowl, combine the cider, vinegar, chicken broth, and tomato paste; blend well. Add the bay leaves and thyme; pour over the ribs. Cover the Dutch oven and bake for 3 hours, or until very tender.
- Skim the fat from the juices and remove bay leaves. Taste and add salt and pepper, if needed. If desired, thicken the juices (see note below).
- Serve the ribs with the vegetables and juices, along with boiled or mashed potatoes.
To thicken the juices, combine 1-1/2 tablespoons of flour with 2 tablespoons of cold water, stirring until smooth. Bring the skimmed juices to a simmer on the stovetop; stir in the flour mixture and cook, stirring, until thickened.
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