Country Style Ribs
Braised pork ribs with caramelized surface, served with a swappable sauce and vegetable bed. Slow-cooked until tender, finished with pan reduction and choice of glaze or sauce.
Ingredients
Method
Preheat oven to 325°F. Pat pork ribs dry with paper towels and season all sides generously with salt, black pepper, and paprika.
Heat a large braising pan or Dutch oven over medium-high heat. Working in batches if needed, sear the ribs on both sides until golden brown, about 3–4 minutes per side. Transfer to a plate.
Add the quartered onion, carrot, celery, and smashed garlic to the pan. Sauté until softened, about 4 minutes.
Pour in the beef broth and apple cider vinegar, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Return the ribs to the pan, nestling them among the vegetables. Bring to a gentle simmer on the stovetop, then cover and transfer to the oven.
Braise for 2–2.5 hours, until the meat is fork-tender and pulls easily from the bone. Turn the ribs halfway through cooking.
Remove the pan from the oven. If desired, mix honey and mustard and brush over the ribs, then return to a 400°F oven for 5 minutes to set the glaze.
Transfer ribs to a serving platter. Strain the braising liquid if desired, discarding vegetables, or serve vegetables alongside. Drizzle with pan sauce or your chosen barbecue sauce.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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