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Braised Country-Style Pork Ribs




Source of Recipe


Melissa d'Arabian “10 Dollar Dinners” Food Network


Recipe Introduction


I don’t watch this show much and this is the first thing that I’ve made of hers, but it looked so good that I decided to give it a try. I’m glad I did because it was delicious and absolutely perfect with the Creamy Slow Cooker polenta (recipe in the crock pot section). The only change I made was right at the end – you end up with a pot of fall-apart vegetables, a little liquid and a layer of fat. After I’d wicked up the fat with a paper towel, I decided to purée what was left to make a thick sauce. It was perfect.


List of Ingredients




3 pounds bone-in country-style pork ribs
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil, divided
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1/4 cup apple cider vinegar
1 teaspoon crushed red pepper flakes
2 bay leaves
2 1/2 cups chicken stock
Creamy Polenta (recipe in Crock Pot section)
2 tablespoons chopped fresh parsley, for garnish


Recipe



Heat the oven to 350 degrees.

Dry the ribs and season with salt and pepper. In a Dutch oven heat 2 T. of oil over medium-high heat and brown the ribs on all sides. You may need to work in batches. Remove the ribs and set aside. If needed add the other 1 T. oil to the pan and set the heat to medium. Add the onions, carrots, celery, salt and pepper and cook until the vegetables are soft – about 5 minutes. Add the garlic and cook another minute or so. Add the tomato paste and cook about 3 minutes. Deglaze with the vinegar and then add the pepper flakes and bay leaves.

Place the ribs back in the Dutch oven and add enough of the stock to come halfway up the sides of the ribs. Bring to a simmer. Cover and put in the oven. Cook until the meat is very tender – about 1 1/2 hours. One half hour before it is done remove the cover.

Serve with Creamy Slow Cooker Polenta and spoon the sauce on top. Garnish with parsley.

Serves 4.