Braised Country Style Ribs Recipe
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
2 hrs 15 mins
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Total Time
2 hrs 45 mins
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Servings
4 servings
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Calories
319 kcal
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Course
Main Course
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Cuisine
American
Braised Country Style Ribs Recipe
Description
The preparation begins by seasoning and browning bone-in country style pork ribs for a caramelized exterior. Vegetables like carrot, celery, and onion are sautéed with garlic and tomato paste to build a savory base. Deglazing the pan with apple cider vinegar lifts browned bits and adds brightness. The ribs are returned to the pot with chicken stock and seasonings, covered, and slow-cooked in the oven at 300ºF until tender.
Removing the lid near the end allows the braising liquid to reduce and helps the pork develop a slightly browned finish. The resulting ribs are fork-tender, infused with the simmered spices, and coated in a richly flavored braising sauce.
Serving the ribs with mashed potatoes or creamy polenta helps balance the hearty meat and soak up the sauce, making this a satisfying meal. Garnishing with chopped parsley adds a fresh note.
Ingredients
- 3 lbs country style pork ribs bone-in
- 1 teaspoon Old Bay seasoning
- salt
- black pepper
- 3 tablespoons vegetable oil
- 1 carrot peeled and chopped, medium
- 1 celery chopped, stalk
- 1 onion chopped, small
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1/4 cup apple cider vinegar
- 2 bay leaf
- pinch crushed red pepper flakes
- 2 1/2 cups chicken stock
- 2 tablespoons water
- 1 tablespoon cornstarch
- mashed potatoes for serving, or creamy polenta
- parsley for garnish, chopped
Instructions
- Preheat the oven to 300ºF.
- Pat the ribs dry, then season with the Old Bay Seasoning, and then salt and pepper to taste. Heat 2 tablespoons of the oil in a Dutch oven. Brown the ribs, cooking in batches, until all sides are browned. Remove all of the ribs to a plate.
- Add the remaining tablespoon of oil to the pan. Add the carrot, celery and onions and cook until softened, 3-4 minutes. Add the garlic and cook another minute. Add the tomato paste and cook, stirring to cook out the raw flavor, a few more minutes. Stir in the apple cider vinegar to deglaze the pan, then add the bay leaves and red pepper flakes. Season with salt and pepper if needed.
- Place the ribs back into the pan. Add the chicken stock (it should reach about halfway up the sides of the ribs.) Bring to a simmer, then cover the pan and transfer to the oven. Cook until the ribs are tender, about 2 hours. When about 1/2 hour remains, uncover the pan to allow the liquid to reduce a bit and for the pork to brown.
- When the ribs are done, remove the pan from the oven to the stove. Transfer the ribs to a plate. Cover lightly with foil to keep warm. Whisk together the water and cornstarch, then stir into the liquid in the pan, cooking over medium heat. Cook until the sauce is slightly thickened. If desired, add the ribs back into the pan to be coated by the liquid.
- Serve the ribs over mashed potatoes or creamy polenta. Garnish with parsley, if desired.
Notes
- Season ribs generously with Old Bay and salt and pepper before browning for deeper flavor.
- Slow braise at 300ºF until ribs are tender, about 2 hours, removing lid in last 30 minutes to thicken sauce and brown meat.
- Serve with mashed potatoes or creamy polenta to complement the rich braising liquid.
- Garnish with fresh chopped parsley for added freshness.
- Nutrition information excludes the mashed potatoes or polenta side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 319kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 44g | 88% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Trans Fat | 0g | 0% |
| Cholesterol | 69mg | 23% |
| Sodium | 1264mg | 53% |
| Fiber | 3g | 12% |
| Sugar | 31g | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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