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Braised Country-Style Pork Ribs

This recipe guides you through making incredibly tender country-style pork ribs by searing them and then slow-braising in a savory liquid with vegetables and spices until fork-tender. Served with a rich sauce, this dish is comforting and flavorful, perfect for a hearty meal.
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Prep Time 50 minutes
Cook Time 2 hours
Total Time 2 hours 50 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 3926.2 kcal

Equipment

  • 1 Dutch Oven Large, heavy-bottomed, oven-safe pot
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Measuring Cups and Spoons
  • 1 Tongs For handling ribs

Ingredients
  

Main

  • 3 pounds bone-in country-style pork ribs
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 1 carrot chopped
  • 1 stalk celery chopped
  • 1 onion 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 follows
  • 2 tablespoons chopped fresh parsley for garnish
  • Vegetable cooking spray
  • 1 1/3 cups half-and-half
  • 1 cup milk
  • 2 tablespoons butter
  • 1/3 cup coarse polenta or corn grits
  • Kosher salt
  • 1/2 cup grated Parmesan
  • Freshly ground black pepper

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Pat the ribs dry and sprinkle with salt and pepper. Heat 2
  • tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs
  • on all sides, working in batches if needed. Remove the ribs and set aside. Add
  • the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium.
  • Add the carrots, celery, onions and some salt and pepper and cook until soft,
  • about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add
  • the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes.
  • Deglaze the pan with the vinegar, and then add the red pepper flakes and bay
  • leaves.
  • Add the ribs back to the pan and add enough stock to reach
  • halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in
  • the oven. Braise until the meat is tender, about 1 1/2 hours. During the last
  • half hour, uncover to allow the liquid to reduce and the pork to brown.
  • Serve the ribs with Creamy Polenta, spooning the sauce on
  • top, and garnishing with parsley.

Notes

Achieving a good sear on the ribs is crucial for flavor depth; ensure the pan is hot and don't overcrowd it. The initial braise tenderizes the meat, while uncovering during the last 30 minutes allows the sauce to concentrate and the rib surfaces to brown nicely. Taste and adjust seasoning (salt, pepper, even a splash more vinegar) before serving. This braising liquid is packed with flavor and makes an excellent sauce; strain it for a smoother finish if desired. Pair with a rich polenta or mashed potatoes.