Cider-Braised Country-Style Pork Ribs

17
Ingredients

45m
Prep Time

2h
Cook Time

2h 45m
Ready In

Recipe: #22781

February 06, 2016

Categories: Ribs - Pork, Southern, Sunday Dinner, Oven Bake, Gluten-Free No Eggs, Non-Dairy, Wine, Spices, more

recipe by:
Luvcookn

"This recipe is from Serious Eats."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (462.7 g)
Calories 697.9
Total Fat - 44.5 g
Saturated Fat - 8.3 g
Cholesterol - 252.3 mg
Sodium - 270.4 mg
Total Carbohydrate - 10.9 g
Dietary Fiber - 2.5 g
Sugars - 4.9 g
Protein - 59.3 g
Calcium - 108.2 mg
Iron - 3.9 mg
Vitamin C - 9.3 mg
Thiamin - 1.1 mg

Step 1

Adjust oven rack to lower-middle position and preheat oven to 325°F.

Step 2

Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat.

Step 3

Pat ribs dry using paper towels and season with salt and pepper.

Step 4

When oil is shimmering, add as many ribs as fit in one layer.

Step 5

Cook, turning occasionally, until brown all over, about 10 minutes total.

Step 6

Transfer to a large plate and repeat with remaining ribs.

Step 7

Add remaining 1 tablespoon of oil to the Dutch oven and reduce heat to medium.

Step 8

Add carrot, celery, and onion and cook, stirring often, until softened, about 7 minutes.

Step 9

Add the garlic and continue cooking until fragrant, about 1 minute longer.

Step 10

Add tomato paste and cook, stirring, until it turns a burnished hue, about 2 minutes.

Step 11

Add wine, raise heat to medium-high and scrape up browned bits from the bottom of the pan using a spoon.

Step 12

Add vinegar, chicken stock, cider, Dijon, onion powder, bay leaves, thyme, and crushed red pepper.

Step 13

Season lightly with salt and pepper and stir to combine. Return pork ribs to the pot and bring to a boil.

Step 14

Cover and transfer to the oven to cook until fork-tender, removing lid during the last half-hour of cooking, about 1 hour and 45 minutes total.

Step 15

When meat is done, remove from oven, discard bay leaves and thyme sprigs and skim fat from the top of sauce. Adjust seasoning, if needed.

Step 16

Serve with sauce.

Tips

No special items needed.

3 Reviews

Write Review

TeresaS

I cut the recipe in half and used 2 large ribs...this are really tasty...the meat was so tender...we loved them...served with potato salad and baked beans for a really yummy meal...made for "Billboard" tag game...

ellie

We enjoyed these ribs. I skipped the red pepper flakes but otherwise made as directed. We served these ribs with baked potatoes and tossed salad. A great meal! Thanks for sharing!

Gerry

Excellent Braised Ribs, the combination of seasonings made for full flavored tender and delicious ribs. Loved the addition of the pepper flakes. Very fond of carrots saw me add extra, other than that made as posted. Served with the carrots alongside and coleslaw made for a great tasting meal.