Cider-Braised Country-Style Pork Ribs
Recipe: #22781
February 06, 2016
Categories: Ribs - Pork, Southern, Sunday Dinner, Oven Bake, Gluten-Free No Eggs, Non-Dairy, Wine, Spices, more
"This recipe is from Serious Eats."
Ingredients
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 by Step Method
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.