Cider-Braised Country-Style Pork Ribs

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.