Oven-Braised Country Style Pork Ribs With Apple Cider

Dec 22 2022

Slow braising in the oven makes these country-style pork ribs tender and flavorful. This pork dish is perfect for fall and winter family meals.

Ingredients

3 ½
to 4 pounds bone-in country style pork ribs (or about 2 to 2 1/2 pounds boneless)
Kosher salt and freshly ground black pepper
3
tablespoons extra virgin olive oil ( divided )
1
large onion ( chopped or sliced)
1
large carrot (diced)
2
ribs celery (chopped)
3
to 4 medium cloves garlic (finely minced)
¾
cup apple cider
¼
cup cider vinegar
1
cup chicken broth
2
tablespoons tomato paste
2
bay leaves
½
teaspoon dried leaf thyme

Step 1
Gather all ingredients.
Step 2
Heat the oven to 300 F (150 C/Gas 2).
Step 3
Sprinkle the pork ribs with kosher salt and freshly ground black pepper.
Step 4
Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the ribs, in batches if necessary, and sear on all sides. Remove to a plate and set aside.
Step 5
Add the remaining 1 tablespoon of olive oil to the pan. Add the onion, carrot, and celery. Cook, stirring until onion is translucent and lightly browned. Add the minced garlic and continue cooking for 1 to 2 minutes longer.
Step 6
Add the ribs back to the pan. In a bowl, combine the cider, vinegar, chicken broth, and tomato paste; blend well. Add the bay leaves and thyme; pour over the ribs. Cover the Dutch oven and bake for 3 hours, or until very tender.
Step 7
Skim the fat from the juices and remove bay leaves. Taste and add salt and pepper, if needed. If desired, thicken the juices (see note below).
Step 8
Serve the ribs with the vegetables and juices, along with boiled or mashed potatoes. Note: To thicken the juices, combine 1 1/2 tablespoons of flour with 2 tablespoons of cold water, stirring until smooth. Bring the skimmed juices to a simmer on the stovetop; stir in the flour mixture and cook, stirring, until thickened.