Oven-Braised Country Style Pork Ribs With Apple Cider

Cider Braised Country Style Pork Ribs
Diana Rattray
Prep: 15 mins
Cook: 3 hrs
Total: 3 hrs 15 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
826 Calories
45g Fat
20g Carbs
81g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 826
% Daily Value*
Total Fat 45g 58%
Saturated Fat 14g 72%
Cholesterol 246mg 82%
Sodium 379mg 16%
Total Carbohydrate 20g 7%
Dietary Fiber 3g 9%
Protein 81g
Calcium 132mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Slow braising at a low oven temperature makes these meaty, country-style pork ribs tender and delicious. After an afternoon in the oven, the meat will fall right off the bone.

If you've been searching for a more savory alternative to barbecue ribs, this is the perfect dish for you. You won't find any refined sugar in this recipe as it's sweetened with apple cider. If you make these ribs in the fall, look for a fresh-pressed (ideally local) apple cider. The unbeatable flavor of fresh apple cider is well worth the extra effort.

These ribs are best prepared in a Dutch oven, but a deep roasting pan will also work in a pinch.

It's an easy dish to assemble, and the oven does most of the work. Serve the ribs with mashed potatoes and your favorite side vegetables for a great everyday meal. Don't forget to pour the remaining apple cider in small glasses to enjoy with your dinner.


  • 3 1/2 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)
  • 3/4 cup apple cider
  • 1/4 cup cider vinegar
  • 1 cup chicken broth
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1/2 teaspoon dried leaf thyme

Steps to Make It

  1. Gather all ingredients.

  2. Heat the oven to 300 F (150 C/Gas 2).

  3. Sprinkle the pork ribs with kosher salt and freshly ground black pepper.

  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. 

  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.

  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. 

  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).

  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.

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