|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 62g||80%|
|Saturated Fat 21g||104%|
|Total Carbohydrate 10g||3%|
|Dietary Fiber 1g||5%|
|Total Sugars 6g|
|Vitamin C 16mg||81%|
|*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.|
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, to taste
Freshly ground black pepper, to taste
1 large onion, coarsely chopped or sliced
1 large carrot, diced
2 stalks celery, chopped
3 to 4 cloves garlic, 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 thyme
Gather all ingredients.
Heat the oven to 300 F (150 C/Gas 2).
Sprinkle the pork ribs with kosher salt and freshly ground black pepper.
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.
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.
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.
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).
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.