Braised Country Style Ribs
Indulge in the comforting richness of Braised Country-Style Ribs, a hearty, flavor-packed recipe perfect for slow-cooked perfection. These fork-tender pork ribs are generously seasoned with a blend of salt, pepper, and paprika, then seared to golden perfection before being simmered in a savory braising liquid infused with garlic, onions, tomato paste, beef broth, and the tangy sweetness of apple cider vinegar and brown sugar. Aromatic bay leaves and fresh thyme sprigs add depth of flavor to the dish, while the low-and-slow oven braising results in irresistibly succulent meat. Ready to delight your taste buds in every bite, this recipe is a must-try for cozy family dinners or weekend comfort food. Serve with creamy mashed potatoes, warm crusty bread, or steamed rice to soak up the luscious braising liquid. Perfect for when you crave tender, flavorful ribs that practically fall off the bone!
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Recipe Information
Ingredients
- 4 pounds Country-style pork ribs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 1 large Onion
- 4 large Garlic cloves
- 2 tablespoons Tomato paste
- 2 cups Beef broth
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Brown sugar
- 2 Bay leaves
- 4 Fresh thyme sprigs
Instructions
Preheat your oven to 325°F (165°C).
Season the country-style pork ribs on all sides with salt, black pepper, and paprika.
Heat olive oil in a large, oven-safe Dutch oven over medium-high heat.
Sear the ribs in batches until browned on all sides, about 3-4 minutes per batch. Remove the ribs and set them aside.
Slice the onion and mince the garlic. Add the onion to the Dutch oven and sauté for 5 minutes until softened.
Add the minced garlic and tomato paste to the onions, cooking and stirring for 1 minute until fragrant.
Deglaze the pot by pouring in the beef broth, scraping up the browned bits from the bottom of the pot with a wooden spoon.
Stir in the apple cider vinegar, brown sugar, bay leaves, and thyme sprigs. Bring the mixture to a gentle simmer.
Return the seared ribs to the Dutch oven, nestling them into the liquid.
Cover the pot with a lid and transfer it to the preheated oven. Braise the ribs for 2 1/2 to 3 hours, or until the meat is fork-tender.
Carefully remove the Dutch oven from the oven. Discard the bay leaves and thyme sprigs.
Serve the ribs with their braising liquid as a sauce, alongside mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 853 mg | 37% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 6.6 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 945 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
