Braised Country-Style Pork Ribs

Name: Braised Country-Style Pork Ribs
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters apple cider vinegar; 2 bay leaves; 4 servings Freshly ground black pepper; 2 Tbsps butter; 1 carrot, chopped; 1 stalk celery, chopped; 591 milliliters chicken stock; 79 milliliters coarse polenta, or corn grits; 2 Tbsps chopped fresh parsley, for garnish; 4 cloves garlic, minced; 315 milliliters half-and-half; 4 servings Kosher salt; 4 servings Kosher salt and freshly ground black pepper; 237 milliliters milk; 1 onion, chopped; 118 milliliters grated Parmesan; 1 kilograms bone-in country-style pork ribs; 1 teaspoon crushed red pepper flakes; 2 Tbsps tomato paste; 3 Tbsps vegetable oil

You can never have too many main course recipes, so give Braised Country-Style Pork Ribs a try. This recipe makes 4 servings with 1113 calories, 81g of protein, and 73g of fat each. This recipe covers 48% of your daily requirements of vitamins and minerals. If you have garlic, onion, vegetable oil, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is a good option if you're following a gluten free diet.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

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Oven

Pat the ribs dry and sprinkle with salt and pepper.

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Salt And Pepper

Ribs

Heat 2

tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs

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Ribs

Cooking Oil

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Dutch Oven

on all sides, working in batches if needed.

Remove the ribs and set aside.

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Ribs

Add

the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium.

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Cooking Oil

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Dutch Oven

Add the carrots, celery, onions and some salt and pepper and cook until soft,

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Salt And Pepper

Carrot

Celery

Onion

about 5 minutes.

Add the garlic and cook until fragrant, about 1 minute.

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Garlic

Add

the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes.

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Tomato Paste

Deglaze the pan with the vinegar, and then add the red pepper flakes and bay

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Red Pepper Flakes

Vinegar

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Frying Pan

leaves.

Add the ribs back to the pan and add enough stock to reach

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Stock

Ribs

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Frying Pan

halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in

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Ribs

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Frying Pan

the oven. Braise until the meat is tender, about 1 1/2 hours. During the last

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Meat

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Oven

half hour, uncover to allow the liquid to reduce and the pork to brown.

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Pork

Serve the ribs with Creamy Polenta, spooning the sauce on

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Polenta

Sauce

Ribs

top, and garnishing with parsley.

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Parsley

Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.

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Cooking Spray

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Slow Cooker

In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes.

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Polenta

Butter

Milk

Salt

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Whisk

Sauce Pan

Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour.

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Slow Cooker

Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.

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Salt And Pepper

Parmesan

Polenta

Butter

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Slow Cooker

Whisk

Equipment

Recommended wine: Pinot Noir, Shiraz, Zinfandel

Pork Ribs on the menu? Try pairing with Pinot Noir, Shiraz, and Zinfandel. Pork ribs and other barbecued porks with sweet-and-spicy sauces work well with these red wines. You could try Tudor Wines Balo Vineyard Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 68 dollars per bottle.

Tudor Wines Balo Vineyard Pinot Noir

2007 was said to be the greatest vintage we would see in our lifetimes in California. This particular pinot noir from Anderson Valley is from the Balo Vineyard which is located directly across the road from the Golden Eye winery and vineyard. The vineyard is one of the rare pinot noir sites that insists on wanting to produce massive wines. The fruit and structure are huge. This wine will age beautifully for another 20 years. Enjoy now or buy a case to drink over the next decade or two.