Braised Country-Style Pork Ribs

Total Time:
2 hr 50 min
Prep:
50 min
Cook:
2 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 pounds bone-in country-style pork ribs
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/4 cup apple cider vinegar
  • 1 teaspoon crushed red pepper flakes
  • 2 bay leaves
  • 2 1/2 cups chicken stock
  • Creamy Polenta, recipe follows
  • 2 tablespoons chopped fresh parsley, for garnish
  • Creamy Polenta:
  • Vegetable cooking spray
  • 1 1/3 cups half-and-half
  • 1 cup milk
  • 2 tablespoons butter
  • 1/3 cup coarse polenta, or corn grits
  • Kosher salt
  • 1/2 cup grated Parmesan
  • Freshly ground black pepper
Directions
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F.

  • Pat the ribs dry and sprinkle with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs on all sides, working in batches if needed. Remove the ribs and set aside. Add the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium. Add the carrots, celery, onions and some salt and pepper and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes. Deglaze the pan with the vinegar, and then add the red pepper flakes and bay leaves.

  • Add the ribs back to the pan and add enough stock to reach halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in the oven. Braise until the meat is tender, about 1 1/2 hours. During the last half hour, uncover to allow the liquid to reduce and the pork to brown.

  • Serve the ribs with Creamy Polenta, spooning the sauce on top, and garnishing with parsley.

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

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

  • 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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    This recipe is featured in:

    Easy Comfort Food Recipes