Braised country pork ribs are fall-apart tender, pork shoulder meat braised with carrots, celery, onion, and mushrooms in a light peppery sauce of chicken stock, tomato sauce, and white wine. Served over creamy polenta, white rice, mashed potatoes, or egg noodles, they are inexpensive and very delicious. I think you will love them!
Braised Country Pork Ribs Recipe
Braised Country Pork Ribs
Equipment
- cutting board
- kitchen knife
- large dutch oven
- tongs
- holding plate
Ingredients
- 1 yellow onion – chopped
- 1 carrot – chopped
- 1 stalk celery – chopped
- 8 ounces fresh brown mushrooms – halved or quartered
- 3 pounds country-style pork ribs
- 1 tsp kosher salt – more to taste
- 1 tsp black pepper – coarsely ground, more to taste
- 3 tbsp vegetable oil
- 4 cloves garlic – minced
- 2 tbsp tomato paste
- ½ cup dry white wine
- ¼ cup white vinegar
- 2 bay leaves
- ¼ tsp cayenne pepper
- 2 ½ cup chicken stock
Instructions
- Chop the onions, carrots, and celery. Quarter the mushrooms.1 carrot, 1 stalk celery, 1 yellow onion, 8 ounces fresh brown mushrooms
- Preheat the oven to 350℉. Pat the ribs dry and generously sprinkle with coarse salt and pepper.3 pounds country-style pork ribs, 1 tsp kosher salt, 1 tsp black pepper
- Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat. Brown the ribs on all sides, working in batches if needed.3 tbsp vegetable oil
- Remove the browned ribs and set them aside.
- Add the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium. Add the carrots, celery, onions, and mushrooms.
- Sauté until vegetables are soft, about 5 minutes.
- Add the garlic and cook while stirring until fragrant, about 1 minute.4 cloves garlic
- Add the tomato paste and cook while stirring for about 3 minutes.2 tbsp tomato paste
- Deglaze the pan with the wine.½ cup dry white wine
- Add the vinegar.1/4 cup white vinegar
- Add the bay leaves and cayenne pepper. Scrape up any bits from the bottom of the Dutch oven (the fond), to incorporate the flavor back into the sauce.2 bay leaves, 1/4 tsp cayenne pepper
- Add the ribs back to the pan.
- Add enough chicken stock to barely cover the ribs.2 1/2 cup chicken stock
- Bring the sauce 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.
- Add a generous hunk of meat and several mushrooms to a bowl of white rice, polenta, mashed potatoes, or egg noodles. Ladle some of the sauce over the top. Enjoy!
Notes
PRIVATE NOTES
Nutrition
More Information
Country-Style Pork Ribs
Country-style ribs are strips of pork cut off the shoulder bone. They are not actually ribs, but they have a similar flavor and texture as ribs. Usually boneless, but sometimes they do include a bit of shoulder bone. This cut is less expensive than other cuts of pork, like rib-eye chops or tenderloin.
Marbling
Pork shoulder is well marbled, which makes it excellent for braising. As the meat braises, the marbling is rendered. This bastes the meat, and makes it fall-apart tender. If there are bones, leave them in while you cook. They will add flavor and dimension to the sauce.
Mushrooms
Cremini mushrooms cut into quarters work really well in the wine sauce. They have a good texture, and taste great between bites of pork rib.
Wine
Use a dry white wine, such as a Chardonnay. Choose a wine that you would actually drink. If you don’t like how it tastes in a glass, you won’t like it in your sauce either. The wine will deglaze the pan, loosening the browned bits from the bottom and incorporating their flavors into the sauce.
Vinegar
The acidity in vinegar will brighten up the flavor of the basting sauce. Use plain white vinegar, or white wine vinegar. If the vinegar has too much flavor, such as apple cider vinegar, this will detract from the other subtle flavors in the sauce.
Seasoning
Use coarse ground salt and pepper. Be generous with the salt – pork needs lots of salt to bring out its best flavor. Be careful with the cayenne. A small pinch will add a little bite, but not enough to ruin the sauce. If you use too much, it can easily overpower the other flavors in the sauce.
Enjoy!
I hope my braised country pork ribs recipe brings you comfort and pleasure, and that you love it as much as I do. Bon Appetite!
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