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–+ servings
Braised Country Pork Ribs with carrots, mushrooms, and rice.

Braised Country Pork Ribs

Country-style pork ribs slow cooked in savory sauce.
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Prep Time 5 minutes
2 hours
Total Time 2 hours 5 minutes
Course Main Course
Cuisine American
Servings 8 people
Calories 317 kcal

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
    Chop the onions, carrots, celery, and 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
    Generously season the ribs with coarse kosher salt and 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
    Brown the salted and peppered ribs on all sides.
  • Remove the browned ribs and set them aside.
    Remove the browned ribs to a platter.
  • Add the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium. Add the carrots, celery, onions, and mushrooms.
    Add the onions, carrot, celery and mushrooms.
  • Sauté until vegetables are soft, about 5 minutes.
    Sauté the onions, carrots, celery, and mushrooms until tender.
  • Add the garlic and cook while stirring until fragrant, about 1 minute.
    4 cloves garlic
    Add the chopped garlic.
  • Add the tomato paste and cook while stirring for about 3 minutes.
    2 tbsp tomato paste
    Add the tomato paste.
  • Deglaze the pan with the wine.
    ½ cup dry white wine
    Add the white wine and deglaze the pot.
  • Add the vinegar.
    1/4 cup white vinegar
    Add the 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 bay leaves and cayenne pepper.
  • Add the ribs back to the pan.
    Add the browned ribs back to the pot.
  • Add enough chicken stock to barely cover the ribs.
    2 1/2 cup chicken stock
    Add enough chicken stock to barely cover the meat.
  • Bring the sauce to a simmer.
    Ribs in a Dutch oven with chicken stock barely covering the meat.
  • Cover and place in the oven. Braise until the meat is tender, about 1 1/2 hours.
    Dutch oven covered in the oven.
  • During the last half hour, uncover to allow the liquid to reduce and the pork to brown.
    Tender country pork ribs in braising liquid.
  • 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!
    Braised Country Pork Ribs with mushrooms, carrots, and rice.

Notes

Serve over rice, potatoes, or egg noodles.

Nutrition

Calories: 317kcal | Carbohydrates: 8g | Protein: 25g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 512mg | Potassium: 677mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1398IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg
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