Saturday, April 23, 2011

Melissa d'Arabian's Braised Country-Style Pork Ribs

Because I'm constantly chasing after world's busiest little man, I don't get a lot of TV time anymore. If it weren't for the DVR, I probably wouldn't get any at all. I tend to watch little snippets of Food Network while folding clothes, and I fast-forward to get the gist of the recipe and what the finished product will look like.

This is the first recipe of Melissa d'Arabian's that I've tried, and I just couldn't resist because I love cooking with country-style pork ribs (although I prefer boneless). This is a hardy, tasty, and tangy recipe that gets a little bit of kick from crushed red pepper flakes and the vinegar.

Although I have to admit, it took me a lot longer to make these than it did on TV in fast-forward.

Braised Country-Style Pork Ribs
Serves 4

3 lbs. country-style pork ribs
Kosher salt and freshly ground black pepper
3 Tbsp. vegetable oil, divided
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, minced
2 Tbsp. tomato paste
1/4 c. apple cider vinegar
1 tsp. crushed red pepper flakes
2 bay leaves
2 1/2 c. chicken broth

1. Preheat the oven to 350 degrees F. Heat 2 Tbsp. oil in a large pot over medium-high heat.

2. Pat the ribs dry and season with salt and pepper. Brown the ribs on all sides, working in batches if needed. Remove the ribs and set aside.

3. Add the remaining 1 Tbsp. oil and reduce heat to medium. Add the onions, carrots, celery, salt, and pepper. Cook until soft, about 5 minutes. Add the garlic and cook about 1 minute.

4. Add the tomato paste and cook, stirring, about 3 minutes.

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

6. 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.

7. Serve the ribs with the sauce on top.

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