Braising is a new love for me but I’ve really been enjoying it, especially in this colder weather. It doesn’t take much time to put everything together and it makes your house smell amazing. Plus, whatever you are braising comes out tender and flavorful. Recently, I found some good quality country style pork ribs and came up with this delicious recipe.
Braised, Bone-in Pork Country Style Ribs
¼ cup balsamic vinegar
2 cups vegetable stock
1 cup water
1 medium yellow onion- diced
2 shallots- minced
3 carrots- peeled and cut into a small dice
1 stalk of celery- diced
1 bay leaf
2 teaspoons ghee
Kosher salt and pepper to taste
Kitchen equipment need:
3.5 quart enamel coated Dutch oven with lid- I have this one and love it.
Stick blender or blender- to make gravy
- Preheat the oven to 350 degrees F.
- Rinse and pat dry the ribs. Cut the ribs into equal sized pieces that will fit the length of the Dutch oven. Sprinkle each piece with some kosher salt and pepper.
- Heat the tallow in the Dutch oven on the stove at medium-high heat. In batches, as to not over crowd the pan, brown the ribs for 30-45 on each side until slightly browned. Remove ribs from pan and set aside for later.
- Reduce the heat of the pan to medium. Using the grease already in the pan add onions, shallot, carrot, celery, & bay leaf. Cook the vegetables for 5-7 minutes until translucent but not quite browned.
- Add in the balsamic vinegar to deglaze the pan by scraping down the sides and bottom of the pan. Continue to cook the vegetables and vinegar until the vinegar is reduced to ½ the original amount- about 3-4 minutes.
- Add the ribs back into the pot and mix everything well to coat the meat.
- Add the stock and water into the pan. The liquid should come just to the top of the meat in the pan.
- Place the lid on the Dutch oven and place into the preheated oven. Cook the ribs for approximately 3 hours.
- After three hours remove the lid from the Dutch oven and turn the oven up to 375 degrees and brown the meat slightly- about 15 minutes.
- Cool the ribs slightly. Remove the meat from the pan. Transfer the vegetables, leaving a good amount of the liquid in the pan, into a blender or a container for blending with a stick blender. Blend the vegetables well until there is a thick gravy. If the gravy is too thick, add more of the cooking liquid into the gravy to get the desired consistency you would like.
I served my ribs with gravy and some simple mashed potatoes. It’s a filling and delicious way to keep warm this winter.