Apple Cider Braised Country Style Ribs

Country-style ribs are not really ribs. They are cut from the front end of the baby backs near the shoulder and a tray of country-style ribs in the grocery store will contain few, if any, ribs. In fact, if there are bones, more than likely they are from the shoulder blade. 

Country-style ribs are more like pork chops, more meaty and less fatty than real ribs, and should be cooked like chops, not ribs. Typically $3 to 4 per pound. Because they vary in size and thickness, they are hard to cook to an even doneness. They should be cooked to 135 to 140°F like pork chops. Depending on how they are cut, a serving will be one or two country ribs. For big hungry men, perhaps three. They respond well to brining before low and slow cooking. 

In this recipe we are going to be braising the "ribs." Braising (from the French word, “braiser”) is a combination-cooking method that uses both moist and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor). Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added.

Braising relies on heat, time, and moisture to break down the tough connective tissue (collagen) that binds together the muscle fibers collectively called meat, making it an ideal way to cook tougher, more affordable cuts. Many classic braised dishes (e.g., coq au vin) are highly evolved methods of cooking tough and otherwise unpalatable foods. Both pressure cooking and slow cooking (e.g., crockpots) are forms of braising.

Given that apple cider is in season now, not to mention that apple and pork is a classic combination. I decided to use apple cider in this very flavorful braising liquid. This is perfect for a chilly fall day for a football game or just for a good, hearty family dinner. Give it a try and let me know what you think!

Apple Cider Braised Country Style Ribs

Prep time: 45 min | Cook time: 1 hr 45 min | Total time: 2 hrs 30 min | Yield: Serves 8

Ingredients

• 6 Tbsp Extra-virgin olive oil, divided
• 5 lbs Country style ribs, boneless
• As needed Kosher salt and black pepper
• 2 cups Carrot, roughly diced
• 1 1/2 cups Celery, roughly diced
• 3 cups Onion, chopped
• 6 Cloves garlic, minded
• 1/4 cup Tomato paste
• 1 cup Dry white wine
• 1/2 cup Apple cider vinegar
• 5 cups Chicken stock
• 1 cup Apple cider
• 2 Tbsp Dijon mustard
• 2 tsp Onion powder
• 2 Bay leaves
• 6 Sprigs fresh thyme
• 1 tsp Crushed red pepper flakes

Cooking Directions

1. Adjust oven rack to lower-middle position and preheat oven to 325F.
2. Heat 2 Tbsp of oil in a 5.5 qt (or one of similar size) Dutch oven over medium-high heat. Pat rubs dry using paper towels and season with salt and pepper. When oil is shimmering, add as many ribs as will fit in one layer. Cook, turning occasionally, until brown on all sides, about 10 mins. Transfer to a large plate and repeat with remaining ribs.
3. Add remaining 1 Tbsp of oil to the Dutch oven and reduce heat to medium. Add carrot, celery, and onion and cook, stirring often, until softened, about 7 minutes. Add the garlic and continue cooking until fragrant, about 1 minute longer. Add tomato paste and cook, stirring, until it turns a burnished hue, about 2 minutes. Add wine, raise heat to medium-high and scrape up browned bits from the bottom of the pan using a spoon. Add vinegar, chicken stock, cider, Dijon, onion powder, bay leaves, thyme, and crushed red pepper. Season lightly with salt and pepper and stir to combine. Return pork ribs to the pot and bring to a boil.
4. Cover and transfer to the oven to cook until fork-tender, removing lid during the last half-hour of cooking, about 1 hour and 45 minutes total.
5. When meat is done, remove from oven, discard bay leaves and thyme springs and skim fat from the top of sauce. Adjust seasoning, if needed.

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