Braised Country-Style Pork Ribs Recipe

Have I mentioned how much I love Melissa d'Arabian on Food Network?  If not let me just take a few minutes to sing her praises.  I love her!  Everything Melissa d'Arabian makes on her show looks so amazing.  I pretty much want to start cooking it as I watch it.  When I was pregnant with my last baby I watched an episode where she made a stew that I am still dying to make.  The other day I watched her make some amazing pork ribs and that night went to the grocery store and purchased the necessary ingredients.

You'll need Pepper Flakes, Bay Leaves, Chicken Broth, Tomato Paste, Carrot, Celery, Garlic, Onion, Apple Cider Vinegar, Olive Oil, Bone in Pork Ribs, and Parsley to garnish.

Heat up 2 TBSP Olive Oil in an oven safe pan.  Pat the pork ribs dry and Brown all sides do it in batches if you need to.

Browned but not fully cooked pork ribs.

Chop up your Onion, Celery, and Carrot.

Add 1 TBSP Olive Oil and cook the veg until it is tender.  Next add in the Garlic and cook for 1 min.  Then add in the Tomato Paste and mix everything together well and cook for about 3 minutes.

Pour in the Apple Cider Vinegar and deglaze the pan.

Add the Pepper Flakes and Bay Leaves and mix everything together well.

Add the browned Pork Ribs back into the pot and enough Chicken Broth to cover up at least half way on the ribs.  Bring pot to a simmer.

Cover the pot and place in a pre-heated oven at 350 Degrees.  Cook 1 1/2 Hours.  Remove the lid for the last 30 minutes.

Tender and amazing!

Enjoy!!  I served with the Polenta recipe that Melissa d'Arabian suggested with this and they were so great together.

Braised Country-Style Pork Ribs Recipe
Source:  Melissa d'Arabian-Food Network

 3 Lbs Bone in Pork Ribs
Salt & Pepper
3 TBSP Olive 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
2 TBSP chopped fresh Parsley, for garnish

Preheat the oven to 350 degrees. 

Pat the ribs dry and season with salt and pepper. Heat 2 tablespoons oil in an oven safe pot over medium heat and brown the ribs on all sides, working in batches if needed. Remove the ribs and set aside. Add the remaining 1 tablespoon oil to the pot. Add the onions, carrots, celery, salt, and pepper and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring, about 3 minutes. Deglaze the pan with the vinegar, and then add the red pepper flakes and bay leaves.


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.

Approximately 5 Servings

679.5 Calories
6 Carbs
51.5 Fat
43 Protein