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#29997: Braised Country Style Pork Ribs

Posted by: Pat-NoCal at 9:38 pm on Nov 28, 2017

Braised Country Style Pork Ribs

3 pounds bone-in country-style pork ribs
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1/4 cup apple cider vinegar
1 teaspoon crushed red pepper flakes (Pat’s note: I used 1/2 tsp based on reviews of too spicy with 1 tsp)
2 bay leaves
2-1/2 cups chicken stock
Creamy Polenta, recipe follows
2 tablespoons chopped fresh parsley, for garnish
Creamy Polenta:
Vegetable cooking spray
1 1/3 cups half-and-half
1 cup milk
2 tablespoons butter
1/3 cup coarse polenta, or corn grits
Kosher salt
1/2 cup grated Parmesan
Freshly ground black pepper

Preheat the oven to 350 degrees F.

Pat the ribs dry and sprinkle with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs on all sides, working in batches if needed. Remove the ribs and set aside. Add the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium. Add the carrots, celery, onions and some 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, to remove the raw flavor, 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.

Serve the ribs with Creamy Polenta, spooning the sauce on top, and garnishing with parsley.

Creamy Polenta:
Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.

In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour.

Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.

Source: Melissa d'Arabian

Pat’s notes: Have made several times. We like these ribs. Have served on various things: bed of mashed potatoes, polenta, and spaghetti all are awesome. And we love the leftovers the next day. Delicious tender ribs in about 1-3/4 hours total. Didn’t use all the chicken stock though (not needed anyway depending on the size pan used) more stock dilutes the other flavorful ingredients. Was nice with garlic mashed yukon golds. Have also served it with Michael Chiarello’s soft polenta and it was great (served with broccolini...really good meal).

Made again: Delicious ribs! Falling off the bone tender. Served with Grainy Mustard Mashed Potatoes with a modified version of these mustard mashed potatoes, cooking the potatoes in all half and half (instead of heavy cream and milk) and adding only 1/2 tbsp regular Dijon (instead of the whole grain mustard). Really good potatoes and nice accompaniment to the ribs.

Grainy Mustard Mashed Potatoes

8 medium-sized Yukon gold potatoes, quartered, unpeeled
2 cups heavy cream*
2 cups whole milk*
4 cloves garlic, peeled and gently smashed
4 sprigs fresh thyme
1 bay leaf
Extra-virgin olive oil
2 tablespoons butter
1 tablespoon whole-grain mustard (or plain Dijon)
Kosher salt and freshly ground black pepper

Add potatoes, cream, milk, garlic, thyme and bay leaf into a large saucepan and gently boil for 15 minutes until potatoes are just tender and the tip of a paring knife goes through with little resistance. Strain potatoes and reserve the cream mixture but discard the bay leaf, thyme stems and the garlic. Mash the potatoes and fold in the cream mixture until the potatoes are smooth and creamy. Fold in about a tablespoon of the olive oil, the butter, and the whole-grain mustard. Season with salt and pepper.

Source: Tyler Florence

*Pat’s note: sometimes I just use half and half instead of the milk and heavy cream, works great.