We're gonna go country here. With pork that is. The meatiness and low cost of this cut makes this one of my favorites. It's probably also because we get to braise this hunk of meat low and slow to make it so tender that it falls apart when you're looking at it.
That's right, don't be fooled and just try to pan fry this sucker for quick eats, because your jaw will hurt from chewing and fists will be shaken at the sky. Give this some of your time and love ... which really only takes about 20 minutes of prep and 3 hours of you giving it some space. Smothering does not make the heart grow fonder.
The bones on the cut help to give incredible flavor, but I like to add some fresh aromatic herbs to bring this dish to another level. The smells that will come from your kitchen will be amazing. Guaranteed.
For the peas on the side, I just took them out of the freezer and let them thaw on the counter next to the oven. When the ribs were done, I added some dried oregano and a little bit of olive oil and salt to them.
It's meals like these that make me do the happy dance when I open the lid off my dutch oven after hours of slow cooking, and when I take that first tender bite. I think that should be a requirement or at least a goal to shoot for. Is your home cooking dance worthy?
Braised Pork Country Ribs
About 2-4 servings
country style pork ribs
fresh bay leaves
- Pat the ribs dry with a paper towel then season with salt and black pepper on both sides.
- Peel then quarter the onions, leaving a little bit of the core to keep the pieces intact. Strip the leaves off of the stems of the rosemary and thyme and finely chop. Also finely chop the garlic cloves.
- Add the worcestershire sauce to the vegetable stock. In a dutch oven, layer the onion pieces on the bottom, the garlic and fresh herbs, then the pork ribs. Pour in the vegetable stock mixture on the side, so the seasoning doesn't come off of the ribs. The liquid should not cover the pork.
- Braise in a 300F oven for about 3 hours, when the pork is fall apart tender.Serve the pork warm with the onions and a side of vegetables.
Discard the bay leaves, then save the liquid on the bottom of the dutch oven after the pork is done braising. Remove the fat and add to soups, rice, or any needed stock.