Add the seared pork ribs to the vegetable-cider mix and then cover with the diced roasted tomatoes. Ladle the chicken broth over the meat and vegetable mix to cover. Place a tight-fitting lid on the pan and braise in a 325ĖF for 1Ā½ hours.
Remove the pan from the oven when the ribs are tender. Gently remove the ribs and set aside on a sheet pan and keep warm for service. Remove the thyme and rosemary sprigs and then drain the liquid from the vegetable mix, setting the vegetables aside to keep warm for service.
Simmer the braising liquid and whisk in the blond roux. Whisk and simmer gently to thicken and incorporate until smooth. Set aside and keep warm for service.
To plate: Place 2 oz. of smashed potatoes onto a serving plate. Add 3 oz. of braised vegetable mixture and top with 2 pieces of country-style pork ribs. Ladle 2 oz. of the thickened braising liquid over ribs to coat. Sprinkle the ribs with Ā½ tsp. of the gremolata garnish and serve.
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