Braised Country-Style Ribs


8 portions

Prep Time

45 minutes


Recipe Preparation

  1. Butcher the pork butt into country-style rib pieces — chunks that are about 3 x 3 cm. x 10 cm.
  2. Mix the flour, salt and pepper and roll the country-style  pork ribs to lightly coat.
  3. Brown the rib pieces on all sides, using 2 Tbsp. of olive oil in an ovenable pan. Remove the ribs, set aside, wipe the pan and return it to the heat.
  4. Sauté the carrots, celery and leeks on the pan using 2 Tbsp. of olive oil until they start to caramelize. Add the garlic and continue to sauté for 2 minutes.
  5. Pour in the apple cider and bring to a simmer.
  6. 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 325˚F for 1½ hours.
  7. 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.
  8. 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.
  9. 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 ½ tsp. of the gremolata garnish and serve.

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