Description

Braised Pork Ribs Recipe

Ingredients (Serves 4-6)

• 2 racks of L&S Artisan Meats Pork Ribs
• 2 tbsp olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 cups L&S chicken stock
• 1 cup dry white wine (or apple cider for a sweeter option)
• 1 tbsp brown sugar
• 2 tbsp soy sauce
• 2 tbsp apple cider vinegar
• 1 tsp fresh thyme (or 1/2 tsp dried thyme)
• 1 tsp smoked paprika
• 1 tbsp tomato paste
• Salt and pepper, to taste
• Fresh parsley, chopped (optional for garnish)

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 325°F (163°C).

2. Prepare the Ribs:

   • Season the ribs generously with salt, pepper, and smoked paprika.

3. Brown the Ribs:

   • Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
   • Once hot, add the ribs and brown them on both sides, about 3-4 minutes per side. You may need to work in batches depending on the size of your pot.
   • Remove the ribs and set them aside.

4. Sauté the Aromatics:

   • In the same pot, add the onion and cook until softened and slightly caramelized, about 5-6 minutes.
   • Add the garlic and sauté for another 1-2 minutes until fragrant.

5. Deglaze and Add Liquids:

   • Stir in the tomato paste and cook for 1 minute.
   • Pour in the wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine cook down for 2-3 minutes.
   • Add the chicken broth, soy sauce, apple cider vinegar, and brown sugar. Stir well to combine.

6. Braise the Ribs:

   • Return the ribs to the pot, ensuring they are mostly submerged in the braising liquid. If needed, add a little more broth or water to cover the ribs.
   • Add the thyme and adjust the seasoning with salt and pepper.
   • Cover the pot with a lid or foil and place it in the preheated oven.

7. Slow Braise:

   • Braise the ribs for about 2.5-3 hours, or until the ribs are tender and the meat is pulling away from the bones. You may want to flip the ribs halfway through cooking.

8. Finish and Serve:

   • Remove the ribs from the oven and let them rest for a few minutes. If you’d like a thicker sauce, you can place the pot on the stove over medium heat and reduce the sauce until it reaches your desired consistency.
   • Slice the ribs between the bones and serve with the braising liquid spooned over the top.
   • Garnish with fresh parsley, if desired.