Country Ribs Recipe

Prepare ribs

Pat the country-style pork ribs dry with paper towels. Trim any large excess fat, leaving some for flavor.

Season

In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and dry mustard. Rub the ribs all over with olive oil, then evenly coat with the dry spice mix. Let rest at room temperature for 20 minutes or refrigerate up to 2 hours covered.

Preheat and brown

Preheat oven to 325°F (165°C). Heat a large ovenproof Dutch oven or heavy-bottomed pot over medium-high heat. Add a tablespoon of oil if needed. When hot, add ribs in a single layer (work in batches if necessary) and brown on all sides, 3–4 minutes per side, until golden. Remove ribs and set aside.

Sauté aromatics

Reduce heat to medium. Add the diced onion (about 1 medium, roughly chopped), sliced carrots, and chopped celery to the pot. Cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes. Add the smashed garlic cloves and cook 30–60 seconds more until fragrant.

Deglaze and assemble braise

Pour in the apple cider to deglaze, scraping up browned bits from the bottom with a wooden spoon. Stir in chicken broth, apple cider vinegar, and brown sugar. Return the browned ribs to the pot, nestling them into the liquid so they are about two-thirds submerged. Add thyme sprigs and bay leaves.

Braise

Bring the liquid to a gentle simmer on the stovetop, then cover and transfer the pot to the preheated oven. Braise until ribs are tender and easily pull apart with a fork, about 1 hour 45 minutes to 2 hours (time can vary with thickness). Check at 90 minutes; if liquid is low, add up to 1/2 cup more broth or water.

Reduce sauce

When ribs are tender, carefully remove them from the pot and set on a plate, covered loosely with foil to keep warm. Place the pot with braising liquid on the stovetop over medium-high heat. Bring to a simmer and reduce the liquid for 8–12 minutes until slightly thickened and flavorful.

Finish sauce

Skim off any excess fat from the surface. Stir in butter to enrich the sauce. If you prefer a thicker glossy sauce, whisk cornstarch with cold water to make a slurry and slowly whisk into the simmering sauce; cook 1–2 minutes until thickened. Optional: stir in 1/4 cup barbecue sauce for a sweet-savory finish.

Serve

Return ribs to the pot briefly to coat in sauce, or place ribs on a serving platter and spoon sauce over the top. Sprinkle chopped fresh parsley and serve immediately with mashed potatoes, polenta, or roasted vegetables.