This is a delicious and easy recipe from Serious Eats (it originally included a mashed potato recipe too, but I figured you could all handle that). It can be adapted for a pressure cooker for quicker cooking. I used a boneless pork shoulder roast that I cut up because I couldn't get country style ribs and it was really delicious. Also, after cooking I removed the meat and I took out the bay leaves and thyme and then blended the gravy smooth with an immersion blender and returned the meat...nice thick gravy with just a touch of sweetness from the apple cider. Next time I think I would serve it over mashed quash or sweet potatoes...
Cider-Braised Country-Style Pork Ribs
ACTIVE TIME: 45 minutes
TOTAL TIME: 2 1/2 hours
SPECIAL EQUIPMENT: Dutch oven, ricer or food mill, hand-held mixer
3 tablespoons extra-virgin olive oil, divided
2 1/2 pounds bone-in, country-style pork ribs
Kosher salt and freshly ground back pepper
1 large carrot, peeled and roughly diced (about 1 cup)
1 stalk celery, roughly diced (about 3/4 cup)
1 large onion, chopped (about 1 1/2 cups)
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons tomato paste
1/2 cup dry white wine
1/4 cup apple cider vinegar
2 1/2 cups homemade or store-bought low-sodium chicken stock
1/2 cup apple cider
1 tablespoon grainy Dijon mustard
1 teaspoon onion powder
2 bay leaves
3 sprigs fresh thyme
1/2 teaspoon crushed red pepper flakes
1. Adjust oven rack to lower-middle position and preheat oven to 325°F.
2. Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Pat ribs dry using paper towels and season with salt and pepper. When oil is shimmering, add as many ribs as fit in one layer. Cook, turning occasionally, until brown all over, about 10 minutes total. Transfer to a large plate and repeat with remaining ribs.
3. Add remaining 1 tablespoon of oil to the Dutch oven and reduce heat to medium. Add carrot, celery, and onion and cook, stirring often, until softened, about 7 minutes. Add the garlic and continue cooking until fragrant, about 1 minute longer. Add tomato paste and cook, stirring, until it turns a burnished hue, about 2 minutes. Add wine, raise heat to medium-high and scrape up browned bits from the bottom of the pan using a spoon. Add vinegar, chicken stock, cider, Dijon, onion powder, bay leaves, thyme, and crushed red pepper. Season lightly with salt and pepper and stir to combine. Return pork ribs to the pot and bring to a boil.
4. Cover and transfer to the oven to cook until fork-tender, removing lid during the last half-hour of cooking, about 1 hour and 45 minutes total.
5. When meat is done, remove from oven, discard bay leaves and thyme sprigs and skim fat from the top of sauce. Adjust seasoning, if needed. Serve with mashed potatoes, spooning the sauce on top.