Braised Country-Style Pork Ribs with Balsamic Roasted Onions

Bob and I absolutely love this recipe.  When boneless country-style pork ribs go on sales for $1.69 a pound, we stock up our freezer.  As a recipe variation, add the juice of 1 orange and throw in the orange rind while braising.  Also, a halved jalapeno adds a nice kick.  This recipe is courtesy of Melissa d'Arabian from the Food Network.

Braised Country-Style Pork Ribs

Cook Time:  4 hr 15 min

Serves:  4 servings

Ingredients

• 3 pounds boneless or bone-in country-style pork ribs
• Kosher salt and freshly ground black pepper
• 3 tablespoons vegetable oil, divided
• 1 onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/4 cup apple cider vinegar  
• 1 teaspoon crushed red pepper flakes
• 2 bay leaves
• 2 1/2 cups chicken stock
• 2 tablespoons chopped fresh parsley, for garnish

Directions

Preheat the oven to 350 degrees F.


Pat the ribs dry and season with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat and brown the ribs on all sides, working in batches if needed. Remove the ribs and set aside. Add the remaining 1 tablespoon oil to the Dutch oven and reduce the heat to medium. Add the onions, carrots, celery, salt, and pepper and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes. Deglaze the pan with the vinegar, and then add the red pepper flakes and bay leaves.


Add the ribs back to the pan and add enough stock to reach halfway up the sides of the ribs. Bring the pan to a simmer, cover, and place in the oven. Braise until the meat is tender, about 1 1/2 hours. During the last half hour, uncover to allow the liquid to reduce and the pork to brown.


Serve the ribs with Creamy Polenta or mashed potatoes or rice, spooning the sauce on top, and garnishing with parsley.

 

Balsamic Roasted Onions

Ingredients

• 3 large white onions, peeled and quartered
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 1/4 cup balsamic vinegar
• 1/2 teaspoon sugar

Directions

Preheat the oven to 350 degrees F.

In a large bowl, toss the onion quarters with the olive oil, balsamic vinegar, sugar, and season with salt and pepper. Place in an ovenproof, large, nonstick skillet, spreading them out in an even layer. Cover the skillet with aluminum foil. Roast for 40 to 45 minutes, and then remove the foil.  Add salt and pepper if needed. Serve warm.