Braised Country Style Pork Ribs
- 3 pounds 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
- 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, spooning the sauce on top, and garnishing with parsley.
Read more at: http://www.foodnetwork.com/recipes/guy-fieri/guys-spicy-spanish-rice-recipe.html?oc=linkback