Braised Country Style Pork Ribs


This is a Dutch oven dinner.  I have several Dutch ovens in varying sizes and shapes and I love cooking in them.  The cast iron provides perfect even heat, they go from stove top to oven to table, and clean up is pretty easy.  Very often, when we think ribs, we think barbecue.  I do love country style ribs barbecued but this is a good change of pace.  A very homey, cold weather, comfort meal like your mother or grandmother would have put on the table.  And it makes the kitchen smell wonderful when it’s cooking.  One of my Dad’s favorite meals is a boiled dinner and this dish has a lot of the same components.


2# of country style ribs

2 T canola oil

1 onion rough chopped

2 carrots sliced

2 stalks of celery rough chopped

1/2 head of green cabbage rough chopped

4-6 cloves of garlic sliced

2 T tomato paste

1/4 cup cider vinegar

1 tsp red pepper flakes

2 bay leaves

2 1/2 cups broth (vegetable or chicken)

salt and pepper


Preheat the oven to 325.

Heat oil in the Dutch oven over medium high heat.  Salt and pepper the ribs and brown them on all sides.  Remove them to a platter and set aside.


Add the onion, carrots, cabbage and celery to the pan drippings and cook, stirring occasionally, under tender.  About 5 minutes.

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Add the garlic and tomato paste.  Stir and cook until the garlic becomes fragrant, about 1 minute.  Deglaze with 1/4 cup cider vinegar.


Stir in the broth, pepper flakes and bay leaves.  Return the ribs to the pot and bring to a simmer.  Cover and cook in the oven for 1 1/2 hours.


Remove the lid and cook for 30 more minutes allowing some of the liquid to evaporate and the meat to brown.  The meat is very tender and the broth flavorful.  When you plate this ladle some broth over the meat and vegetables.

I served this with a creamy polenta made with milk, half and half, butter, and asiago cheese.  How can that possibly be bad??


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My family of origin would not have served this with polenta.  I’m confident most of my family would not even eat polenta.  If you prefer you could serve this with rice, noodles, or potatoes.  Or just serve it with a salad and some good, crusty bread.  I know my dad would choose potatoes.  I’m grateful that my husband eats almost anything I prepare without complaint.  It’s much more enjoyable trying new things when you have a receptive audience.