Braised Country Style Pastured Pork Ribs

by lydia on May 25, 2012

Since purchasing a half hog last fall and again this spring, I’ve learned how to use just about every part of the pig in my cooking. Country style pork ribs were new to me. I grew up eating very dry boring cardboard like pork chops, but my favorite part was chewing on the bone. I’d never had country style pork ribs, even all the years that I worked at a rib joint.

My farmer told me that the country style ribs were her favorite cut, and I have to say now I understand why. They are so very thick and meaty, but also have so much flavor from the fat and gelatinous part around the bone. I adore them quite a bit myself, especially after finding this recipe for Braised Country Style Pork Ribs, by Melissa D’Arabian of the Food Network. Now of course there is not a recipe ever that I don’t have to tweak to some degree it seems, and this one is no exception. Though the recipe itself it excellent, it’s the quality of the ingredients that I had to alter. It’s a great recipe to use on GAPS, and anyone would find it delightful GAPS or not – it really is an amazing dish, simple ingredients always equals happiness in my book.

Braised Country Style Pastured Pork Ribs
Author: 
Recipe type: Main Entree
 
Ingredients
  • 3 pounds bone-in country-style pastured pork ribs
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons lard, divided- plus more as desired
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons organic tomato paste
  • ¼ cup apple cider vinegar
  • 1 teaspoon crushed red pepper flakes
  • 2 bay leaves
  • 2½ cups homemade chicken stock
  • 2 tablespoons chopped fresh parsley, for garnish
Instructions
  1. Preheat the oven to 350 degrees.
  2. Pat the ribs dry and season with salt and pepper.
  3. Heat 2 tablespoons lard in a Dutch oven over medium-high heat and brown the ribs on all sides, working in batches if needed.
  4. Remove the ribs and set aside.
  5. Add the remaining 1 tablespoon lard, or more to the Dutch oven and reduce the heat to medium.
  6. Add the onions, carrots, celery, salt, and pepper and cook until soft, about 5 minutes.
  7. Add the garlic and cook until fragrant, about 1 minute.
  8. Add the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes.
  9. Deglaze the pan with the vinegar, and then add the red pepper flakes and bay leaves.
  10. 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.
  11. Braise until the meat is tender, about 1½ hours.
  12. During the last half hour, uncover to allow the liquid to reduce and the pork to brown.

We served this dish with a side of cauliflower ‘mashed’ and some sauerkraut. It made a large amount of food and we had leftovers. The leftover meat got chopped up and put into a stew/soup that I made the broth from the bones and fat pieces, the sauce from it gave such rich flavor to the soup. This is a recipe I will make again and again, whenever we can get pastured country style pork ribs. Enjoy!

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{ 3 comments }

Julie May 26, 2012 at 10:23 am

I think you have a typo based on your modifications of the original recipe. You have “vegetable lard” listed instead of, what I believe happened, changing the original ingredient of vegetable oil to lard.

Or, maybe you can answer the question I had when I was reading it – what the heck is vegetable lard?

lydia May 26, 2012 at 10:28 am

Ha ha Julie – you are right – I need to get my posts proofread first – thanks! Editing now……….

Kate May 26, 2012 at 11:28 pm

What exactly should I ask the butcher for? When I look for this cut it says country ribs have no bones. Is it really ribs or is it cut from the shoulder called ribs? Looks delish. I’m curious about the purity of your GAPS diet. I find myself having coffee while out with highly pasturized cream and popping mints my son bought and rice at a friend’s house. Are you really doing it strictly? I don’t know that I have the discipline. But it’s funny – I have a massive headache with any little cheat!

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