Try this Braised Country-Style Pork Ribs recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 350 degrees F.
Pat the ribs dry and sprinkle with salt and pepper. Heat 2 tablespoons of the 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 of oil to the Dutch oven and reduce the heat to medium. Add the carrots, celery, onions and some 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (2787g) | ||
Recipe Makes: 1 | ||
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Calories: 909 | ||
Calories from Fat: 421 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.7g | 62 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 26.7g | ||
Polyunsanturated Fat 11.9g | ||
Cholesterol 36mg | 11 % | |
Sodium 4117.3mg | 142 % | |
Potassium 1982.2mg | 52 % | |
Total Carbohydrate 88.9g | 26 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 84.1g | ||
Protein 33.9g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 909
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