Wednesday, May 4, 2016

Braised Country Ribs

So I guess if you don't eat meat, then this isn't an entry for you. But if you do, wow, this is good. I only made 4 country ribs since it's just the two of us. You should double everything if you were making for four. County ribs are meatier and fattier than spare ribs. They need to be cooked for a long time to get nice and tender. This dish is a keeper (if you eat pork).

4 country (pork) ribs, salt and pepper well
olive oil
salt and pepper

1 onion chopped
1 carrot chopped
1 stick of celery chopped
3 garlic cloves, minced
2 T tomato paste
1/4 apple cider vinegar
2 bay leaves
1 t crushed red pepper flakes

chicken broth

Heat oven to 350

In Dutch oven, brown the ribs in the hot olive, getting them brown on all sides. Remove ribs to separate plate. Turn heat to medium and add the onion and cook for 5 minutes, then add the carrot and celery and cook another 5 minutes. Add the garlic and cook for 1 minute. Add the tomato paste and the vinegar. Stir well. Add red pepper and bay leaves. Put ribs back in and pour in enough chicken broth to almost cover ribs. Bring to a simmer, cover and put in oven for an hour. Take lid off and cook for another 1/2 hour but watch carefully. If too much of the sauce is cooking down--add a little chicken broth and cover again. The sauce is SOOOOO good, you don't want to lose it! Serve over rice. Very good indeed.

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