Entree

Apple Cider Braised Country Ribs

By The SeaZENed Palate - 8:46 AM



If you like the flavor of of baked beans you will love this recipe. This thick and richly flavored sauce infuses the pork in such a way that you will want to keep this as a winter favorite. Serve it over mashed potatoes or my favorite creamy polenta. 
The reason this is made in a Dutch oven is not only for the even cooking, but also because you must sear the meat and brown the vegetables and tomato paste. This does not work as well in non-stick pans. If you plan to use a crockpot DO NOT skip the browning. BROWN FOOD TASTES GOOD! 
You’ll need to soak beans overnight.  I’m using Cannellini beans because they are a softer, creamier bean but great northerns would be fine too.  This recipe calls for “country-style” pork ribs which are not ribs at all, rather strips of meat that resemble the size and shape of ribs that have been cut from the shoulder.  Grab some good apple cider, molasses, grainy mustard, carrot, celery, onion, garlic, rosemary, bay leaves, and tomato paste and you’re ready to get cooking.
Serves: 6-8

mise en place
2 c. dried Cannellini Beans, soaked overnight
3lb Boneless Country-Style Pork Ribs cut into 3-4 inch pieces, patted dry
1 large Onion, diced
1 Carrot, peeled and diced
1 stalk Celery, diced
4 big cloves Garlic, minced
1 6 oz. can Tomato Paste
2 Tbsp. Grainy Dijon Mustard
2 Tbsp. Dark Brown Sugar
¼ c. Molasses
¼ c. Apple Cider Vinegar
1 ½ c. Apple Cider
1 c. Chicken Stock
2 sprigs Rosemary
3 Bay Leaves
Olive Oil
Kosher Salt
Pepper

directions
Liberally season the pork with kosher salt and pepper. Coat the bottom of a Dutch oven with olive oil and place over medium-high heat. Working in 2 batches, sear the ribs on all sides, 1-2 minutes per side. If the pan gets too dry, add a little more oil. Once seared on all sides, transfer the seared pork to a platter.

Start creating the braising liquid. Add a little more oil to the Dutch oven (unless enough remains from searing the meat, you just want a thin coating). Add the diced onion, carrot, and celery along with a pinch of salt. Sauté over medium-high heat until the onion starts to color and the carrot and celery soften slightly, about 8 minutes, remember - brown food tastes good! Use a wooden spoon to scrape up any brown bits of meat that might be stuck to the bottom of the pan as you go. Add the garlic and sauté for another minute. Clear a spot in the pan and add the tomato paste. Cook the tomato paste for 1-2 minutes, then stir it into the vegetables. Add the mustard, sugar, molasses, vinegar, and a good pinch of salt. Stir. Add the cider, stock, rosemary, and bay leaves. Return the pork to the pan and bring to a slow, steady simmer. Simmer covered until the pork is fairly tender, about 2 hours.

Once you get the pork braising, you should cook your beans. Drain them and place in a saucepan, covered by about 1 in. cold water. Bring up to a boil, then reduce to a simmer. Simmer, covered, until tender, about 1½ hours. Drain. (If easier, canned beans will work too)

Add the beans to the braising pork. Add a little more salt to season the beans. Simmer together, letting the flavors meld, until the pork is very tender, another 30 minutes. Serve with crusty bread.

If you have leftover meat, shred it and serve over pasta the next day.

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