Slow-Braised Homestyle Ribs

There’s nothing quite like a warm, comforting meal to gather your loved ones around the table, especially on a chilly evening or a leisurely Sunday. This Braised Country Style Ribs recipe delivers exactly that: incredibly tender, fall-off-the-bone pork ribs enveloped in a rich, deeply flavored sauce. Forget any intimidation you might have felt about cooking ribs at home; this method is surprisingly straightforward and yields spectacular results.

Prepare to be amazed by how easy it is to achieve such a luxurious meal with minimal hands-on effort. Most of the magic happens slowly in the oven, allowing the flavors to meld beautifully and the meat to reach peak tenderness. It’s the kind of dish that makes you eagerly anticipate leftovers – if there are any! Once you experience the depth of flavor and succulence of these braised country style ribs, they’ll undoubtedly become a staple in your home cooking repertoire.

If you’re seeking more heartwarming comfort food perfect for a cozy Sunday supper, explore these delightful recipes: Slow-Simmered Short Rib Sauce with Pasta, New Mexican Red Pork Chili, or Slow Cooker Beef Noodle Soup. Each offers a unique way to bring warmth and flavor to your family’s table.

Perhaps, like many home cooks, you’ve been hesitant to tackle country style pork ribs, assuming they require complex techniques or extensive culinary skills. However, the truth is delightfully simple: braising these ribs is an incredibly straightforward process that anyone can master. While it does demand some time, the majority of this is hands-off cooking, allowing the oven to work its magic and transform tough cuts into culinary masterpieces. The end result is consistently phenomenal: meat that’s not just tender, but utterly fall-off-the-bone succulent, infused with layers of robust flavor that will have you reaching for seconds.

This Braised Country Style Ribs recipe has earned its place as a cherished favorite in countless households, including our own. It’s the kind of dish that brings warmth and satisfaction, making any meal feel special without demanding hours of active kitchen time. The beauty of braising lies in its ability to break down tough muscle fibers, creating an unbelievably tender texture while slow-cooking in a flavorful liquid. This method ensures every bite is juicy and packed with a rich, savory taste that’s hard to beat.

Essential Ingredients for Perfect Braised Country Style Ribs

Crafting truly memorable braised country style ribs begins with selecting quality ingredients. Each component plays a vital role in building the robust flavor profile and achieving that desirable tender texture. Here’s a closer look at what you’ll need and why:

• Country Style Pork Ribs: The star of our dish! These aren’t true ribs from the rib cage, but rather a cut from the blade end of the loin or pork shoulder. They are typically boneless or contain small blade bones, offering a generous amount of meaty goodness with excellent marbling. This marbling is key to keeping the meat moist and flavorful during the long braising process. For more detailed information on this versatile cut, be sure to read our dedicated section below.
• Old Bay Seasoning: While often associated with seafood boils, Old Bay seasoning is a secret weapon for enhancing the flavor of pork and poultry. Its unique blend of spices, including celery salt, paprika, and various peppers, adds a complex, savory depth that beautifully complements the richness of the pork. Don’t skip it – it makes a noticeable difference!
• Salt and Freshly Ground Black Pepper: These foundational seasonings are crucial for bringing out the natural flavors of the pork and balancing the sauce. Seasoning generously at each stage of cooking is key to a well-rounded dish.
• Cooking Oil: Essential for browning the ribs and sautéing the aromatics. While the recipe card specifies vegetable oil, feel free to use your preferred neutral oil. Olive oil, canola oil, or avocado oil are all excellent choices that can withstand high heat without imparting a strong flavor.
• Aromatic Vegetables (Mirepoix): Our flavor base is built upon the classic trio of carrot, celery, and onion, along with plenty of fresh garlic. When gently cooked, these vegetables release their sweet and savory essences, forming the aromatic foundation for our braising liquid. Minced garlic adds a pungent, earthy note that deepens the overall taste.
• Tomato Paste: This concentrated tomato product is a powerhouse of flavor. Unlike tomato sauce, which is thinner and less intense, tomato paste provides a rich umami depth and a subtle sweetness that balances the savory notes. Sautéing it briefly helps to develop its flavor even further, removing any raw edge.
• Apple Cider Vinegar: Acidity is vital in braising to brighten flavors and cut through the richness of the pork. Apple cider vinegar, with its slightly fruity and tangy profile, is a perfect choice. It also helps to deglaze the pan, lifting all those delicious browned bits from the bottom, which adds another layer of flavor to the sauce.
• Bay Leaves: These fragrant leaves impart a subtle, herbaceous, and slightly floral note to the braising liquid. They infuse the sauce with a delicate aroma that enhances the overall complexity. Remember to remove them before serving, as they are not meant to be eaten.
• Red Pepper Flakes: For those who appreciate a touch of warmth and gentle heat, a pinch of crushed red pepper flakes is a welcome addition. This ingredient is entirely optional, allowing you to customize the spice level to your family’s preference. Add more or less depending on how much kick you desire.
• Chicken Stock: The primary braising liquid, chicken stock forms the flavorful base of our sauce and is essential for the slow-cooking process. It should be low-sodium so you can control the salt content of the final dish. Good quality stock significantly impacts the richness of the finished sauce.
• Cornstarch: Once the ribs are cooked and intensely flavored, a cornstarch slurry is used to thicken the braising liquid into a luscious, gravylike sauce. This simple step transforms the cooking liquid into a pourable, delectable accompaniment for your tender ribs and side dishes.

Understanding Country Style Pork Ribs: A Versatile Cut

When you hear “ribs,” you might envision a rack of bones, but country style pork ribs are a unique and often misunderstood cut. Contrary to their name, they are not actually true ribs in the traditional sense, as they don’t come from the rib cage itself. Instead, country style ribs are typically cut from the blade end of the pork loin, which is located near the pork shoulder (or Boston butt). This proximity to the shoulder is why they possess characteristics similar to a roast, making them incredibly flavorful and ideal for slow-cooking methods like braising.

This cut is distinctive for several reasons:

• Meatier Profile: Unlike traditional ribs that primarily consist of bone and a thin layer of meat, country style ribs are much meatier. They often resemble thick strips of pork rather than individual ribs, with a generous amount of muscle tissue.
• Bone-in or Boneless: You’ll find country style ribs sold in both bone-in and boneless varieties. The “bones” in bone-in country style ribs are actually parts of the shoulder blade, not rib bones. Boneless versions are simply the same cut with the blade bone removed, offering even easier eating. Both work wonderfully for braising, though bone-in cuts can add a little extra flavor to the braising liquid.
• Excellent Marbling: One of the most desirable qualities of country style ribs is their significant marbling – streaks of fat interspersed throughout the muscle. This fat slowly renders during cooking, infusing the meat with moisture and rich flavor, preventing it from drying out and contributing to its melt-in-your-mouth tenderness.
• Ideal for Slow Cooking: Due to their muscular nature and connective tissues, country style ribs benefit immensely from low and slow cooking methods such as braising, stewing, or smoking. These techniques allow the connective tissues to break down over time, transforming what would otherwise be a tough cut into something incredibly tender and succulent. This is precisely why they are perfect for our braised ribs recipe!

Choosing country style ribs means opting for a hearty, economical cut that promises deep flavor and a wonderfully tender texture when cooked correctly. Don’t let their name mislead you; they offer a distinct and delicious experience.

Country Style Ribs vs. Spare Ribs: Knowing Your Pork Cuts

It’s common for home cooks to confuse country style ribs with other popular pork rib cuts like spare ribs, but they are fundamentally different in terms of origin, composition, and ideal cooking methods. Understanding these distinctions will help you select the best cut for your culinary endeavors.

Country Style Ribs: The Meaty “Not-Quite-Ribs”

• Origin: As discussed, country style ribs are cut from the blade end of the pork loin or the shoulder. They are technically a pork steak or chop from a highly marbled area.
• Composition: They are characterized by their thick, meaty strips, often resembling boneless pork chops or small roasts. If bone-in, the “bone” is typically part of the shoulder blade, not a rib bone. They boast significant marbling and connective tissue.
• Texture & Flavor: When cooked low and slow, they become exceptionally tender and juicy, easily shredded or sliced. Their flavor is rich and porky, benefiting greatly from braising liquids.
• Best for: Braising, stewing, slow-cooking, smoking, or grilling after a long marinade. They are perfect for recipes where you want fork-tender meat that falls apart.

Spare Ribs: The Classic Barbecue Ribs

• Origin: Spare ribs are true ribs, originating from the belly side of the pig’s rib cage, extending down towards the sternum. This is the same area where bacon comes from, which explains their generous fat content.
• Composition: They are flatter and longer than country style ribs, typically sold as a full rack with individual bones running through them. They have more bone-to-meat ratio compared to country style ribs, but the meat is often interspersed with rich fat.
• Texture & Flavor: Spare ribs are known for their rich, fatty flavor and require slow cooking to become tender. They are typically chewier than country style ribs if not cooked long enough, but incredibly delicious when done right.
• Best for: Barbecuing, smoking, grilling, or oven-baking to achieve that classic sticky, saucy rib experience. They are often served as individual bones to gnaw on.

In summary, if you’re looking for a hearty, fork-tender, and shreddable pork dish that’s rich in flavor, country style ribs are your ideal choice. If you’re craving classic, bone-in barbecue ribs that you can pick up and enjoy, spare ribs are what you’ll want. When shopping, always look at the label carefully, and don’t hesitate to ask your butcher for clarification – they are a fantastic resource for understanding different cuts and their best uses.

Mastering Braised Country Style Ribs: A Step-by-Step Guide

While country style ribs can be prepared using various methods – including grilling, slow cooking, or pressure cooking – the classic braising technique we’re focusing on today remains unparalleled for achieving deeply flavorful, unbelievably tender results. Braising involves browning the meat first, then slowly simmering it in a liquid within a covered pot, usually in the oven. This method is perfect for tougher cuts like country style ribs, as the low and slow heat gradually breaks down connective tissues, transforming them into succulent perfection.

Follow these simple steps to create your own magnificent Braised Country Style Ribs:

1. Prepare and Sear the Ribs: Begin by patting your country style pork ribs thoroughly dry with paper towels. This crucial step promotes a better sear. Season them generously with Old Bay seasoning, salt, and freshly ground black pepper on all sides. Heat a few tablespoons of vegetable oil in a heavy-bottomed pot, ideally a Dutch oven, over medium-high heat. Sear the ribs in batches, ensuring not to overcrowd the pan, until they develop a rich, golden-brown crust on all sides. This browning step, known as the Maillard reaction, creates incredible depth of flavor that is essential to the final dish. Remove the browned ribs to a plate and set aside.
2. Build the Flavor Base with Aromatics: Reduce the heat to medium. Add the chopped carrots, celery, and onions to the same pot, adding a little more oil if needed. Sauté these vegetables, scraping up any browned bits from the bottom of the pot, until they soften and become fragrant, typically 3-4 minutes. Stir in the minced garlic and cook for another minute until aromatic. Next, add the tomato paste and cook it for 2-3 minutes, stirring constantly. This step caramelizes the tomato paste, intensifying its flavor and removing any raw taste.
3. Deglaze and Add Braising Liquid: Pour in the apple cider vinegar to deglaze the pan, scraping up all the flavorful browned bits (fond) from the bottom. Stir in the bay leaves and a pinch of red pepper flakes (if using) for a subtle kick. Season the vegetable mixture with a little more salt and pepper to taste. Return the seared country style ribs to the pot, nestling them among the vegetables. Pour in enough chicken stock to come about halfway up the sides of the ribs.
4. Slow Braise to Perfection in the Oven: Bring the liquid in the pot to a gentle simmer on the stovetop. Once simmering, cover the Dutch oven tightly with its lid and carefully transfer it to a preheated oven set to 300°F (150°C). Allow the ribs to braise slowly for approximately 2 hours. This extended, gentle cooking period is what transforms the ribs into their incredibly tender state. During the last 30 minutes of cooking, remove the lid. This allows some of the liquid to reduce and thicken slightly, and the top of the pork to develop a beautiful, slightly browned exterior.
5. Create the Luscious Sauce: Once the ribs are fork-tender, carefully remove the Dutch oven from the oven and transfer the ribs to a separate plate. Tent them loosely with foil to keep them warm. Back on the stovetop over medium heat, prepare a cornstarch slurry by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Slowly whisk this slurry into the simmering liquid and vegetables in the pot. Continue to cook, stirring frequently, until the sauce thickens to your desired consistency – usually a rich, gravylike texture. Taste and adjust seasonings as needed. If you wish, return the ribs to the pot for a quick toss in the thickened sauce to ensure they are thoroughly coated.
6. Serve and Enjoy: These magnificent braised country style ribs are best served hot, generously spooned over a bed of creamy mashed potatoes, silky polenta, or even rice. Garnish with fresh chopped parsley for a touch of color and freshness, if desired. Prepare for an unforgettable meal that exemplifies comfort food at its finest!

Perfect Pairings: What to Serve with Braised Country Style Ribs

The rich, savory flavor of Braised Country Style Ribs pairs beautifully with a variety of side dishes that can complement and cut through their richness. Here are some fantastic ideas to complete your comforting meal:

• Creamy Mashed Potatoes or Polenta: These are classic choices for a reason! Their smooth, creamy texture and mild flavor act as the perfect canvas for soaking up the delicious braising sauce. The original recipe suggests both, and they are truly excellent foundations for this hearty dish.
• Roasted or Sautéed Vegetables:
  • Sautéed Green Beans with Cherry Tomatoes: The bright, fresh snap of green beans and the slight sweetness of cherry tomatoes offer a wonderful contrast to the rich pork.
  • Glazed Carrots: Sweet and tender, glazed carrots add a touch of sweetness and vibrant color, balancing the savory notes of the ribs.
  • Lemon Butter Broccoli: Lightly steamed or roasted broccoli florets tossed with lemon and butter provide a fresh, slightly zesty counterpoint.
• Hearty Grain Sides:
  • Fluffy Rice: White or brown rice can also serve as an excellent base for the sauce.
  • Couscous or Quinoa: For a lighter, yet equally absorbent grain option.
• Fresh Salads:
  • Tomato and Herb Salad: A simple, fresh salad with ripe tomatoes and fragrant herbs can offer a refreshing, acidic counterpoint to the richness of the ribs.
  • Simple Green Salad with Vinaigrette: A crisp green salad dressed with a tangy vinaigrette will cleanse the palate beautifully.
• Other Comforting Sides:
  • Scalloped Corn and Broccoli: A creamy, cheesy side dish that adds another layer of comfort and texture.
  • Crusty Bread: Don’t forget a good loaf of crusty bread to sop up every last drop of that incredible sauce!

Choose one or two of these delightful sides to create a complete and unforgettable meal that will impress everyone at your table.

Tips for Achieving Perfectly Braised Country Style Ribs

While this recipe is straightforward, a few expert tips can elevate your dish from good to absolutely outstanding:

• Don’t Skip the Browning: Searing the ribs is non-negotiable. It creates deep, caramelized flavors that are impossible to achieve otherwise. Brown in batches to ensure the meat truly sears and doesn’t just steam.
• Use a Heavy-Bottomed Pot: A Dutch oven or other heavy-bottomed pot distributes heat evenly and retains it well, which is crucial for successful braising. It also transitions seamlessly from stovetop to oven.
• Control the Salt: Start with a moderate amount of salt, especially if your chicken stock is not low-sodium. You can always add more at the end, but you can’t take it away.
• Low and Slow is Key: Resist the urge to rush the braising process by increasing the oven temperature. The magic of tenderness happens over time at a gentle heat.
• Adjust Spice to Your Liking: The red pepper flakes are optional. If you prefer no heat, omit them entirely. If you like a spicier kick, feel free to add a bit more.
• Taste and Adjust: Before serving, always taste the sauce and adjust seasonings (salt, pepper, a touch more vinegar if it needs brightness) until it’s perfect for your palate.

Delicious Variations for Your Braised Ribs

Once you’ve mastered the basic recipe, don’t hesitate to experiment with different flavor profiles:

• Herb Garden Ribs: Add sprigs of fresh rosemary or thyme along with the bay leaves for an earthier, more fragrant sauce.
• Wine-Braised Ribs: Replace half of the chicken stock with a dry red wine (like Pinot Noir or Cabernet Sauvignon) for a deeper, more sophisticated flavor.
• Beer-Braised Ribs: Substitute a dark beer or stout for some of the chicken stock to impart a malty, robust flavor that complements pork beautifully.
• Spicy Southwest Ribs: Incorporate a diced jalapeño or chipotle in adobo sauce along with a pinch of cumin and smoked paprika for a smoky, spicy twist.
• Sweet and Tangy Ribs: Add a tablespoon of brown sugar or maple syrup to the sauce along with an extra splash of apple cider vinegar for a delightful sweet-and-sour balance.
• Vegetable Boost: Feel free to add other root vegetables like parsnips, turnips, or potatoes directly into the pot during the last hour of braising for an all-in-one meal.

Frequently Asked Questions (FAQ)

Can I make this recipe in a slow cooker?

Yes, absolutely! After browning the ribs and sautéing the vegetables on the stovetop as instructed, transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the ribs are very tender. You can then remove the ribs and thicken the sauce on the stovetop with a cornstarch slurry, or within the slow cooker if it has a “sauté” or high-heat setting, or by transferring the liquid to a saucepan.

Can I use an Instant Pot or pressure cooker?

While the goal of braising is low and slow, an Instant Pot can significantly speed up the process while still achieving tender results. Brown the ribs and sauté the aromatics using the “Sauté” function. Add the liquid and other ingredients, then pressure cook on high for about 40-50 minutes, followed by a natural pressure release for 10-15 minutes. Quick release any remaining pressure. Remove the ribs, then use the “Sauté” function again to thicken the sauce with a cornstarch slurry.

What if my country style ribs are boneless?

Boneless country style ribs will cook slightly faster than bone-in ones. Keep an eye on them, and they might be tender in about 1.5 hours in the oven. Adjust cooking time as needed, ensuring they are fork-tender. The overall method remains the same.

Can I make this recipe ahead of time?

This dish is fantastic for making ahead! In fact, the flavors often deepen and improve overnight. Prepare the ribs entirely, then let them cool, and refrigerate them in their sauce. When ready to serve, gently reheat on the stovetop over low heat or in a 300°F (150°C) oven until warmed through. You may need to add a splash of extra stock or water to loosen the sauce if it’s too thick.

How do I store and reheat leftovers?

Store any leftover braised ribs and sauce in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the microwave, stovetop (over low heat, adding a little liquid if needed), or oven (covered at 300°F/150°C) until thoroughly heated.

Embrace the warmth and satisfaction that comes with cooking this incredible Braised Country Style Ribs recipe. It’s a testament to the power of simple ingredients and a patient cooking method to create a truly memorable meal. Whether it’s a special Sunday dinner or a comforting weeknight feast, these tender, flavor-packed ribs are guaranteed to become a family favorite. Give them a try, and prepare to be delighted by the ease and deliciousness!

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Braised Country Style Ribs Recipe Card

Tender and full of flavor, this Braised Country Style Ribs Recipe is the perfect Sunday supper. They make the perfect comforting dinner for any cold night.

Author: Deborah Harroun

Prep Time: 30 minutes

Cook Time: 2 hours 15 minutes

Total Time: 2 hours 45 minutes

Servings: 4 servings

Course: Main Dish

Cuisine: American

Ingredients

• 3 lbs bone-in country style pork ribs
• 1 teaspoon Old Bay seasoning
• Salt and pepper, to taste
• 3 tablespoons vegetable oil (or olive oil, canola oil, avocado oil)
• 1 medium carrot, peeled and chopped
• 1 stalk celery, chopped
• 1 small onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/4 cup apple cider vinegar
• 2 bay leaves
• Pinch of crushed red pepper flakes (optional)
• 2 1/2 cups chicken stock
• 2 tablespoons water
• 1 tablespoon cornstarch
• Mashed potatoes or creamy polenta, for serving
• Chopped parsley, for garnish (optional)

Instructions

1. Preheat the oven to 300ºF (150°C).
2. Pat the ribs dry, then season generously with Old Bay Seasoning, salt, and pepper to taste. Heat 2 tablespoons of oil in a heavy Dutch oven over medium-high heat. Brown the ribs in batches on all sides until deeply caramelized. Remove all ribs to a plate.
3. Add the remaining 1 tablespoon of oil to the pan. Add the chopped carrot, celery, and onions. Cook, stirring occasionally, until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the tomato paste and cook, stirring, for a few more minutes to develop its flavor.
4. Pour in the apple cider vinegar to deglaze the pan, scraping up any browned bits from the bottom. Add the bay leaves and red pepper flakes (if using). Season with salt and pepper if needed.
5. Return the browned ribs to the pan, nestling them among the vegetables. Pour in the chicken stock; it should reach about halfway up the sides of the ribs. Bring to a gentle simmer on the stovetop.
6. Cover the pot tightly with its lid and transfer to the preheated oven. Cook for approximately 2 hours, or until the ribs are very tender. Remove the lid during the last 30 minutes of cooking to allow the liquid to reduce slightly and the pork to brown further.
7. Once the ribs are done, remove the pan from the oven. Transfer the ribs to a plate and cover lightly with foil to keep warm.
8. For the sauce, whisk together the 2 tablespoons of water and 1 tablespoon of cornstarch to form a slurry. Place the Dutch oven back on the stovetop over medium heat. Stir the cornstarch slurry into the simmering liquid and vegetables. Cook, stirring constantly, until the sauce thickens to a desired consistency. Taste and adjust seasonings. You can return the ribs to the pot to coat them in the sauce, if preferred.
9. Serve the tender braised ribs and their rich sauce over mashed potatoes or creamy polenta. Garnish with fresh chopped parsley, if desired, and enjoy!

Recipe Notes:

This recipe is slightly adapted from Ten Dollar Dinners.

Nutrition information provided is an estimate only. Various brands and products can change the counts. Nutrition information does not include the mashed potatoes or polenta.

Nutrition Information

• Serving: 1/4 of recipe
• Calories: 319 kcal (16% DV)
• Carbohydrates: 47g (16% DV)
• Protein: 44g (88% DV)
• Fat: 15g (23% DV)
• Saturated Fat: 9g (56% DV)
• Polyunsaturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 69mg (23% DV)
• Sodium: 1264mg (55% DV)
• Fiber: 3g (13% DV)
• Sugar: 31g (34% DV)

Keywords: country style ribs, braised pork, comfort food, Sunday dinner, pork ribs