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.
Looking for more comfort food recipes perfect for a Sunday supper? Check out this Slow-Simmered Short Rib Sauce with Pasta, this New Mexican Red Pork Chili, or this Slow Cooker Beef Noodle Soup.
For some reason, I had always been intimidated by cooking country style pork ribs at home. But once you do it, you’ll realize just how easy it is! It does take some time, but most of that time is hands off and just braising the meat. And the end result? I would seriously be happy making this Braised Country Style Ribs recipe every weekend!! The meat gets super tender, and has so much flavor.
This recipe is one that makes a regular appearance on our menu!
Ingredients
- Country Style Pork Ribs: For more information about country style pork ribs, read the section below.
- Old Bay Seasoning: This is not just for seafood! It adds lots of great flavor here.
- Salt and Pepper: Always important!
- Oil: I list vegetable oil in the recipe card, but you could use a different oil of your choice. Olive oil, canola oil, avocado oil – they will all work.
- Vegetables: This recipe uses your typical veggie mixture of carrot, celery, onion, and garlic.
- Tomato Paste: A lot of the flavor comes from the tomato paste. Tomato paste will give the sauce a deeper flavor than tomato sauce.
- Vinegar: You need this for some acidity. I like apple cider vinegar the best.
- Bay Leaves: These add a lot of flavor – just make sure to remove them before serving the final dish.
- Red Pepper Flakes: The red pepper flakes are optional. They add a little bit of spice – you can add more or less, depending on preference.
- Chicken Stock: The chicken stock not only makes the base of the sauce, but it is needed to actually braise the pork ribs.
- Cornstarch: When the ribs are done, a cornstarch slurry is added to thicken the sauce before serving.
What are country style pork ribs?
There are different cuts of pork ribs – differentiated by where they are cut on the ribs. Country style ribs are actually not even ribs- as they are cut from the blade end of the loin, close to the pork shoulder. Sometimes, they can even be pieces of pork shoulder that have been cut. They tend to be meatier, and will often have some good marbling.
The difference between country style ribs and spare ribs
Sometimes, people confuse country style ribs and spare ribs. Spare ribs are actually part of the ribs, coming from the belly side of the rib cage. These will have bones, tend to be fattier than other cuts of ribs, which means they are super tender.
Most cuts are labeled clearly at the grocery store, but if you are ever in doubt, don’t be afraid to ask while you are there!
How to Make Braised Country Style Ribs
There are actually quite a few ways you can cook country style ribs – in the oven, grill them, in the slow cooker, in the instant pot, and even on the stove top.
But this is a cut of meat that needs to be cooked for a long time to make it tender. Except in the pressure cooker, which speeds up the process, but they still will take a longer cook time than other cuts of meat.
Here is how you make this recipe:
- Start by browning the ribs in a heavy pot, I like to use my Dutch oven. This helps to caramelize the meat and bring in a layer of flavor that you don’t want to miss.
- After browning the meat, remove them from the pot and cook your vegetables until softened. After the vegetables are soft, start making the sauce with tomato paste, apple cider vinegar, bay leaves and red pepper flakes. Don’t forget to season to taste with salt and pepper.
- Return the ribs to the pot and cover them with chicken stock. Place the lid on your pot.
- Transfer the pot to the oven to cook low and slow for about 2 hours, until the country style ribs are tender. Remove the lid when there is about 1/2 hour of cooking time left.
- When the ribs are done cooking, remove them from the pot and make a creamy, amazingly-delicious sauce by adding a cornstarch slurry to the liquid and vegetables in the pot.
- Serve the ribs and the sauce over mashed potatoes or creamy polenta.
What to serve with country style ribs
Looking for more ideas of what to serve on the side?
Sautéed Green Beans with Cherry Tomatoes
Glazed Carrots
Scalloped Corn and Broccoli
Tomato and Herb Salad
Lemon Butter Broccoli
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Braised Country Style Ribs Recipe
Ingredients
- 3 lbs bone-in country style pork ribs
- 1 teaspoon Old Bay seasoning
- salt and pepper
- 3 tablespoons vegetable 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
- 2 1/2 cups chicken stock
- 2 tablespoons water
- 1 tablespoon cornstarch
- mashed potatoes or creamy polenta, for serving
- chopped parsley, for garnish
Instructions
- Preheat the oven to 300ºF.
- Pat the ribs dry, then season with the Old Bay Seasoning, and then salt and pepper to taste. Heat 2 tablespoons of the oil in a Dutch oven. Brown the ribs, cooking in batches, until all sides are browned. Remove all of the ribs to a plate.
- Add the remaining tablespoon of oil to the pan. Add the carrot, celery and onions and cook until softened, 3-4 minutes. Add the garlic and cook another minute. Add the tomato paste and cook, stirring to cook out the raw flavor, a few more minutes. Stir in the apple cider vinegar to deglaze the pan, then add the bay leaves and red pepper flakes. Season with salt and pepper if needed.
- Place the ribs back into the pan. Add the chicken stock (it should reach about halfway up the sides of the ribs.) Bring to a simmer, then cover the pan and transfer to the oven. Cook until the ribs are tender, about 2 hours. When about 1/2 hour remains, uncover the pan to allow the liquid to reduce a bit and for the pork to brown.
- When the ribs are done, remove the pan from the oven to the stove. Transfer the ribs to a plate. Cover lightly with foil to keep warm. Whisk together the water and cornstarch, then stir into the liquid in the pan, cooking over medium heat. Cook until the sauce is slightly thickened. If desired, add the ribs back into the pan to be coated by the liquid.
- Serve the ribs over mashed potatoes or creamy polenta. Garnish with parsley, if desired.
Miyabi Gladstein says
My husband and son raved about how tender and delicious this recipe was!! Only change I made was to add some green cabbage to the veggies. Might try adding a few potatoes next time also.
Stacey says
This was super tasty. I served it over mashed cauliflower and it was perfect!
Anthony H says
Just finished eating this….outstanding! Truly unique flavor.
Katie says
This recipe is a favorite in my house! Delicious! I am actually making it tonight, along side with some buttery grits and roasted brussel sprouts!
Judy says
We enjoyed this recipe! I had boneless country style ribs so made a bit of a difference in cooking times. As others mentioned, I upped the red wine and added more veggies. It will be a repeat. Thank you.
Stephanie says
This is fantastic and the meat was so tender. So glad I came across your recipe. Thank you!
Maria says
This was absolutely delish! The only thing I changed I put it in pressure cooker for one hour After browning The meat was falling apart so next time I think I will set it for 40 m Thank you love it
Gina says
LOVE LOVE LOVE. I’m making this again right now. Gonna be the 3rd time I make it :). I tweak it a bit and add a lot more carrots onions and celery. And use red wine instead of acv.
Teresa says
Hi there. This looks amazing. I’m wondering though, after I brown the ribs in a pan, if I choose to finish off the slow cooking in my Crock Pot, about how long would it take on high or low heat? Thank you.
Sandra Pancoe says
I was honestly taken aback by how good this dish tasted! I kept asking, ” is it me, or is this really delicious?” The word “delicious” is the perfect word to describe this dish. It is literally the best thing I have made in years.
I made this for my mom so we skipped the old bay and used a generic “season salt” . I forgot the bay leaves but still…. I am astonished.
Gina says
I’ve made this now 2 times. I love it so much! I used your recipe but altered it a little bit. Like way more veggies, tomato paste, garlic. , and I used red wine in place of the acv. It’s delicious.
AnneMarie says
Deliciousness. instead of old Bay, I used Tony chacheres cajun seasoning and 2 tablespoonfuls of marinara I had made.
Served on mashed potatoes with the “gravy” and veggies along side fresh green beans.
Definitely a keeper
Paula M Peabody says
Flavors were absolutely delicious….Thank you for a most wonderful recipe. Used some garden tomatoes that I had roasted in the oven as I didn’t have tomato paste. Also simmered stove top (laziness only). Again…thank you!,
Deborah says
I love that you used garden tomatoes!!
Cheryl Groves says
This dish turned out AMAZING!! I added a 1/4 cup of red wine along with the vinegar while deglazing the pot. We will be adding this to our regular dinner rotation! Thank you!
Karly says
Looks so delicious!
Michelle says
That was simply THE MOST DELICIOUS! I was surprised by some of the ingredients, but this recipe is BRILKIANT! I served over mashed potatoes and a side of broccoli with cheese sauce. HEAVEN!!!
Jesse says
This was fantastic! I didn’t have celery so I used more carrots and diced them a little large – didn’t want to lose them in the sauce. I used boneless country style ribs instead of bone-in, and I also thickened the gravy with flour instead of corn starch at the end. Otherwise followed the recipe.
Tasted great alongside mashed potatoes – very hearty and rich in flavor. This one is a keeper for sure.