Country Pork Ribs – GFCFSF
December 14, 2014
Country Pork Ribs - GFCFSF
This is one of those quick to prepare, long to stew, dishes that are great when you have a lot of other stuff to do. Country ribs are cheaper than baby back ribs, but require more time to cook to be tender. Serves 4.
3 pounds bone-in country-style pork ribs (about 4)
Kosher salt and freshly ground black pepper
4 tablespoons olive oil
6-8 carrots, cut on the diagonal
2 stalks celery, chopped
1 onion, chopped
6 cloves garlic, minced
2 tablespoons tomato paste
1/4 cup apple cider vinegar
1 teaspoon crushed red pepper flakes
2 bay leaves
2 1/2 cups GF chicken stock
Preheat the oven to 350 degrees F.
Pat the ribs dry and sprinkle with salt and pepper. Heat the oil in a Dutch oven over medium-high heat and brown the ribs on all sides. Remove the ribs and set aside. Add the remaining 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 about 1 minute. Add the tomato paste and cook, stirring, about 3 minutes. Add the vinegar, and then add the red pepper flakes and bay leaves. Stir well to combine.
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 2 1/2 hours. During the last half hour, uncover to allow the liquid to reduce and the pork to brown.
Serve over polenta.