How to Tenderize Country Style Ribs
Tender, fall-off-the-bone country style pork ribs braised low and slow with a savory blend of spices and aromatic broth until perfectly succulent.
Equipment
Ingredients
Ingredients
country style pork ribs (raw)
1.5 kg
salt
15 g
black pepper
5 g
garlic powder
10 g
onion powder
10 g
paprika
10 g
brown sugar
30 g
apple cider vinegar
60 ml
beef broth
250 ml
Instructions
Prepare the ribs
Pat the country style ribs dry with paper towels and trim any excess fat if needed.
Season the ribs
Mix salt, black pepper, garlic powder, onion powder, paprika, and brown sugar in a small bowl, then rub the seasoning mixture generously over all sides of the ribs.
Sear the ribs
Heat a large pot or Dutch oven over medium-high heat and sear the seasoned ribs on all sides until golden brown, about 2-3 minutes per side.
Add braising liquid
Pour apple cider vinegar and beef broth into the pot with the seared ribs. The liquid should come about halfway up the sides of the meat.
Braise the ribs
Cover the pot with a tight-fitting lid and braise in a preheated 160°C oven for 2.5-3 hours until the meat is fork-tender and easily pulls apart.
Rest and serve
Remove the pot from the oven and let the ribs rest for 10 minutes before serving. The meat should be incredibly tender and fall off the bone.
Original recipe
Storage
Store in airtight container. Reheat gently to maintain tenderness.
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