| Level: | Easy |
| Total: | 2 hr 50 min |
| Prep: | 50 min |
| Cook: | 2 hr |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 2 hr 50 min |
| Prep: | 50 min |
| Cook: | 2 hr |
| Yield: | 4 servings |
Ingredients
- 3 pounds bone-in country-style pork ribs
- Kosher salt and freshly ground black pepper
- 3 tablespoons vegetable oil
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 onion, chopped
- 4 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 chicken stock
- Creamy Polenta, recipe follows
- 2 tablespoons chopped fresh parsley, for garnish
- Vegetable cooking spray
- 1 1/3 cups half-and-half
- 1 cup milk
- 2 tablespoons butter
- 1/3 cup coarse polenta, or corn grits
- Kosher salt
- 1/2 cup grated Parmesan
- Freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Pat the ribs dry and sprinkle with salt and pepper. Heat 2
- tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs
- on all sides, working in batches if needed. Remove the ribs and set aside. Add
- the remaining 1 tablespoon of 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 until fragrant, about 1 minute. Add
- the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes.
- Deglaze the pan with the vinegar, and then add the red pepper flakes and bay
- leaves.
- 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 1 1/2 hours. During the last
- half hour, uncover to allow the liquid to reduce and the pork to brown.
- Serve the ribs with Creamy Polenta, spooning the sauce on
- top, and garnishing with parsley.
- Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
- In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour.
- Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1152 |
| Total Fat | 75 g |
| Saturated Fat | 23 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 13 g |
| Protein | 83 g |
| Cholesterol | 320 mg |
| Sodium | 1792 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1152 |
| Total Fat | 75 g |
| Saturated Fat | 23 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 13 g |
| Protein | 83 g |
| Cholesterol | 320 mg |
| Sodium | 1792 mg |
Reviews
This is fall off the boned tender and flavorful meat. I followed the recipe as written. This is a recipe I will make again and enjoy.
We always look forward to this delicious meal!
There is no mention of which short ribs are being spoken about…beef, or pork. Pork ribs, or pork short ribs… which cut? The video will only be true for whatever the cut of meat is being used. Kindly advise. Appreciated
This was so delicious!! Substituted summer shanty beer for most of the chicken stock but added water with a chicken bouillon cube to make up the liquid. Also added more carrots and celery. Otherwise followed the recipe. Make this!!!!! A wonderful, delicious and economical meal
The recipe isn’t sectioned out well, and that worried me. However, the ribs I made with this were bar-none the absolute best pork ribs I have ever had in my life.
I made mine spicy and added a habenero and jalepeno and subbed the chicken stock with an orange hefewiezen. No regrets.
I also only had boneless country style pork ribs and didn’t change a thing….fall apart…no knife required.
I only had 1 lb of boneless country style spare ribs but followed the recipe except no bay leaf. I added a honey crisp apple and dried tarragon instead of the bay leaf. Lowered the oven temp to 330 degrees but it was so amazing!!! Great recipe! Make it!
Sooo good. Whole family loved it. Followed recipe.
yum
Meat was so tender, flavorful. Delicious!