Let’s get back to some of the easy recipes, last weeks recipe was a doozie! This one is simple and delicious! I made it for Sunday dinner, and it was a hit! This recipe is by Melissa D’Arabian, one of the many talented chefs from the Food Network. While it doesn’t involve a lot of complicated work, it does take two, three hours to be completed, so give yourself time.
What you’ll need:
- 3 pounds of bone-in country style pork ribs
- 3 tbsp canola oil
- 1 carrot, chopped
- 1 onion, chopped
- 1 celery stalk, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1/4 cup apple cider vinegar
- 1 tsp crushed red pepper flakes
- 2 bay leaves
- 2 1/2 cups chicken stock
Preheat the oven to 350 degrees.
Pat the ribs dry, then season with salt an pepper. In a Dutch oven, heat 2 tbsp of the oil over medium heat and brown the ribs on all sides. Remove and set them aside.
Add the onions and celery and sauté for about 5 minutes, adding some salt and pepper. Add the garlic and cook for another minute. Add the tomato paste, stir to combine and cook for 3 minutes. Add the red pepper flakes and the bay leaves.
Deglaze the pan with the vinegar, Add the ribs back to the Dutch oven and add enough chicken stock to cover the ribs by about half. Bring to a boil and cover. Place into the oven and cook for 1 hour covered, After one hour remove the cover and cook for another 30 minutes.
Remove the ribs from the liquid, then strain the liquid from the mixture left in the Dutch oven to use as gravy. Serve with polenta or potatoes.
For more recipes by Melissa D’Arabian click here