Braised Pork Ribs Dutch Oven Food

BEER-BRAISED COUNTRY-STYLE PORK RIBS

Steps:

• Preheat the oven to 425 degrees F. Pat the ribs dry, season with salt and sprinkle with 1/2 teaspoon paprika. Heat the olive oil in a large Dutch oven over medium heat. Add the ribs in batches and cook until browned, about 8 minutes per side. Remove to a plate. Add the onions and cook until browned, about 10 minutes. Add the remaining 1 teaspoon paprika and season with salt.
• Add the beer; bring to a boil and cook until the liquid is reduced by half, about 8 minutes, scraping up the bottom of the pot with a wooden spoon. Add the chicken broth, bay leaves and thyme; when the liquid begins to simmer, return the ribs to the pot and transfer to the oven. Cook, uncovered, turning the ribs once or twice, until the meat is almost tender, about 1 hour.
• Mix the vinegar and honey in a measuring cup. Remove the pot from the oven and place on the stovetop; bring to a simmer over medium heat. Add the vinegar mixture and bring to a boil, then return the pot to the oven. Continue to braise, uncovered, until the ribs are tender, 15 to 20 more minutes. Return the pot to the stovetop and transfer the ribs to a plate. Bring the sauce to a boil over medium heat; skim off the fat and cook until thickened, 10 to 15 minutes. Return the ribs to the pot and heat through. Discard the bay leaves and thyme. Photograph by Con Poulos

SUCCULENT BRAISED PORK

Steps:

• Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
• In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

BRAISED COUNTRY-STYLE PORK RIBS

Steps:

• 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.

BRAISED SHORT RIBS

Steps:

• Preheat the oven to 300 degrees F.
• Liberally sprinkle all sides of the short ribs with salt and pepper. Heat a large Dutch oven over medium-high heat and add the oil. Sear the short ribs on all sides until browned, 3 to 4 minutes per side, working in batches if necessary. Set aside on a plate.
• Add the carrots, celery, garlic and onions to the pot with the short rib drippings and sprinkle with some salt and pepper. Cook the vegetables until they turn golden brown, 10 to 12 minutes. Add in the tomato paste and cook for 1 minute more. Add the wine and deglaze the pot, scraping up any developed fond (brown bits) from the bottom. Bring the wine to a simmer and add some salt and pepper. Add the thyme, bay leaf and short ribs and any leftover juices from the plate. Cover the pot, transfer to the oven and cook, turning the short ribs once after about 1 hour of cooking, until the meat is fork-tender, 2 to 2 1/2 hours. Remove the short ribs from the braising liquid and set aside to cool slightly.
• Skim the fat off the top of the braising liquid. Strain the liquid and bring it to a simmer until reduced by half, about 8 minutes (you should have about 2/3 cup of reduced sauce). Season with salt and pepper.
• Serve the ribs and sauce over creamy polenta.

OVEN-BRAISED COUNTRY STYLE PORK RIBS WITH APPLE CIDER

Steps:

• Gather all ingredients.
• Heat the oven to 300 F (150 C/Gas 2).
• Sprinkle the pork ribs with kosher salt and freshly ground black pepper.
• Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the ribs, in batches if necessary, and sear on all sides. Remove to a plate and set aside.
• Add the remaining 1 tablespoon of olive oil to the pan. Add the onion, carrot, and celery. Cook, stirring until onion is translucent and lightly browned. Add the minced garlic and continue cooking for 1 to 2 minutes longer.
• Add the ribs back to the pan. In a bowl, combine the cider, vinegar, chicken broth, and tomato paste; blend well. Add the bay leaves and thyme; pour over the ribs. Cover the Dutch oven and bake for 3 hours, or until very tender.
• Skim the fat from the juices and remove bay leaves. Taste and add salt and pepper, if needed. If desired, thicken the juices (see note below).
• Serve the ribs with the vegetables and juices, along with boiled or mashed potatoes. Note: To thicken the juices, combine 1 1/2 tablespoons of flour with 2 tablespoons of cold water, stirring until smooth. Bring the skimmed juices to a simmer on the stovetop; stir in the flour mixture and cook, stirring, until thickened.

BRAISED PORK SPARERIBS

Steps:

• Brown spareribs in frying pan in small amount olive oil.
• Remove spareribs and place in oven proof pan.
• Add brown sugar, vinegar, soya sauce, ginger and garlic in frying pan and cook at low heat until melted and blended.
• Pour over ribs and cover with tight covered lid or tin foil.
• Cook at 350* for 1 hour and turn ribs. Continue for another hour.

BRAISED PORK RIBS

Steps:

• Sprinkle separated ribs liberally on all sides with garlic powder, salt, and pepper.
• Heat oil in a pan over medium-high heat. Brown ribs in the hot oil on all sides, 5 to 7 minutes. Add enough red wine to almost cover the ribs. Cover, reduce heat, and let simmer for 45 minutes. Stir in onion, carrot, and celery. Continue to simmer for 45 minutes more, adding more wine or water if sauce is too thick.

BRAISED BONELESS SHORT RIBS

Steps:

• Place oven rack in upper-middle position and preheat to 300°F Pat beef dry with paper towels. Stir together salt and pepper and sprinkle over beef. Heat 1 tbsp oil in Dutch oven until smoking. Add half of beef and cook without moving, 4-6 minutes, until well browned. Turn beef over and cook second side until well browned, another 4-6 minutes. If fat begins to smoke, reduce heat. Transfer beef to medium bowl. Repeat with remaining oil and beef.
• Reduce heat to medium, add onion, and cook, stirring often, until softened and barely browned, 12-15 minutes. (If onions darken too quickly, add 1-2 tbsp water to pan.).
• Add tomato paste and stir constantly until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook unitl fragrant, 30-60 seconds. Turn heat up to medium-high, add wine, and simmer, scraping up fond from sides and bottom. Simmer until reduced by half, 8-10 minutes. Add beef broth, carrots, thyme, and bay leaf. Add beef and any juices in the bowl. Cover and bring to a simmer. Transfer to oven and cook 2 to 2½ hours, turning meat twice with tongs during cooking. When done, a fork will slip easily in and out of meat.
• Place water in a small bowl and sprinkle with gelatin. Let stand 5 minutes. Using tongs, transfer meat and carrots to serving platter; tent with foil. Strain cooking liquid through a fine strainer into a fat separator. Press on solids to extract as much liquid as possible, then discard solids. Allow to settle, then strain off fat. Return liquid to Dutch oven and reduce to 1 cup over medium heat, 5-10 minutes. Remove from heat and stir in bloomed gelatin; season with salt and pepper to taste. Pour sauce over meat and serve.

BRAISED SAUERKRAUT WITH PORK

Steps:

• Preheat the oven to 325 degrees F.
• Season the pork ribs with 1 teaspoon salt and 1/2 teaspoon pepper; set aside.
• Heat a medium saucepan, over high heat, add the pigs feet, wine, and bay leaves; bring to a boil, dover, reduce heat, and simmer 15 minutes.
• Meanwhile, in a large Dutch oven, over medium heat, toast the coriander seeds for about 2 minutes, remove from heat; remove to a mortar and pestle, or use the side of a knife, and lightly crush them.
• Return Dutch oven to the heat, add the olive oil, increase heat to medium high and add the bratwurst; cook, turning occasionally, until browned, about 5 minutes then transfer to a plate.
• Reduce heat to medium, melt butter, cook onions until softened, about 5 minutes; add apples, cook until both are golden, about 10 minutes more.
• Add garlic, cook 2 minutes.
• Add the wine and pigs feet; simmer 2 minutes, scraping the bottom of the pot for any stuck on browned bits; add sauerkray, pork ribs, 3/4 cup water, carrots, coriander seeds, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Nesle the pork chop into the sauerkraut.
• Cover the pot and bake for 1 hour (or transfer to an oven safe casserole).
• After an hour, turn the pork chop and add in the bratwurst; cover, and return to oven for 30 minutes.
• Simmer, uncovered, until the juices thicken up and the meat is tender, 30 to 45 minutes longer (return to Dutch oven if using an oven-safe only casserole).
• Serve with boiled potatoes and garnish with chopped parsley.

COUNTRY-STYLE PORK RIBS FOR THE DUTCH OVEN

Steps:

• Place ribs in 6 quart or larger dutch oven with enough water to cover. Stir in garlic powder. Cover and heat to boiling. Reduce heat and cook, covered, for 1 1/2 hours.
• Skim foam from top. Add potatoes and onions. Cover and cook over medium-low heat for 45 minutes.
• Add sausage, sauerkraut (for 6 quart use 1 lb sauerkraut, can increase to 2 lb if you have a 9.5Qt dutch oven), carrots, salt and pepper. Cook, covered, 15-20 minutes (until carrots are tender-crisp).
• Stir in chard (may substitute Bok-Choy, mustard greens, beet greens -- ). Cover and let stand for 5 minutes.
• Serve in large soup bowls.

OVEN BRAISED BARBECUE PORK RIBS

Steps:

• Fold each sheet of foil in half lengthwise.
• You now have two double thick sheets measuring 18x18 inches.
• Stack them on top of each other, folded sides on top, and triple fold the three cut edge sides together, crimping firmly, leaving the folded edge side open.
• You now have a double thickness foil bag.
• Put the foil bag on a large baking sheet with sides (in case of leaks) and fill with the ribs, being careful not to puncture the bag if the ribs are 'bone-in'.
• Mix together the ketchup, beer, syrup, onion, garlic, Worcestershire, and hot sauce.
• Pour into the bag with the ribs.
• Triple fold and firmly crimp the top folded edges of the foil.
• Put the bag, still on the baking sheet, into a 300 degree oven for 3 hours.
• Remove from the oven, cut a corner of the foil bag, and drain the liquid contents into a sauce pan.
• Crimp the cut edge and set the ribs aside, still sealed in the foil.
• Bring the liquids to a boil and reduce to a glaze-like consistency (like b-b-que sauce).
• While the sauce is reducing, preheat your oven broiler.
• Place the ribs on a oil-sprayed broiler pan, being careful to keep as whole as possible, as they will be very tender.
• Taste the sauce and add more hot sauce if you want more spiciness.
• Brush the ribs generously with the sauce and broil close to the heat until the sauce starts to bubble and caramelize (about 1-2 mins.).
• Turn the ribs, and repeat.
• If you want a thicker coating, do this brush-and-broil process one more time per side.
• (I usually do.) Serve with any extra sauce to pour over.
• NOTE: If you don't have or can't find the dark maple syrup, dark corn syrup is a good substitute.