Oven-Braised Country Style Pork Ribs With Apple Cider

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.

Serve the ribs with the vegetables and juices, along with boiled or mashed potatoes.