Country-Style Pork Ribs in Gravy

Ingredients

Equipment Needed

• •5 to 7-quart Dutch oven or heavy oven-safe pot with lid
• •Sturdy tongs for turning the ribs
• •Instant-read thermometer (optional, for checking doneness)

Instructions

1. 1

   Season the ribs

   Pat the pork ribs thoroughly dry with paper towels. This matters. Wet meat steams instead of sears. Combine the salt, pepper, and smoked paprika in a small bowl, then rub the mixture evenly over all surfaces of the ribs. Let them sit at room temperature for 20 minutes while you preheat the oven to 325°F.

   Bone-in ribs have more flavor and stay moister during braising. If you can only find boneless, reduce cooking time by 30 minutes.
2. 2

   Brown the ribs

   Heat 2 tablespoons of oil in a large Dutch oven or heavy-bottomed oven-safe pot over medium-high heat until it shimmers and just begins to smoke. Working in batches to avoid crowding, sear the ribs until deeply browned on all sides, about 3 to 4 minutes per side. You want a proper crust here, not pale gray meat. Listen for the sizzle. If it stops, your pan is too crowded. Transfer browned ribs to a plate and continue with remaining pieces.

   Don't rush the browning. This fond on the bottom of the pot is pure flavor waiting to be released into your gravy.
3. 3

   Cook the onions

   Reduce heat to medium. Add the remaining tablespoon of oil and all of the sliced onions. They'll seem like too many. They're not. Stir to coat them in the oil and the rendered pork fat. Cook, stirring occasionally and scraping up any browned bits from the bottom, until the onions soften and turn golden at the edges, about 8 to 10 minutes. They should smell sweet and look slightly caramelized.

4. 4

   Build the gravy base

   Add the garlic to the onions and stir until fragrant, about 30 seconds. Sprinkle the flour over the onions and stir constantly for 1 minute to cook out the raw taste. The mixture will look pasty and clump together. This is correct. Stir in the tomato paste and cook for another 30 seconds until it darkens slightly.

5. 5

   Add the liquids

   Pour in the chicken broth gradually, stirring vigorously to prevent lumps. Add the beef broth and Worcestershire sauce, continuing to stir and scrape the bottom of the pot. Every bit of fond should dissolve into the liquid. Bring to a simmer. The gravy will be thin at this point. It thickens during braising.

6. 6

   Braise the ribs

   Nestle the seared ribs back into the pot, along with any juices that have collected on the plate. Tuck the thyme and bay leaves among the ribs. The meat should be mostly submerged but doesn't need to be completely covered. Place the lid on the pot and transfer to the preheated oven. Braise for 2 to 2 1/2 hours, until the meat is completely tender and pulls apart easily when prodded with a fork.

   Check the pot once halfway through cooking. If the liquid level has dropped significantly, add a splash more broth.
7. 7

   Finish and adjust

   Remove the pot from the oven and carefully transfer the ribs to a serving platter. Discard the bay leaves. Taste the gravy. It should be rich, savory, and coating the back of a spoon. If it's too thin, simmer it on the stovetop over medium heat for 5 to 10 minutes to reduce. If it's too thick, stir in a few tablespoons of broth. Adjust salt and pepper as needed.

8. 8

   Serve

   Spoon the onion gravy generously over the ribs. Scatter fresh parsley on top if you like the color and brightness it adds. Serve immediately over mashed potatoes, buttered egg noodles, or steamed rice. Make sure everyone gets plenty of gravy. That's the whole point.

Chef Tips

• •Country-style ribs vary in thickness. Look for pieces that are roughly uniform so they cook evenly. Ask your butcher to cut them for you if the packaged options look uneven.
• •The combination of chicken and beef broth creates a more complex gravy than either alone. If you only have one type, use it, but the mixture is worth seeking out.
• •This dish reheats beautifully. Store the ribs in the gravy, covered, in the refrigerator for up to 4 days. The fat will solidify on top and can be lifted off before reheating if you prefer a leaner dish.
• •For a deeper flavor, add a splash of apple cider vinegar to the gravy just before serving. The acidity brightens everything without tasting sour.

Advance Preparation

• •Season the ribs up to 24 hours ahead and refrigerate uncovered. This dry-brine improves flavor and texture.
• •The entire dish can be made 2 days in advance. Cool completely, then refrigerate. Reheat gently in a 300°F oven, covered, for 30 to 40 minutes until warmed through.
• •The gravy can be made separately through Step 5, then refrigerated for up to 3 days before braising the ribs.

Frequently Asked Questions

Nutrition Information

1 serving (about 330g)