Braised Pork Ribs

This is a new favorite. I decided to step up my game and make something that was not chicken or sweet potatoes. Ok, that and pork ribs were on sale.

The chopping was what took the longest, as can be expected. But if you can get it done during naptime, you're good. The rest of it was pretty simple.

This dish doesn't have to go in the crock pot, but I decided last minute to throw it in because we had to go out and didn't know when we'd be back. I do love coming home to dinner.

A note on the liquids -- at first I was going to use hard cider, but... well, I wanted to drink it instead. Beer would have worked too, but I was going for a different flavor. Wine would have also been ok, but in the end I went with apple juice. Use what you've got and what you don't mind cooking with!

Braised Pork Ribs
If you can, an onion would add great flavor. Saute it with the veg.
Also, frozen peas would work really well in this.

about 3 lbs country pork ribs
1 cup chopped carrots
1 cup chopped celery
3 cloves garlic, smashed
2-3 apples, cut into eighths or so
3 bay leaves
s&p, dried or fresh thyme
2-3 Tablespoons apple cider vinegar
1/2 cup apple juice/cider/beer/wine
2 1/2 cups chicken broth

If you're cooking it in the oven, use a Dutch oven and set your actual oven to 350. If you're doing the slow cooker, use a skillet with high sides.

Brown the ribs all over in olive oil over a high heat. Salt and pepper both sides as you flip them. Remove to crock pot or plate. I had to do them in two batches. Lose the excess grease. Lower the heat a bit and cook the veggies (carrots, celery, garlic, and apple) until softened.

Add seasonings and then deglaze with vinegar, broth, and juice/wine/etc. Scrape up all the brown bits and bring to a boil. For slow cooker, pour everything over the ribs and cook on high for 4-6 hours, or low for 6-8. For the oven, bake at 350 for 90 mins.

Discard garlic and bay leaves. Oh yeah.