Country Style Pork Ribs Braised in Wine and Garlic

OK Ladies, make this one for your man and he will be volunteering to do the dishes! This is one of my favorite easy recipes and there are always plenty of leftovers for lunch.

You don’t need an expensive, ceramic Dutch Oven to make tasty and tender braised dishes; If you don’t have a Dutch Oven try cooking this in a large skillet with a snug fitting lid. For braising, just before putting the dish in the oven, cover the skillet with foil then place the lid on gently but firmly to create a good seal. Similar to pressure cooking this traps in the moisture and adds steam to the cooking equation which results in a moist and very tender end product.

Country Style Pork Ribs Braised in Wine and Garlic

4 to 6 – Country Style Pork Ribs, trimmed of excess fat
1 Cup – Dry White Wine (such as Pinot Grigio)
2 Lg Cloves – Garlic, minced
1 Lg or 2 Med – Springs Fresh Rosemary
Kosher Salt
Fresh Ground Black Pepper
2 Tbsp – Olive Oil

Preheat the oven to 325 degrees.

On the stovetop heat a heavy bottomed Dutch Oven (or an oven proof Saute Pan with a tight fitting lid) over medium high heat. Meanwhile coat the ribs generously with Salt and Pepper.

Add the oil to the Dutch Oven and heat until the oil is just beginning to smoke then carefully add the ribs browning them well on all sides (about 3 – 4 minutes per side). Remove them to a plate when well browned.

Add the garlic to the pan and stir briskly for about 1 minute then add the wine. Allow the wine to come to a boil while scraping any browned bits loose from the pan. Cook about one minute more.

Return the ribs to the Dutch Oven, add the rosemary sprigs and cover tightly. Carefully place the Dutch Oven in the oven and bake for one hour. Check the ribs for tenderness, cover and bake 20 minutes more if necessary.

Remove the Dutch Oven from the oven, uncover, and allow the ribs to rest 10 minutes before serving, basting occasionally with the pan sauce.

Serve and enjoy!

Randy

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7 responses to “Country Style Pork Ribs Braised in Wine and Garlic

  1. This was amazingly delicious! Easy tasty and huge hit!! The Rosemary adds just the right amount if mmmmmmmmmmmmmmmm! I doubled the garlic and added a pat of butter – but I also made about double the amount – i used boneless country style ribs, dutch oven and added about 35 minutes of cooking time. Falling apart tender and so flavorful i found myself closing my eyes with each bite. Thank you Randy!

  2. Now it is one of my favorite dishes with a very small amendment /addition. I added crashed chillies. Yamy Thanks for sharing.

  3. These were great. I was looking for an alternative to bbq for country style pork ribs, and I will definitely make this again. I followed the recipe above (except with dried herbs de provence instead of fresh rosemary) and left them in the oven for 90 minutes in a Calphalon skillet that I had covered with foil before putting the lid on it. After 90 minutes, the pan sauce was a light straw color and tasted rich and delicious. I was in no hurry and thought the pork might get more tender if I went a little longer, so back in it went — but this time without the foil, just the Calphalon skillet’s lid. Apparently, the lid’s not as tight-fitting as I thought, because after a half hour the sauce had reduced and turned into a dark brown glaze. It was still very tasty, just not quite what I had thought I was getting! The lesson: if you don’t own a Dutch oven and try this in an oven-proof pan, use foil!

    • I am so glad you found and enjoyed my recipe! I was hesitant to cook the pork much longer as I was looking for the sweet spot when the meat was at it’s most tender.

      Thanks for driving home the point about the foil…it really does make a difference when braising.

      Randy

  4. Finally made this recipe tonight. Awesome! Once you taste it, you would never believe how simple the recipe is. They’re so juicy and tender. This one is a homerun! Thanks for posting it

  5. This looks amazing. I am going to try this one for sure! They look like they came out so juicy!

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