Looking for a unique winter braise? Our cider braised pork ribs showcase an often overlooked cut that rivals beef ribs for tenderness and flavor. While these meaty ribs might take some effort to track down, the result – tender shredded pork in a rich cider sauce – makes the hunt worthwhile.
While not as common as beef ribs, pork ribs are incredibly meaty and packed with flavor. We discovered them on Via dei Portierione of our favorite places to order meat online. The long, delicate braise in sweet cider with tart apples transforms these tough cuts into tender morsels, perfect for cold winter nights.
Ingredients
- Pork ribs
- Kosher salt
- Oil
- Onions, carrots, garlic
- White wine and apple cider
- Dijon mustard
- Apples
- Fresh thyme and rosemary
- Freshly ground black pepper
How to make Cider Braised Pork Chops
- Preparation and cooking: Season the ribs, brown in a hot Dutch oven and set aside.
- Stir-fried vegetables: Cook the onions until soft, then add the garlic.
- Enamel: Add the wine, then the cider and mustard to the pot, scraping up flavorful bits.
- Braising: Return the ribs to the pot with the apples and herbs, then cook slowly in the oven until tender.
Carnivore girl tips for perfect pork ribs
- Deep browning: Get the best rich crust by browning the ribs well, retaining the flavors that permeate the meat during braising, and the epic texture when serving.
- Low and slow: Braising at a low temperature for several hours allows the tough fibers in the ribs to break down, increasing their tenderness.
How to Serve Cider Braised Pork Chops
Serve these succulent ribs with a ladle of aromatic braising liquid, soft onions, apples and greens over creamy polenta, pureed roasted root vegetables or buttery mashed potatoes for a hearty, comforting meal.
Storage and heating
Allow the ribs to cool completely before storing in an airtight container for up to 4 days.
To heat: Reheat in Dutch oven or wrapped in foil in a preheated 350°F oven until thoroughly heated, adding a splash of broth or water to keep moist.
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Want to try something besides beef ribs? This is an unexpectedly welcoming dish that uses pork chops and slow braising for a tender, melt-in-your-mouth bite with a hint of sweet flavor from the apples and onions.
Prevent the screen from going to sleep
Sear pork chops:
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Start by preheating the oven to 325 degrees F and adjusting the oven racks to the low-medium position so you can easily slide the Dutch oven in and out.
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Remove the pork from the package and pat dry with paper towels.
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Season the chops generously on all sides with salt.
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Meanwhile, heat a large Dutch oven or cast iron baking dish over medium-high heat.
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Add the oil and swirl to coat.
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When the pan has preheated, add the pan, fat side down, and brown, about 4 to 5 minutes.
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Transfer from pan and reduce heat to medium.
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Add the sliced onions and let them brown for 4-5 minutes.
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Add the garlic and cook for 30 seconds.
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Then deglaze the pan by slowly adding the white wine and scraping up any browned bits stuck to the bottom with a wooden spoon.
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Carefully add the apple cider and Dijon mustard. Stir to combine.
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Then put the apples in the pan, along with the thyme and rosemary.
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Return the pork chops to the pan, bone side down, and cover with a lid.
Braise the ribs:
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Transfer the pot to the preheated oven and cook for 2 1/2 to 3 hours, until the pork falls easily off the bone.
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Carefully remove from the oven and let rest for 5-10 minutes. Discard the herb bundles.
To serve:
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Transfer the chops to plates and spoon the braising liquid, apples and onions over each.
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Season with freshly ground black pepper and freshly chopped parsley and enjoy with polenta, mashed roasted root vegetables or mashed potatoes.
Serve: 1serve | Calories: 547kcal | Carbohydrates: 19G | Protein: 26G | Fat: 40G | Saturated fat: 12G | Polyunsaturated fats: 7G | Monounsaturated fats: 15G | Trans fats: 0.4G | Cholesterol: 127mg | Sodium: 977mg | Potassium: 633mg | Fiber: 3G | Sugar: 13G | Vitamin A: 3476UI | Vitamin C: 9mg | Soccer: 57mg | Iron: 2mg
