Braised Pork Ribs
This is a hands-off process once the sear is finished. The goal is to create a controlled environment where the pork bathes in its own juices and aromatics until tender.
Patience is your primary ingredient.
Do not rush the braise; if you turn up the heat, the liquid will boil and the meat will become stringy rather than tender. Keep the liquid at a bare simmer throughout.
- Heavy-bottomed Dutch oven with a tight-fitting lid
- Tongs
- Large carving board
What goes in.
- 3 lbpork spare ribs, cut into 3-rib sections
- 2 tbspneutral oil
- 1large yellow onion, chopped
- 4garlic cloves, smashed
- 2 cupsdry red wine or unsalted chicken stock
- 1sprig of rosemary
- 1 tspkosher salt
- 1/2 tspblack pepper
Maillard reaction as the foundation
The browning of the meat surface is not just for color; it creates the base layer of deep, savory depth that the braising liquid will lift and distribute throughout the meat.
The method.
Season the pork
Pat the rib sections dry with paper towels. Season all sides generously with salt and pepper.
Sear the meat
Heat the oil in the Dutch oven over medium-high heat. Place ribs in the pot, working in batches if necessary, and brown until a dark crust forms on all sides. Remove and set aside.
Sauté aromatics
Lower heat to medium. Add onion to the pot, scraping the bottom with a wooden spoon to release any browned bits. Cook until the onions are soft and light brown.
Braise
Return ribs to the pot. Pour in the wine or stock until the liquid comes halfway up the sides of the ribs. Add the rosemary. Cover and move to a 325°F (165°C) oven.
Cook
Simmer for 2.5 hours. The meat is finished when it retracts from the bone ends by about a quarter-inch and yields easily to a fork.
Other turns to take.
Asian-Inspired
Replace wine with a mixture of soy sauce, ginger, star anise, and a splash of rice vinegar.
Cider Braise
Substitute hard cider for the wine and add two peeled, chopped apples during the last hour of cooking.
When it doesn't go to plan.
Skim the surface of the braising liquid with a wide spoon before serving to remove excess rendered fat.
If the liquid is too thin at the end, remove the ribs, boil the sauce on the stovetop for 5 minutes to reduce, then pour back over the meat.
Let the ribs rest in the pot, off the heat, for 15 minutes before serving; this allows the internal moisture to redistribute.
The ones that keep coming up.
How do I know if the ribs are done?
The meat should be soft enough to pull away from the bone with a light tug of a fork, but not so soft that it falls off completely upon contact.
Can I use baby back ribs instead?
Yes, but reduce the cooking time by about 45 minutes, as they have less connective tissue than spare ribs.
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