Pork Shoulder Picnic Ribs

inDinner Recipes, Pork Recipes, Recipes
  • YIELDS | 4-6 SERVINGS
  • PREP TIME | 30 MINS
  • COOK TIME | 2 HRS

These ribs are tender and juicy. I’m a big fan of roasting meat so the fat melts into the other ingredients to create a rich, savory sauce. I also love the fact that this recipe finishes in the oven with barely any effort, making this recipe perfect for a lazy Sunday afternoon.

Ingredients

  • 3 pounds bone-in country style pork ribs
  • 1 teaspoon Old Bay seasoning
  • Salt and pepper
  • 3 tablespoon vegetable oil
  • 1 medium carrot, peeled and chopped
  • 1 stalk celery, chopped
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/4 cup apple cider vinegar
  • 2 bay leaves
  • Pinch of crushed red pepper flakes
  • 2 1/2 cups chicken stock
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • Parsley for garnish, optional
  • Mashed potatoes, cauliflower, or creamy polenta, for serving

Instructions

  1. Preheat the oven to 300°F.
  2. Pat the ribs dry, then season with the Old Bay Seasoning, and then salt and
    pepper to taste.
  3. Heat 2 tablespoons of the oil in a Dutch oven. Brown the ribs, cooking in batches, until all sides are browned. Remove all of the ribs to a plate.
  4. Add the remaining tablespoon of oil to the pan. Add the carrot, celery, and onions, and cook until softened, 3-4 minutes. Add the garlic and cook another minute.
  5. Add the tomato paste and cook, stirring to cook out the raw flavor, for a few minutes. Stir in the apple cider vinegar to deglaze the pan, then add the bay leaves and red pepper flakes. Season with salt and pepper if needed.
  6. Place the ribs back into the pan. Add the chicken stock—it should reach about halfway up the sides of the ribs. Bring to a simmer, then cover the pan and transfer to the oven. Cook until the ribs are tender, about 2 hours. When about a 1/2 hour remains, uncover the pan to allow the liquid to reduce a bit and for the pork to brown.
  7. When the ribs are done, remove the pan from the oven and put back on stove. Transfer the ribs to a plate. Cover lightly with foil to keep warm. Remove the bay leaves from the pot. Whisk together the water and cornstarch, then stir into the liquid in the pan, cooking over medium heat. Cook until the sauce is slightly thickened. If desired, add the ribs back into the pan to be coated by the liquid.
    6. Serve the ribs over mashed potatoes, cauliflower or creamy polenta. Garnish with parsley, if desired.