Pork Shoulder Picnic Ribs




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


1. Preheat the oven to 300 degrees.
2. Pat the ribs dry, then season with the Old Bay Seasoning, and then salt and
pepper to taste. Heat 2 Tbsps 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.
3. Add the remaining Tbsp 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. Add the tomato paste and cook, stirring to cook out the raw flavor, a few more 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.
4. 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 1/2 hour remains, uncover the pan to allow the liquid to reduce a bit and for the pork to brown.
5. When the ribs are done, remove the pan from the oven to the stove. Transfer the ribs to a plate. Cover lightly with foil to keep warm. 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.


Happy Eating!

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