BRAISED COUNTRY-STYLE RIBS

Country-style ribs are a versatile pork cut, excellent whether seared, grilled, or braised. Technically these are not ribs at all but instead cut from the shoulder. In this recipe, they are slow-cooked in red wine with olives and capers. Hearty and absolutely delicious served over your choice of polenta, egg noodles, mashed potatoes, or served with warm garlic bread.

Ingredients

• 2-4 Broad Arrow Farm country-style ribs (about 1 to 2 pounds total)
• Kosher salt and freshly ground black pepper
• 2 large cloves of garlic, slivered
• 1 large shallot, sliced
• 1 cup red wine
• 1 bay leaf
• 2 sprigs of rosemary
• 1 (14.5 ounce) can diced tomatoes
• 1/3 cup pitted kalamata olives, cut in half
• 1 tablespoon capers

1. Preheat oven to 350F. Season pork with salt and pepper.
2. Heat a heavy pot (such as a dutch oven or deep cast iron pan with oven-safe lid) over medium heat. Sear the ribs on all sides until well browned, being careful not to burn the brown bits on the bottom. Remove from the pan and set aside on a plate.
3.  Sauté the shallot and garlic in the pan, scraping up the the brown bits from the bottom of the pan. Add the wine, and scrape thoroughly. Add the bay leaf, rosemary sprigs, tomatoes, olives, capers, and the pork with all its juices. Bring to a boil and cover. Place in the oven and cook for about 1 to 1 1/2 hours, until the meat is very tender. Remove the rosemary sprigs and bay leaf. Serve over your choice of polenta, egg noodles, or mashed potatoes, or serve with toasted garlic bread.

Country-style ribs are a versatile pork cut, excellent whether seared, grilled, or braised. Technically these are not ribs at all but instead cut from the shoulder. In this recipe, they are slow-cooked in red wine with olives and capers. Hearty and absolutely delicious served over your choice of polenta, egg noodles, mashed potatoes, or served with warm garlic bread.

Ingredients

• 2-4 Broad Arrow Farm country-style ribs (about 1 to 2 pounds total)
• Kosher salt and freshly ground black pepper
• 2 large cloves of garlic, slivered
• 1 large shallot, sliced
• 1 cup red wine
• 1 bay leaf
• 2 sprigs of rosemary
• 1 (14.5 ounce) can diced tomatoes
• 1/3 cup pitted kalamata olives, cut in half
• 1 tablespoon capers

1. Preheat oven to 350F. Season pork with salt and pepper.
2. Heat a heavy pot (such as a dutch oven or deep cast iron pan with oven-safe lid) over medium heat. Sear the ribs on all sides until well browned, being careful not to burn the brown bits on the bottom. Remove from the pan and set aside on a plate.
3.  Sauté the shallot and garlic in the pan, scraping up the the brown bits from the bottom of the pan. Add the wine, and scrape thoroughly. Add the bay leaf, rosemary sprigs, tomatoes, olives, capers, and the pork with all its juices. Bring to a boil and cover. Place in the oven and cook for about 1 to 1 1/2 hours, until the meat is very tender. Remove the rosemary sprigs and bay leaf. Serve over your choice of polenta, egg noodles, or mashed potatoes, or serve with toasted garlic bread.