Ingredients
The following ingredients have 5 Servings
- 2 tablespoons cooking oil, more or less, as needed, divided (I use olive oil)
- 3 pounds country style pork ribs
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
- 1/2 teaspoon dried thyme
- 1-1/2 cups chopped onion
- 1/2 cup diced carrot
- 1/4 cup diced celery
- 1 tablespoon minced garlic
- 1/4 cup apple cider vinegar, white wine, apple juice or cider
- 2 tablespoons Creole or other spicy brown mustard
- 2-1/2 cups chicken stock or broth
- 2 medium bay leaves
- 1/4 cup heavy cream or half and half
Instruction
- Preheat oven to 350 degrees F. Heat 1/2 tablespoon oil in a Dutch oven or large oven safe lidded skillet.
- Season ribs on both sides, with salt, pepper, Creole or Cajun seasoning and thyme; brown in hot oil, in batches, adding oil as needed. Remove and set aside.
- Add additional oil to pan, if needed, and sauté onion, carrot and celery for 4 minutes. Add garlic and cook another minute.
- Stir in vinegar and Creole mustard to deglaze pan; add chicken stock and bay leaves and bring to a boil.
- Stir in cream, return meat to pot, cover and transfer to oven for about 1 hour and 30 to 45 minutes, or until meat is fork tender, removing cover the last half hour to brown meat and so sauce will thicken and reduce.
- Serve over mashed potatoes, rice or cheesy grits.
