• 2 1/2 lbs of bone-in, country-style pork ribs
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 cups stock (chicken, duck, pork – whatever I have on hand)
  • 1/2 cup dry white wine
  • 1/4 cup apple cider vinegar
  • 1 apple, peeled and pressed or pureed in the food processor
  • 3 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1 tablespoon stoneground mustard
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 teaspoon crushed red pepper
  • Montreal steak seasoning
  • Bologna herbal salt blend
  • salt and pepper


  1. Preheat oven to 325
  2. Heat 2 tablespoons of olive oil in a large cast iron skillet on medium high. Season the ribs with a sprinkle of Montreal steak seasoning and Bologna herbal salt blend. Brown the ribs for a few minutes on each side. Set aside on a plate.
  3. Add remaining tablespoon of olive oil to the skillet and brown the onions, carrots, and celery for a few minutes.
  4. Add the garlic and cook for a couple more minutes.
  5. Add the tomato paste and cook for a couple more minutes.
  6. Add the wine and scrape up any brown bits from the bottom of the pan.
  7. Add the vinegar, stock, apple, mustard, bay leaves, thyme, red pepper, salt and pepper.
  8. Stir to combine. Add ribs back to the pan and bring to a boil.
  9. Cover and put in the oven for about 1 hour and 45 minutes. Half way through rotate the ribs onto the other side. Remove the lid for the last half hour of cooking.
  10. Serve and enjoy!

Recipe slightly adapted from