Ingredients
- 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
Directions
- Preheat oven to 325
- 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.
- Add remaining tablespoon of olive oil to the skillet and brown the onions, carrots, and celery for a few minutes.
- Add the garlic and cook for a couple more minutes.
- Add the tomato paste and cook for a couple more minutes.
- Add the wine and scrape up any brown bits from the bottom of the pan.
- Add the vinegar, stock, apple, mustard, bay leaves, thyme, red pepper, salt and pepper.
- Stir to combine. Add ribs back to the pan and bring to a boil.
- 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.
- Serve and enjoy!
Recipe slightly adapted from seriouseats.com.