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Country-Style Ribs with Apple and Kale

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These country-style pork ribs are slow-braised, then served atop of a bed of warm brown butter apples and kale. Give it all a drizzle of pan juices for a rich final touch.

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  • 4 Whole country-style pork ribs, cleaned and fat trimmed

  • kosher salt

  • 2 Tablespoon butter, divided

  • 1/2 Medium yellow onion, julienned

  • 2 Sprig fresh thyme

  • 2 dried bay leaves

  • 1 1/2 Cup bone broth or chicken stock, plus more as needed

  • 1 Tablespoon sherry vinegar

  • 1 1/2 Teaspoon honey

  • 1 Medium apple, cored and cubed

  • 1 Medium Yukon Gold potato, scrubbed and cubed

  • 1 Bunch kale, cut into 1/2 inch ribbons

  • red pepper flakes

  • 1/2 Cup croutons or broken up crostini

  • Braised Country-Style Pork Ribs with Brown Butter Apples and Kale | Traeger Grills

  • 1

    Trim most of the fat cap from the pork ribs, if needed. Season the pork generously with salt. Let sit at room temperature for 15 minutes.
    • 4 Whole country-style pork ribs, cleaned and fat trimmed

    • To Taste kosher salt

  • 2

    When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

    450 ˚F

  • 3

    Place pork ribs directly on the grill grates. Close the lid and cook, flipping halfway through, until deeply browned, 15-20 minutes.

    450 ˚F

  • 4

    Meanwhile, melt 1 tablespoon of butter in an oven-safe skillet over medium-high heat. Add the onion and sauté until lightly browned, about 5 minutes. Add the thyme and bay leaves and continue cooking until fragrant, about 1 minute more.
    • 2 Tablespoon butter, divided

    • 1/2 Medium yellow onion, julienned

    • 2 Sprig fresh thyme

    • 2 dried bay leaves

  • 5

    Remove the ribs from the grill and transfer to the pan with the onions. Reduce the Traeger temperature to 325°F.

    325 ˚F

  • 6

    Add the bone broth and sherry vinegar to the pan to deglaze. Drizzle the honey over the ribs. Bring to a simmer over medium heat.
    • 1 1/2 Cup bone broth or chicken stock, plus more as needed

    • 1 Tablespoon sherry vinegar

    • 1 1/2 Teaspoon honey

  • 7

    Transfer the pan to the grill, close the lid, and braise until the ribs are fork-tender and the liquid has reduced by half, about 2 1/2 hours. Add a bit more broth if needed if the pan starts to look dry.

    325 ˚F

  • 8

    When the ribs have about 20 minutes left, melt the remaining tablespoon of butter in a medium sauté pan over medium-high heat. When the butter is lightly browned, add the apple and potato to the pan and cook, stirring once or twice, until lightly browned, 10-15 minutes.
    • 1 Medium apple, cored and cubed

    • 1 Medium Yukon Gold potato, scrubbed and cubed

  • 9

    Remove the pan from the grill and transfer the ribs to a plate. Discard the thyme and bay leaves.
  • 10

    Pour the pork braising liquid and caramelized onions into the pan with the apples and potatoes. Bring to a simmer over medium heat. Add the kale and cook until starting to wilt. Season with the red pepper flakes and toss to combine, then continue cooking until the kale wilts completely, the liquid has reduced, and the apples and potatoes are tender.
    • 1 Bunch kale, cut into 1/2 inch ribbons

    • Pinch red pepper flakes

  • 11

    Add the pork ribs to the pan with the vegetables, then sprinkle the croutons on top. Serve warm. Enjoy!
    • 1/2 Cup croutons or broken up crostini