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These country-style pork ribs are slow-braised till fall-apart tender, then placed on top of a bed of warm brown butter apples & kale. Give it all a drizzle of pan juices for a rich final touch..
4 Whole country-style pork ribs, cleaned and fat trimmed
Kosher salt
1 Tablespoon butter, divided
1/2 yellow onion, julienned
2 Sprig thyme sprigs
2 Whole Bay leaves
1 Tablespoon sherry vinegar
1 1/2 Cup bone broth or chicken stock, plus more as needed
1 1/2 Teaspoon honey
1 Medium Yukon Gold potato, scrubbed and cubed
1 Medium apple, cored and cubed
1 Bunch kale, cut into 1/2 inch ribbons
1 Pinch red pepper flakes
1/2 Cup croutons or broken up crostini
4 Whole country-style pork ribs, cleaned and fat trimmed
To Taste Kosher salt
: 450 ˚F
1 Tablespoon butter, divided
1/2 yellow onion, julienned
2 Sprig thyme sprigs
2 Whole Bay leaves
: 325 ˚F
1 Tablespoon sherry vinegar
1 1/2 Cup bone broth or chicken stock, plus more as needed
1 1/2 Teaspoon honey
1 Medium Yukon Gold potato, scrubbed and cubed
1 Medium apple, cored and cubed
1 Bunch kale, cut into 1/2 inch ribbons
1 Pinch red pepper flakes
1/2 Cup croutons or broken up crostini