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Braised Country-Style Pork Ribs with Brown Butter Apples and Kale

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Apple

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..

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  • 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

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

  • 1

    Season pork ribs generously with kosher 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 Traeger temperature to 450°F and preheat lid closed, for 15 minutes.

    : 450 ˚F

  • 3

    Place pork ribs directly on the grill grate and cook for 15 to 20 minutes, flipping halfway through until deeply browned.

  • 4

    While the ribs are cooking, heat 1 tablespoon butter in an oven-safe skillet over medium-high heat. Add onion and sauté until lightly browned, about 5 minutes. Add thyme sprigs and bay leaves, sauté until fragrant.

    • 1 Tablespoon butter, divided

    • 1/2 yellow onion, julienned

    • 2 Sprig thyme sprigs

    • 2 Whole Bay leaves

  • 5

    Remove ribs from the grill and transfer to the pan with the onions. Reduce the Traeger temperature to 325°F. Add sherry vinegar and stock to the pan, and deglaze. Bring to a simmer and drizzle the honey over the top of the ribs.

    : 325 ˚F

    • 1 Tablespoon sherry vinegar

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

    • 1 1/2 Teaspoon honey

  • 6

    Transfer the pan to the grill and braise for 2-1/2 hours, uncovered, until ribs are fork-tender and liquid has reduced by half. Add a little bit more chicken stock if the pan starts to look dry.

  • 7

    When the ribs have about 20 minutes left, start the apples and potatoes. Heat remaining 1 tablespoon butter in a sauté pan over medium-high heat. When the butter is lightly browned, add potatoes and apples to the pan and cook for 10 to 15 minutes until lightly browned. Don't disturb them too much or they will steam, not brown. Add kale and season lightly with kosher salt.

    • 1 Medium Yukon Gold potato, scrubbed and cubed

    • 1 Medium apple, cored and cubed

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

  • 8

    Remove the ribs from the grill and transfer the ribs to a plate, set aside. Remove the thyme sprigs and bay leaves. Transfer the cooking liquid to the pan with the apples and kale, and bring to a simmer. Add a pinch of red pepper flakes. Cook until liquid has reduced, and apples and potatoes are tender.

    • 1 Pinch red pepper flakes

  • 9

    Pour kale mixture onto a platter, reserving some of the liquid. Sprinkle with croutons. Place the ribs over the kale and drizzle with reserved liquid. Enjoy!

    • 1/2 Cup croutons or broken up crostini