Prep - 5 min, Cook - 2 hours 30 min, Total - 2 hours 35 min
Ingredients
2 lbs boneless country-style pork ribs
1 tbsp olive oil
1 tsp smoked paprika
3/4 cup chicken broth
1/4 cup balsamic vinegar
2 tbsp Dijon mustard
3 cloves garlic, smashed
4-5 sprigs fresh thyme (or 1/2 tsp dried)
2 sprigs fresh rosemary (or 1/2 tsp dried)
Salt and pepper
Instructions
Preheat oven to 300°F
Season ribs generously with salt, pepper, and smoked paprika (2 lbs boneless country-style pork ribs, salt, pepper, 1 tsp smoked paprika)
Heat oil in a Dutch oven or oven-safe pot over medium-high heat. Sear ribs on all sides until browned, about 3 minutes per side. Work in batches if needed. Remove and set aside (1 tbsp olive oil)
Whisk chicken broth, balsamic vinegar, and Dijon mustard together. Pour into pot, scraping up the fond from searing (3/4 cup chicken broth, 1/4 cup balsamic vinegar, 2 tbsp Dijon mustard)
Add garlic, thyme, and rosemary to the pot. Return ribs—liquid should come about halfway up the meat (3 cloves garlic smashed, 4-5 sprigs fresh thyme or 1/2 tsp dried, 2 sprigs fresh rosemary or 1/2 tsp dried)
Cover and braise in oven until fork-tender, about 2 hours
Remove ribs to a plate. Strain braising liquid into a small saucepan and simmer until reduced by half and slightly thickened, about 10 minutes.\
