Best 8 Apple Cider Braised Pork Ribs Recipes

EASY FALL OFF THE BONE OVEN-BAKED RIBS

Steps:

• Heat oven to 275° Fahrenheit (135C).
• If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
• Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
• Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
• While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
• Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
• Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
• Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
• Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
• Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
• To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that's been warmed over the ribs before serving.

BRAISED COUNTRY-STYLE PORK RIBS

Steps:

• Preheat the oven to 350 degrees F.
• Pat the ribs dry and sprinkle with salt and pepper. Heat 2
• tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs
• on all sides, working in batches if needed. Remove the ribs and set aside. Add
• the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium.
• Add the carrots, celery, onions and some salt and pepper and cook until soft,
• about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add
• the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes.
• Deglaze the pan with the vinegar, and then add the red pepper flakes and bay
• leaves.
• Add the ribs back to the pan and add enough stock to reach
• halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in
• the oven. Braise until the meat is tender, about 1 1/2 hours. During the last
• half hour, uncover to allow the liquid to reduce and the pork to brown.
• Serve the ribs with Creamy Polenta, spooning the sauce on
• top, and garnishing with parsley.
• Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
• In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour.
• Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.

SLOW COOKER APPLE CIDER BRAISED PORK

Steps:

• Season pork with salt and black pepper. Heat oil in a large skillet over high heat. Sear pork on all sides in the hot oil until browned, about 3 minutes per side. Transfer pork to the slow cooker.
• Reduce stovetop temperature to medium; cook and stir shallots and celery in the skillet until they begin to soften, 3 to 4 minutes. Pour in apple cider vinegar and cook, scraping up any browned bits, until liquid is nearly evaporated, 4 to 5 minutes.
• Pour shallot mixture over pork shoulder in the slow cooker. Add apple cider, garlic cloves, and bay leaf. Cover, set slow cooker to Low, and cook until fork-tender but not falling apart, about 6 hours. Turn pork over every 1 to 2 hours. Remove pork roast to a plate and cover loosely with foil.
• Pour remaining liquid from the slow cooker through a fine mesh strainer into a large saucepan; place over high heat. Discard bay leaf and other solids. Bring sauce mixture to a boil, decrease heat and cook, skimming fat from the top, until reduced to 1/4 of the original volume, about 10 minutes.
• Remove sauce from heat and stir in Dijon mustard and cayenne pepper. Slowly whisk in cold butter until incorporated. Sprinkle in fresh herbs and season with salt and black pepper to taste.
• Cut pork into 1/4-thick slices and serve with sauce poured over the top.

OVEN BRAISED APPLE BBQ PORK RIBS

Steps:

• 1. Chop Apple and onion. Fry onion on medium high heat in oil. Cook until starting to caramelize. Add in chopped Apple and 1/4 cup Apple cider. Cook on medium stirring occasionally, until apples are softened, and cider cooks off. Add in the garlic. Cook for a minutes stirring. Remove from heat.
• 2. Place apples and onions in a food processor with 1/4 cup Apple cider. ( if needed add a bit more cider if it doesn't blend. Blend until it is a sauce consistency. Add mixture to a sauce pan. Add 1/2 cup of cider And remaining ingredients except for tomato paste.
• 3. Stir occasionally and cook over medium heat for about 3o minutes. Add paste. Stir well and cook additional 10 minutes. Remove from heat. ( store in fridge or use right away)
• 4. Ribs Heat oven to 325 degree's Foil line a sheet pan. Turn rack of ribs over. Pull skin off the back. I insert a knife under the skin on one side separating it from meat. Grasp skin with paper towel and peel off.
• 5. Place 2 cups of Apple cider in foil lined pan. Stir in 1/2 cup of sauce. Place ribs on top of cider bone side down. Sprinkle with garlic powder and black pepper. Spread 1 cup of sauce on top. Cover tightly with foil. Place in oven and bake 2-3 hours, or until ribs are almost falling off the bone.
• 6. Remove from oven. Heat oven to broil. Drain off liquid from pan. Baste top of ribs with sauce. Place back in oven on broil. Broil until sauce is a little sticky and lightly browned. About 5 minutes. Cut up and serve.

BABY BACK RIBS AND YOUNG COLLARDS BRAISED IN APPLE JUICE

Steps:

• Preheat oven to 350 degrees F.
• Season pork ribs with plenty of salt and pepper. Heat a heavy-bottomed roasting pan over high heat and drizzle with oil. Sear ribs on both sides until golden brown for a few minutes per side. Pile both racks of ribs on 1 side of the roasting pan. On the other side, place collard greens, then onion and garlic on top. Pour in the apple juice and cider vinegar, add thyme, then cover with foil, place in the oven and braise for 1 hour 30 minutes to 2 hours.
• When done, remove foil, baste the meat with the pan juices, then cook uncovered for a further 20 minutes until the meat has a nice caramelization and the liquid reduces, forming a sticky glaze on the meat. Place the collard greens and braising liquid on a serving platter and top with the ribs. Serve ribs over collard greens with braising liquid and pureed sweet potatoes
• Whipped Sweet Potatoes:
• Preheat the oven to 350 degrees F.
• Prick the sweet potatoes all over with a fork, drizzle with olive oil and season with salt and pepper. Put them in a roasting pan and roast for 45 minutes until they are very soft. Remove the pan from the oven.
• In a small sauce pot, over low heat, heat the cream with the bay leaves, then keep warm until ready to puree potatoes. Discard the bay leaves before adding to potatoes.
• When the potatoes are cool enough to handle, scoop the flesh into the bowl of a food processor. Season with salt, cinnamon, nutmeg, orange zest, and brown sugar. Add cream and 1 tablespoon of butter and puree until super smooth.
• Yield: 10 to 12 servings

OVEN-BRAISED COUNTRY STYLE PORK RIBS WITH APPLE CIDER

Steps:

• Gather all ingredients.
• Heat the oven to 300 F (150 C/Gas 2).
• Sprinkle the pork ribs with kosher salt and freshly ground black pepper.
• Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the ribs, in batches if necessary, and sear on all sides. Remove to a plate and set aside.
• Add the remaining 1 tablespoon of olive oil to the pan. Add the onion, carrot, and celery. Cook, stirring until onion is translucent and lightly browned. Add the minced garlic and continue cooking for 1 to 2 minutes longer.
• Add the ribs back to the pan. In a bowl, combine the cider, vinegar, chicken broth, and tomato paste; blend well. Add the bay leaves and thyme; pour over the ribs. Cover the Dutch oven and bake for 3 hours, or until very tender.
• Skim the fat from the juices and remove bay leaves. Taste and add salt and pepper, if needed. If desired, thicken the juices (see note below).
• Serve the ribs with the vegetables and juices, along with boiled or mashed potatoes. Note: To thicken the juices, combine 1 1/2 tablespoons of flour with 2 tablespoons of cold water, stirring until smooth. Bring the skimmed juices to a simmer on the stovetop; stir in the flour mixture and cook, stirring, until thickened.

CIDER-BRAISED PORK LOIN

Steps:

• Heat oven to 250 degrees. Rub rack of ribs with 1 tablespoon salt and 1 teaspoon pepper. Place a 7-quart flameproof casserole or Dutch oven over medium heat. Add 1 tablespoon vegetable oil, and heat until oil is hot but not smoking. Add rack of ribs; brown, 8 to 10 minutes on each side, and remove. Pour out excess fat from the casserole.
• Deglaze the pan: Add 2 cups apple cider; stir with a wooden spoon until bottom of the casserole is clean. Add chicken stock, cider vinegar, onions, thyme, and parsley. Cut 2 apples in half; add to casserole. Return ribs to casserole. Bring to a simmer, transfer casserole to the oven, and cook for 2 hours.
• Heat remaining tablespoon oil in skillet. Season pork loin with 1 tablespoon salt and 1 teaspoon pepper. When oil is hot but not smoking, add loin. It should sizzle as soon as it hits the skillet. Sear until golden brown on all sides, 10 to15 minutes.
• Transfer 2 cups of the cooking liquid from the casserole to a shallow bowl or fat separator, and let stand to cool. Add loin to casserole, return to oven, and cook until meat thermometer inserted into loin registers 150 degrees, about 40 more minutes.
• Skim fat from reserved cooking liquid. Strain liquid; combine in medium saucepan with remaining 2 cups cider. Set over medium heat; simmer until reduced by a little more than half and amber in color and with a slightly viscous consistency.
• Place large skillet over medium heat. Peel and core remaining 2 apples, slice into eighths, and arrange in a single layer in hot skillet. Sprinkle with sugar and season lightly with salt and pepper. Cook until sugar melts, 2 to 3 minutes, and reduce heat. Continue cooking until sugar starts to caramelize, 7 to 8 minutes. Apples should soften and puff, and seared side should start to brown. When the apple slices loosen naturally from pan, turn and cook the other side for 5 to 7 minutes. Add apple-cider sauce to skillet; cook just to heat sauce and dissolve any sugars that have cooked onto pan.
• If using sage leaves, heat about 1/2 inch vegetable oil in heavy skillet over medium heat to just below smoking point. Add sage leaves and fry until crisp. With slotted spoon, transfer to piece of paper towel.
• Slice loin 1/4 inch thick, and cut rack into individual ribs. Serve with apples and sauce, and mashed roasted butternut squash. Garnish with fried sage leaves.

APPLE CIDER RIBS

Steps:

• Place a 2 lb. rack of baby back ribs in a foil lined shallow pan.
• Add 1 1/2 cups apple cider and cover lightly with foil.
• Bake at 250° for 3 hours basting every 1/2 hour or so with the cider.
• After 3 hours remove from oven and add rub or sauce to ribs.
• Drain off some liquid if needed.
• Return to oven and bake uncovered for 1 hour at 325°.