When country ribs are on “special” – buy some and make an economical super easy meal for 4! Braised country style pork ribs are perfect for the first cool days of Fall.
3.75 lbs of country style pork ribs (bone-in but these only had one large bone!)
Steak seasoning, season to taste.
California Style coarse garlic and parsley powder, season to taste
Garlic and herb seasoning, to taste
Italian Herbs, to taste
2 bay leaves
8 large cloves of garlic, whole
1 large yellow onion, cut in thick slices
Pompeian© Apple Cider vinegar, about 1/4 to 1/3 cup ( I was not measuring – just sprinkled the vinegar around the edge of the pan and through the pieces.)
1 large chicken or pork bouillon cube
2 cups of water
6 large portobello mushroom caps
Brown the meat in batches. Season each side as you brown. Set aside on a platter as you brown the meat in batches. Then…
Layer the meat evenly in the bottom of the Dutch oven.
Distribute the garlic cloves evenly across the pan. Place some garlic cloves between the pieces of meat.
Top with onion slices.
Sprinkle apple cider vinegar around the meat.
Crush the bouillon cube over the meat and pour water along the sides of the pan.
Cover and simmer on low for about 2 hours. I did not move any pieces of meat or rearrange the pan contents during the cooking process. Why? Because was half asleep!
Time To Add The Mushrooms!
When the meat is tender, place the mushroom caps cap side down over the meat. Lightly Salt the inside of the mushroom caps.
Cover and cook until the mushrooms are tender – about 20 minutes.
The mushrooms render quite a bit of liquid as they cook so there was plenty of gravy for those who love it. If you care to thicken the gravy, use a tablespoon of cornstarch diluted in 1/2 cup of water. Pour around the pan and swirl to distribute evenly. It should thicken the pan juices almost immediately.
Potatoes can be steamed during this same time frame.
Keywords: country style pork ribs, garlic, onion, apple cider vinegar