Cider Braised Country Style Pork Ribs & Cannellini Beans
Recipe type: Dinner, Entree, Main, Pork
Cuisine: American, Fall, Winter
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Serve the beans and pork with good, crusty bread or over a bowl of polenta. If you have leftovers, try shredding the meat and using it to dress pasta.
  • 2 c. dried Cannellini Beans, soaked overnight
  • 3# Boneless Country-Style Pork Ribs, patted dry
  • 1 large Onion, diced
  • 1 Carrot, peeled and diced
  • 1 stalk Celery, diced
  • 4 plump cloves Garlic, minced
  • 1 6 oz. can Tomato Paste
  • 2 Tbsp. Spicy Whole Grain Mustard
  • 2 Tbsp. Dark Brown Sugar
  • ¼ c. Blackstrap Molasses
  • ¼ c. Apple Cider Vinegar
  • 1 ½ c. Apple Cider
  • 1 c. Chicken Stock
  • 2 sprigs Rosemary
  • 3 Bay Leaves
  • Olive Oil, Kosher Salt, Pepper
  1. Liberally season the pork with kosher salt and pepper. Coat the bottom of a Dutch oven with olive oil and place over medium-high heat. Working in 2 batches, sear the ribs on all sides, 1-2 minutes per side. If the pan gets too dry, add a little more oil. Once seared on all sides, transfer the seared pork to a platter.
  2. Now we’ll start building the braising liquid. Add a little more oil to the Dutch oven (unless enough remains from searing the meat-you just want a thin coating). Add the diced onion, carrot, and celery along with a pinch of salt. Sauté over medium-high heat until the onion starts to color and the carrot and celery soften slightly, about 8 minutes. Use a wooden spoon to scrape up any brown bits of meat that might be stuck to the bottom of the pan as you go. Add the garlic and sauté for another minute. Clear a spot in the pan and add the tomato paste. Cook the tomato paste for a minute or 2, then stir it into the vegetables. Add the mustard, sugar, molasses, vinegar, and a good pinch of salt. Stir. Add the cider, stock, rosemary, and bay leaves. Return the pork to the pan and bring to a slow, steady simmer. Simmer, partially covered until the pork is fairly tender, about 2 hours.
  3. Once you get the pork braising, you should cook your beans. Drain them and place in a saucepan, covered by about 1 in. cold water. Bring up to a boil, then reduce to a simmer. Simmer, covered, until tender, about 1½ hours. Drain.
  4. Add the beans to the braising pork. Add a little more salt to season the beans. Simmer together, letting the flavors meld, until the pork is very tender, another 30 minutes.
Recipe by strawberryplum at