Braising pork ribs on the stovetop may seem like a daunting task, but with the right technique and ingredients, you can achieve succulent and savory results every time. Here’s how to do it:
Choose the right ribs
When braising pork ribs, it’s important to choose the right type of ribs. St. Louis-style or baby back ribs are popular choices, as they are meaty and flavorful.
Season the ribs
Before braising, season the ribs generously with salt, pepper, and any other spices or seasonings of your choice. This will help to enhance the flavor of the meat as it cooks.
Sear the ribs
In a large, heavy-bottomed pot or Dutch oven, heat some oil over medium-high heat. Sear the ribs on all sides until they are browned and caramelized, about 2-3 minutes per side.
Add the liquid
Once the ribs are seared, add enough liquid to cover them about halfway. You can use a combination of broth, wine, beer, or water for the braising liquid. Be sure to scrape up any browned bits from the bottom of the pot for extra flavor.
Braise the ribs
Cover the pot with a tight-fitting lid and reduce the heat to low. Let the ribs simmer gently for 2-3 hours, or until the meat is tender and falls off the bone. Make sure to check on the ribs occasionally and add more liquid if needed.
Finish and serve
Once the ribs are done braising, remove them from the pot and let them rest for a few minutes before serving. You can also reduce the braising liquid to make a delicious sauce to serve with the ribs.
With these simple steps, you can easily braise pork ribs on the stovetop to perfection. Enjoy the succulent and savory flavors of this classic dish with your family and friends.