Cracker Barrel Country Ribs

Name: Cracker Barrel Country Ribs (Elevated)
Total time: 7 h
Yield: 6
Cuisine: Southern
Ingredients: 3 lbs Pork country-style ribs; 2 tbsp Olive oil; 1 tsp Kosher salt; 1/2 tsp Black pepper-freshly cracked; 2 cups Beef broth; 1 cup Dry red wine; 1 Yellow onion-quartered; 2 Carrots-roughly chopped; 2 Celery stalks-roughly chopped; 2 Garlic cloves-smashed; 1 tbsp Tomato paste; 1 tsp Dried thyme; 1 Bay leaf; 1/2 cup Peach preserves; 1/4 cup Bourbon; 2 tbsp Apple cider vinegar; 1 tbsp Dijon mustard; 1/2 tsp Red pepper flakes

⏱7h

👥6

🔥600 cal

Hard

🍽️Southern

A premium take on Country Ribs, featuring a slow braising technique and a sophisticated bourbon-peach glaze.

3 lbs Pork country-style ribs

2 tbsp Olive oil

1 tsp Kosher salt

1/2 tsp Black pepper-freshly cracked

2 cups Beef broth

See all 18 ingredients ↓

(0 reviews)

⏱7h

👥6

🔥600 cal

Hard

🍽️Southern

A premium take on Country Ribs, featuring a slow braising technique and a sophisticated bourbon-peach glaze.

#pork #ribs #braised #bourbon #peach

Instructions

Season the ribs with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until browned.
Remove the ribs from the Dutch oven and set aside.
Add the onion, carrots, and celery to the Dutch oven and cook until softened, about 5-7 minutes.
Stir in the tomato paste and cook for 1 minute more.
Deglaze the Dutch oven with red wine, scraping up any browned bits from the bottom.
Add the beef broth, garlic, thyme, and bay leaf. Bring to a boil, then reduce heat to low.
Return the ribs to the Dutch oven, ensuring they are mostly submerged in the liquid. Cover and simmer for 3-3.5 hours, or until the ribs are very tender.
Remove the ribs from the Dutch oven and set aside. Strain the braising liquid and discard the solids.
In a saucepan, combine all Glaze ingredients. Bring to a simmer and cook until slightly thickened, about 5-7 minutes.
Brush the glaze over the ribs and broil for 2-3 minutes, or until the glaze is caramelized.
Let rest for 5 minutes before serving.

Ingredients

3 lbs 1.36 kg Pork country-style ribs
2 tbsp 30 mL Olive oil
1 tsp 5 mL Kosher salt
1/2 tsp 2.5 mL Black pepper-freshly cracked
2 cups 480 mL Beef broth
1 cup 240 mL Dry red wine
1 1 Yellow onion-quartered
2 2 Carrots-roughly chopped
2 2 Celery stalks-roughly chopped
2 2 Garlic cloves-smashed
1 tbsp 15 mL Tomato paste
1 tsp 5 mL Dried thyme
1 1 Bay leaf
1/2 cup 120 mL Peach preserves
1/4 cup 60 mL Bourbon
2 tbsp 30 mL Apple cider vinegar
1 tbsp 15 mL Dijon mustard
1/2 tsp 2.5 mL Red pepper flakes

Equipment

Dutch oven
Saucepan
Baking sheet
Mixing bowls

Instructions

Season the ribs with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until browned.
Remove the ribs from the Dutch oven and set aside.
Add the onion, carrots, and celery to the Dutch oven and cook until softened, about 5-7 minutes.
Stir in the tomato paste and cook for 1 minute more.
Deglaze the Dutch oven with red wine, scraping up any browned bits from the bottom.
Add the beef broth, garlic, thyme, and bay leaf. Bring to a boil, then reduce heat to low.
Return the ribs to the Dutch oven, ensuring they are mostly submerged in the liquid. Cover and simmer for 3-3.5 hours, or until the ribs are very tender.
Remove the ribs from the Dutch oven and set aside. Strain the braising liquid and discard the solids.
In a saucepan, combine all Glaze ingredients. Bring to a simmer and cook until slightly thickened, about 5-7 minutes.
Brush the glaze over the ribs and broil for 2-3 minutes, or until the glaze is caramelized.
Let rest for 5 minutes before serving.

Nutrition per serving

Calories 600

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Cracker Barrel Country Ribs

Cracker Barrel Country Ribs

Ratings & Reviews

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