In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
Add the sliced onion and minced garlic, sautéing until they are softened and fragrant.
Add the cooked Country country style pork ribs to the skillet, searing them for about 2-3 minutes on each side.
In a bowl, mix the apple cider, chicken broth, apple cider vinegar, brown sugar, Dijon mustard, dried thyme, dried rosemary, smoked paprika, salt, and pepper.
Pour the mixture over the ribs and onions in the skillet.
Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for about 30-40 minutes, until the ribs are tender and infused with the cider flavors.
While the ribs are braising, place the peeled and cubed potatoes in a large pot of salted water.
Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Add the heavy cream, butter, and sour cream to the potatoes.
Mash the potatoes until smooth and creamy. Season with salt and pepper to taste.
Plate the creamy mashed potatoes and place the cider-braised ribs on top. Drizzle some of the braising liquid over the ribs and potatoes. Garnish with fresh parsley and chopped chives.
Ingredients
Directions
In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
Add the sliced onion and minced garlic, sautéing until they are softened and fragrant.
Add the cooked Country country style pork ribs to the skillet, searing them for about 2-3 minutes on each side.
In a bowl, mix the apple cider, chicken broth, apple cider vinegar, brown sugar, Dijon mustard, dried thyme, dried rosemary, smoked paprika, salt, and pepper.
Pour the mixture over the ribs and onions in the skillet.
Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for about 30-40 minutes, until the ribs are tender and infused with the cider flavors.
While the ribs are braising, place the peeled and cubed potatoes in a large pot of salted water.
Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Add the heavy cream, butter, and sour cream to the potatoes.
Mash the potatoes until smooth and creamy. Season with salt and pepper to taste.
Plate the creamy mashed potatoes and place the cider-braised ribs on top. Drizzle some of the braising liquid over the ribs and potatoes. Garnish with fresh parsley and chopped chives.