A tender, juicy braise of country pork ribs infused with flavors inspired by Cuban mojo sauce.
Course: dinner, entree
Keyword: braise, orange
Author: Mikayla M
3poundsboneless country pork ribs*
5cloves garlic1 1/2 tablespoons, minced
2cups pearl onions*Blanched and peeled
Preheat your oven to 300°F. Zest and juice all the citrus and set aside. Get your onions and garlic prepped as well.
Heat your dutch oven on the stove over medium high heat. Meanwhile, salt and pepper the country ribs with half the salt and pepper.
When the pan is hot, add in the oil and let it heat. When it's shimmering, add in the country ribs. Allow them to fully sear, about 5 minutes, then flip and sear the other side.
Remove the pork from the pan and add in the stock, citrus juice, citrus zest, spices, garlic, onions, and remaining salt and pepper.
Bring the mixture to a boil then add the ribs and all the collected juices on the plate back into the pot. If your ribs are submerged, use the juiced orange halves to prop them up so they're only halfway covered by juice.
Cover and transfer to the oven. Braise for 3 hours, or until the pork is fall apart tender.
Shred into remaining liquid and serve.
*Any pork typically used for braising like pork cheeks or shoulder will work. *Pearl onions are delicious and turn into buttery soft pieces in the pulled pork, but a regular yellow or white onion can be used instead. Slice it into thin strips before adding to the pan. *Any high heat cooking oil will workFor Instant Pot and Slow Cooker instructions, as well as more tips for success, see the post above.