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Lemon-lime Braised Country-style Pork Ribs

Lemon-lime Braised Country-style Pork Ribs

Meaty country-style pork ribs are seared, then gently braised with fresh lemon, lime, garlic, and herbs until tender and glossy. A short uncovered finish concentrates the citrusy pan juices into a bright sauce for spooning over the pork.

Prep: 20 min · Cook: 110 min · Total: 130 min · Serves: 6

Ingredients

  • 2 tsp kosher salt
  • 0.25 cup fresh lime juice
  • 1 tbsp dijon mustard
  • 2 tbsp honey
  • 2 tbsp fresh parsley (chopped)
  • 1 tsp black pepper (freshly ground)
  • 1 medium lime (cut into wedges, for serving)
  • 5 cloves garlic (minced)
  • 1.5 cups low-sodium chicken broth
  • 1 tbsp lemon zest (finely grated)
  • 1 large yellow onion (thinly sliced)
  • 1 tsp dried oregano
  • 0.25 cup fresh lemon juice
  • 3 lb country-style pork ribs (bone-in or boneless, patted dry)
  • 1 tbsp lime zest (finely grated)
  • 1 medium lemon (cut into wedges, for serving)
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • 0.25 tsp crushed red pepper flakes

Instructions

  1. Arrange a rack in the lower-middle position of the oven and heat the oven to 325°F (163°C) for at least 15 minutes while you prepare the pork.
  2. Place the 3 lb country-style pork ribs on a rimmed baking sheet, pat them dry with paper towels, and season all sides with 2 tsp kosher salt and 1 tsp black pepper; keep the raw pork separate from ready-to-eat foods and wash your hands, board, and any utensils that touched the raw meat with hot soapy water.
  3. Heat 2 tbsp olive oil in a 6-quart Dutch oven over medium-high heat until the oil shimmers, about 2 minutes.
  4. Add half of the pork ribs to the Dutch oven in a single layer and sear without moving until the underside is deeply browned, 3-4 minutes; turn with tongs and brown the second side for 3-4 minutes, then transfer the ribs to a clean plate.
  5. Repeat the searing process with the remaining pork ribs over medium-high heat for 6-8 minutes total, then transfer them to the same clean plate; the pork will not be fully cooked at this stage.
  6. Reduce the heat to medium, add the 1 large thinly sliced yellow onion to the Dutch oven, and cook, scraping the browned bits with a wooden spoon, until the onion softens and turns lightly golden at the edges, 5-6 minutes.
  7. Add the 5 minced garlic cloves, 1 tsp smoked paprika, 1 tsp dried oregano, and 1/4 tsp crushed red pepper flakes to the Dutch oven and cook over medium heat until fragrant but not browned, about 45 seconds.
  8. Pour in 1 1/2 cups low-sodium chicken broth, 1/4 cup fresh lemon juice, and 1/4 cup fresh lime juice, then whisk in 2 tbsp honey and 1 tbsp Dijon mustard; simmer over medium heat for 2 minutes, scraping the bottom of the pot until the browned bits dissolve into the liquid.
  9. Return the pork ribs and any accumulated juices to the Dutch oven, turning the ribs once to coat them in the citrus braising liquid, and bring the liquid to a gentle simmer over medium heat, about 3 minutes.
  10. Cover the Dutch oven with a tight-fitting lid, transfer it to the 325°F oven, and braise until the pork reaches at least 145°F (63°C) in the thickest part and is beginning to turn tender, about 60 minutes.
  11. Remove the lid, carefully turn the ribs with tongs, and continue baking uncovered at 325°F until the pork is very tender, the top is lightly browned, and an instant-read thermometer registers about 190°F (88°C) for a shreddable texture, 25-35 minutes more.
  12. Transfer the ribs to a clean platter, tent loosely with foil, and let them rest for 5 minutes while the juices redistribute and the carryover heat keeps the pork safely above 145°F (63°C).
  13. Place the Dutch oven on the stovetop over medium-high heat and simmer the pan juices until slightly thickened and glossy, 5-7 minutes; stir in 1 tbsp lemon zest and 1 tbsp lime zest during the final 30 seconds so the sauce smells bright and fresh.
  14. Spoon the reduced citrus sauce and softened onions over the rested pork ribs, sprinkle with 2 tbsp chopped fresh parsley, and serve hot with the lemon wedges and lime wedges for squeezing at the table.

Nutrition (per serving)

  • Calories: 510
  • Protein: 38 g
  • Fat: 34 g
  • Carbohydrates: 12 g
  • Fiber: 1 g
  • Sugar: 7 g
  • Sodium: 1030 mg

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