Fall-Apart Braised Pork

This is my go-to recipe for braised pork. I usually make a big batch of this and use it in several meals. Enjoy!

Alison's Fall-Apart Braised Pork Ribs


  • Country Style Boneless Pork Ribs – 6-7lbs (Costco, baby!)
  • Salt / Pepper
  • 2-3 cups chicken stock
  • 3-4 tbsp minced garlic
  • EVOO

  • Preheat oven to 325 F
  • Heat EVOO in dutch oven or heavy bottom skillet (I start with 1-2 tbsp and add more as needed) on medium-high heat. Make sure your pan gets really hot.
  • Pat ribs dry and season them with salt and pepper
  • Brown ribs in pan on all sides (about 3-5 minutes per side) in batches; move ribs to large roasting pan once complete
  • Add chicken stock to roasting pan until liquid level comes up to about three-quarters of the height of the pork
  • Add minced garlic roasting pan
  • Cover with foil (poke a few holes in foil to allow steam to escape)
  • Roast for 3 to 3 ½ hours – flip ribs halfway through cooking time -- until fall-apart tender

I love to use this pork in tostadas, arepas (recipe coming soon!), soups, BBQ pulled pork sandwiches, ragus with pasta, chili, Mother Logue's secret curry recipe (which you won't be seeing on this blog...sorry!) and more!

Click here to print this recipe.



Popular Posts