o 1 package pasture-raised Country Style Spare Ribs (CSSR)
o 2 ½ c. low sodium chicken bone broth or stock, divided
o 1 medium onion; halved then sliced into ½” thick semi-circles
o 1 Tbsp. cooking oil
o 1 Tbsp. apple cider vinegar
o 1 Tbsp. Arrowroot powder (or cornstarch)
o 1 tsp. coarse Kosher salt
o ½ tsp. ground black pepper
o ¼ tsp. onion powder
o ¼ tsp. poultry seasoning
o 1/8 tsp. paprika
o 1/8 tsp. garlic powder
1. Preheat oven to 300-degrees.
2. Slowly heat Dutch oven on the stove to medium-high heat.
3. Remove CSSR from package and cut in half, if you wish. Pat dry well with a paper towel.
4. Combine seasonings in a small dish and coat all sides of pork.
5. Add oil to the pan and allow it to heat, followed by the CSSRs (allowing space in-between to prevent them from steaming); this may need to be done in batches.
6. Cook on each side for a few minutes, or until it easily releases from the pan and is beginning to brown.
7. Once all sides are seared, remove to a plate and add sliced onion to the pan, stirring frequently to avoid burning. When all onions are coated in browned-bits and fat, add vinegar and allow to cook for about 3 minutes, or until the harsh smell has begun to dissipate. Pour in 2 cups of broth (reserving ½ cup) and allow to come to a simmer.
8. Turn off heat. Stir once more before placing the CSSRs on top of the onions. Cover with lid and place into the oven for 2 hours without disturbing.
9. Check ribs for tenderness with a fork. If not yet tender, replace lid and continue to cook for another 30 minutes.
10. Remove CSSR to a plate and cover with foil. Place the Dutch oven (with the liquids and onion still) over medium heat.
11. Mix remaining ½ cup cold (or room-temperature) stock with arrowroot and pour into Dutch oven. Stirring often (while scraping down the sides), continue to cook for 5-10 minutes longer; or until it has thickened to your liking.
12. Add CSSR back into pot, turn off heat and replace lid until ready to serve.
- This recipe can easily be doubled. Simply increase all of the ingredients by two, with the exception of Arrowroot powder; you will want to use an additional teaspoon (2 Tablespoons, plus 1 teaspoon). You could alternatively decrease the amount of stock by about 1/2 cup.