Apple and Serrano Pepper Braised Pork Ribs

Looking to experiment with braising? Our Apple and Serrano Pepper Braised Pork Ribs recipes is just the place to start. Braising is a cooking technique that involves initially searing tougher cuts of meat or even hearty vegetables before partially submerging them in aromatic liquid to slow cook on low heat for several hours.

The Braiser will be your best friend for this recipe, helping you prepare tender fall-off-the-bone ribs for the whole family. This versatile piece of cookware will expose the ribs to a consistent heat source, delivering a juicy and delicious ribs. The Braiser’s shallow base and domed lid are designed to lock in heat and moisture, tenderizing ingredients to perfection.

Our Apple and Serrano Pepper Braised Pork Ribs will be a go-to meal when entertaining guests both for it’s hands off cooking and sharable nature. In just over an hour, you can whip up a delicious platter of ribs to serve a whole group (or make leftovers!). Here are all the ingredients you’ll need along with steps to follow when tackling this recipe.

Preheat oven to 325°F (163°C).

In a small bowl, combine, black pepper, paprika, chili powder, mint and salt. Rub onto ribs and rest for 1 hour to overnight in fridge.

To the Braiser, add wine, cider, stock, bay leaves, apples, onion, celery and peppers. Bring to a boil; add the ribs and cover pan. Bake for 1 hour or until meat is tender.

Remove ribs and Serrano peppers from liquid and place on a Sheet Pan. Heat broiler to high; rack should be about 4 inches (10cm) away from heat source. Broil on both sides until brown and crisp, just a few minutes.

Meanwhile, skim cooking liquid of fat, bring to a boil, puree and use as sauce.