Cider-Braised Country-Style Pork Ribs with Creamy Mashed Potatoes

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 2 1/2 pounds bone-in, country-style pork ribs
• Kosher salt and freshly ground back pepper
• 1 large carrot, peeled and roughly diced
• 1 stalk celery, roughly diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/2 cup dry white wine
• 1/4 cup apple cider vinegar
• 2 1/2 cups homemade or store-bought low-sodium chicken stock
• 1/2 cup apple cider
• 1 tablespoon grainy Dijon mustard
• 1 teaspoon onion powder
• 2 bay leaves
• 3 sprigs fresh thyme
• 1/2 teaspoon crushed red pepper flakes
• For the potatoes:
• 2 pounds Yukon Gold potatoes, peeled and chopped
• 1 stick unsalted butter, melted
• 3/4 cup heavy cream
• 1/2 cup milk

Directions

1. Set an oven rack in the lower-middle spot and heat the oven to 325 degrees F. Warm 2 tablespoons of oil in a large Dutch oven over medium-high heat. Blot the ribs with paper towels, then season them with salt and pepper. Once the oil looks glossy, arrange as many ribs as you can in a single layer. Brown them on all sides, turning now and then, about 10 minutes total. Move the browned ribs to a large plate, then do the same with the rest.
2. Pour the remaining 1 tablespoon of oil into the Dutch oven and turn the heat down to medium. Stir in the carrot, celery, and onion, and cook until they soften, stirring frequently, about 7 minutes. Add the garlic and cook just until aromatic, about 1 minute longer. Stir in the tomato paste and cook until the color deepens, about 2 minutes. Pour in the wine, increase the heat to medium-high, and use a spoon to loosen the browned bits from the bottom of the pan. Add the vinegar, chicken stock, cider, Dijon, onion powder, bay leaves, thyme, and crushed red pepper. Add a light seasoning of salt and pepper, then stir everything together. Put the pork ribs back in the pot and bring the liquid to a boil.
3. Cover the pot and move it to the oven. Cook until the pork is fork-tender, taking off the lid for the final half-hour, about 1 hour and 45 minutes total.
4. Meanwhile, make the potatoes. Put the potatoes in a medium stockpot and cover them with cold salted water. Bring the water to a boil over high heat, then lower it to a simmer. Cook until the potatoes are tender when tested with a fork.
5. Drain the potatoes, then press them through a ricer or food mill into a large bowl. Add the melted butter and half of the cream and milk. Season with salt and pepper. Using a hand-held mixer, beat on low speed until the butter, cream and milk are mixed in, about 30 seconds. Turn the mixer to high and beat until the potatoes are smooth and creamy, about 1 minute. Add more cream and/or milk until the texture is where you want it. Taste and season again with salt and pepper. Keep warm until serving.
6. When the meat is finished, take the pot out of the oven. Remove and discard the bay leaves and thyme sprigs, then skim the fat from the surface of the sauce. Taste and adjust the seasoning if needed. Serve the pork with the mashed potatoes, with the sauce spooned over the top.