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–+ servings

Country Style Pork Ribs with Onion Gravy

These tender country style pork ribs are smothered in rich onion gravy and served over creamy mashed potatoes for the ultimate comfort food dinner.
These tender country style pork ribs are smothered in rich onion gravy and served over creamy mashed potatoes for the ultimate comfort food dinner.
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Serving Size 6 servings

Ingredients

FOR THE PORK RIBS

  • 3 pounds country-style pork ribs
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper or favorite seasoning blend
  • 2 tablespoons bacon grease or vegetable oil
  • 2 tablespoons butter

FOR THE ONION GRAVY

  • 2 large yellow or sweet onions thinly sliced
  • 2 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Better Than Bouillon chicken flavor optional
  • 1 teaspoon Liquid Smoke optional
  • ¼ teaspoon crushed red pepper flakes optional

FOR SERVING

  • Creamy mashed potatoes homemade or prepared
  • Fresh chopped parsley optional

Instructions

  • Brown the ribs: Pat the pork ribs dry and season with salt and pepper. Heat bacon grease or oil in a large Dutch oven over medium-high heat. Sear the ribs in batches for 3–4 minutes per side, until deeply browned. Transfer to a plate.
  • Cook the onions: Reduce heat to medium. Add the sliced onions and cook for 15–20 minutes, stirring frequently, until deeply golden. Add the butter and stir until melted.
  • Make the gravy: Sprinkle the flour over the onions and add 2 additional tablespoons of butter and cook for 2 minutes, stirring constantly. Slowly whisk in the beef broth, scraping up the browned bits from the bottom of the pot. Stir in Worcestershire sauce, apple cider vinegar, Dijon, smoked paprika, onion powder, garlic powder, thyme, and black pepper. Add Better Than Bouillon, Liquid Smoke, and red pepper flakes, if using.
  • Braise: Return the ribs and any accumulated juices to the pot. Cover, reduce heat to low, and cook for 2–2½ hours, or until the pork is fork-tender and nearly falling apart.
  • Thicken the gravy: If needed, remove the ribs. Whisk 2 tablespoons cornstarch with ¼ cup cold water. Slowly whisk the slurry into the simmering gravy and cook for 1–2 minutes, until thickened.
  • Serve: Taste and adjust seasoning. Serve the tender ribs over creamy mashed potatoes with plenty of onion gravy. Garnish with fresh parsley, if desired.

Notes

Tips:
  • Bone-in and boneless pieces both work.
  • Trim only large pieces of hard fat or tough silver skin. Don't remove all of the fat.
  • The exact cooking time varies depending on the size and cut of the pork. If it's still tough after 2½ hours, continue cooking until tender.
  • Use low-sodium beef broth if you prefer more control over the salt.
  • Don't add additional salt until the end because the broth, Worcestershire sauce, and Better Than Bouillon can be salty.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
  • If using an oven instead of the stovetop, cover and braise at 325°F until fork-tender.
  • For gluten-free preparation, use gluten-free flour or cornstarch and verify that your broth, Worcestershire sauce, and Better Than Bouillon are gluten-free.