Braised Pork Ribs

• 2 TBSP olive oil
• 1 onion, chopped
• 2-3 lbs pork ribs
• 1-2 cups chicken stock
• 2 TBSP soy sauce
• 2 bay leaves
• Kosher salt and pepper to taste

Instructions

1. 1

   Preheat the oven to 300°F (150°C). Slice the ribs into individual pieces and dry them with paper towels; season them with salt and pepper.

2. 2

   Heat 1 tbsp (15ml) olive oil in a large Dutch oven over medium heat. Add the onions and cook until softened, about 10 minutes. Remove them to a plate.

3. 3

   Heat the remaining tablespoon (15ml) of oil over high heat. Add the ribs in a single layer (cook in batches if necessary) and cook until browned on all sides. When browned, add the reserved onions, bay leaves, and 1 cup (240ml) of chicken stock. The chicken stock should not cover the ribs all the way—we are braising, not boiling them. If you feel there is not enough stock, feel free to add more (I aim for about 1/4 inch (0.6cm) of stock). Bring to a boil, cover, and move the entire pot to the oven. Bake for 2–2.5 hours until the ribs are tender and falling apart. Enjoy!