6 pounds Country Style Boneless Pork Ribs (up To 7 Pounds)
Salt And Pepper
to taste
2 cups Chicken Stock (up To 4 Cups)
4 Tablespoons Minced Garlic
Extra Virgin Olive Oil
As Needed For Frying
Instructions
Preheat oven to 325 F. Heat the olive oil in a Dutch oven or heavy bottom skillet (I start with 1-2 Tablespoons and add more as needed) on medium-high heat.
Make sure that your pan gets really hot.
Pat ribs dry and season them with salt and pepper.
Brown ribs in the pan on all sides (about 3-5 minutes per side).
Do this in batches.
When each batch is done, move ribs to a large roasting pan.
Add chicken stock to the roasting pan.
Add enough until the liquid level comes up to about three-quarters of the height of the pork.
Add minced garlic into the roasting pan.
Cover the pan with foil (poke a few holes in foil to allow steam to escape).
Roast in the preheated oven for 3 to 3 1/2 hours total.
Flip ribs halfway through cooking timeuntil they are fall-apart tender.