3 lbs bone-in country style pork ribs
S&P
3 tbs veggie oil
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
4 cloves garlic, minced
2 tbs tomato paste
1/4 cup apple cider vinegar
1/4-1/2 tsp red pepper flakes
2 bay leaves
2 1/2 cups chicken broth

3 lbs bone-in country style pork ribs 3 tbs veggie oil 1 carrot, chopped 1 stalk celery, chopped 1 onion, chopped 4 cloves garlic, minced 2 tbs tomato paste 1/4 cup apple cider vinegar 1/4 -1/2 tsp red pepper flakes 2 bay leaves 2 1/2 cups chicken broth

Preheat the oven to 350*.

Pat the ribs dry and season with S&P. heat 2 tbs of the oil in a Dutch oven over medium-high heat and brown the ribs on all sides. Remove the ribs and set aside. Add the remaining oil and reduce heat to medium. Add the carrots, celery, onion, and some S&P and cook for about 5 minutes. Add the garlic and cook for 1 minute, until fragrant. Add the tomato paste and cook, stirring, for 3 minutes. Deglaze the pan with the vinegar, and then add the red pepper flakes and bay leaves.

Add the ribs back to the pan and add enough broth to reach halfway up the sides of the ribs. Bring pan to a simmer, cover and place in the oven. Braise until the meat is tender, about 1 1/2 hrs. During the last half hr, uncover to allow the liquid to reduce and the pork to brown.

Serve over rice.