January calls for food that’s warm, comforting, and guaranteed to deliver — and these Country Style Ribs Paprikash do exactly that. Slow-braised until fork-tender and coated in a rich, paprika sauce, this is the kind of cozy dinner that fills the kitchen with the best smells and makes cold nights feel manageable. If you’re starting the year craving real comfort food (not resolutions on a plate), this is the recipe to make first!

I like to make this cozy dinner at least once a month for my family since it is easy, budget-friendly, and really family-friendly – serve with some warm Dilly Bread, over Cabbage and Noodles, or with Potatoes and Sauerkraut for the ultimate comfort food dinner.

I love Costco’s shoulder country-style ribs – and the rich, warm flavor of paprika, onions, carrots, tomatoes and lots of garlic take this recipe over the top of my craving list!

These Paprikash Country Style Ribs are simple to make, and so hearty – with an amazing sauce that is so delicious, you’ll want to lick the pan!

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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Paprikash Country Style Ribs

This recipe uses paprika as the main flavoring on fork tender pork ribs for a robust and succulent meal! My country style paprika ribs can be enjoyed on their own or with mashed potatoes, roasted veggies, salad, or some garlic bread – yum!

Paprika Braised Country Style Ribs Ingredients

To make this recipe, we will need the following ingredients:

• Olive Oil (3 tablespoons): Provides a base for searing the ribs, ensuring they develop a flavorful crust, and enhances richness in the braising liquid.
• Shoulder Cut Country Style Ribs (5-7): The star of the dish, these meaty ribs are tender and flavorful when braised, absorbing the spices and sauce for a melt-in-your-mouth texture.
• Celtic or Kosher Salt (2 teaspoons): Enhances the natural flavors of the meat and other ingredients while balancing the dish.
• Fresh Cracked Pepper (2 teaspoons): Adds a touch of heat and sharpness, complementing the savory elements of the dish.
• Garlic Powder (1 teaspoon): Provides a concentrated garlic flavor, adding depth and a subtle sweetness to the dish.
• Italian Herbs Seasoning (1 teaspoon): A blend of herbs like basil, oregano, and rosemary, contributing warmth and a Mediterranean-inspired flavor.
• Cumin (1 teaspoon): Adds an earthy, slightly smoky note that enhances the richness of the paprika and balances the sweetness of the carrots and tomatoes.
• Onion (1, diced): Forms a foundational aromatic base, adding natural sweetness and depth of flavor to the sauce.
• Carrots (2, peeled and sliced thin): Provide a subtle sweetness and texture, balancing the savory and acidic flavors in the dish.
• Garlic (3 cloves, minced): Infuses the dish with robust, aromatic, and savory notes that enhance the braising liquid.
• Hungarian Paprika Paste (2 tablespoons): The key flavor component, delivering a smoky, slightly sweet, and deeply savory profile, giving the dish its characteristic richness.
• Diced Tomatoes (1 can): Adds acidity and sweetness, complementing the richness of the ribs and the paprika paste.
• Fresh Thyme (3 sprigs): Provides a subtle, earthy, and slightly minty herbaceousness that enhances the complexity of the braise.
• Fresh Sage (3 sprigs, minced): Adds an earthy, slightly peppery note with hints of pine and lemon, enriching the overall flavor profile.
• Chicken Stock (16 oz): Acts as the braising liquid, creating a flavorful base that tenderizes the ribs and carries the spices and aromatics throughout the dish.

Steps to Make Paprika Braised Country Style Ribs

Once you’ve gathered your ingredients, we will use the following process:

Tips and Tricks for Perfect Braised Country Ribs

These country-style ribs (which yes, is a misnomer, as this cut is actually pork shoulder blade or cut from the loin and not actually a rib at all) are super simple, but do turn out the best if done with a couple of things in mind:

Choose the Country Style Ribs: Opt for bone-in country-style ribs for the best flavor and moisture. Boneless ribs work too, but they cook faster and may dry out if overcooked.

Use the Right Paprika: Smoked paprika gives a deep, smoky flavor. Sweet paprika adds mild sweetness. Hot paprika provides heat—adjust according to your spice preference. I prefer using paprika paste – it comes in a tube and is very high quality (you won’t believe the difference in flavor, trust me) –

Marinate for Maximum Flavor: Rub the ribs with paprika, salt, pepper, garlic powder, and brown sugar for at least 1-2 hours (or overnight) for deeper seasoning.

Additional Flavor Enhancers: A splash of vinegar, Worcestershire sauce, or mustard in the marinade helps tenderize the meat.

Sear Ribs First: Brown the ribs in a hot pan before braising to develop a rich, caramelized crust. Use a cast-iron skillet or the dutch oven you’ll braise in for even browning.

Build Flavor with Vegetables: Sauté onions, garlic, carrots, and celery before adding liquids for a more complex taste. Add a bay leaf, thyme, or rosemary for extra depth.

Pick the Right Braising Liquid: Use a mix of broth (chicken or beef), crushed tomatoes, wine, or beer to enhance flavor. If using a beer, opt for a pilsner.

Check for Tenderness: The ribs should be fall-apart tender but not mushy. If they’re tough, cook them 30 minutes longer and check again.

Adjust the Sauce: If the sauce is too thin, simmer it uncovered for 10-15 minutes after cooking to reduce it. If it’s too thick, add a little extra broth or water.

Rest Before Serving: Let the ribs rest for 5-10 minutes before serving to allow the juices to redistribute.

How to Store & Reheat Country Ribs Paprikash Properly

Country Ribs Paprikash is a great recipe to make for meal prep or leftovers to bring to work, because it makes a big batch and reheats beautifully.

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze for up to 3 months for an easy take-to-work lunch or meal prep.
• Reheat gently on the stovetop or in the oven at 300°F, adding a bit of broth if needed.

Slow Cooker Recipe Instructions

Using a slow cooker is a perfect hands-off way to make this recipe – it is super simple and packs the same great flavor.

To make this country rib paprikash in a slow cooker, cook on low for 6-8 hours or high for 3-4 hours.

It is optional to brown pork and vegetables before placing in the slow cooker, but browning gives the absolute best flavor.

Instant Pot Recipe Modifications

Cooking this recipe in an Instant Pot is a great timesaver – and ensures perfectly tender, juicy pork.

Pressure cook on high for 35-40 minutes, then release the pressure naturally.

If browning in instant pot before sealing, be sure to scrape up any browned bits from the bottom as anything stuck will impact the ability to properly cook when sealed.

Paprika Braised Country Style Ribs FAQs

What to Serve With Paprikash Braised Country Ribs

Cabbage and Noodles

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