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 Paprika Braised 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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Hungarian Paprika Country Style Ribs Recipe

If you have ever been to Budapest in Hungary you will know that paprika is everywhere! Paprika was introduced to Hungary in the 16th century through the Ottoman Empire, initially used as an ornamental plant and for medicinal purposes. By the 18th and 19th centuries, it became a staple in Hungarian cuisine, shaping iconic dishes like goulash and paprikás, and evolving into a symbol of national identity. 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!

How to Make Paprika Braised Country Style Ribs

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.

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

Season the Ribs: Pat the ribs dry with paper towels. Season generously on all sides with salt, pepper, garlic powder, Italian herbs, and cumin.

Sear the Ribs: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ribs and sear on all sides until golden brown, about 2-3 minutes per side. Remove the ribs from the pot and set aside.

Cook the Aromatics: In the same pot, add the diced onion and carrots. Sauté for 5-7 minutes, until softened. Add the minced garlic and cook for 1-2 minutes until fragrant.

Incorporate the Paprika Paste and Tomatoes: Stir in the Hungarian paprika paste, ensuring the vegetables are well-coated. Add the diced tomatoes and stir to combine.

Deglaze and Add Herbs: Pour in the chicken stock, scraping the bottom of the pot to release any browned bits. Add the fresh thyme and minced sage to the pot.

Return the Ribs: Place the seared ribs back into the pot, ensuring they are partially submerged in the braising liquid. Bring the mixture to a gentle simmer.

Braise the Ribs: Cover the pot with a lid and transfer it to a preheated oven at 325°F (165°C). Braise for 2-3 hours, or until the ribs are tender and easily pull apart with a fork.

Finish and Serve: Remove the thyme sprigs before serving. Taste and adjust seasoning with salt and pepper, if needed. Serve hot with mashed potatoes, polenta, or crusty bread to soak up the rich sauce.

Tips and Tricks for Perfect Braised Country Ribs

Choose the Right Cut

• 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.

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.
• A splash of vinegar, Worcestershire sauce, or mustard in the marinade helps tenderize the meat.

Sear the Ribs First

• Brown the ribs in a hot pan before braising to develop a rich, caramelized crust.
• Use a cast-iron skillet or Dutch oven for even browning.

Build Flavor with Aromatics

• 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.
• For extra smokiness, add a splash of liquid smoke or chipotle peppers in adobo sauce.

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 Consistency

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

Use a Slow Cooker or Instant Pot for Convenience

• Slow Cooker: Cook on low for 6-8 hours or high for 3-4 hours.
• Instant Pot: Pressure cook on high for 35-40 minutes with natural release.

Rest Before Serving

• Let the ribs rest for 5-10 minutes before serving to allow the juices to redistribute.

Enhance with a Finishing Touch

• Sprinkle with fresh parsley or green onions for freshness.
• A drizzle of balsamic glaze or honey can add a sweet balance.

Store & Reheat Properly

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

FAQs

What to Serve With Braised Country Ribs

Mashed Potatoes – Creamy and buttery to soak up the braising sauce.

Cornbread – Sweet and crumbly, perfect for sopping up juices.

Mac and Cheese – Rich, cheesy, and indulgent.

Coleslaw – A tangy, crunchy contrast to the tender ribs.

Baked Beans – Smoky and sweet, a BBQ classic.

Grilled Asparagus – Adds a smoky, crisp bite.

Roasted Brussels Sprouts – Crispy and caramelized with balsamic glaze.

Cucumber & Tomato Salad – Refreshing and tangy.

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