Oven-Braised Country Style Pork Ribs (Carnivore) - For the Carnivore Diet
These country style pork ribs cook low and slow until spoon-tender, using only carnivore staples: salt, animal fat, and broth. A quick sear builds deep flavor, the covered braise renders collagen into silky juiciness, and an uncovered finish crisps the edges without drying the meat.
If you prefer a firmer bite, shorten the braise slightly and finish under a hot oven or broiler to your desired crust. Bone broth enriches the pan juices, but plain water works fine. Save any rendered fat and jus for reheating leftovers—they keep the ribs moist and add pure meaty flavor.
This method is forgiving, works with boneless or bone-in country ribs, and scales easily. Leftovers reheat well in a skillet over medium heat with a spoon of the reserved fat.
Ingredients
- 3 to 4 lb (1.4 to 1.8 kg) country style pork ribs
- 2 to 2.5 tsp kosher salt (to taste)
- 1 tbsp beef tallow or pork lard
- 1 cup beef bone broth (or water)
Instructions
- Preheat oven to 300°F (150°C). Pat the ribs very dry with paper towels.
- Season ribs on all sides with salt.
- Heat an oven-safe skillet or Dutch oven over medium-high. Add tallow/lard and sear ribs 2 to 3 minutes per side until well browned. Work in batches if needed.
- Pour in the bone broth (or water), scraping the browned bits from the pan bottom. Arrange ribs snugly; liquid should come about 1/3 up the sides.
- Cover tightly with a lid or foil and transfer to the oven. Braise 2 to 2.5 hours, until fork-tender (internal temp around 195°F/90°C for very tender).
- Uncover, increase oven to 425°F (220°C), and roast 10 to 15 minutes to reduce juices and crisp the edges. Spoon rendered fat/jus over the ribs once or twice.
- Rest 10 minutes. Serve with the reduced pan juices spooned over the top.
- Optional slow cooker method: After searing, transfer ribs and broth to a slow cooker; cook on Low 6 to 8 hours. Finish under the broiler 3 to 5 minutes to crisp.