Fall-Apart Braised Pork

• 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

1. 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.
2. Make sure that your pan gets really hot.
3. Pat ribs dry and season them with salt and pepper.
4. Brown ribs in the pan on all sides (about 3-5 minutes per side).
5. Do this in batches.
6. When each batch is done, move ribs to a large roasting pan.
7. Add chicken stock to the roasting pan.
8. Add enough until the liquid level comes up to about three-quarters of the height of the pork.
9. Add minced garlic into the roasting pan.
10. Cover the pan with foil (poke a few holes in foil to allow steam to escape).
11. Roast in the preheated oven for 3 to 3 1/2 hours total.
12. Flip ribs halfway through cooking timeuntil they are fall-apart tender.

country style, salt, chicken, garlic, extra virgin

Taken from tastykitchen.com/recipes/main-courses/fall-apart-braised-pork/ (may not work)