Apple and Serrano Pepper Braised Pork Ribs


Created for: Braiser


  1. Preheat oven to 325°F (163°C).
  2. In a small bowl, combine, black pepper, paprika, chili powder, mint and salt. Rub onto ribs and rest for 1 hour to overnight in fridge.
  3. To the Braiser, add wine, cider, stock, bay leaves, apples, onion, celery and peppers. Bring to a boil; add the ribs and cover pan. Bake for 1 hour or until meat is tender.
  4. Remove ribs and Serrano peppers from liquid and place on a baking sheet. Heat broiler to high; rack should be about 4 inches (10cm) away from heat source. Broil on both sides until brown and crisp, just a few minutes.
  5. Meanwhile, skim cooking liquid of fat, bring to a boil, puree and use as sauce.


  • 1 Tbsp. (15ml) black pepper
  • 2 Tbsp. (30ml) smoked paprika
  • 1 Tbsp. (15ml) chili powder
  • ½ Tbsp. (7ml) mint leaves, dried
  • 1 Tbsp. (15ml) salt
  • 4 lbs. (1.8kg) pork spare ribs, cut into smaller racks
  • ½ cup (125ml) white wine
  • ½ cup (125ml) apple cider
  • ½ cup (125ml) chicken stock
  • 2 bay leaves
  • 2 apples, sliced
  • 1 medium onion, sliced
  • 4 ribs celery, sliced
  • 5 serrano peppers

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Main Ingredient: Pork Ribs
Cooking Time: 1 hour 10 minutes
Serving Size: 6