Slow Braised Country Style Pork Ribs

Slow Braised Country Style Pork Ribs Olive oil 3 pounds country style pork ribs 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon Cajun seasoning 1/2 teaspoon dried thyme 1 1/2 cup onion, chopped 1/2 cup carrot, diced 1/4 cup celery, diced 1 tablespoon garlic, minced 1/4 cup apple cider vinegar 2 tablespoons spicy brown mustard 2 1/2 cups chicken broth 2 bay leaves 1/4 cup heavy cream Preheat oven to 350°. Heat oil in Dutch oven. Season ribs on both sides with salt, pepper, Cajun seasoning and thyme; brown in hot oil, adding oil as needed. Remove; set aside. Add additional oil to pan; sauté onion, carrot and celery for 4 minutes. Add garlic; cook another minute. Stir in vinegar and mustard to deglaze pan. Add broth and bay leaves; bring to a boil. Stir in cream; return meat to pot. Cover; transfer to oven for about 1 hour or until meat is almost fork tender. Removing cover; cook an additional 30 minutes. Meat should be tender and sauce thickened.* Serve over mashed potatoes, rice or biscuits. Notes: After cooking without lid, if meat is not tender, cover and continue cooking. Check every 15 minutes until meat is tender. If sauce is not thick, continue cooking uncovered until sauce is desired thickness.