January calls for food that's warm, comforting, and guaranteed to deliver — and these Country Style Ribs Paprikash do exactly that. Slow-braised until fork-tender and coated in a rich paprika saucethis is the kind of cozy dinner that fills the kitchen with the best smells and makes cold nights feel manageable. If you're starting the year craving real comfort food (not resolutions on a plate), this is the recipe to make first!

We like to make this cozy dinner at least once a month for our family since it is easy, budget-friendly, and family-friendly – serve with some warm Dilly Breadover Cabbage and Noodlesor with Potatoes and Sauerkraut for the ultimate comfort food dinner.

We 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 our craving list!

These Paprikash Country Style Ribs are simple to make, and so hearty – with an good sauce that is so good, you'll want to lick the pan!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Paprikash Country Style Ribs

This recipe uses paprika as the main flavoring on fork tender pork ribs for a robust and succulent meal! Our country style paprika ribs can be enjoyed on their own or with mashed potatoes roasted veggies salador some garlic bread – yum!

Paprika Braised Country Style Ribs Ingredients

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.

Steps to Make Paprika Braised Country Style Ribs

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

Season

Season pork well with salt and pepper. Let come to room temperature.

Brown Pork

In a large dutch oven, with a little oil, brown seasoned pork on all sides.

Brown Vegetables

Add diced onions and carrots to pan in pork drippings and brown, stirring occasionally, until lightly browned and soft. Add garlic at the end.

Add Pork & Stock

Add pork back to pan, and stir in stock. Add enough to partway cover country-style ribs.

Add Tomatoes and Seasonings

Add diced tomatoes, herbs, and preferably paprika paste, or good quality dried paprika.

Braise

Stir together, close the lid, and braise at 300F for 2-3 hours, until fork-tender.

Make Paprikash Sauce

Remove ribs from dutch oven and add a bit of Wondra flour or a slurry, stirring rapidly over a medium stove, to thicken into gravy. When thickened, pour over country-style ribs, either whole or shredded.

Enjoy!

Serve pork either whole or shredded, over crispy potatoes cabbage and noodlesor potatoes and sauerkraut!

Kitchen notes

These country-style ribs (which yes, is a misnomer, as this cut is actually pork shoulder blade or cut from the loin and not actually a rib at all) are simple, but do turn out the best if done with a couple of things in mind:

Choose the Country Style Ribs: 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. We prefer using paprika paste – it comes in a tube and is high quality (you won't believe the difference in flavor, trust us) –

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.

Additional Flavor Enhancers: A splash of vinegar, Worcestershire sauce, or mustard in the marinade helps tenderize the meat.

Sear Ribs First: Brown the ribs in a hot pan before braising to develop a rich, caramelized crust. Use a cast-iron skillet or the dutch oven you'll braise in for even browning.

Build Flavor with Vegetables: 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. If using a beer, opt for a pilsner.

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

Rest Before Serving: Let the ribs rest for 5-10 minutes before serving to allow the juices to redistribute.

Keeping leftovers

Country Ribs Paprikash is a great recipe to make for meal prep or leftovers to bring to work, because it makes a big batch and reheats beautifully.

Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze for up to 3 months for an easy take-to-work lunch or meal prep.
Reheat gently on the stovetop or in the oven at 300°Fadding a bit of broth if needed.

Slow Cooker Recipe Instructions

Using a slow cooker is a solid hands-off way to make this recipe – it is simple and packs the same great flavor.

To make this country rib paprikash in a slow cooker, cook on low for 6-8 hours or high for 3-4 hours.

It is optional to brown pork and vegetables before placing in the slow cooker, but browning gives the absolute best flavor.

Instant Pot Recipe Modifications

Cooking this recipe in an Instant Pot is a great timesaver – and ensures perfectly tender, juicy pork.

Pressure cook on high for 35-40 minutesthen release the pressure naturally.

If browning in instant pot before sealing, scrape up any browned bits from the bottom as anything stuck will impact the ability to properly cook when sealed.

Paprika Braised Country Style Ribs FAQs

What are country-style ribs?

Country-style ribs are meaty, bone-in or boneless cuts from the pork shoulder (not the rib section). They are rich in marbling, making them suited to braising.

What type of paprika is best for this recipe?

Smoked paprika is ideal for a deep, smoky flavor, while sweet paprika adds mild earthiness. If you prefer a bit of heat, use hot paprika or a mix of both.

Should we marinate the ribs before braising?

While not necessary, marinating the ribs with spices and a little oil for a few hours (or overnight) enhances flavor. A simple rub with paprika, salt, pepper, garlic powder, and a touch of brown sugar works well.

Can we make this in a slow cooker or Instant Pot?

Yes!
Slow Cooker: Cook on low for 6-8 hours or high for 3-4 hours after searing the ribs.
Instant Pot: Sear the ribs using the sauté function, then pressure cook on high for 35-40 minutes with natural release.

What vegetables go well in the braise?

Onions, garlic, carrots, celery, and bell peppers add great flavor. You can also add potatoes for a heartier dish.

Can we make this dish ahead of time?

Yes! The flavors deepen after sitting overnight in the fridge. reheat gently on the stovetop or in the oven at 300°F until warmed through.

How do we store and reheat leftovers?

Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze in an airtight container for up to 3 months.
Reheating: Warm on the stovetop over low heat or in the oven at 300°Fadding a splash of broth to keep it moist.

Can we make this dish spicy?

Yes! Add cayenne pepper, hot paprika, chili flakes, or a splash of hot sauce to adjust the spice level.

What can we do with leftover braised ribs?

Shred the meat for tacos, sandwiches, pasta, or even over mashed potatoes for a quick meal.

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Ingredients

3 tablespoons olive oil
5-7 shoulder cut country style ribs
2 teaspoons celtic or kosher salt
2 teaspoons fresh cracked pepper
1 teaspoon garlic powder
1 teaspoon Italian herbs seasoning
1 teaspoon cumin
1 onion, diced
2 carrots, peeled and sliced thin
3 cloves garlic, minced
2 tablespoons Hungarian paprika paste
1 can diced tomatoes
3 sprigs fresh thyme
3 sprigs fresh sage, minced
16 oz chicken stock

Method

Pat 3-5 shoulder cut country style ribs dry with paper towels.
Season generously on all sides with 2 teaspoons salt, 2 teaspoons pepper, 1 teaspoon garlic powder, 1 teaspoon Italian herbs, and 1 teaspoon cumin.
Heat 3 tablespoons 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.
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.
Pour in the chicken stock, scraping the bottom of the pot to release any browned bits.
Place the seared ribs back into the pot, ensuring they are partially submerged in the braising liquid.
Add the diced tomatoes and stir to combine.
Stir in the Hungarian paprika paste, ensuring the vegetables are well-coated.
Add the fresh thyme and minced sage to the pot.
Bring the mixture to a gentle simmer.
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.
Remove the thyme sprigs before serving.
Taste and adjust seasoning with salt and pepper, if needed.
Remove ribs from pot and let rest at least 10-15 minutes before shredding or serving.
Add 1 teaspoon Wondra flour or a flour slurry to sauce in pan, and bring sauce to a boil, then to a slow simmer until the desired thickness. If sauce is too thick, thin by adding 1 tablespoon water or stock at a time. Spoon sauce over rested ribs when it is at desired thickness.
Serve hot with mashed potatoes, polenta, or crusty bread to soak up the rich sauce.