Season all sides of the country ribs with kosher salt, garlic powder and black pepper. Preheat the oven to 400 degrees F.

Get a braiser or other heavy, oven-safe pan heating over medium-high heat with 2 tablespoons of neutral oil like grapeseed or vegetable oil. When the oil is shimmery, add the country ribs to the pan. Brown the country ribs on all sides. The first side will take the longest to brown (about 7-8 minutes). But once the first side is browned and you flip it, the other sides will go relatively quick – about 4 minutes per side.

Once all the sides are browned and have developed a nice crust, cut the heat and transfer the ribs to a cutting board.

Now we have an empty pan, with the fond and drippings from the country ribs. Turn the heat to medium-low and add 2 tablespoons of unsalted butter. Melt the butter and begin scraping up the browned bits of fond form the bottom of the pan. When the butter is melted, add the honey, water, apple cider vinegar and garlic.

Let the sauce simmer, while scraping up the fond, until it is thickened and reduced a bit. Then cut the heat.

Cut each country rib into three large pieces and add the pieces to the sauce and pan. Turn each piece a few times to coat in the sauce.

Place the whole pan in the preheated oven and braise the country ribs for 12 minutes.

Then pull the pan and turn the country ribs in the sauce to baste and place the pan back in the oven for another 8-12 minutes.

After 8-12 minutes, pull the pan and temp the largest piece. The temperature should read 200 degrees F. If your ribs are at temp, transfer the pieces to a serving plate and pour the sauce over the pieces.