Braised Pork Ribs
Indulge in the rich, comforting flavors of Braised Pork Ribs, a hearty dish that combines tender, fall-off-the-bone meat with a deeply savory and slightly tangy sauce. Perfect for a family dinner or a special occasion, this recipe features expertly browned pork ribs simmered in a luscious blend of chicken broth, tomato paste, soy sauce, and apple cider vinegar, enhanced with aromatic garlic, sweet brown sugar, and a hint of paprika and red pepper flakes for subtle heat. Slow-cooked to perfection in the oven, these ribs are infused with robust flavors that will have everyone coming back for seconds. Serve them with the silky sauce spooned over the top alongside mashed potatoes or roasted vegetables for a truly satisfying meal experience. Optimize your dinner menu with this comforting and easy-to-follow braised pork ribs recipe!
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Recipe Information
Ingredients
- 3 pounds Pork ribs
- 1 tablespoon Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 large Onion
- 4 large Garlic cloves
- 3 tablespoons Tomato paste
- 2 tablespoons Brown sugar
- 0.25 cup Apple cider vinegar
- 0.25 cup Soy sauce
- 2 cups Chicken broth
- 2 whole Bay leaves
- 1 teaspoon Paprika
- 0.5 teaspoon Red pepper flakes
Instructions
Preheat your oven to 300°F (150°C).
Trim excess fat from the ribs and pat them dry with paper towels. Season with salt and black pepper on all sides.
In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Brown the ribs on all sides, in batches if necessary, then remove and set aside.
Chop the onion into medium-sized pieces and finely mince the garlic.
Reduce the heat to medium and add the chopped onion to the pot. Sauté until the onion becomes translucent, about 5 minutes.
Add the minced garlic and cook for another minute, until fragrant.
Stir in the tomato paste and cook for 1–2 minutes, slightly caramelizing it.
Add the brown sugar, apple cider vinegar, and soy sauce. Stir to combine and scrape up any browned bits from the bottom of the pot.
Pour in the chicken broth, and add the bay leaves, paprika, and red pepper flakes, stirring well to mix the ingredients.
Return the ribs to the pot, ensuring they are mostly submerged in the liquid.
Bring the liquid to a simmer, cover the pot, and transfer it to the preheated oven.
Let the ribs braise in the oven for about 3 hours or until the meat is tender and easily pulls away from the bone.
Carefully remove the pot from the oven. Discard the bay leaves.
If the sauce is too thin, you can remove the ribs and reduce the liquid on the stove over medium-high heat until it thickens to your liking.
Serve the ribs hot, with the sauce spooned over the top.
Nutrition Facts
Calories |
4589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 347.9 g | 446% | |
| Saturated Fat | 120.3 g | 602% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1279 mg | 426% | |
| Sodium | 11659 mg | 507% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 34.9 g | ||
| Protein | 304.1 g | 608% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 504 mg | 39% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 4782 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
