Country Pork Ribs in Tomato Gravy Recipe
Get ready to indulge in pure comfort with this hearty Country Pork Ribs in Tomato Gravy recipe! Featuring tender, fall-off-the-bone pork ribs simmered to perfection in a rich, flavorful tomato-based gravy, this dish is a true Southern-inspired classic. The combination of smoked paprika, garlic, and dried thyme infuses the gravy with deep, savory notes, while a hint of optional sugar balances the tomatoes' natural acidity. Perfect for slow-cooking enthusiasts, this recipe transforms simple ingredients like crushed tomatoes, onions, and chicken broth into a melt-in-your-mouth masterpiece. Serve these succulent ribs with creamy mashed potatoes, fluffy rice, or a slice of crusty bread to soak up the luscious sauce. Whether you're planning a cozy family dinner or looking to impress guests, this one-pot wonder will leave everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 pounds country-style pork ribs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 14 ounces crushed tomatoes (canned)
- 1 cup low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon sugar (optional, to balance acidity)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the pork ribs with salt, black pepper, and paprika on all sides.
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the ribs in batches, about 2-3 minutes per side, until browned. Remove the ribs from the pot and set aside.
Reduce the heat to medium and add the diced onion. Cook until softened, about 5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the crushed tomatoes, chicken broth, tomato paste, thyme, and bay leaf to the pot, stirring to combine.
If desired, add the sugar to balance the acidity of the tomatoes.
Return the seared ribs to the pot, ensuring they are submerged in the tomato mixture.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a lid and let the ribs cook gently for 1.5 to 2 hours, or until tender and the meat is falling off the bone.
Occasionally check the pot and stir to prevent sticking, adding a little more broth or water if needed to maintain enough liquid.
Once the ribs are tender, remove the bay leaf and adjust the seasoning of the gravy with additional salt and pepper to taste.
Serve the ribs hot with a generous ladle of tomato gravy over mashed potatoes, rice, or crusty bread.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 19.3 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 822 mg | 36% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 7.6 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 987 mg | 21% | |
*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.
