Dairy-Free Braised Pork Ribs
Tender, flavorful, and irresistibly hearty, these Dairy-Free Braised Pork Ribs are a comforting classic with a modern twist. Perfectly seasoned with garlic powder, onion powder, paprika, and fresh herbs, the ribs are seared to golden perfection before being slow-braised in a rich blend of chicken broth, tomato paste, and apple cider vinegar. Sautéed veggies like carrots, celery, and onions add depth to this dairy-free dish, while fresh thyme and bay leaves infuse the braising liquid with aromatic goodness. Ideal for entertaining or a cozy family dinner, these fall-off-the-bone pork ribs epitomize slow-cooked comfort food at its finest. Pair this dish with creamy mashed potatoes or a fresh, crusty bread to soak up the savory juices, and enjoy a wholesome meal that’s free of dairy but full of flavor.
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Recipe Information
Ingredients
- 3 pounds pork ribs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground paprika
- 1 large (sliced) onion
- 2 medium (chopped) carrots
- 2 chopped celery stalks
- 2 cups chicken broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons tomato paste
- 2 leaves bay leaves
- 4 sprigs fresh thyme
Instructions
Preheat your oven to 325°F (160°C).
Season the pork ribs evenly with salt, black pepper, garlic powder, onion powder, and ground paprika, ensuring each rib is well-coated.
Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat.
Sear the ribs in batches, cooking them for about 2-3 minutes on each side until nicely browned. Once seared, remove them from the pot and set aside.
In the same pot, add the sliced onions, chopped carrots, and celery. Sauté for about 5 minutes until the onions are translucent and the vegetables begin to soften.
Add the garlic and sauté for another 1-2 minutes until fragrant.
Stir in the chicken broth, apple cider vinegar, and tomato paste, ensuring the paste is fully dissolved and incorporated into the liquid.
Return the ribs to the pot, nestling them among the vegetables. Add the bay leaves and thyme sprigs, then bring the mixture to a simmer.
Cover the pot with a lid and transfer it to the preheated oven.
Braise the ribs in the oven for 2 ½ to 3 hours, or until the meat is tender and falls off the bone. Check occasionally to ensure there is enough liquid, adding more broth if necessary.
Once done, remove the pot from the oven and discard the bay leaves and thyme sprigs. Let the ribs rest for a few minutes before serving.
Serve the ribs with the braising liquid and vegetables on the side.
Nutrition Facts
Calories |
4576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 348.8 g | 447% | |
| Saturated Fat | 123.5 g | 618% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1279 mg | 426% | |
| Sodium | 5090 mg | 221% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 29.8 g | ||
| Protein | 294.4 g | 589% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 683 mg | 53% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 5940 mg | 126% | |
*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.
