High Protein Braised Pork Ribs
Treat yourself to the ultimate comfort food with these High Protein Braised Pork Ribs, a hearty, flavorful dish that's perfect for family dinners or meal prepping. Tender pork ribs are seared to perfection, then slow-braised in a rich, savory blend of low-sodium chicken broth, tomato paste, and soy sauce, infused with aromatic garlic, onions, and herbs. This protein-packed recipe takes it up a notch by incorporating white kidney beans for added nutrition, alongside tender carrots and celery for a balanced, wholesome meal. Finished with a sprinkle of fresh parsley, this one-pot wonder is easy to prepare and bursting with soul-warming flavors. Perfectly satisfying and loaded with nutrients, it's an irresistible option for high-protein meal planning.
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Recipe Information
Ingredients
- 2 pounds Pork ribs
- 2 tablespoons Olive oil
- 1 large Onion
- 4 cloves Garlic cloves
- 3 tablespoons Tomato paste
- 2 cups Low-sodium chicken broth
- 15 ounces Canned white kidney beans
- 2 medium Carrot
- 2 stalks Celery stalks
- 2 leaves Bay leaves
- 1 teaspoon Dried thyme
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Soy sauce
- 0.25 cup Fresh parsley
Instructions
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
Pat the pork ribs dry with paper towels and season with 1 teaspoon of salt and black pepper on both sides.
In a large oven-safe Dutch oven, heat the olive oil over medium-high heat.
Add the pork ribs and sear on each side for about 4 minutes until browned. Work in batches if necessary to avoid overcrowding. Remove the ribs and set aside.
Reduce the heat to medium and add the chopped onion, cooking until translucent, about 5 minutes.
Add minced garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook for another minute, ensuring it coats the onions and garlic.
Pour in the chicken broth and soy sauce, scraping up any browned bits from the bottom of the pot.
Return the pork ribs to the pot and add the bay leaves and thyme. Bring the mixture to a gentle simmer.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for about 1.5 hours, checking occasionally to ensure it is simmering gently.
After 1.5 hours, add drained white kidney beans, sliced carrots, and diced celery. Stir to combine.
Season with the remaining 0.5 teaspoons of salt to taste.
Cover again and braise for another 30 minutes or until the ribs are tender and the vegetables are cooked through.
Remove the pot from the oven, discard the bay leaves, and stir in chopped parsley before serving.
Nutrition Facts
Calories |
3544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.4 g | 313% | |
| Saturated Fat | 83.9 g | 420% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 7067 mg | 307% | |
| Total Carbohydrate | 118.5 g | 43% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 25.1 g | ||
| Protein | 222.7 g | 445% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 564 mg | 43% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 4790 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.
