Low Fat Braised Pork Ribs
Indulge in the rich flavors of **Low Fat Braised Pork Ribs**, a healthier rendition of a comfort food classic that doesn’t compromise on taste. These tender, fall-off-the-bone baby back ribs are simmered to perfection in a savory mixture of low-sodium chicken broth, balsamic vinegar, tomato paste, and a touch of honey for natural sweetness. With aromatic garlic, fresh thyme, and a medley of carrots, celery, and onions, this dish is both hearty and packed with wholesome goodness. The recipe cleverly reduces fat by trimming excess rib fat and using olive oil for browning, while the long braising process ensures maximum flavor and tenderness. Perfect for a cozy family dinner or casual entertaining, these low-fat ribs pair beautifully with mashed potatoes or a simple green salad. Ready in just over two hours, this easy-to-make dish will be the star of your next homemade meal.
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Recipe Information
Ingredients
- 2 pounds pork baby back ribs
- 1 large, sliced onion
- 2 large, sliced carrots
- 2 sliced celery stalks
- 3 cloves, minced garlic
- 2 cups low sodium chicken broth
- 0.25 cup balsamic vinegar
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 4 sprigs fresh thyme
- 0.5 teaspoon ground black pepper
- 1 bay leaf
- 1 tablespoon olive oil
Instructions
Preheat your oven to 325°F (163°C).
Trim any visible fat from the pork ribs and pat them dry with paper towels.
In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat.
Brown the ribs on all sides, about 2-3 minutes per side. Remove the ribs and set aside.
In the same pot, add the sliced onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the chicken broth, balsamic vinegar, tomato paste, soy sauce, and honey. Mix well to combine.
Return the ribs to the pot, ensuring they are submerged in the liquid.
Add the thyme sprigs, ground black pepper, and bay leaf on top.
Bring the mixture to a simmer, then cover the pot with a tight-fitting lid.
Transfer the pot to the preheated oven and braise for about 2 to 2.5 hours, or until the ribs are tender and the meat is falling off the bone.
Carefully remove the ribs and vegetable mixture from the pot onto a serving platter.
Optionally, you can skim any visible fat from the surface of the liquid in the pot with a spoon.
Serve the ribs hot, with the braised vegetables and sauce spooned over the top.
Nutrition Facts
Calories |
3215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.6 g | 299% | |
| Saturated Fat | 82.7 g | 414% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 3529 mg | 153% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 56.4 g | ||
| Protein | 209.7 g | 419% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 608 mg | 47% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 5544 mg | 118% | |
*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.
