Low Sodium Braised Pork Ribs
Elevate your barbecue game with these tender, flavorful **Low Sodium Braised Pork Ribs**, a perfect choice for those seeking a healthier twist on classic comfort food. Simmered to perfection in a rich blend of low sodium chicken broth, balsamic vinegar, honey, and aromatic herbs, these fall-off-the-bone ribs deliver deep, savory flavor without the excess salt. A simple sear locks in juices before slow cooking in the oven for three hours, infusing the meat with hints of rosemary, roasted garlic, and paprika. Ideal for family gatherings or cozy weeknight dinners, this recipe pairs beautifully with roasted vegetables or a fresh green salad. Enjoy all the indulgence and deliciousness while putting wellness first!
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Recipe Information
Ingredients
- 3 pounds Pork ribs
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 4 Garlic cloves, minced
- 2 cups Low sodium chicken broth
- 1 cup Balsamic vinegar
- 2 tablespoons Fresh rosemary, chopped
- 1 teaspoon Ground black pepper
- 1 teaspoon Paprika
- 2 tablespoons Honey
- 2 Bay leaves
Instructions
Preheat the oven to 325°F (165°C).
Trim excess fat from the pork ribs and set aside.
In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat.
Add the pork ribs in batches, browning them on each side for about 3-4 minutes. Remove ribs and set aside.
In the same pot, add the chopped onion and cook until translucent, about 5 minutes.
Add minced garlic and cook for an additional 1 minute until fragrant.
Pour in the low sodium chicken broth and balsamic vinegar, scraping up any browned bits from the bottom of the pot.
Stir in rosemary, black pepper, paprika, and honey, then add the bay leaves.
Return the ribs to the pot, ensuring they are submerged as much as possible in the liquid.
Cover the pot with a lid and place it in the preheated oven.
Braise the ribs in the oven for about 3 hours, or until they are tender and falling off the bone.
Once cooked, remove the ribs from the pot and let rest for a few minutes before serving.
Strain the braising liquid, discard bay leaves, and serve it alongside the ribs as a sauce.
Nutrition Facts
Calories |
4722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 347.0 g | 445% | |
| Saturated Fat | 122.9 g | 614% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1279 mg | 426% | |
| Sodium | 2298 mg | 100% | |
| Total Carbohydrate | 99.1 g | 36% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 78.1 g | ||
| Protein | 288.9 g | 578% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 529 mg | 41% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 4333 mg | 92% | |
*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.
