Mediterranean Diet Braised Pork Ribs
Indulge in the rich, heartwarming flavors of Mediterranean cuisine with this Mediterranean Diet Braised Pork Ribs recipe. Perfectly seasoned pork ribs are slow-braised in a fragrant blend of olive oil, dry white wine, crushed tomatoes, fresh herbs, and zesty lemon, creating melt-in-your-mouth tenderness and bold, aromatic notes. The addition of garden-fresh vegetables like carrots, celery, and onion enriches the dish while adhering to Mediterranean diet principles. With its all-in-one pot simplicity and slow-cooked mastery, this recipe is ideal for cozy gatherings or a satisfying family dinner. Serve it alongside crusty bread or a light salad to soak up the savory braising liquid, and enjoy a dish that’s as wholesome as it is irresistibly flavorful.
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Recipe Information
Ingredients
- 1500 grams pork ribs
- 3 tablespoons olive oil
- 1 large onion
- 4 units garlic cloves
- 2 medium carrots
- 2 units celery stalks
- 400 grams canned crushed tomatoes
- 200 ml dry white wine
- 500 ml low-sodium chicken broth
- 1 tablespoon lemon zest
- 2 tablespoons fresh thyme
- 1 tablespoon fresh rosemary
- 1 unit bay leaf
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 160°C (320°F).
Pat the pork ribs dry with paper towels and season them generously with salt and pepper.
In a large oven-safe Dutch oven or heavy pot, heat the olive oil over medium-high heat.
Add the pork ribs in batches and sear them for 3-4 minutes on each side until well browned. Remove ribs and set aside.
In the same pot, lower the heat to medium, add the chopped onion, and sauté until translucent, approximately 5 minutes.
Add minced garlic and cook for an additional minute until fragrant.
Add chopped carrots and celery, cooking for another 3 minutes to soften.
Stir in the crushed tomatoes and cook for about 2 minutes to meld the flavors.
Pour in the white wine and scrape any browned bits from the bottom of the pot. Simmer for 3 minutes to reduce slightly.
Add the chicken broth, lemon zest, fresh thyme, rosemary, and bay leaf. Bring to a simmer.
Return the seared ribs to the pot, ensuring they are submerged in the liquid.
Cover the pot and transfer it to the preheated oven. Braise the ribs in the oven for approximately 2 to 2.5 hours or until the meat is tender and falling off the bone.
Remove the pot from the oven and let the ribs rest for 10 minutes before serving.
Serve the ribs with the braising liquid and vegetables spooned over top, optionally garnished with additional herbs and lemon wedges.
Nutrition Facts
Calories |
5272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 395.9 g | 508% | |
| Saturated Fat | 135.7 g | 678% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1410 mg | 470% | |
| Sodium | 6774 mg | 295% | |
| Total Carbohydrate | 74.8 g | 27% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 38.0 g | ||
| Protein | 321.2 g | 642% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 624 mg | 48% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 5851 mg | 124% | |
*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.
