Old Fashioned Diner Barbecue Ribs Stew
Step into comfort food heaven with this hearty Old Fashioned Diner Barbecue Ribs Stew, a nostalgic recipe that combines the smoky sweetness of barbecue ribs with the robust warmth of a classic stew. Featuring tender, fall-off-the-bone pork ribs slow-simmered in a rich tomato-based broth infused with barbecue sauce, Worcestershire, smoked paprika, and a touch of brown sugar, this dish is layered with bold, satisfying flavors. Packed with hearty vegetables like carrots, potatoes, and celery, it’s the perfect one-pot meal for cozy family dinners or gatherings. With its melt-in-your-mouth texture and irresistible aroma, this barbecue-inspired stew is a soulful twist on retro diner vibes. Serve with crusty bread or a crisp salad for a meal that will transport you to simpler times with every spoonful.
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Recipe Information
Ingredients
- 2 pounds Pork ribs
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 large (diced) Onion
- 4 minced Garlic cloves
- 2 tablespoons Tomato paste
- 28 ounces (1 can) Crushed tomatoes
- 4 cups Beef broth
- 1 cup Barbecue sauce
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Smoked paprika
- 2 tablespoons Brown sugar
- 3 medium (sliced into coins) Carrots
- 4 medium (diced) Potatoes
- 2 sliced Celery stalks
- 1 large Bay leaf
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Pat the pork ribs dry with paper towels and season them on both sides with salt and black pepper.
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the ribs in batches until they are browned on all sides. Transfer the browned ribs to a plate and set aside.
In the same pot, add the diced onion and sauté for 5-7 minutes, or until soft and translucent.
Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
Stir in the tomato paste and smoked paprika. Cook for 1-2 minutes to caramelize and develop the flavors.
Add the crushed tomatoes, beef broth, barbecue sauce, Worcestershire sauce, and brown sugar. Stir well to combine and bring the mixture to a simmer.
Return the browned ribs to the pot, ensuring they are submerged in the liquid. Add the bay leaf.
Cover the pot, reduce the heat to low, and let it simmer gently for 2 hours, stirring occasionally.
After 2 hours, add the carrots, potatoes, and celery to the pot. Stir to combine and continue cooking for another 1 hour, or until the vegetables are tender and the ribs are falling off the bone.
Remove the bay leaf and discard. Taste the stew and adjust the seasoning with additional salt and pepper as needed.
Serve hot, garnished with freshly chopped parsley. Pair with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
4730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.7 g | 318% | |
| Saturated Fat | 84.9 g | 424% | |
| Polyunsaturated Fat | 17.4 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 12747 mg | 554% | |
| Total Carbohydrate | 406.2 g | 148% | |
| Dietary Fiber | 50.3 g | 180% | |
| Total Sugars | 173.9 g | ||
| Protein | 236.1 g | 472% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 996 mg | 77% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 12011 mg | 256% | |
*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.
