Paleo Braised Pork Ribs
Indulge in the rich and savory flavors of these *Paleo Braised Pork Ribs*, a hearty and wholesome dish perfect for any occasion. Slow-cooked to perfection, these tender pork ribs are seared for a golden crust, then braised in a flavorful blend of beef broth, balsamic vinegar, and aromatic vegetables like onions, garlic, and carrots. Infused with hints of tomato paste and thyme, this paleo-friendly recipe skips processed ingredients while delivering soul-warming goodness with every bite. The dish is oven-braised for over two hours, allowing the meat to become irresistibly tender and fall-off-the-bone. Serve these succulent ribs alongside their velvety braising liquid for a comforting meal that’s both nourishing and crowd-pleasing. Ideal for those following a paleo lifestyle or anyone seeking a robust, naturally flavorful dinner option.
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Recipe Information
Ingredients
- 3 pounds Pork ribs
- 2 tablespoons Olive oil
- 1 large Onion
- 4 large Garlic cloves
- 2 medium Carrots
- 1 stick Celery stick
- 2 tablespoons Tomato paste
- 2 cups Beef broth
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat the oven to 325°F (165°C).
Pat the pork ribs dry with paper towels and season both sides with salt and black pepper.
Heat olive oil in a large oven-safe pot over medium-high heat.
Add pork ribs in batches and sear until browned on all sides. Remove and set aside.
In the same pot, add the sliced onion, chopped garlic, diced carrots, and sliced celery stick. Cook for about 5 minutes until the vegetables are softened.
Stir in the tomato paste and cook for 1 minute, ensuring the paste coats the vegetables.
Add the beef broth, balsamic vinegar, and dried thyme. Scrape up any brown bits from the bottom of the pot.
Return the pork ribs to the pot, ensuring they are submerged in the liquid as much as possible.
Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
Braise the ribs in the oven for about 2.5 hours, or until the meat is very tender and falling off the bone.
Carefully remove the pot from the oven. Taste and adjust seasoning if necessary.
Serve the braised pork ribs hot, with some of the braising liquid and vegetables drizzled over them.
Nutrition Facts
Calories |
1114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 31.9 g | 159% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 1248 mg | 54% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 5.8 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 137 mg | 11% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1283 mg | 27% | |
*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.
