Pork Ribs with Garlic Chilies and Tomato
Indulge in a symphony of bold and fiery flavors with these Pork Ribs with Garlic Chilies and Tomato—a hearty, oven-baked masterpiece that brings together tender, fall-off-the-bone pork ribs and a vibrant, tangy sauce. Infused with aromatic garlic, spicy red chilies, and the natural sweetness of fresh tomatoes and honey, this dish balances heat, acidity, and savory goodness in every bite. The slow-cooking process in the oven ensures the ribs are perfectly caramelized while soaking up the rich, tomato-based sauce infused with soy sauce and paprika. Ideal for both family dinners and dinner party showstoppers, these succulent pork ribs are best served hot with rice, crusty bread, or roasted vegetables to mop up every last drop of the delicious sauce. Perfect for spice lovers and comfort food enthusiasts alike, this recipe is destined to be a hit at your table!
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Recipe Information
Ingredients
- 1.5 lbs Pork ribs
- 6 pieces Garlic cloves, minced
- 4 pieces Red chilies, sliced
- 3 cups Fresh tomatoes, diced
- 2 tbsp Tomato paste
- 3 tbsp Olive oil
- 2 tbsp Soy sauce
- 1 tbsp Honey
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 cup Water
- 2 tbsp Fresh parsley, chopped (optional garnish)
Instructions
Preheat the oven to 350°F (175°C).
Cut the pork ribs into individual portions and season them with salt, black pepper, and paprika. Set aside.
Heat 2 tablespoons of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Sear the pork ribs on all sides until golden brown, about 5 minutes per side. Remove the ribs from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
Add the minced garlic and sliced red chilies to the skillet. Sauté for 1-2 minutes until fragrant.
Add the diced tomatoes and tomato paste to the skillet, stirring to combine. Cook for 3-4 minutes until the mixture begins to soften and release its juices.
Stir in the soy sauce, honey, and water. Allow the mixture to simmer for 2-3 minutes.
Return the seared pork ribs to the skillet, ensuring they are coated in the sauce. Cover the skillet with a lid or aluminum foil.
Transfer the skillet to the preheated oven and bake for 60 minutes, basting the ribs with the sauce every 20 minutes.
After 60 minutes, remove the lid or foil and bake uncovered for an additional 10-15 minutes, allowing the sauce to thicken and caramelize slightly over the ribs.
Remove the skillet from the oven and let the ribs rest for 5 minutes.
Garnish the ribs with chopped parsley (optional) and serve hot with your choice of side dishes, such as rice, bread, or roasted vegetables.
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 927 mg | 40% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 8.1 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 868 mg | 18% | |
*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.
