Soy-Free Braised Pork Ribs
Indulge in the tender, fall-off-the-bone delight of Soy-Free Braised Pork Ribs, a wholesome recipe catered to those seeking robust flavor without soy-based ingredients. Perfectly browned pork spare ribs are slow-braised in a rich, aromatic blend of tomato paste, honey, apple cider vinegar, and chicken broth, with layers of onion, garlic, paprika, and cumin adding warmth and depth to every bite. This recipe pairs simple pantry staples with a foolproof cooking method for irresistibly succulent ribs that are ideal for family dinners or special gatherings. Finished with a fragrant parsley garnish and served dripping in savory sauce, these ribs are the epitome of comfort food, crafted to satisfy. Ready in just over three hours, this oven-braised dish guarantees big flavor without fuss. Keywords: soy-free pork ribs recipe, braised spare ribs, oven-braised ribs, easy comfort food ribs.
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Recipe Information
Ingredients
- 2 pounds Pork spare ribs
- 2 tablespoons Olive oil
- 1 Large onion, sliced
- 4 Garlic cloves, minced
- 1 tablespoon Honey
- 2 tablespoons Apple cider vinegar
- 3 tablespoons Tomato paste
- 2 cups Chicken broth
- 2 Bay leaves
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 325°F (165°C).
Cut the pork spare ribs into individual ribs.
Heat the olive oil in a large oven-safe pot over medium-high heat.
Add the ribs to the pot and brown them on all sides. This should take about 8-10 minutes. Work in batches if necessary. Remove the ribs and set aside.
In the same pot, add the sliced onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the honey, apple cider vinegar, and tomato paste. Cook until the mixture thickens slightly, about 2 minutes.
Pour in the chicken broth and bring to a boil, scraping any brown bits from the bottom of the pot.
Add the bay leaves, paprika, ground cumin, salt, and black pepper. Stir to combine.
Return the ribs to the pot, ensuring they are covered with the sauce.
Cover the pot with a lid or foil and transfer it to the preheated oven.
Braise for 2.5 to 3 hours or until the ribs are very tender.
Once cooked, remove the ribs from the pot and let them rest for a few minutes.
Discard the bay leaves. Skim off any excess fat from the surface of the sauce.
Serve the ribs drizzled with the sauce and garnish with chopped fresh parsley.
Nutrition Facts
Calories |
3194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.7 g | 310% | |
| Saturated Fat | 81.6 g | 408% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 4263 mg | 185% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 31.6 g | ||
| Protein | 197.5 g | 395% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 372 mg | 29% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3411 mg | 73% | |
*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.
