Spicy Pork Ribs with Garlic and Tomatoes
Indulge in the rich, bold flavors of Spicy Pork Ribs with Garlic and Tomatoes, a hearty dish that combines tender, fall-off-the-bone pork ribs with a luscious tomato-garlic sauce. Enhanced with a kick of red chili flakes, smoky paprika, and earthy cumin, this recipe transforms simple pantry staples into a comforting, flavor-packed meal. The secret lies in slow-braising the ribs in a savory blend of canned tomatoes, tangy soy sauce, and chicken stock, balanced with a hint of brown sugar for depth. Perfect for cozy dinners or entertaining guests, these irresistible ribs are best served over creamy mashed potatoes, rice, or with crusty bread to soak up every last drop of the spicy, aromatic sauce. Ready in just under two hours, this one-pot wonder is a must-try for lovers of rich and robust flavors.
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Recipe Information
Ingredients
- 1.5 kg pork ribs
- 3 tbsp olive oil
- 6 garlic cloves, minced
- 2 tsp red chili flakes
- 1 tsp paprika
- 1 tsp ground cumin
- 400 g canned diced tomatoes
- 2 tbsp tomato paste
- 1 white onion, finely chopped
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 250 ml chicken stock
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1 tsp black pepper
Instructions
Preheat your oven to 180°C (350°F).
Pat dry the pork ribs with paper towels and season with salt and black pepper on all sides.
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat.
Sear the pork ribs in batches until golden brown on all sides, about 2-3 minutes per side. Remove the ribs and set them aside.
In the same skillet, add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic, red chili flakes, paprika, and ground cumin. Sauté for another 1-2 minutes until fragrant.
Stir in the tomato paste, canned diced tomatoes, and soy sauce. Mix well to combine.
Add the brown sugar and chicken stock, stirring to create a rich and flavorful sauce.
Nestle the seared pork ribs into the sauce, ensuring they are mostly submerged.
Cover the skillet with a lid or aluminum foil and transfer to the preheated oven. Bake for 1.5 to 2 hours, or until the ribs are tender and falling off the bone.
Remove the skillet from the oven, uncover, and taste the sauce. Adjust seasoning with additional salt or pepper if needed.
Sprinkle the finished dish with freshly chopped parsley for garnish.
Serve hot with mashed potatoes, rice, or crusty bread to soak up the spicy tomato and garlic sauce.
Nutrition Facts
Calories |
5199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 409.2 g | 525% | |
| Saturated Fat | 140.0 g | 700% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 1433 mg | 478% | |
| Sodium | 5391 mg | 234% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 30.0 g | ||
| Protein | 326.5 g | 653% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 600 mg | 46% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 4965 mg | 106% | |
*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.
