Whole30 Braised Pork Ribs
Indulge in the rich, melt-in-your-mouth goodness of Whole30 Braised Pork Ribs, a flavor-packed dish that's both wholesome and satisfying. This recipe features succulent bone-in pork ribs slow-braised in a savory blend of beef broth, apple cider vinegar, and Whole30-compliant coconut aminos, infused with aromatic herbs like fresh thyme and bay leaves. Smoked paprika and ground mustard add layers of complexity to the tender, fall-off-the-bone meat. Perfectly seared in coconut oil and simmered to perfection in a Dutch oven, these ribs are ideal for a cozy dinner or special occasion. With no added sugars or off-plan ingredients, it’s a clean, compliant dish that doesn’t compromise on flavor. Pair it with your favorite Whole30 sides for a hearty, crowd-pleasing meal.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 3 pounds Bone-in pork ribs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Coconut oil
- 1 large Onion, sliced
- 4 Garlic cloves, minced
- 1 cup Apple cider vinegar
- 2 tablespoons Tomato paste
- 2 cups Beef broth
- 2 tablespoons Whole30-compliant coconut aminos
- 1 teaspoon Ground mustard
- 1 teaspoon Smoked paprika
- 4 sprigs Fresh thyme
- 2 Bay leaves
Instructions
Preheat your oven to 300°F (150°C).
Season the pork ribs with salt and black pepper on all sides.
In a large Dutch oven or oven-safe pot, heat the coconut oil over medium-high heat.
Once hot, add the ribs in batches, searing them on all sides until they are browned, about 5 minutes per batch. Remove ribs and set aside.
In the same pot, reduce heat to medium and add the sliced onion. Sauté until the onions start to soften, about 4 minutes.
Add minced garlic and sauté for an additional minute until fragrant.
Stir in apple cider vinegar, scraping any browned bits from the bottom of the pot.
Mix in the tomato paste, stirring to coat the onions and garlic.
Pour in the beef broth and coconut aminos, stirring well to combine.
Add ground mustard, smoked paprika, fresh thyme, and bay leaves to the pot.
Return the seared ribs to the pot, arranging them so they are fully submerged in the braising liquid.
Bring the liquid to a simmer on the stove, cover the pot with a lid, and transfer it to the oven.
Braise in the oven for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
Carefully remove the pot from the oven and let the ribs cool slightly before serving.
Serve the braised pork ribs hot, with some of the braising liquid spooned over each serving for extra flavor.
Nutrition Facts
Calories |
806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 1246 mg | 54% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.6 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 849 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.
