Braised Pork Ribs are tender and flavorful, cooked low and slow until they’re fall-off-the-bone good. The rich sauce seeps into every bite, making it a meal to remember!
There’s nothing quite like the smell of ribs cooking in the oven. I think my family gathers just to catch a whiff! Pair them with sides like mashed potatoes for a cozy dinner.
I love how easy they are to prepare; just season, braise, and relax! Plus, the leftovers (if there are any) are even better the next day. Yum!
Key Ingredients & Substitutions
Pork Ribs: The star of the dish! I recommend baby back ribs for the best flavor and tenderness. You can also use spare ribs, which are meatier. If you’re looking for a healthier option, try chicken thighs instead.
Olive Oil: This is great for searing, but you can substitute it with vegetable or canola oil if needed. I prefer olive oil for its flavor, but any high smoke-point oil works fine.
Onion: Yellow onions are perfect for this recipe. They add sweetness but if you’re out, shallots or red onions are good alternatives. Each option brings a different flavor profile to your dish.
Red Wine: It adds depth to the sauce, but feel free to omit it if you don’t drink alcohol. You can substitute with more broth or grape juice mixed with a bit of vinegar for acidity.
Tomato Paste: This thickens the sauce and adds a rich flavor. If you don’t have it, puree some extra canned tomatoes or use a bit of ketchup in a pinch!
How Do I Ensure Perfectly Tender Ribs?
Braising is the key technique to achieve tender ribs in this recipe. It involves both searing and slow cooking. Here’s how to make it work:
- Start by searing the meat well; this locks in flavor. Don’t rush—allow them to brown nicely on all sides.
- After sautéing the vegetables, mix in spices and tomato paste before adding liquids. This step helps build layers of flavor.
- Braise in the oven covered to keep the moisture in. The low temperature (325°F) allows the collagen in the meat to break down, making the ribs tender.
- Check the doneness around the 2-hour mark; the meat should fall off the bone.
Remember to turn the ribs halfway through cooking for even tenderness and flavor distribution!
How to Make Braised Pork Ribs
Ingredients You’ll Need:
For the Ribs:
- 3 lbs pork ribs, cut into individual pieces
- 2 tbsp olive oil
For the Vegetable Base:
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
For the Sauce:
- 1 cup chicken or beef broth
- 1 can (14 oz) crushed tomatoes
- 1/2 cup red wine (optional)
- 2 tbsp tomato paste
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary or 2 sprigs fresh rosemary
- 2 bay leaves
- Salt and black pepper, to taste
For Serving:
- Fresh parsley, chopped (for garnish)
- Mashed potatoes or creamy polenta (for serving)
How Much Time Will You Need?
This delicious recipe will take approximately 20 minutes of prep time and 2 to 2.5 hours of cooking time in the oven. So, you can enjoy tender, flavorful pork ribs with a rich sauce in about 3 hours from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). This will get your oven ready for the perfect braise.
2. Sear the Ribs:
In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. While it’s heating, season the pork ribs generously with salt and pepper. Once the oil is hot, sear the ribs in batches, browning them on all sides. This enhances the flavor. Once browned, set the ribs aside on a plate.
3. Sauté the Vegetables:
In the same pot, add the chopped onion, diced carrots, and diced celery. Sauté these vegetables for about 5-7 minutes, until they start to soften and the onion turns translucent. This mixture will add a great base flavor.
4. Add Garlic and Spices:
Stir in the minced garlic and cook for an additional minute until fragrant. Then, add the tomato paste, smoked paprika, thyme, and rosemary. Cook this mixture together for about 2 minutes to build flavors.
5. Make the Sauce:
Pour in the crushed tomatoes, followed by the chicken or beef broth, red wine (if you’re using it), and brown sugar. Give everything a good stir to combine all those delicious flavors.
6. Add the Ribs:
Carefully return the seared pork ribs back to the pot, making sure they are submerged in the sauce. Toss in the bay leaves for added flavor.
7. Bring to a Simmer:
Bring the mixture to a gentle simmer on the stove. Once simmering, cover the pot with a lid and transfer it to the preheated oven.
8. Braise the Ribs:
Braise the ribs in the oven for 2 to 2.5 hours. The pork should become very tender, falling off the bone. Remember to turn the ribs halfway through cooking for even tenderness!
9. Finish and Serve:
Once done, carefully remove the bay leaves from the pot. Taste the sauce and adjust the seasoning with more salt and pepper if necessary. Serve the flavorful braised pork ribs over mashed potatoes or creamy polenta, and don’t forget to garnish with fresh parsley and a sprig of rosemary!
This recipe results in tender, flavorful pork ribs with a rich, savory tomato-based sauce. Enjoy every bite!
Can I Use Different Cuts of Pork for This Recipe?
Yes, you can! While baby back ribs are a popular choice, spare ribs or country-style ribs work well too. Just keep in mind that cooking times may vary slightly depending on the cut. Ensure they reach a tender, fall-off-the-bone consistency.
What Can I Use Instead of Red Wine?
If you prefer to skip the wine, you can replace it with more broth for extra moisture and flavor. Alternatively, mix grape juice with a splash of vinegar to mimic the acidity that red wine brings to the dish.
How Do I Store Leftovers?
After enjoying your meal, let any leftovers cool down to room temperature. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them on the stove or use the microwave until heated through.
Can I Prepare This Dish in a Slow Cooker?
Absolutely! After searing the ribs and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for about 6-8 hours or on high for 4-5 hours, until the ribs are tender and flavorful.
