Braised Pork Ribs

These fall of the bone, Braised Pork Ribs will absolutely melt in your mouth they are so tender! The amazing flavor obtained from slowly braising the ribs in a pan with broth and veggies creates a thick and delicious sauce. There will be plenty left over for topping those Whipped Mashed Potatoes! This dish is more labor intensive than placing the ribs in the oven. But I promise it is so worth it!

Why You'll Love This Recipe

One Pan: These braised pork ribs simmer long and slow and are cooked up all in one pan for ease of clean up. Doesn't get better than that!

Veggie Sauce: The sauce is loaded with veggies and is thick and full of flavor. Sneaking those veggies in for the family is the best part!

Ingredients You Will Need

Pork Ribs: Ribs are a cut of pork that come from the loin or side between the shoulder and back legs. When cooked properly they are tender, juicy and flavorful. They will fall right off the bone.

Cassava Flour: Cassava flour is made from the root vegetable cassava. It is the perfect gluten-free substitute for wheat or other flours.

Extra Virgin Olive Oil: Olive oil stands out as an excellent choice for sautéing, adding richness and enhancing the natural flavors of foods with its versatility.

Salt and Pepper: Salt enhances and balances flavors, while ground black pepper adds a gentle heat, improving the overall flavor of a dish.

Smoked Paprika: Smoked paprika introduces a distinct smoky flavor that complements the other spices, adding depth and a unique taste. It is a must for this recipe!

Onion: I prefer yellow onion for this recipe as it has a bolder flavor than sweet onions. But you can certainly use sweet if you prefer.

Garlic Cloves: Fresh is best for obtaining a little stronger touch of garlic flavor than the sweeter touch you would obtain from powder.

Carrots: As a root vegetable, they are a perfect candidate for roasting. They infuse a soup with a natural sweetness and robust flavor.

Parsnips: Parsnip are a root vegetable but actually part of the parsley family. They look like carrots but are creamy in color and have a sweet nutty flavor.

Celery Root: Also known as celeriac, it is a type of celery specifically grown for its root rather than the stalks we usually use.

Coconut Aminos: A gluten free and soy-free alternative to traditional soy sauce, coconut aminos bring a rich umami flavor and a subtle saltiness and sweetness to a dish.

Honey: I chose honey for this dish for it's natural sweetness and anti-inflammatory, antioxidant benefits. You can use date syrup to keep this dish Whole30 friendly.

Red Wine Vinegar: Red wine vinegar is known for its distinctive tangy flavor and the perfect addition to this dish in place of red wine.

Chicken Bone Broth: You have the option of using either chicken bone broth or regular chicken broth. The bone broth offers enhanced health benefits along with a richer flavor profile.

Tomato Sauce: Tomato sauce can refer to many different sauces made primarily from tomatoes. Use your favorite canned or jarred sauce for this recipe.

Instructions

Season and Coat: Remove the skin from the underside of the ribs and cut ribs into racks of 3-4 ribs each so they fit in your pan. Season with salt and pepper. In a small bowl, mix the flour and paprika. Coat ribs in flour mixture and move to a plate.

Sear the Ribs: Heat a large skillet over medium heat. Add 1.5 tablespoon of olive oil and allow to get hot. Sear the ribs till browned. This will take about 5-8 minutes per side. Once seared, move ribs to a plate.

Sauté the Vegetables: In the same pan, add remaining oil. Add onion and garlic and sauté for 2 minutes. Add the carrots, parsnips and celery root. Be sure to scrape up all the little bits from the bottom of the pan. Sprinkle with salt and pepper.

Simmer the Ribs: Return the ribs to the pan. Add coconut aminos, vinegar, honey (or date syrup), broth and tomato sauce to pan. Stirring around the ribs to combine liquids. Cover and simmer for 2 hours or until meat is falling off the bone. If the sauce is not thick enough, simmer uncovered to reduce until desired consistency is obtained.

Broil: This step is optional. But if you would like a crispier top on your ribs, broil ribs on a rimmed sheet pan until they start to crisp up a bit.

Recipe Tips and Tricks

Ribs: Removing the skin from the back of the ribs can be tricky. I find the best way is to lift the edge with a sharp knife. Then grab the skin with a paper towel and pull it off. Don’t worry if you don't get every last bit of it.

Prepare Ahead: You can prepare the veggies ahead of time so they are ready to add to the pan the day of cooking. This saves a lot of time as ribs take over 2 hours to cook to be fall-off-the-bone delicious!

Recipe Variations

Beef Ribs: You can easily swap beef ribs for pork in this recipe.

Celery Root: If you cannot find celery root you can use celery ribs in place of celery root.

Chicken Bone Broth: I like to use bone broth for all the extra nutrients it provides. But you can use regular chicken broth too. If swapping pork for beef, be sure to swap chicken broth for beef broth!

Storage Tips

Braised pork ribs can be stored in the fridge for 4-5 days when placed in a sealed airtight glass container. Also, it's freezer-safe for up to 6 months.

FAQs About Braised Pork Ribs

How do I tell if my pork ribs are done?

The internal temperature should be between 198 and 202 degrees F.

How many ribs should I have per person?

I find that hearty eaters will eat at least 4-5 ribs. So I always cook at least 4-5 pounds for a family of 4. I'm happy if there are leftovers!

Do pork ribs get more tender the longer they cook?

They sure do! These braised pork were tender after two hours. I let them simmer uncovered about another 20 minutes while the sauce reduced and the meat fell off the bones!