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A plate of mashed potatoes topped with tender pot roast covered in rich tomato-based gravy, garnished with fresh thyme sprigs.
Penny Kovacs

Braised Pork Ribs

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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 creamy mashed potatoes! This dish is a little more labor intensive than placing the ribs in the oven would be but I promise it is so worth it!
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Prep Time20 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 50 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2.5 lb Pork Ribs remove skin from back of ribs
  • 1/4 cup Cassava Flour I like Otto's
  • 3 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1.5 tsp Smoked Paprika
  • 1 cup Onion diced
  • 3 cloves Garlic peeled and crushed
  • 2 Carrots diced, about 1 cup
  • 2 Parsnips diced, about 1 cup
  • 1 Celery Root small, diced, about 1 cup
  • 2 tbsp Coconut Aminos
  • 2 tbsp Honey or date syrup to keep this recipe Whole30
  • 2 tbsp Red Wine Vinegar
  • 16.9 oz Chicken Bone Broth or chicken broth, I like Kettle & Fire
  • 1 cup Tomato Sauce

Method
 

  1. Once the skin has been removed from the back of the ribs cut them into racks that will fit into your pan. 3-4 ribs each piece
  2. Season with salt and pepper
  3. Mix flour and paprika in a small bowl
  4. Coat ribs with the flour mixture and set aside
  5. Heat a large, deep skillet over medium heat and add 1.5 tbsp of oil
  6. Sear ribs till browned on both sides, about 5-7 minutes per side and move to a plate
  7. In the same pan add remaining oil
  8. Add onions and garlic and sauté for 2 minutes
  9. Add carrots, parsnips and celery root and sprinkle with salt and pepper, stirring to scrape up bits from bottom of pan
  10. Add ribs back to pan
  11. Add coconut aminos, honey, vinegar, broth and tomato sauce, stirring to combine (liquid should almost cover the ribs)
  12. Cover pan and simmer for at least 2 hours or until meat is falling off the bone
  13. If sauce is not thick enough, simmer uncovered until it thickens to your desired consistency
  14. Optional step- remove ribs and broil for a bit to crisp up the ribs

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