Here’s a delicious braised pork ribs recipe that results in tender, fall-off-the-bone meat with rich flavor. Perfect for a comforting meal!
Ingredients:
For the Ribs:
- 2 racks of baby back pork ribs (about 2-3 pounds)
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 cup chicken broth (or pork broth)
- 1/2 cup apple cider vinegar
- 1/2 cup BBQ sauce (your favorite brand)
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes (optional, for heat)
Instructions:
1. Prepare the Ribs:
- Preheat your oven to 300°F (150°C).
- Pat the pork ribs dry with paper towels. Remove the silver skin (the thin membrane on the back of the ribs) by loosening it with a knife and pulling it off.
- Season both sides of the ribs generously with salt and pepper.
2. Brown the Ribs:
- In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the ribs to the pot (you may need to do this in batches) and brown them for 2-3 minutes on each side until they have a nice sear. Remove the ribs from the pot and set them aside.
3. Sauté the Aromatics:
- In the same pot, add the chopped onion and cook for 3-4 minutes, until softened.
- Add the garlic and cook for an additional minute, until fragrant.
4. Deglaze and Make the Braising Liquid:
- Pour in the chicken broth, apple cider vinegar, and soy sauce, scraping the bottom of the pot to release any browned bits.
- Stir in the BBQ sauce, brown sugar, smoked paprika, thyme, rosemary, and red pepper flakes (if using).
- Bring the mixture to a simmer.
5. Braize the Ribs:
- Return the ribs to the pot, bone-side down, and spoon some of the braising liquid over the top.
- Cover the pot with a tight-fitting lid and place it in the oven.
- Braise the ribs for 2 1/2 to 3 hours, or until the meat is fork-tender and nearly falling off the bone.
6. Finish and Serve:
- Once the ribs are tender, remove them from the pot and set aside.
- If you want a thicker sauce, you can place the pot on the stove and simmer the braising liquid for an additional 5-10 minutes until it thickens.
- To serve, cut the ribs into individual portions, drizzle with the braising sauce, and enjoy!
Tips:
- Low and slow cooking is key to tender braised pork ribs, so be patient and let the ribs cook for the full time.
- You can finish the ribs under the broiler for 2-3 minutes to caramelize the sauce on top for extra flavor and texture.
- If you prefer a sweeter sauce, add a little more brown sugar or honey to balance out the tang from the vinegar.
These braised pork ribs will melt in your mouth and are perfect served with mashed potatoes, rice, or a fresh green vegetable!