Braise those pork ribs until they are super tender and full of flavor! This dish brings together juicy meat coated in a flavorful sauce that’s hard to resist.
When I make these ribs, my kitchen smells amazing! Pair them with some mashed potatoes or your favorite veggies to soak up all that yummy sauce.
Key Ingredients & Substitutions
Pork Ribs: The star of the show! You can use baby back ribs for a leaner option or spare ribs for a more flavorful bite. Both work well in this recipe!
Vegetable Oil: This helps to brown the ribs. If you prefer, you can use olive oil or canola oil for a slightly different flavor.
Onion and Garlic: Essential for depth of flavor. I suggest trying shallots for onion or using garlic powder if you’re in a pinch. Fresh ingredients give the best taste, but don’t sweat it if you’re short on time.
Red Wine: Adds richness to the sauce. If you want to skip it, using more broth or a splash of vinegar can help mimic its acidity.
Fresh Rosemary and Thyme: These herbs provide a wonderful aroma. Dried herbs can be used if fresh isn’t available, just reduce the amounts to about a third since dried is more concentrated.
How Do I Brown the Ribs Perfectly?
Browning the ribs is super important as it adds flavor and color. Here’s how to get it just right:
- Make sure your pot is hot enough before adding the oil.
- Don’t crowd the pot; brown the ribs in batches for even cooking.
- Let the ribs sit without moving them for a couple of minutes to get that nice caramelized crust before turning them.
If you do these steps, you’ll end up with beautifully browned ribs that will enhance your dish significantly. Enjoy your cooking!
How to Make Braised Pork Ribs
Ingredients You’ll Need:
For the Ribs:
- 2-3 lbs pork ribs, cut into serving pieces
- 2 tbsp vegetable oil
- Salt and black pepper to taste
For the Vegetables:
- 1 large onion, finely chopped
- 2-3 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced (optional, can substitute or omit)
For the Sauce:
- 1 can (14 oz) crushed tomatoes or tomato sauce
- 1 cup beef or chicken broth
- 1/2 cup red wine (optional, can substitute with additional broth)
- 2 sprigs fresh rosemary (plus more for garnish)
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp sugar (to balance acidity)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep the ingredients and get started, plus 2 to 2.5 hours for cooking. Most of the time is hands-off while the ribs are braising, making it easy for you to relax or work on other dishes!
Step-by-Step Instructions:
1. Heat the Oil:
Start by heating the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. This step is important because it will help sear the meat well.
2. Brown the Ribs:
Season the pork ribs with salt and black pepper. When the oil is hot, add the ribs in batches, making sure not to overcrowd the pot. Brown them on all sides until they are nicely caramelized; then remove the ribs from the pot and set them aside.
3. Sauté the Veggies:
In the same pot, add the chopped onions, garlic, diced carrots, and celery (if using). Sauté for about 5-7 minutes until the veggies are softened and fragrant. This adds great flavor to your dish!
4. Add the Sauce Ingredients:
Pour in the crushed tomatoes or tomato sauce. Stir in the broth, red wine (if using), rosemary sprigs, thyme, paprika, and sugar. Mix everything together well.
5. Add the Ribs Back:
Now it’s time to return the browned pork ribs to the pot. Nestle them into the sauce so they’re nicely covered.
6. Braise the Ribs:
Bring the sauce to a gentle simmer, then cover the pot and reduce the heat to low. Let the ribs braise gently for about 2 to 2.5 hours. They’re ready when the meat is tender and pulls easily from the bone.
7. Thicken the Sauce:
In the last 20-30 minutes of cooking, remove the lid. This will help the sauce thicken up deliciously.
8. Adjust the Seasoning:
Before serving, taste your sauce and adjust the seasoning with salt and pepper if needed. Remember, this is where you make it perfect for your palate!
9. Serve & Enjoy:
Serve the braised pork ribs hot, spooning generous amounts of the sauce over the top. Garnish with extra fresh rosemary sprigs for a lovely touch.
10. Pairing Suggestions:
These ribs are fantastic with creamy mashed potatoes, polenta, or any side that can soak up all that flavorful sauce. Enjoy your tender, delicious braised pork ribs!
Can I Use Different Cuts of Meat?
Yes, you can use other cuts like chuck roast or beef short ribs. Just keep in mind the cooking times may vary depending on the cut, so adjust accordingly.
What If I Don’t Have Red Wine?
No worries! You can simply substitute red wine with more beef or chicken broth. A splash of red wine vinegar or balsamic vinegar can also give a nice acidity if you have that on hand.
Can I Make This Recipe in a Slow Cooker?
Absolutely! Brown the ribs first as directed, then transfer everything into a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the meat is tender and falling off the bone.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat gently on the stove or in the microwave, adding a splash of broth if the sauce is too thick.
