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Braised Pork ribs over mashed potatoes in large white round bowl

Braised Pork Ribs

Penny Kovacs
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 Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 people

Ingredients
  

  • 2.5 lb Pork Ribs remove skin from back of ribs
  • ¼ cup Cassava Flour I like Otto's
  • 3 tablespoon Olive Oil
  • 1 teaspoon Salt
  • 1 tsp Pepper
  • 1.5 teaspoon 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 tablespoon Coconut Aminos
  • 2 tablespoon Honey or date syrup to keep this recipe Whole30
  • 2 tablespoon Red Wine Vinegar
  • 16.9 oz Chicken Bone Broth or chicken broth, I like Kettle & Fire
  • 1 cup Tomato Sauce

Instructions
 

  • 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
  • Season with salt and pepper
  • Mix flour and paprika in a small bowl
  • Coat ribs with the flour mixture and set aside
  • Heat a large, deep skillet over medium heat and add 1.5 tablespoon of oil
  • Sear ribs till browned on both sides, about 5-7 minutes per side and move to a plate
  • In the same pan add remaining oil
  • Add onions and garlic and sauté for 2 minutes
  • Add carrots, parsnips and celery root and sprinkle with salt and pepper, stirring to scrape up bits from bottom of pan
  • Add ribs back to pan
  • Add coconut aminos, honey, vinegar, broth and tomato sauce, stirring to combine (liquid should almost cover the ribs)
  • Cover pan and simmer for at least 2 hours or until meat is falling off the bone
  • If sauce is not thick enough, simmer uncovered until it thickens to your desired consistency
  • Optional step- remove ribs and broil for a bit to crisp up the ribs
Keyword Dairy-free, Gluten-free, Healthy, Paleo, Pork, Ribs, Whole30
Tried this recipe?Mention @pennypsprimal or tag #pennysprimal