Braised Pork Ribs (Edit recipe)

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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 TIME

20 minutes

COOK TIME

2 hours and 30 minutes

INGREDIENTS

Serves: 4

Ingredients

2.5 lb Loin Back Ribs Pork Ribs, remove skin from back
1.4 cup Otto's Naturals Organic Cassava Flour - 1.5 lb Bag
3 Tbsp Extra Virgin Olive Oil
1 tsp Salt
1 tsp Black Pepper
1.5 tsp Smoked Paprika
1 cup Onion, diced
1 cup Carrots, about 2 large, diced
1 cup Parsnip, about 2 large, diced
3 cloves Garlic, peeled and crushed
1 cup Celeriac (Celery Root), small, peeled and diced
2 Tbsp Coconut Aminos
2 Tbsp Honey, or date syrup to keep it Whole30 friendly
2 Tbsp Red Wine Vinegar
16.9 fl oz Organic Chicken Bone Broth, I like Kettle & Fire
1 cup Roasted Tomato Sauce (click for recipe), or store bought sauce

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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
Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1076
Fat:	53 g
Carbohydrates:	107 g
Protein:	62 g
Cholesterol:	0 g
Sodium:	967 mg
Fiber:	18 g
Sugars:	26 g
Sugar Alcohol:	0 g
Calculated per serving.