A classic comfort dish, these braised ribs are slow-cooked to perfection, resulting in meat that effortlessly falls off the bone. Simmered in a rich, savory liquid and finished with a homemade sauce, they are an unforgettable meal.
Fork-Tender Braised Ribs
A classic comfort dish, these braised ribs are slow-cooked to perfection, resulting in meat that effortlessly falls off the bone. Simmered in a rich, savory liquid and finished with a homemade sauce, they are an unforgettable meal.
Ingredients
- 2 pounds pork ribs St. Louis style or baby back
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 cup chicken broth
- 0.5 cup red wine optional
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 0.25 teaspoon salt
- 1 cup BBQ sauce for finishing
Instructions
- Pat the pork ribs dry with paper towels and season generously with salt, pepper, and smoked paprika.
- Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear ribs in batches until nicely browned on all sides, about 3-4 minutes per side. Remove ribs and set aside.
- Add chopped onion to the pot and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Deglaze the pot with red wine (if using), scraping up any browned bits from the bottom. Stir in chicken broth and Worcestershire sauce.
- Return the browned ribs to the pot. The liquid should come about halfway up the ribs; add more broth if needed. Bring to a simmer.
- Cover the pot tightly and bake at 325°F (160°C) for 3 hours, or until the ribs are nice and fork tender and almost falling off the bone.
- Remove ribs from the oven. Carefully transfer the ribs to a baking sheet.
- Skim any excess fat from the braising liquid. Right before the ribs are done, start preparing your sauce. You can use a store-bought BBQ sauce or make your own. Add your chosen BBQ sauce to a saucepan with a couple of tablespoons of the braising liquid and simmer for 5-10 minutes until slightly reduced and warmed through.
- Brush the ribs generously with the warmed BBQ sauce. Return to the oven for 15-20 minutes, uncovered, increasing the temperature to 375°F (190°C) if you want a slight glaze, or finish under the broiler for a few minutes, watching carefully to prevent burning.
- Serve hot and enjoy your incredibly tender braised ribs.
Notes
For a spicy kick, add a pinch of red pepper flakes to the braising liquid. You can also finish these ribs on the grill after braising for a smoky char. Serve with mashed potatoes, creamy polenta, or a fresh coleslaw.
