Braised Pork Ribs
Braised pork ribs are one of those dinners that feel extra comforting without being complicated. The ribs cook slowly with onions, carrots, garlic and a simple tomato-paprika gravy until they’re tender and full of flavor.
I especially like serving them over mashed potatoes because the gravy is too good to waste. You can make them on the stovetop for a traditional braise or use the slow cooker for a more hands-off version.
Why You’ll Love This Recipe
- Tender, flavorful pork
- Rich savory gravy
- Stovetop and slow cooker options
- Perfect comfort food for colder days
Ingredient Notes
Pork ribs: Choose meaty ribs and cut them into individual ribs or small sections.
Onions: They soften into the sauce and add natural sweetness.
Tomato paste: Adds depth without making the dish taste strongly of tomato.
Broth: The slow cooker needs less because very little liquid evaporates during cooking.
How to Make Braised Pork Ribs
Stovetop Method
Season the ribs with salt and pepper.
Heat the oil in a Dutch oven or heavy pot over medium-high heat. Brown the ribs well on both sides, then transfer them to a plate.
Add the onions and carrots and cook for 6–8 minutes, until softened and starting to turn golden.
Stir in the tomato paste and paprika and cook for about 1 minute.
Return the ribs to the pot. Add 2 cups / 500 mL broth and the bay leaves.
Bring to a gentle simmer, cover and cook over low heat for about 1½ hours, until the ribs are tender.
Add the garlic during the final 5 minutes. Remove the bay leaves and adjust the seasoning before serving.
Slow Cooker Method
Brown the seasoned ribs in a skillet, then transfer them to the slow cooker.
In the same skillet, cook the onions and carrots for about 5 minutes. Stir in the tomato paste and paprika and cook for another minute.
Transfer everything to the slow cooker. Add 1 cup / 250 mL broth and the bay leaves.
Cook on:
LOW: 7–8 hours
HIGH: 4–5 hours
Add the garlic during the final 15–20 minutes.
If the gravy looks a little thin at the end, transfer the liquid to a saucepan and simmer for a few minutes until it thickens slightly.
Tips
- Don’t skip browning the ribs if you have the time — it adds a lot of flavor.
- Keep the stovetop braise at a gentle simmer rather than a hard boil.
- The slow cooker needs much less broth than the stovetop version.
- These ribs are even better the next day after the flavors have had time to settle.
Serving Suggestions
Mashed potatoes are my first choice because they soak up all that gravy.
You can also serve the ribs with roasted vegetables, Garlic Herb Potato Roses, or Extra Crispy Oven-Baked Potato Wedges.
Storage & Reheating
Store leftovers with the gravy in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat or in the microwave until hot throughout.
Braised Pork Ribs
Course: Main DishesDifficulty: Easy6
servings20
minutes1
hour30
minutes380
kcal1
hour50
minutesTender pork ribs braised with onions, carrots, garlic and a rich savory gravy, with both stovetop and slow cooker instructions.
Ingredients
For the pork ribs
2 lb / 900 g pork ribs, cut into individual ribs or small sections
2 large onions, about 400 g, sliced
1 large carrot, about 150 g, sliced or diced
3 garlic cloves, minced
1 tbsp vegetable or olive oil
2 tbsp tomato paste
1 tsp paprika
2 bay leaves
3/4 tsp salt, plus more to taste
1/2 tsp black pepper
For the stovetop method
2 cups / 500 mL beef or chicken broth
For the slow cooker method
1 cup / 250 mL beef or chicken broth
Directions
- Stovetop — Brown the Ribs
- Season the ribs with salt and black pepper. Heat the oil in a Dutch oven or heavy pot over medium-high heat. Brown the ribs well on both sides, then transfer to a plate.
- Stovetop — Cook the Vegetables
- Reduce the heat to medium. Add the onions and carrots and cook for 6–8 minutes, until softened and beginning to turn golden.
- Stovetop — Build the Gravy
- Stir in the tomato paste and paprika and cook for 1 minute. Return the ribs to the pot and add 2 cups / 500 mL broth and the bay leaves.
- Stovetop — Braise
- Bring to a gentle simmer, cover and cook over low heat for about 1 1/2 hours, until the ribs are tender. Add a little extra broth or water if needed.
- Stovetop — Finish
- Stir in the garlic during the final 5 minutes. Remove the bay leaves, taste and adjust the seasoning.
- Slow Cooker — Brown the Ribs
- Season and brown the ribs in a skillet, then transfer them to the slow cooker.
- Slow Cooker — Cook the Vegetables
- In the same skillet, cook the onions and carrots for about 5 minutes. Stir in the tomato paste and paprika and cook for 1 minute.
- Slow Cooker — Cook
- Transfer the vegetables to the slow cooker. Add 1 cup / 250 mL broth and the bay leaves. Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the ribs are tender.
- Slow Cooker — Finish
- Add the garlic during the final 15–20 minutes. Remove the bay leaves. If the gravy is too thin, transfer the liquid to a saucepan and simmer until slightly reduced.
Notes
- Browning the ribs before braising adds much deeper flavor and is worth the extra few minutes.
- Use only 1 cup / 250 mL broth in the slow cooker because the meat, onions and carrots release additional liquid as they cook.
- For the stovetop method, check the pot occasionally and add a little broth or water if the liquid reduces too much.
- The ribs should be very tender but still hold together rather than completely falling off the bone.
- This recipe is especially good served over mashed potatoes so none of the gravy goes to waste.
