When you want the most perfect pork ribs where the meat falls off the bone, then try this braised pork ribs recipe. Cooking slow & low!
What is Braising
Braising is really easy to do. It's a type of cooking technique where the meat is browned in some kind of oil then it's cooked in liquid like broth, water, wine or a combination of liquids.
If you don't have a great Dutch Oven for braising, check out these options! Believe me, this investment in this cooking vessel is worth it. And, if it works in your budget, you won't be sorry. It's great for so many recipes from breads to cakes to stews, soups, roasts and more.
Advantages of Braising
Braising is usually done at a low temperature, but my recipe is at a higher heat. That's because I want to break down the fat in the pork ribs over time in the oven. And, I'm not browning these ribs before letting them cook. So, I'm saving you a step.
Pork Ribs Recipe
Pork ribs are really easy to cook. It just takes time. Whether you're grilling, braising or cooking another way. It all takes time.
Since braising like stewing uses both dry and moist heat in cooking, it's considered a healthy cooking method. That's a great feature of this recipe. And, the fatty parts of the ribs that fall off the bone? Well, I usually just 'fish' those pieces off and discard. Other parts of the fat of the pork ribs will reduce and become flavoring for the broth.
If you're not feelin' this recipe, then check out some other rib recipes!
Almond Crusted Smoky Pork Ribs Slow Cooker Beef Short Ribs 4 Ingredient Country Style BBQ Pork RibsPork Ribs on the Grill
Pork ribs on the grill take slow low heat. That's because it requires time for the meat to tenderize. And, usually cooking on the grill makes the meat tender enough to eat from the bone. But, the meat may not 'fall off' the bones.
How to Braise Ribs
With my braised pork ribs, I wanted enough liquid to about half cover the ribs. Sometimes with braising, the liquid surrounds the meat and barely skims the meat's surface. But, you'll be putting the main seasoning ingredients on top the ribs. So that means these flavors will be ooozing and cooking into the larger surface area of the rib. You'll notice from my picture that you place the ribs surface meat side up.
Braised Pork Ribs Dutch Oven
I love braising meats in this beautiful Le Creuset Dutch Oven. It's heavy, yes, but it cooks evenly and is almost vacuum perfect when you place the lid on top.
Country Style Pork Ribs in Oven
Doing your ribs in the oven like this is almost fail safe. Plus, it's about no work at all. Much like your slow cooker, you just put the ingredients in the dutch oven. And, let the heat and time do the rest. Go about your business. And, once you catch a whiff of the amazing aroma, you'll know those ribs and the fat is breaking down to tenderness.
Cooking Pork Ribs at 325
Cooking pork ribs at 325 is a temperature that I've found works. It's not super low. It's not super high. Like Goldilocks, it's just righ.
How to Cook Pork Ribs in the Oven Fast
Now if you want these ribs to cook faster, you could increase the temperature to 375 or 400. You'd need to add more liquid. And, you'd probably want to peek in on them a couple of times while cooking to make sure you have enough liquid for the braising. This is especially important if the lid to your cooking vessel isn't really almost air tight.
Pork Short Ribs Slow Cooker
Another option for this recipe. Use your slow cooker. If you're cooking on Low, well, it's going to take quite a while. Since I haven't actually done it, I'd say an estimate would be at least 8-10 hours. Cooking on High would be a better option. Again, it's going to take probably at least six hours. And, you'd simply need to check on them and test the ribs and their tenderness. Remember, it's all about putting the fork into the meat and it not being hard to remove from the bone.
Braised Pork Ribs with Potatoes
Besides serving delicious potatoes with your pork ribs, you might think of rice. I'm loving basmati and jasmine rice. And, you have plenty of broth to go over the rice. What I did with the ribs was simply to pull all the meat from the bones. Discard these bones. Then let the meat sit in the juices/broth and absorb even more of the flavors.
