High Protein Braised Pork Ribs

Indulge in the rich, comforting flavors of High Protein Braised Pork Ribs—a hearty dish perfect for satisfying both your hunger and your protein goals. This recipe combines fall-off-the-bone pork ribs seared to golden perfection with a savory tomato-based braising liquid infused with garlic, onions, and aromatic herbs like thyme and bay leaves. Slow-cooked with tender white kidney beans, sweet carrots, and crisp celery, this one-pot meal is both nutrient-packed and irresistibly flavorful. The addition of soy sauce and fresh parsley elevates the dish with a subtle umami kick and a burst of color. Ideal for cozy family dinners or meal prep, this protein-rich recipe is as nourishing as it is delicious. Serve it alongside crusty bread or over your favorite grain for a soul-warming feast.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 2 pounds Pork ribs
• 2 tablespoons Olive oil
• 1 large Onion
• 4 cloves Garlic cloves
• 3 tablespoons Tomato paste
• 2 cups Low-sodium chicken broth
• 15 ounces Canned white kidney beans
• 2 medium Carrot
• 2 stalks Celery stalks
• 2 leaves Bay leaves
• 1 teaspoon Dried thyme
• 1.5 teaspoons Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Soy sauce
• 0.25 cup Fresh parsley

Directions

Step 1

Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).

Step 2

Pat the pork ribs dry with paper towels and season with 1 teaspoon of salt and black pepper on both sides.

Step 3

In a large oven-safe Dutch oven, heat the olive oil over medium-high heat.

Step 4

Add the pork ribs and sear on each side for about 4 minutes until browned. Work in batches if necessary to avoid overcrowding. Remove the ribs and set aside.

Step 5

Reduce the heat to medium and add the chopped onion, cooking until translucent, about 5 minutes.

Step 6

Add minced garlic and cook for another minute until fragrant.

Step 7

Stir in the tomato paste and cook for another minute, ensuring it coats the onions and garlic.

Step 8

Pour in the chicken broth and soy sauce, scraping up any browned bits from the bottom of the pot.

Step 9

Return the pork ribs to the pot and add the bay leaves and thyme. Bring the mixture to a gentle simmer.

Step 10

Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for about 1.5 hours, checking occasionally to ensure it is simmering gently.

Step 11

After 1.5 hours, add drained white kidney beans, sliced carrots, and diced celery. Stir to combine.

Step 12

Season with the remaining 0.5 teaspoons of salt to taste.

Step 13

Cover again and braise for another 30 minutes or until the ribs are tender and the vegetables are cooked through.

Step 14

Remove the pot from the oven, discard the bay leaves, and stir in chopped parsley before serving.

Nutrition Facts

Serving size	(2363.0g)

Amount per serving	% Daily Value*
Calories	3544.2

Total Fat 244.4g	0%
Saturated Fat 83.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 852.7mg	0%
Sodium 7067.1mg	0%
Total Carbohydrate 118.5g	0%
Dietary Fiber 31.3g	0%
Total Sugars 25.1g
Protein 222.7g	0%

Vitamin D 0IU	0%
Calcium 564.5mg	0%
Iron 23.1mg	0%
Potassium 4790.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.7%

Protein: 25.0%

Carbs: 13.3%