Low Fat Braised Pork Ribs

Indulge in the rich, comforting flavors of these Low Fat Braised Pork Ribs, a lighter twist on a classic dish! This recipe features tender, fall-off-the-bone pork baby back ribs slow-cooked to perfection with a medley of wholesome vegetables like onions, carrots, and celery, all bathed in a savory-sweet braising liquid made with low-sodium chicken broth, balsamic vinegar, and a touch of honey. The ribs are browned first to deepen their flavor and then braised in the oven with aromatic herbs like thyme and a hint of soy sauce and tomato paste for depth. With only 15 minutes of prep time and no heavy fats, this dish is the perfect healthier comfort food for any occasion. Serve these melt-in-your-mouth ribs with the flavorful braised veggies and sauce for a truly satisfying, guilt-free meal that's sure to impress!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:150 mins

Total Time:165 mins

Servings: 4

Ingredients

• 2 pounds pork baby back ribs
• 1 large, sliced onion
• 2 large, sliced carrots
• 2 sliced celery stalks
• 3 cloves, minced garlic
• 2 cups low sodium chicken broth
• 0.25 cup balsamic vinegar
• 2 tablespoons tomato paste
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 4 sprigs fresh thyme
• 0.5 teaspoon ground black pepper
• 1 bay leaf
• 1 tablespoon olive oil

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Trim any visible fat from the pork ribs and pat them dry with paper towels.

Step 3

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

Step 4

Brown the ribs on all sides, about 2-3 minutes per side. Remove the ribs and set aside.

Step 5

In the same pot, add the sliced onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

Step 6

Add the minced garlic and cook for another 1 minute until fragrant.

Step 7

Stir in the chicken broth, balsamic vinegar, tomato paste, soy sauce, and honey. Mix well to combine.

Step 8

Return the ribs to the pot, ensuring they are submerged in the liquid.

Step 9

Add the thyme sprigs, ground black pepper, and bay leaf on top.

Step 10

Bring the mixture to a simmer, then cover the pot with a tight-fitting lid.

Step 11

Transfer the pot to the preheated oven and braise for about 2 to 2.5 hours, or until the ribs are tender and the meat is falling off the bone.

Step 12

Carefully remove the ribs and vegetable mixture from the pot onto a serving platter.

Step 13

Optionally, you can skim any visible fat from the surface of the liquid in the pot with a spoon.

Step 14

Serve the ribs hot, with the braised vegetables and sauce spooned over the top.

Nutrition Facts

Serving size	(2379.3g)

Amount per serving	% Daily Value*
Calories	3214.9

Total Fat 233.6g	0%
Saturated Fat 82.7g	0%
Polyunsaturated Fat 1.5g
Cholesterol 852.7mg	0%
Sodium 3528.7mg	0%
Total Carbohydrate 90.3g	0%
Dietary Fiber 17.1g	0%
Total Sugars 56.4g
Protein 209.7g	0%

Vitamin D 0IU	0%
Calcium 608.5mg	0%
Iron 16.4mg	0%
Potassium 5544.3mg	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: 63.7%

Protein: 25.4%

Carbs: 10.9%