There’s a certain depth of flavor with meat that can only be achieved when roasting for a long time. These pork ribs are proof.
Mmm pork ribs! Even better when they’re this easy to make and so delicious! I came up with this pork ribs recipe for a contest I entered a while ago. I unfortunately didn’t win but I’ve since received plenty of positive comments about it!
These pork ribs literally fall off the bone and are extremely tasty. No need to add any sauce once they are cooked, just served them in their own juices and watch people fawn all over them.
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Fall Off the Bone Pork Ribs
- Prep Time: 10 minutes
- Cook Time: 180 minutes
- Total Time: 190 minutes
- Yield: 4 1x
- Category: Main
- Method: Roasting
- Cuisine: Pork
Description
Fall off the bone ribs with deep savory flavors.
Ingredients
Units
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- 2 tablespoons extra virgin olive oil
- 2 pounds pork ribs
- Salt and pepper, to taste
- 1 large onion, roughly chopped
- 3 cloves garlic, roughly chopped
- 4 cups low sodium beef broth
- 1 cup water
- 2 tablespoons soy sauce
- 4 teaspoons granulated sugar
- 1 teaspoon dried or fresh thyme
- 2 bay leaves
- 4 teaspoons worcestershire sauce
Instructions
- Preheat oven to 350ºF.
- In a large pan over high heat, add 2 tablespoons of oil. Season the ribs with salt and pepper on both sides. When the pan is hot, add ribs and cook both sides until they are golden brown.
- In a roasting pan add the onions, garlic, beef broth, water, soy sauce, granulated sugar, thyme, bay leaves and worcestershire sauce. Add ribs to the roasting pan, cover and put in the oven. Cook for about 3 hours, making sure to check on them every half an hour or so, turning them over to ensure they cook evenly. The ribs are done when they fall off the bone.
- Serve on a plate and drizzle bottom of the pan juice over them.
Notes
Save these ribs in a storage container and refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 514
- Sugar: 7.2g
- Sodium: 971mg
- Fat: 19.6g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 11.1g
- Fiber: 0.7g
- Protein: 70g
- Cholesterol: 199.5mg
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I’ve been making this recipe for a while now, and I can’t get enough of it.
I keep the juice, separate the fat, and mix the rest into a really yummy sauce. Pure perfection!
Thanks! I’ll work on a yummy meatball recipe this week! Meanwhile you can try my Japanese ginger tsukune, they’re delicious ginger chicken balls with a sweet soy sauce 🙂
Wow, it’s hard not to fall in love in your recipe. Besides tasting fantastic, they’re also very easy to prepare. Ever since I got my meat processing melbourne grinder, I’ve been trying to experiment on some meatball dishes. I’d be really glad if you have some future posts about this! Thanks!