easy rib recipe
The Best easy rib recipe
What I love most about this recipe is how it balances heartiness with a touch of healthiness. The ribs are leaner than you’d expect, especially when you use a mix of spices and a little olive oil instead of heavy fats. My family and kids actually prefer them this way—they’re juicy and flavorful, not greasy, and it’s a great way to get everyone eating more protein without the guilt. It’s also a dish that’s perfect for meal prep, so you can have ribs ready for the week while still keeping things fresh and delicious. Whether you’re grilling outdoors or using a slow cooker, this recipe is reliable, easy to adapt, and always a crowd-pleaser.
Easy Braised Ribs with Homemade Sauce
Tender braised pork ribs simmered in a rich tomato-based sauce until fall-off-the-bone tender. Perfect for a weeknight dinner with minimal effort.
🥘Ingredients
- 3 lbs pork shoulder ribs (bone-in, cut into 2-inch pieces)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- 2 cups low-sodium chicken broth
- 1 cup tomato sauce
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 bay leaf
- Salt to taste
👨🍳Directions
-
1
Preheat oven to 325°F. Pat ribs dry with paper towels and season generously with smoked paprika, garlic powder, onion powder, and black pepper. Set aside. -
2
Heat olive oil in the Dutch oven over medium-high heat. Sear ribs on all sides until browned (about 3–4 minutes per side). Remove and set aside. -
3
In the same pot, sauté onions and garlic until soft (5 minutes). Stir in tomato sauce, crushed tomatoes, tomato paste, oregano, and bay leaf. Simmer for 5 minutes. -
4
Return ribs to the pot, add chicken broth, and bring to a boil. Reduce heat to low, cover, and transfer to the oven. Braise for 1 hour 15 minutes. -
5
Remove ribs from the oven and let them rest for 10 minutes before serving. Discard bay leaf. Adjust seasoning with salt if needed.
🔧Equipment
- Large Dutch oven
- Cutting board
- Knife
- Pot holder
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Braised Ribs with Homemade Sauce Works
❓ Frequently Asked Questions About Braised Ribs with Sauce
How long should I marinate the ribs before grilling?
Marinate the ribs for at least 4 hours, or overnight in the fridge for deeper flavor. For best results, use a ratio of 1 part sauce to 1 part liquid (like apple cider vinegar or beer) in a sealed bag or container.
Can I use pre-cut baby back ribs instead of full ribs?
Yes, baby back ribs work well in this recipe. They’re smaller and easier to handle, but you may need to adjust the cooking time slightly—about 10–15 minutes less than full ribs, depending on thickness.
What if my ribs aren’t sticking to the foil?
If the ribs aren’t sticking, try pressing the foil down firmly over the ribs with a pan or spatula. Also, ensure the sauce is thick enough—simmer it for an extra 2–3 minutes to coat the ribs better before wrapping.
How do I know when the ribs are done?
Ribs are done when the meat pulls away from the bone easily and the edges are tender and slightly charred. Use a meat thermometer to check—rib meat should reach 195°F (90°C) internally.
Can I make this recipe ahead of time?
Yes! Assemble the ribs with sauce and refrigerate overnight. Cook them fresh the next day for best texture. If storing leftovers, wrap tightly and refrigerate for up to 3 days.
