Prepare to embark on a mouthwatering culinary journey that will transform your dinner table into a haven of comfort and flavor! This All in One Hearty Ribs and Cabbage recipe is not just a meal—it's a soul-satisfying experience that combines tender, fall-off-the-bone pork ribs with perfectly braised cabbage. Whether you're looking to impress your family or craving a hearty dish that screams home-cooked goodness, this recipe is about to become your new go-to comfort food that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 lbs pork ribs
- 1 small head of cabbage, chopped
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- Salt and pepper to taste
- 1 tsp paprika
Instructions
- Prepare the ribs by trimming any excess fat and patting them dry with paper towels. Season generously with salt, pepper, and paprika on all sides.
- Preheat the oven to 325°F (165°C). This low and slow temperature will help tenderize the ribs and develop rich flavors.
- In a large Dutch oven or heavy-bottomed oven-safe pot, heat a small amount of oil over medium-high heat. Brown the ribs on all sides until they develop a deep golden-brown crust, which should take about 3-4 minutes per side.
- Remove the ribs from the pot and set aside. In the same pot, sauté the sliced onions and minced garlic until the onions become translucent and fragrant, about 2-3 minutes.
- Add the chopped cabbage to the pot and stir to combine with the onions and garlic. Cook for an additional 2-3 minutes until the cabbage begins to soften.
- Pour the chicken broth into the pot, scraping the bottom to release any browned bits. These will add depth of flavor to the dish.
- Carefully place the seasoned ribs on top of the cabbage mixture. The ribs should sit on top of the vegetables, not completely submerged.
- Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2 hours and 15 minutes, or until the ribs are extremely tender and nearly falling off the bone.
- Remove the pot from the oven and let it rest for 10-15 minutes before serving. This allows the juices to redistribute and the meat to become even more tender.
- Serve the ribs directly on top of the cabbage, spooning some of the cooking liquid over the meat for extra moisture and flavor.
Tips
- Choose the Right Cut: Select meaty, well-marbled pork ribs for maximum tenderness and flavor.
- Season Generously: Don't be shy with your seasonings. The salt, pepper, and paprika create a flavor crust that makes these ribs irresistible.
- Low and Slow is the Key: The 325°F temperature ensures your ribs become incredibly tender without drying out.
- Browning Matters: Take time to properly brown the ribs before braising. This step develops a rich, deep flavor foundation.
- Use a Heavy-Bottomed Pot: A Dutch oven or thick pot helps distribute heat evenly and prevents burning.
- Let It Rest: The 10-15 minute resting period is crucial for redistributing juices and ensuring maximum tenderness.
- Make Ahead Friendly: This dish actually tastes even better the next day, so don't hesitate to prepare it in advance.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 6g
Protein: 37g
Fat: 30g
Saturated Fat: 11g
Cholesterol: 105mg
