50+ Irresistible Dutch Oven Braised Ribs Recipes for Every Occasion

If you’re looking for the perfect recipe to impress your guests or just enjoy a hearty meal with family, look no further than Dutch oven braised ribs.

These tender, fall-off-the-bone ribs are cooked low and slow, soaking up rich flavors that transform a simple cut of meat into a delicious, melt-in-your-mouth experience.

Whether you’re craving something sweet and tangy, rich and savory, or aromatic and herbaceous, there’s a Dutch oven braised ribs recipe that will fit the bill.

With over 50 recipes to explore, this collection covers every flavor profile you could imagine—from classic combinations to creative twists.

Braising ribs in a Dutch oven not only makes the meat tender but also allows the flavors to deepen and intensify, creating a delicious sauce that can be served over mashed potatoes, rice, or your favorite sides.

Whether you’re a seasoned home cook or new to braising, these recipes offer something for everyone.

So grab your Dutch oven, and let’s dive into the world of irresistible, melt-in-your-mouth braised ribs.

50+ Irresistible Dutch Oven Braised Ribs Recipes for Every Occasion

Braised ribs in a Dutch oven are an unbeatable way to create rich, flavorful meals that are both comforting and indulgent.

The slow-cooked process allows the ribs to absorb all the flavors of the spices, liquids, and herbs, resulting in tender, juicy meat every time.

With over 50 recipes to choose from, there’s no limit to the variety of flavors you can enjoy.

From sweet maple bourbon to savory herbed red wine, these recipes offer the perfect way to experiment with different tastes and techniques in your kitchen.

No matter which recipe you choose, you can count on Dutch oven braised ribs to bring a special touch to any meal.

So whether you’re hosting a dinner party, preparing a weeknight family meal, or just treating yourself to something delicious, these 50+ recipes are sure to become favorites you’ll return to again and again.

Braised Short Ribs with Red Wine and Garlic

This dish features tender, melt-in-your-mouth short ribs braised in a rich red wine and garlic sauce. The slow cooking method allows the flavors to develop beautifully, making it a perfect comfort food for any occasion. The combination of red wine, beef broth, and garlic creates a savory sauce that perfectly complements the natural richness of the ribs.

Ingredients:

• 4 bone-in beef short ribs
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup red wine (such as Cabernet Sauvignon)
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 325°F (165°C).
2. In a large Dutch oven, heat the olive oil over medium-high heat. Season the short ribs generously with salt and pepper, then brown the ribs on all sides, about 4-5 minutes per side. Remove the ribs and set them aside.
3. In the same Dutch oven, add the chopped onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
4. Stir in the tomato paste, and cook for an additional 2 minutes, allowing the paste to caramelize slightly.
5. Pour in the red wine, scraping the bottom of the pot to release any browned bits. Add the beef broth, thyme, and bay leaf. Bring the mixture to a simmer.
6. Return the short ribs to the pot, ensuring they are mostly submerged in the liquid. Cover the Dutch oven with its lid and place it in the preheated oven.
7. Braise the ribs for 2.5 to 3 hours, or until the meat is very tender and falls off the bone easily.
8. Remove the ribs from the Dutch oven and set aside. Skim any excess fat from the surface of the sauce, and discard the bay leaf.
9. Serve the ribs with the sauce spooned over the top, garnished with fresh parsley.

Braised short ribs are a comforting dish that never fails to impress. The long, slow cooking time transforms tough ribs into a tender and succulent meal. The addition of red wine gives the sauce a deep, robust flavor, which balances out the richness of the meat. This dish pairs wonderfully with mashed potatoes, polenta, or roasted vegetables, making it ideal for family dinners or a cozy evening at home. The garlic and wine sauce alone makes this recipe a standout, and the leftovers taste even better the next day.

Coca-Cola Braised Ribs with Onions and Herbs

For a unique twist on traditional braised ribs, this recipe uses Coca-Cola to create a sweet and tangy glaze that infuses the meat with rich flavor. The soda tenderizes the ribs while adding a subtle caramelized sweetness that complements the savory onions and herbs.

Ingredients:

• 4 bone-in pork ribs
• 2 tablespoons vegetable oil
• 2 large onions, sliced
• 1 can (12 oz) Coca-Cola
• 1 cup chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons apple cider vinegar
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 300°F (150°C).
2. Heat the vegetable oil in a large Dutch oven over medium-high heat. Season the ribs with salt and pepper, then sear them in batches, cooking for about 3-4 minutes per side until browned. Remove the ribs and set them aside.
3. In the same Dutch oven, add the sliced onions and cook, stirring occasionally, until softened, about 5 minutes.
4. Add the garlic and cook for another minute until fragrant.
5. Pour in the Coca-Cola, chicken broth, soy sauce, and apple cider vinegar. Stir in the thyme and rosemary, scraping up any browned bits from the bottom of the pot.
6. Return the ribs to the Dutch oven, ensuring they are covered in the liquid. Bring the mixture to a simmer.
7. Cover the Dutch oven with a lid and place it in the oven. Braise the ribs for 2.5 to 3 hours, or until the meat is tender and pulls away from the bone easily.
8. Remove the ribs from the Dutch oven and set aside. Simmer the sauce on the stovetop over medium heat for 10-15 minutes, allowing it to thicken slightly.
9. Serve the ribs with the thickened sauce and onions on top.

This Coca-Cola braised ribs recipe is a fun and flavorful way to prepare pork ribs. The sweet, tangy soda helps create a glaze that pairs beautifully with the savory garlic, herbs, and onions. The long braising process ensures the ribs are melt-in-your-mouth tender, while the reduced sauce gives each bite an irresistible flavor. Whether served with rice, roasted vegetables, or a simple salad, this dish is sure to be a crowd-pleaser.

Balsamic Braised Ribs with Mushrooms and Carrots

This balsamic braised ribs recipe combines the earthy flavors of mushrooms and carrots with the tanginess of balsamic vinegar. The result is a savory dish with a slight sweetness and acidity that balances perfectly with the rich, tender ribs.

Ingredients:

• 4 bone-in beef ribs
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 8 oz mushrooms, sliced
• 1 cup balsamic vinegar
• 1 cup beef broth
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Heat the olive oil in a large Dutch oven over medium-high heat. Season the ribs with salt and pepper, then brown them on all sides for about 4-5 minutes per side. Remove the ribs and set them aside.
3. In the same Dutch oven, add the chopped onion, carrots, and mushrooms. Sauté for 5 minutes until the vegetables begin to soften.
4. Add the garlic, rosemary, and bay leaf, cooking for another 2 minutes until fragrant.
5. Pour in the balsamic vinegar, beef broth, and brown sugar. Stir to combine, scraping up any browned bits from the bottom of the pot.
6. Return the ribs to the Dutch oven, ensuring they are mostly submerged in the liquid. Bring the mixture to a simmer.
7. Cover the Dutch oven with its lid and place it in the preheated oven. Braise the ribs for 2.5 to 3 hours, or until the meat is fork-tender and easily falls off the bone.
8. Remove the ribs from the Dutch oven and set aside. Discard the bay leaf. If the sauce is too thin, simmer it on the stovetop for 10 minutes to reduce and thicken.
9. Serve the ribs with the vegetables and sauce spooned over the top.

This balsamic braised ribs recipe brings a delightful depth of flavor to your meal with the perfect balance of sweet and savory. The balsamic vinegar not only tenderizes the meat but also adds a unique tang that complements the earthy mushrooms and carrots. The braising process ensures the ribs are incredibly tender, while the rich sauce is perfect for spooning over mashed potatoes or polenta. This dish is ideal for a cozy family dinner or an impressive holiday feast.

Maple and Mustard Braised Ribs

This recipe combines the sweetness of maple syrup with the tang of mustard, creating a rich, flavorful sauce that perfectly complements the tender, braised ribs. The sweet and savory profile is enhanced by the slow cooking process, resulting in melt-in-your-mouth ribs with a deeply satisfying glaze.

Ingredients:

• 4 bone-in beef ribs
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup maple syrup
• 1/4 cup Dijon mustard
• 1 cup beef broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Heat the olive oil in a large Dutch oven over medium-high heat. Season the ribs with salt and pepper, then brown the ribs on all sides for about 3-4 minutes per side. Remove the ribs and set them aside.
3. Add the chopped onion and garlic to the Dutch oven, cooking until softened, about 5 minutes.
4. Stir in the maple syrup, Dijon mustard, beef broth, apple cider vinegar, thyme, and smoked paprika. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
5. Return the ribs to the Dutch oven, ensuring they are mostly submerged in the liquid. Bring the mixture to a simmer.
6. Cover the Dutch oven with its lid and place it in the oven. Braise the ribs for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
7. Remove the ribs from the Dutch oven and set aside. If the sauce is too thin, simmer it on the stovetop for 10 minutes to reduce and thicken.
8. Serve the ribs with the maple-mustard sauce and garnish with fresh parsley.

The combination of maple syrup and Dijon mustard creates a perfect balance between sweet and tangy, which infuses the ribs with a unique flavor. The slow braising process ensures that the meat becomes tender and succulent, while the sauce reduces to a flavorful glaze that perfectly coats the ribs. This dish pairs wonderfully with roasted vegetables, mashed potatoes, or a fresh green salad. It’s a perfect option for a hearty weeknight dinner or a special occasion meal.

Garlic Herb Braised Ribs with Vegetables

For those who love a rich, herb-infused dish, this garlic herb braised ribs recipe is a winner. The garlic and fresh herbs create a fragrant, savory sauce that soaks into the tender meat and vegetables, making every bite a delicious and comforting experience.

Ingredients:

• 4 bone-in beef short ribs
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 3 carrots, peeled and sliced
• 3 celery stalks, chopped
• 1 cup red wine
• 2 cups beef broth
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat the oven to 300°F (150°C).
2. Heat the olive oil in a large Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then brown them on all sides, about 4 minutes per side. Remove the ribs and set them aside.
3. In the same Dutch oven, add the chopped onion, carrots, and celery, sautéing for 5-6 minutes until softened.
4. Add the garlic and cook for an additional minute, until fragrant.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, rosemary, thyme, and parsley. Bring the mixture to a simmer.
6. Return the ribs to the Dutch oven, ensuring they are mostly covered by the liquid. Bring the mixture to a simmer.
7. Cover the Dutch oven with its lid and place it in the oven. Braise the ribs for 2.5 to 3 hours, or until the meat is tender and easily falls off the bone.
8. Remove the ribs from the Dutch oven and set them aside. If the sauce is too thin, simmer it on the stovetop for 10-15 minutes to reduce and thicken.
9. Serve the ribs with the vegetables and sauce.

This garlic herb braised ribs recipe is an ideal choice for anyone looking for a savory, hearty meal. The rich flavors of garlic and fresh herbs meld beautifully during the slow braising process, creating a sauce that’s perfect for spooning over mashed potatoes or crusty bread. The vegetables absorb the herb-infused liquid, becoming tender and flavorful as well. This dish works wonderfully for a Sunday dinner or as part of a holiday feast.

Beer Braised Ribs with Caramelized Onions

This beer-braised ribs recipe brings together the depth of beer with the sweetness of caramelized onions, creating a rich and flavorful braising liquid. The beer helps tenderize the ribs, while the onions add a natural sweetness that balances the savory meat.

Ingredients:

• 4 bone-in beef ribs
• 2 tablespoons vegetable oil
• 2 large onions, thinly sliced
• 2 cups dark beer (such as stout or porter)
• 1 cup beef broth
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh thyme sprigs (for garnish)

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Heat the vegetable oil in a large Dutch oven over medium-high heat. Season the ribs with salt and pepper, then sear the ribs on all sides for about 4-5 minutes. Remove the ribs and set aside.
3. In the same Dutch oven, add the sliced onions and cook over medium heat, stirring occasionally, until the onions are golden and caramelized, about 15-20 minutes.
4. Stir in the brown sugar, Worcestershire sauce, cumin, and smoked paprika, and cook for another 2-3 minutes.
5. Pour in the beer and beef broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
6. Return the ribs to the Dutch oven, ensuring they are mostly submerged in the liquid. Bring the mixture to a simmer.
7. Cover the Dutch oven with its lid and place it in the oven. Braise the ribs for 2.5 to 3 hours, or until the meat is tender and easily falls off the bone.
8. Remove the ribs from the Dutch oven and set aside. If the sauce is too thin, simmer it on the stovetop for 10 minutes to reduce and thicken.
9. Serve the ribs with the caramelized onions and sauce, garnished with fresh thyme sprigs.

The beer in this recipe gives the ribs a distinct, rich flavor that pairs perfectly with the caramelized onions. The braising process allows the flavors to meld, making the ribs incredibly tender and flavorful. The sweetness of the onions contrasts nicely with the beer’s bitterness, creating a complex and balanced sauce. This dish is ideal when served with roasted potatoes, creamy mashed potatoes, or a simple salad for a satisfying and hearty meal.

Citrus Braised Ribs with Orange and Lime

This citrus braised ribs recipe features a zesty and refreshing twist on traditional braised meats. The combination of orange and lime juice infuses the ribs with a tangy brightness, while the slow braising process keeps the meat tender and succulent.

Ingredients:

• 4 bone-in pork ribs
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 orange, juiced and zested
• 1 lime, juiced and zested
• 1 cup chicken broth
• 1/4 cup honey
• 1 tablespoon soy sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Heat the olive oil in a large Dutch oven over medium-high heat. Season the pork ribs with salt and pepper, then sear the ribs on all sides until golden brown, about 4-5 minutes per side. Remove the ribs and set them aside.
3. Add the chopped onion and garlic to the Dutch oven and sauté for 3-4 minutes until softened and fragrant.
4. Stir in the orange juice and zest, lime juice and zest, chicken broth, honey, soy sauce, cumin, and chili powder. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
5. Return the ribs to the Dutch oven, ensuring they are mostly submerged in the liquid. Bring the mixture to a simmer.
6. Cover the Dutch oven with its lid and place it in the oven. Braise the ribs for 2.5 to 3 hours, or until the meat is fork-tender and easily falls off the bone.
7. Remove the ribs from the Dutch oven and set aside. If the sauce is too thin, simmer it on the stovetop for 10-15 minutes to reduce and thicken.
8. Serve the ribs with the citrus sauce, garnished with fresh cilantro.

This citrus braised ribs recipe offers a refreshing change from the usual savory braised dishes. The bright notes from the orange and lime juice bring out a natural sweetness and acidity that contrasts wonderfully with the richness of the pork. The honey adds a touch of sweetness that balances out the tanginess, while the cumin and chili powder provide a hint of warmth. This dish pairs well with a side of rice, quinoa, or even a simple green salad for a light and flavorful meal.

Smoky BBQ Braised Ribs

If you’re a fan of smoky, barbecue-flavored dishes, this smoky BBQ braised ribs recipe will become a new favorite. The ribs are braised in a smoky, tangy barbecue sauce, resulting in a fall-off-the-bone tender dish with a deep, smoky flavor.

Ingredients:

• 4 bone-in beef short ribs
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup barbecue sauce (store-bought or homemade)
• 1 cup beef broth
• 1/4 cup apple cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon chili powder
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 300°F (150°C).
2. Heat the olive oil in a large Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned, about 4 minutes per side. Remove the ribs and set aside.
3. Add the chopped onion and garlic to the Dutch oven, sautéing until softened, about 5 minutes.
4. Stir in the barbecue sauce, beef broth, apple cider vinegar, brown sugar, smoked paprika, and chili powder. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
5. Return the ribs to the Dutch oven, ensuring they are mostly submerged in the sauce. Bring the mixture to a simmer.
6. Cover the Dutch oven with its lid and place it in the oven. Braise the ribs for 2.5 to 3 hours, or until the meat is tender and easily falls off the bone.
7. Remove the ribs from the Dutch oven and set aside. If the sauce is too thin, simmer it on the stovetop for 10 minutes to reduce and thicken.
8. Serve the ribs with the smoky BBQ sauce, spooned over the top.

This smoky BBQ braised ribs recipe is perfect for those who crave the rich, deep flavor of barbecue. The smoky paprika and tangy apple cider vinegar give the sauce an authentic BBQ taste, while the braising method ensures the ribs are incredibly tender. The brown sugar provides a slight sweetness that balances the savory and tangy notes of the sauce. Serve these ribs with classic BBQ sides like coleslaw, cornbread, or grilled vegetables for the ultimate comfort meal.

Spicy Chipotle Braised Ribs

For a bold and spicy take on braised ribs, this chipotle-infused recipe delivers smoky heat and deep flavor. The chipotle peppers and adobo sauce create a rich, spicy braising liquid that coats the ribs perfectly, making them tender and flavorful.

Ingredients:

• 4 bone-in beef short ribs
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, minced
• 2 tablespoons adobo sauce (from the chipotle can)
• 1 cup beef broth
• 1/4 cup tomato paste
• 1 tablespoon brown sugar
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Heat the vegetable oil in a large Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned, about 4 minutes per side. Remove the ribs and set them aside.
3. In the same Dutch oven, add the chopped onion and garlic. Cook until softened, about 5 minutes.
4. Stir in the minced chipotle peppers, adobo sauce, beef broth, tomato paste, brown sugar, cumin, and cinnamon. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
5. Return the ribs to the Dutch oven, ensuring they are mostly submerged in the liquid. Bring the mixture to a simmer.
6. Cover the Dutch oven with its lid and place it in the oven. Braise the ribs for 2.5 to 3 hours, or until the meat is tender and falls off the bone easily.
7. Remove the ribs from the Dutch oven and set aside. If the sauce is too thin, simmer it on the stovetop for 10 minutes to reduce and thicken.
8. Serve the ribs with the chipotle sauce, garnished with fresh cilantro.

This spicy chipotle braised ribs recipe is perfect for anyone who loves bold flavors with a bit of heat. The chipotle peppers add a smoky, spicy kick that infuses the ribs with incredible depth. The cinnamon and cumin provide a warm, earthy base that balances out the heat. Serve these spicy ribs with cooling sides like sour cream, guacamole, or a crisp slaw to temper the heat and create a well-rounded meal.

Herbed Red Wine Braised Ribs

This herbed red wine braised ribs recipe is a comforting, luxurious dish perfect for special occasions. The rich flavors of red wine and a medley of fresh herbs infuse the ribs, making them tender and deeply flavorful. The slow braising process allows the meat to absorb the wine and herbs, creating a truly indulgent dish.

Ingredients:

• 4 bone-in beef short ribs
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups red wine (such as Cabernet Sauvignon)
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon bay leaves
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Heat the olive oil in a large Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then brown them on all sides, about 4 minutes per side. Remove the ribs and set aside.
3. Add the chopped onion and garlic to the Dutch oven, cooking until softened, about 5 minutes.
4. Stir in the tomato paste and cook for another minute before adding the red wine. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
5. Add the beef broth, rosemary, thyme, and bay leaves. Bring the mixture to a simmer.
6. Return the ribs to the Dutch oven, ensuring they are mostly submerged in the liquid. Bring to a simmer once more.
7. Cover the Dutch oven with its lid and transfer it to the oven. Braise the ribs for 2.5 to 3 hours, or until the meat is tender and easily falls off the bone.
8. Remove the ribs from the Dutch oven and set them aside. If the sauce is too thin, simmer it on the stovetop for 10-15 minutes to reduce and thicken.
9. Serve the ribs with the herbed red wine sauce, garnished with fresh parsley.

This herbed red wine braised ribs recipe is perfect for a cozy dinner or a special occasion. The deep flavors from the red wine and herbs complement the richness of the beef ribs, while the slow braising process ensures the meat is melt-in-your-mouth tender. The result is a comforting and sophisticated dish that pairs beautifully with mashed potatoes, creamy polenta, or roasted vegetables.

Ginger Soy Braised Ribs

For a fusion of Asian flavors, this ginger soy braised ribs recipe incorporates savory soy sauce and fresh ginger to create a unique and bold flavor profile. The ribs are tender and flavorful, with a slight sweetness balanced by the zing of ginger and soy sauce.

Ingredients:

• 4 bone-in pork ribs
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1 tablespoon honey
• 1/4 cup water
• 1 teaspoon sesame oil
• 1 teaspoon five-spice powder
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• Green onions, chopped (for garnish)
• Sesame seeds, toasted (for garnish)

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Heat the vegetable oil in a large Dutch oven over medium-high heat. Season the pork ribs with salt and pepper, then brown them on all sides, about 4 minutes per side. Remove the ribs and set them aside.
3. Add the chopped onion and garlic to the Dutch oven and sauté until softened, about 4 minutes.
4. Stir in the grated ginger, soy sauce, rice vinegar, honey, water, sesame oil, five-spice powder, and red pepper flakes (if using). Bring the mixture to a simmer.
5. Return the ribs to the Dutch oven, ensuring they are mostly submerged in the liquid. Bring to a simmer once again.
6. Cover the Dutch oven with its lid and place it in the oven. Braise the ribs for 2.5 to 3 hours, or until the meat is tender and falls off the bone easily.
7. Remove the ribs from the Dutch oven and set them aside. If the sauce is too thin, simmer it on the stovetop for 10 minutes to reduce and thicken.
8. Serve the ribs with the ginger soy sauce, garnished with chopped green onions and toasted sesame seeds.

This ginger soy braised ribs recipe offers a delightful blend of savory, sweet, and spicy flavors that will transport your taste buds. The ginger and soy sauce create a vibrant, aromatic sauce that complements the tender pork ribs beautifully. This dish pairs well with steamed rice, stir-fried vegetables, or even a side of pickled vegetables to add a bit of tang and crunch.

Balsamic Braised Ribs with Mushrooms

This balsamic braised ribs recipe features the rich, tangy flavors of balsamic vinegar paired with hearty mushrooms, creating a deep and savory sauce. The combination of balsamic and mushrooms elevates the tender braised ribs to a luxurious level of flavor, perfect for a comforting meal.

Ingredients:

• 4 bone-in beef short ribs
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1/2 cup balsamic vinegar
• 1 cup mushrooms, sliced (cremini or button mushrooms)
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 tablespoon tomato paste
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Heat the olive oil in a large Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then brown them on all sides, about 4 minutes per side. Remove the ribs and set aside.
3. Add the chopped onion and garlic to the Dutch oven and sauté until softened, about 5 minutes.
4. Stir in the balsamic vinegar and tomato paste, scraping up any browned bits from the bottom of the pot. Add the beef broth, mushrooms, thyme, and rosemary. Bring the mixture to a simmer.
5. Return the ribs to the Dutch oven, ensuring they are mostly submerged in the liquid. Bring to a simmer once more.
6. Cover the Dutch oven with its lid and place it in the oven. Braise the ribs for 2.5 to 3 hours, or until the meat is tender and easily falls off the bone.
7. Remove the ribs from the Dutch oven and set aside. If the sauce is too thin, simmer it on the stovetop for 10 minutes to reduce and thicken.
8. Serve the ribs with the balsamic mushroom sauce, spooned over the top.

The balsamic vinegar adds a rich depth of flavor to this braised ribs recipe, perfectly complementing the earthiness of the mushrooms. The sauce becomes velvety and flavorful, soaking into the tender ribs as they braise, making every bite indulgent. This dish pairs well with mashed potatoes, creamy polenta, or a side of sautéed spinach for a comforting, hearty meal.

Mustard and Herb Braised Ribs

For a tangy and aromatic take on braised ribs, this mustard and herb recipe provides a perfect balance of sharpness from the mustard and freshness from the herbs. The slow braising process ensures the meat becomes tender while soaking up the flavorful braising liquid, making it a perfect dish for a hearty meal.

Ingredients:

• 4 bone-in beef short ribs
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1/4 cup Dijon mustard
• 1 cup beef broth
• 1/2 cup dry white wine
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped (for garnish)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Heat the olive oil in a large Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned, about 4 minutes per side. Remove the ribs and set them aside.
3. Add the chopped onion and garlic to the Dutch oven and cook until softened, about 5 minutes.
4. Stir in the Dijon mustard, beef broth, white wine, rosemary, and thyme, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
5. Return the ribs to the Dutch oven, ensuring they are mostly submerged in the liquid. Bring to a simmer again.
6. Cover the Dutch oven with its lid and transfer it to the oven. Braise the ribs for 2.5 to 3 hours, or until the meat is tender and easily falls off the bone.
7. Remove the ribs from the Dutch oven and set them aside. If the sauce is too thin, simmer it on the stovetop for 10-15 minutes to reduce and thicken.
8. Serve the ribs with the mustard herb sauce, garnished with fresh parsley.

The tangy Dijon mustard gives this braised ribs recipe a zesty bite that complements the earthy rosemary and thyme perfectly. The braised meat becomes wonderfully tender while absorbing the flavors of the sauce, making it a hearty dish for any occasion. Pair it with mashed potatoes, roasted vegetables, or a fresh green salad for a satisfying meal.

Maple Bourbon Braised Ribs

For a sweet and smoky flavor profile, these maple bourbon braised ribs are the perfect choice. The combination of maple syrup and bourbon creates a deliciously rich, slightly sweet glaze that caramelizes over the tender ribs, making each bite full of flavor.

Ingredients:

• 4 bone-in pork ribs
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/4 cup bourbon
• 1/2 cup maple syrup
• 1 cup chicken broth
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Heat the vegetable oil in a large Dutch oven over medium-high heat. Season the pork ribs with salt and pepper, then sear them on all sides until browned, about 4 minutes per side. Remove the ribs and set aside.
3. Add the chopped onion and garlic to the Dutch oven and sauté until softened, about 5 minutes.
4. Stir in the bourbon, maple syrup, chicken broth, apple cider vinegar, Dijon mustard, and smoked paprika. Bring the mixture to a simmer.
5. Return the ribs to the Dutch oven, ensuring they are mostly submerged in the liquid. Bring to a simmer again.
6. Cover the Dutch oven with its lid and place it in the oven. Braise the ribs for 2.5 to 3 hours, or until the meat is tender and falls off the bone easily.
7. Remove the ribs from the Dutch oven and set aside. If the sauce is too thin, simmer it on the stovetop for 10-15 minutes to reduce and thicken.
8. Serve the ribs with the maple bourbon sauce, garnished with fresh parsley.

This maple bourbon braised ribs recipe is the perfect combination of sweet, smoky, and savory flavors. The maple syrup adds a natural sweetness that perfectly complements the depth of bourbon and the acidity of apple cider vinegar. The sauce becomes sticky and caramelized, coating the tender pork ribs beautifully. Serve this dish with roasted sweet potatoes, cornbread, or a simple green vegetable for a comforting, flavorful meal.

Spiced Apple Cider Braised Ribs

This spiced apple cider braised ribs recipe brings a deliciously warming flavor profile with the sweetness of apple cider and the depth of warm spices. The cider creates a light, flavorful braising liquid that infuses the meat with both savory and sweet notes, making the ribs tender and aromatic.

Ingredients:

• 4 bone-in pork ribs
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups apple cider
• 1/2 cup chicken broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon brown sugar
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 300°F (150°C).
2. Heat the olive oil in a large Dutch oven over medium-high heat. Season the pork ribs with salt and pepper, then sear them on all sides until browned, about 4 minutes per side. Remove the ribs and set aside.
3. Add the chopped onion and garlic to the Dutch oven and cook until softened, about 5 minutes.
4. Stir in the apple cider, chicken broth, cinnamon, nutmeg, brown sugar, and apple cider vinegar. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
5. Return the ribs to the Dutch oven, ensuring they are mostly submerged in the liquid. Bring the mixture to a simmer again.
6. Cover the Dutch oven with its lid and place it in the oven. Braise the ribs for 2.5 to 3 hours, or until the meat is tender and easily falls off the bone.
7. Remove the ribs from the Dutch oven and set aside. If the sauce is too thin, simmer it on the stovetop for 10-15 minutes to reduce and thicken.
8. Serve the ribs with the spiced apple cider sauce, garnished with fresh thyme.

This spiced apple cider braised ribs recipe creates a beautifully aromatic dish with the combination of sweet apple cider and warm spices. The braised meat becomes incredibly tender while absorbing the fruity and spicy notes of the sauce. This dish is perfect for fall or winter meals and pairs well with roasted potatoes, sautéed greens, or a hearty apple salad for a complete meal.

Note: More recipes​ are coming soon!