Melt-in-Your-Mouth Slow Cooked Pork Ribs with Rich Gravy
Nutritional value per serving
Calories620kcal
Carbs15gram
Fat35gram
Protein45gram
Ingredients
- Pork ribs (baby back or spare ribs)1.5 kg
- Salt (preferably kosher or sea salt)2 tsp
- Black pepper, freshly ground1 tsp
- Garlic powder1 tsp
- Onion powder1 tsp
- Paprika (smoked or sweet)1 tbsp
- Vegetable oil (for browning)2 tbsp
- Onion, finely chopped1 piece
- Garlic cloves, minced3 pieces
- Beef or chicken broth (preferably low sodium)500 ml
- Worcestershire sauce1 tbsp
- Flour (for gravy thickening)2 tbsp
- Butter2 tbsp
This recipe guides you through making tender and flavorful slow cooked pork ribs paired with a luscious homemade gravy. It uses common ingredients and simple cookware, perfect for everyday home cooks aiming for a comforting meal with minimal effort. The ribs are slow cooked to an internal temperature of 85°C (185°F) for fall-off-the-bone tenderness, while food safety is ensured by adherence to proper cooking temperatures and handling. The total cost of ingredients is approximately $15 USD, €14 EUR, £12 GBP, and ₹1,200 INR. Each serving contains about 620 kcal, making it suitable for a regular diet. The recipe is easy-to-medium complexity and takes about 5 hours including cooking and prep time.
Preparation instructions
Prepare the ribs
1Pat the pork ribs dry with paper towels. Remove the silver skin membrane from the back of the ribs if present, as this helps with tenderness.
Season the ribs
2In a small bowl, mix salt, pepper, garlic powder, onion powder, and paprika. Rub this seasoning evenly over both sides of the ribs. Let it rest for 30 minutes at room temperature or refrigerate for several hours or overnight for deeper flavor.
Brown the ribs
3Heat vegetable oil in a large skillet over medium-high heat. Sear the ribs on all sides until browned, about 2-3 minutes each side. This step adds flavor and color. Then transfer the ribs to the slow cooker.
Sauté onion and garlic
4In the same skillet, reduce heat to medium. Add chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another 1 minute until fragrant.
Add liquids and transfer to cooker
5Pour broth and Worcestershire sauce into the skillet, scrape up any browned bits from the pan. Pour this mixture over the ribs in the slow cooker.
Slow cook the ribs
6Cover and cook on low heat for 4 to 5 hours, or until the ribs are tender and the meat pulls away easily from the bone. Use a meat thermometer to ensure the internal temperature reaches at least 75°C (165°F) for safe eating, though 85°C (185°F) is ideal for tenderness.
Make the gravy
7Remove ribs and keep warm. Pour the cooking liquid through a sieve into a saucepan. In a small bowl, combine flour and butter into a smooth paste (a beurre manié). Slowly whisk the butter-flour mixture into the simmering cooking liquid to thicken the gravy. Cook for 3-5 minutes until thickened. Adjust seasoning with salt and pepper.
Serve
8Serve ribs hot with the rich gravy poured over. Pair with mashed potatoes or steamed vegetables for a hearty meal.
Cooking Tips
1If you don’t have a slow cooker, you can bake ribs covered in foil at 150°C (300°F) in the oven for 3-4 hours.
2Removing the silver skin membrane from the ribs before cooking ensures more tender results.
3Use a meat thermometer to accurately check the internal temperature to ensure the pork is safely cooked but not overdone.
4Leftover ribs can be refrigerated for up to 3 days or frozen for up to 2 months.
Equipment Needed
- Slow cooker
- Large skillet or frying pan
- Cutting board
- Sharp knife
- Measuring spoons
- Measuring cup
- Cooking thermometer
- Whisk
- Sieve or strainer
- Mixing bowl
Grocery Shopping List
- [ ] Pork ribs (1.5 kg) - $10.00 (choose fresh, pink-colored meat with firm texture for best quality)
- [ ] Salt - $0.50 (kosher or sea salt gives better flavor and texture)
- [ ] Black pepper - $0.50 (freshly ground ensures better aroma)
- [ ] Garlic powder - $0.30
- [ ] Onion powder - $0.30
- [ ] Paprika - $0.50 (smoked paprika adds nice depth)
- [ ] Vegetable oil - $0.50 (any neutral oil like sunflower or canola)
- [ ] Onion (1 piece) - $0.70 (firm and dry skin)
- [ ] Garlic cloves (3 pieces) - $0.40 (firm and plump cloves)
- [ ] Beef or chicken broth (500 ml) - $1.50 (low sodium preferred)
- [ ] Worcestershire sauce - $0.80
- [ ] Flour - $0.30
- [ ] Butter - $1.20
Total approximate cost: $17.80
Tip: Buying in bulk or on sale can help reduce costs. Freshness of meat and aromatics greatly impacts the final flavor.
FAQ
How do I know when pork ribs are fully cooked and safe to eat?
Pork ribs are safe to eat when they reach an internal temperature of at least 75°C (165°F). For tenderness, cooking them to about 85°C (185°F) will make the meat fall off the bone.
Can I use this recipe without a slow cooker?
Yes, you can bake the ribs covered in foil in an oven at 150°C (300°F) for about 3-4 hours until tender.
How do I remove the silver skin from pork ribs?
Slide a knife under the thin membrane on the back of the ribs and peel it off using a paper towel for grip.
Can I prepare this recipe ahead of time?
Yes, season the ribs and refrigerate overnight. You can also fully cook and refrigerate or freeze the ribs and reheat before serving.
How do I prevent cross-contamination when handling raw pork?
Always wash your hands thoroughly after touching raw pork, clean and sanitize all surfaces and utensils, and use separate cutting boards for raw meat and other ingredients.