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Braised Pork Ribs (Boneless) with Stella on Fire Co. Sweet Fire Seasoning

a plate of braised pork ribs and a bottle of Stella On Fire seasoning

Welcome to my kitchen, where today, we’re transforming simple pork boneless ribs into a culinary masterpiece with the help of Stella on Fire Co.’s Sweet Fire Seasoning. This dish combines the rich, tender qualities of braised pork with the sweet, smokey, and spicy (just a little kick) of our Sweet Fire seasoning, creating a flavor profile that’s sure to impress.

This recipe is very unique and packs a lot of flavor. What makes this recipe work is our seasoning. Traditionally, to braise meat and build layers of flavor you need to introduce lots of liquids, spices, and ingredients. Our seasoning Sweet Fire takes care of that and reduces cooking time and work by about half. 

Braised Pork Ribs Ingredients- Serves 6 to 8:

  • 2 lbs boneless country-style pork ribs trimmed
  • 1 teaspoon of vegetable oil
  • 1 large celery chopped fine
  • 4 ounces of bacon, sliced crosswise into 1/4-inch strips.
  • 1 red onion, chopped
  • 2 Bay leaves ( optional but these add good flavor )
  • 6 cloves garlic, minced
  • 2 cups chicken broth (optional)
  • 1 cup of water, if you choose not to use the chicken broth replace it with an equal amount of water.
  • 1 tbsp Stella on Fire Co. Sweet Fire Seasoning

Instructions:

Preparation:

  1. Season the Ribs: Begin drying the ribs thoroughly with a paper towel. Then generously season the pork ribs with Stella on Fire Co.’s Sweet Fire Seasoning. Ensure each piece is well-coated to infuse the flavors deeply into the meat. Let them sit at room temperature for about 20 minutes.
  2. Adjust an oven rack to a lower-middle position and heat the oven to 300 degrees.

Browning the Meat:

  1. Sear the Ribs: In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium-high to medium heat. Once the oil is smoking, add the ribs in batches. Brown each side until you achieve a beautiful, golden crust—about 3-4 minutes per side. If the seasoning burns a little is ok, but if you start burning it too much just flip the ribs faster. Remove the ribs and set them aside. Remember, keep an eye on temperatures and try not to burn the seasoning. 

Building the Base:

  1. CAREFULLY, pour off the fat in the pot and return to medium heat.  Add the bacon stirring frequently until most of the fat has rendered or about 3 minutes.
  1. Sauté the Aromatics: In the same pot, reduce the heat to medium-low and add the diced onion and celery. Sauté until they become translucent and brown, around 5 minutes. Add the minced garlic and cook for an additional minute until fragrant, don’t burn the garlic!
  2. Deglaze the Pot: Pour in water, broth, and bay leaves ( if you used them at all ), to deglaze the pot, scraping up all the flavorful bits stuck to the bottom, and bring to a simmer for 2 minutes to develop its flavors.

The Braise:

  1. Combine and Simmer: Return the browned ribs to the pot, nestling them among the sautéed onions and garlic. Ensuring the ribs are partially submerged. Bring the mixture to a simmer.
  2. Braise: Cover the pot with a lid and transfer it to a preheated oven set to 300°F. Let the ribs braise for about 1 to 2 hours (depending on the size of the ribs ), or until they are fork-tender and the flavors have melded beautifully.

Finishing Touches:

  1. Adjust the Seasoning: Carefully remove the pot from the oven. Taste the braising liquid and adjust the seasoning with salt or more Sweet Fire. If you prefer a thicker sauce, you can reduce it on the stovetop by simmering uncovered for a few minutes.
  2. Garnish and Serve: Transfer the ribs to a serving platter and spoon the rich sauce over them. Garnish with freshly chopped parsley, chives, or cilantro for a pop of color and a hint of freshness.

Serving Suggestions:

These braised pork boneless ribs pair wonderfully with creamy mashed potatoes, buttery polenta, or a simple side of roasted vegetables. The sweet and spicy notes from Stella on Fire Co.’s Sweet Fire Seasoning will shine through, making this a dish that your guests will rave about.

Enjoy this hearty, flavor-packed meal that marries the tenderness of braised pork with the dynamic kick of sweet fire seasoning. Bon appétit!

Feel free to adjust the recipe to suit your taste or the ingredients you have on hand. Cooking is an art, after all!

plated braised ribs
a plate of braised pork ribs and a bottle of Stella On Fire seasoning

Stella’s Braised Pork Ribs with Sweet Fire Seasoning

Fork tender boneless ribs braised to perfection using our seasoning Sweet Fire.
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings 6

Equipment

  • Dutch oven

Ingredients
  

  • 2 lbs boneless country-style pork ribs trimmed
  • 1 teaspoon of vegetable oil
  • 1 large celery chopped fine
  • 4 ounces of bacon sliced crosswise into 1/4-inch strips.
  • 1 red onion chopped
  • 2 Bay leaves optional but these add good flavor
  • 6 cloves garlic minced
  • 2 cups chicken broth optional
  • 1 cup of water if you choose not to use the chicken broth replace it with an equal amount of water.
  • 1 tbsp Stella on Fire Co. Sweet Fire Seasoning
  • Stella's Sweet Fire seasoning for the ribs

Instructions
 

Preparation:

  • Season the Ribs: Begin drying the ribs thoroughly with a paper towel. Then generously season the pork ribs with Stella on Fire Co.’s Sweet Fire Seasoning. Ensure each piece is well-coated to infuse the flavors deeply into the meat. Let them sit at room temperature for about 20 minutes.
  • Adjust an oven rack to a lower-middle position and heat the oven to 300 degrees.

Browning the Meat:

  • Sear the Ribs: In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium-high to medium heat. Once the oil is smoking, add the ribs in batches. Brown each side until you achieve a beautiful, golden crust—about 3-4 minutes per side. If the seasoning burns a little is ok, but if you start burning it too much just flip the ribs faster. Remove the ribs and set them aside. Remember, keep an eye on temperatures and try not to burn the seasoning.

Building the Base:

  • CAREFULLY, pour off the fat in the pot and return to medium heat. Add the bacon stirring frequently until most of the fat has rendered or about 3 minutes.
  • Sauté the Aromatics: In the same pot, reduce the heat to medium-low and add the diced onion and celery. Sauté until they become translucent and brown, around 5 minutes. Add the minced garlic and cook for an additional minute until fragrant, don’t burn the garlic!
  • Deglaze the Pot: Pour in water, broth, and bay leaves ( if you used them at all ), to deglaze the pot, scraping up all the flavorful bits stuck to the bottom, and bring to a simmer for 2 minutes to develop its flavors.

The Braise:

  • Combine and Simmer: Return the browned ribs to the pot, nestling them among the sautéed onions and garlic. Ensuring the ribs are partially submerged. Bring the mixture to a simmer.
  • Braise: Cover the pot with a lid and transfer it to a preheated oven set to 300°F. Let the ribs braise for about 1 to 2 hours (depending on the size of the ribs ), or until they are fork-tender and the flavors have melded beautifully.

Finishing Touches:

  • Adjust the Seasoning: Carefully remove the pot from the oven. Taste the braising liquid and adjust the seasoning with salt or more Sweet Fire. If you prefer a thicker sauce, you can reduce it on the stovetop by simmering uncovered for a few minutes.
  • Garnish and Serve: Transfer the ribs to a serving platter and spoon the rich sauce over them. Garnish with freshly chopped parsley, chives, or cilantro for a pop of color and a hint of freshness.

Video

Chef’s Tips:

  1. Quality Ingredients: Use high-quality pork ribs and fresh aromatics to ensure the best flavors in your dish.
  2. Patience is Key: Braising is a slow cooking method that tenderizes the meat and melds flavors. Don’t rush the process.
  3. Customizable Heat: If you prefer a milder dish, reduce the amount of Sweet Fire Seasoning. For more heat, feel free to add a pinch of cayenne pepper or sliced fresh chilies.

Storing and Reheating:

If you have leftovers, these braised pork ribs store beautifully. Allow them to cool completely before transferring to an airtight container. They can be refrigerated for up to 3 days or frozen for up to 3 months.

To reheat, place the ribs and sauce in a covered baking dish and warm in a 325°F (165°C) oven until heated through, about 20-30 minutes. This method ensures the meat stays tender and moist.

Final Thoughts:

Cooking is all about experimenting and enjoying the journey. This braised pork boneless ribs recipe with Stella on Fire Co.’s Sweet Fire Seasoning is versatile and forgiving, perfect for both novice cooks and experienced chefs looking to add a twist to their repertoire.

Whether you’re preparing a special family dinner or looking to impress your friends at a gathering, this dish is sure to become a favorite. The combination of savory, sweet, and spicy flavors creates a harmony that will leave everyone asking for seconds.

So, roll up your sleeves, embrace the aromas filling your kitchen, and dive into the delicious world of braised pork ribs. Happy cooking, and bon appétit!

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Stella On Fire

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