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Braised Pork Ribs on parchment paper with sauce and two forks
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5 from 1 vote

Braised Pork Ribs

Delicious and easy braised pork ribs
Prep Time15 mins
Cook Time3 mins
Total Time18 mins
Course: main
Cuisine: American
Keyword: braised pork ribs
Servings: 4
Calories: 400kcal
Author: Loaves and Dishes


For the Dry Rub

  • 2.5 lbs Pork Ribs
  • 10 Tbs brown sugar – packed
  • 3 Tbs Kosher salt
  • 1 ½ tbs chili powder
  • ¾ tsp black pepper
  • ¾ tsp cayenne pepper
  • 1 tsp old bay
  • ¾ tsp Dried thyme
  • 1 tsp onion powder
  • 1 tsp garlic powder

For the Braise

  • 1 cup white wine
  • 2 Tbs rice wine vinegar
  • 2 tbs Worcestershire
  • 3 Tbs honey

Other ingredients

  • Your choice of barbeque sauce – I recommend – Ding Dang Good Sauce


  • At least one hour before cooking – pat the dry rub mix into the ribs. Place the ribs (divided into two groups) each onto a large sheet of heavy duty aluminum foil – shiny side of the ribs facing down. Fold the foil gently into a packet around the ribs and refrigerate the meat with the rub. (place the packets on a plate in the fridge). This step can be done up to 24 hours ahead.
  • Preheat the oven to 225. Mix the ingredients for the braise together and pour half of the braise into one packet and the other into the other packet. Set the packets on a rimmed baking sheet and place onto the middle rack in the oven. Allow to cook for 3 hours – do not open the packets to check on the ribs.
  • After three hours –Remove the ribs from the oven – and then set the oven on broil and allow the ribs to rest for 10 minutes – without opening the packets. After 10 minutes, remove ribs from the packets, thickly apply your choice of barbeque sauce and place the ribs back on the baking sheet. Broil in oven for about 5 minutes until the sauce becomes thick and bubbly. Remove from the oven, apply another coat of sauce and serve.


Make sure to cover with a delicious sauce, like ding dang good sauce. 


Calories: 400kcal