Apple cider braised pork ribs
Apple cider braised pork ribs is a savory, fall-off-the-bone tender dish where pork ribs are slow-cooked in a reduction of apple cider, onions, and warm spices like thyme or bay leaf. This cooking method, popular in American and Northern European cuisines, uses the natural sweetness and acidity of the cider to tenderize the meat and create a rich, glossy sauce.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with a moderate amount of carbohydrates from the cider and any added sugar or onions. It provides significant amounts of B vitamins, zinc, and iron from the pork, along with some antioxidants from the apple cider, and a typical serving contains roughly 500-700 calories.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 28 g |
| Carbs | 15 g |
| Fat | 30 g |
| Fiber | 1 g |
| Sugar | 12 g |
| Sodium | 650 mg |
| Potassium | 400 mg |
| Phosphorus | 250 mg |
| Iron | 2.5 mg |
| Zinc | 5 mg |
| Vitamin B12 | 1.2 mcg |
| Niacin (B3) | 6 mg |
| Selenium | 30 mcg |
| Vitamin B6 | 0.4 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The use of apple cider is a clever culinary technique where its malic acid acts as a natural meat tenderizer, while its sugars caramelize during braising to build deep flavor without relying solely on added fats or sugars, reflecting a traditional method of using seasonal fruits in hearty cooking.
