Slow-Cooked Pork Ribs with Cassava

Name: Slow-Cooked Pork Ribs with Cassava
Prep time: 60 min
Total time: 60 min
Yield: 5 servings
Cuisine: Française
Ingredients: 1 kg (2.2 lb) pork ribs, trimmed; Juice of 1 lemon; Salt and freshly ground black pepper, to taste; 3 tablespoons neutral cooking oil; 1 medium onion, finely chopped; 3 garlic cloves, minced; 1 tomato, peeled, seeded, and diced; 3 cups (750 ml) beef broth; 1 kg (2.2 lb) cooked cassava, peeled and cut into thick sticks (optional); Fresh parsley or coriander, chopped, to taste

By Marie Lefebvre · Updated October 21, 2026

Tender pork ribs braised low and slow in a rich, aromatic beef broth with onion, garlic, and tomato — a hearty, comforting one-pot meal. The cassava soaks up every drop of flavour from the braise, making it just as satisfying as the meat itself. Simple to make and impossible to resist.

Prep⏱️ 60 min

Servings👥 5 servings

Difficulty📊 Easy

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🛒 Ingredients

5 servings

1 kg (2.2 lb) pork ribs, trimmed
Juice of 1 lemon
Salt and freshly ground black pepper, to taste
3 tablespoons neutral cooking oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 tomato, peeled, seeded, and diced
3 cups (750 ml) beef broth
1 kg (2.2 lb) cooked cassava, peeled and cut into thick sticks (optional)
Fresh parsley or coriander, chopped, to taste

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Directions

1
Season the pork ribs generously with lemon juice, salt, and black pepper. Set aside for 10–15 minutes to allow the flavours to develop.
2
Heat the oil in a large heavy-bottomed pot over high heat. Brown the ribs on all sides until golden and caramelised. Remove and set aside.
3
In the same pot over medium heat, sauté the onion for 3 minutes until softened and translucent.
4
Add the garlic and diced tomato. Cook for 2 minutes, stirring frequently, until fragrant.
5
Return the ribs to the pot and pour in the beef broth, ensuring the meat is at least half submerged.
6
Cover and simmer over low heat for approximately 30 minutes, until the meat is very tender and beginning to pull away from the bone.
7
Gently fold in the cooked cassava sticks. Heat through for 5 minutes, being careful not to break them up.
8
Adjust seasoning, scatter over fresh herbs, and serve piping hot.

💡 Chef's Tip

For fall-off-the-bone ribs, extend the simmer to 45 minutes. If cassava is unavailable, large chunks of waxy potato work beautifully. A splash of dry white wine added with the broth deepens the flavour of the sauce.