MOM'S STOVETOP PORK RIBS
This is how my Brazilian mom prepares pork ribs. Boiling the ribs with the seasonings ensures that the meat will remain moist and juicy, and that the flavors will fully penetrate the meat. I hope you like these as much as I always have! Serve with lime wedges, rice and a fresh green salad.
Provided by THELMALU99
Categories World Cuisine Recipes Latin American South American Brazilian
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Place the spareribs into a large pot, and fill with just enough water to cover. Add the soy sauce, garlic, rosemary, oregano, bay leaves, lime juice and 3/4 of the parsley. Bring to a boil, then simmer uncovered over medium heat until the water has completely evaporated, about 25 minutes.
- When all of the water is gone, remove the bay leaves, and allow meat to brown, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot, and toss them with the pork. The garlic will dissolve onto the meat. Remove the meat, and drain on paper towels. Season with black pepper and garnish with lime wedges and remaining parsley.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 10.7 g, Cholesterol 125.2 mg, Fat 32 g, Fiber 3.4 g, Protein 33.5 g, SaturatedFat 11.6 g, Sodium 1326.9 mg, Sugar 1.4 g
A QUICK AND EASY STOVE TOP RECIPE FOR BONELESS PORK RIBS, WITH S
This is an easy to prepare New Year's Day dinner of pork with sides of sauerkraut and mashed potatoes that is a tradition for many.
Provided by EleEng
Categories < 60 Mins
Time 55m
Yield 3 , 2-4 serving(s)
Number Of Ingredients 4
Steps:
- For more than 60 plus years I have ate pork ribs and sauerkraut with mash potatoes on New Year's Day. The sauerkraut and pork always cooked for many hours whether by stove top or in the crock pot (8 to 12 hours on low) until the meat fell off the bones, and the bones were bleached white from the overcooking. At time of serving, the stove top or crock pot still contained quarts of fluid. As usual, we all thought the meat and kraut tasted great because this was the way it had always been. However, the meat was tough and dried out even though it was submerged in liquid. Now I know from some studying of cooking that all the nutrients had been boiled off. In addition, all the pork fat liquefied and now coated all the meat and sauerkraut you put on your plate. Once again we assumed this was normal. (This liquefied fat solidifies when cooled and is the thick whitish goo you remove from your pot before washing.).
- Since retiring and as a hobby I have been studying the science of cooking and discovered, years after the fact, that the USDA says fresh pork is safe to eat at an internal temperature of 145 degrees; a point where it still contains many of its nutrients. Based on this I came up with the following recipe.
- Remove the pork from the refrigerator about an hour prior to cooking. This time I used 2.01 lbs. of pork loin country style boneless ribs.
- Pat the meat dry on both sides and place on a cutting board.
- Coat both sides of the meat with the dry rub of your choosing and rub in with your fingers. I use a pre-packaged rub that you can normally purchase for less than a dollar. This way you do not have to deal with mixing up a batch of rub from multiple spice jars.
- If it is a slab of a two rib set cut them apart and also complete the partial cut between each rib.
- Turn each rib on its side and push them together on the cutting board so they hold each other up.
- Apply the dry rub to this side, then flip over and do the opposite side. Do not feel obligated to use the entire package of rub. Some of these rubs can be quite potent, so only use the amount you and your family are comfortable with.
- Depending upon your local room temperature let the meat sit out for 30 to 45 minutes to let the spices absorb into the meat. Do not let the meat sit out very long if your room is already warm. As an alternative, you may also place the meat back into the refrigerator for a little while.
- While this is going on pour your 1-qt. jar of sauerkraut (un-drained) into at least a 2-qt pan. If you do not care for the tartness of sauerkraut then drain and rinse it before placing in the 2-qt pan. Cover the kraut completely with water and simmer. On a gas stove the flame should be barely visible at the burner. Cook it for about 45 minutes; if you like it to be very soft. Check the kraut frequently to insure it does not boil dry.
- To cook the pork, pre-heat a large skillet with high sides that has a non-stick coating and also a lid. Heat the skillet with lid on for about five minutes over a medium heat. DO NOT ADD ANY COOKING OR OLIVE OIL TO THE SKILLET. You will normally smell the skillet when it gets very hot. Now it is ready.
- Place all the ribs into the skillet and rapidly brown all four sides; approximately five to ten seconds each side. Then immediately turn down the heat until the flame is barely visible at burner level and cover the skillet. Note, since there is no oil in the skillet when you are browning the pork it will not splash grease all over your stove top and the meat will not stick due to the non-stick coating.
- The meat should reach 140 to 145 degrees in ten to fifteen minutes. Monitor the meat closely every five to eight minutes using a digital thermometer. Turn off the heat when the temperature reaches 140 degrees; do not let the meat go past 145 degrees. Even though the heat is off the meat will continue to cook and rise in temperature. While the meat is resting make a package of your favorite instant potatoes which take about five minutes. For this meal I used a package seasoned with roasted garlic. You may also make mashed potatoes from scratch just start them earlier in order that the meat, kraut, and potatoes are all done at the same time. Now just serve, enjoy, and wait for the compliments.
Nutrition Facts : Calories 289.5, Fat 4, SaturatedFat 0.9, Cholesterol 21, Sodium 1948.6, Carbohydrate 53.9, Fiber 11.6, Sugar 6.8, Protein 12.4
SUPER EASY COUNTRY-STYLE RIBS
I'm a die-hard rib fan. When we were growing up, our mom made these for us all the time, and we still can't get enough of them. -Stephanie Loaiza, Layton, Utah
Provided by Taste of Home
Categories Dinner
Time 5h10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a 3-qt. slow cooker, mix ketchup, brown sugar, vinegar, seasoned salt and, if desired, liquid smoke. Add ribs; turn to coat. Cook, covered, on low 5-6 hours or until meat is tender., Remove pork to a serving plate. Skim fat from cooking liquid. If desired, transfer to a small saucepan to thicken; bring to a boil and cook 12-15 minutes or until sauce is reduced to 1-1/2 cups. Serve with ribs. To make ahead: In a large airtight container, combine ketchup, brown sugar, vinegar, seasoned salt and, if desired, liquid smoke. Add pork; cover and freeze. To use, place container in refrigerator 48 hours or until ribs are completely thawed. Cook as directed.
Nutrition Facts : Calories 550 calories, Fat 21g fat (8g saturated fat), Cholesterol 131mg cholesterol, Sodium 2003mg sodium, Carbohydrate 51g carbohydrate (51g sugars, Fiber 0 fiber), Protein 40g protein.
BEST STOVETOP BBQ RIBS
Very yummy, sticky, easy stove top BBQ ribs. Serve with rice or mashed potatoes.
Provided by Rebekah Rose Hills
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Whisk together steak sauce, ketchup, Worcestershire sauce, soy sauce, garlic, and water in a bowl until smooth.
- Place the pork ribs in a saucepan with a lid, and pour the sauce over the ribs. Spread raw onion rings over the ribs, and cover the pan. Bring to a boil over medium heat, and simmer the ribs in the sauce for 45 minutes, or until tender.
Nutrition Facts : Calories 246.3 calories, Carbohydrate 10.6 g, Cholesterol 76.5 mg, Fat 13.3 g, Fiber 0.9 g, Protein 20.9 g, SaturatedFat 4.7 g, Sodium 705.9 mg, Sugar 5.1 g
QUICK COUNTRY STYLE PORK RIBS
This recipe makes fall off the bone ribs in an hour. Don't worry if you don't like pineapple, the ribs do not have a pineapple flavor, the acidity in the pineapple is used to tenderize the meat quickly.
Provided by Amanda Hyatt
Categories Ribs
Time 1h10m
Number Of Ingredients 3
Steps:
- 1. In a large pot boil ribs in pineapple juice for 45 mins. Add water if needed if the juice starts evaporating too much.
- 2. Place ribs in a 9x13 baking dish, baste with sauce on both sides
- 3. put dish in oven and broil for 2-3 mins for each side until the BBQ sauce starts to slightly carmelize on top
JULIE'S EASY COUNTRY STYLE PORK RIBS
I came up with this recipe for camping. It's an easy recipe with endless variations. You can play with the spices, the type of jam, and the cooking method.
Provided by puppitypup
Categories Pork
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Pat ribs dry, sprinkle with spices, then hand rub the spices into the ribs.
- Mix together the jam and barbecue sauce and brush onto the ribs.
- Barbecue on grill, turning and basting often. Cooking time will depend on the thickness of your ribs and the heat of your grill. On our grill it takes about 35 minutes.
- OR put in crock pot on low for 8 hours or on high for 4 hours.
- OR bake the ribs in the oven, covered with aluminum foil, at 300 degrees for 3 hours. Then uncover and increase temperature to 350 degrees. Baste with the sauce and bake one more hour, turning and basting again after 30 minutes. (DEPENDING ON THE SIZE OF YOUR RIBS, THIS MIGHT BE TOO LONG OF A COOKING TIME, SEE THE REVIEWS).
- OR cook in heavy covered pot on stovetop, starting on medium and reducing heat after 10 minutes or so. Cook for about 3 hours, basting and turning as you go.
Nutrition Facts : Calories 1363.2, Fat 86, SaturatedFat 29.6, Cholesterol 313, Sodium 798.1, Carbohydrate 63.2, Fiber 1.7, Sugar 41.3, Protein 78.5
STOVETOP, COUNTRYSTYLE RIBS, IRIS
These are perfect for the colder days leading into winter. We enjoyed them with braised winter greens, sweet potato pone and hot water cornbread. I let mine marinate overnight in the fridge for added flavor,and put in a half cup of Sweet Baby Rays' barbeque sauce right at the end.
Provided by iris mccall
Categories Ribs
Time 1h
Number Of Ingredients 8
Steps:
- 1. Gather your ingredients. Prick your ribs with a fork and set aside.
- 2. Place all ingredients in a 1 gallon ziploc bag and seal. Shake well to coat meat and place in a pyrex dish in the fridge overnight.
- 3. Remove ribs from marinade, and let them come up to temperature, about 30 minutes. Heat a skillet on the stove top til almost smoking. Coat bottom of skillet with vegetable oil and brown ribs on both sides long enough for a crust to form.
- 4. Remove ribs from skillet after well browned to a plate. Add marinade to the skillet, and reduce heat to a simmer. Return ribs to the skillet and cover with well fiiting lid.
- 5. Let simmer for 30 minutes, turning once. Check the thickness of the sauce, if it starts to stick scrape skillet well. Add half cup of sauce and half a cup of water. Turn off heat and let sit 10 minutes. Then serve with your choice of sides.
- 6. Note: I DON'T ADVISE RINSING YOUR MEAT. I RECENTLY SAW ON THE VIEW THAT THE SPLASHING WATER ONLY HELPS SPREAD POSSIBLE CONTAMINATES, AND IF YOU COOK IT LONG ENOUGH, YOU WILL KILL SALMONELLA, E COLI, ECT. BUT USE YOUR OWN DISCRETION!!
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