Moms Barbecue Top Of Stove Braising Ribs Recipes

MOM'S STOVETOP PORK RIBS

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.

BEST STOVETOP BBQ RIBS

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.

BRAISED RIBS

Steps:

• In a Dutch oven, brown ribs in butter and oil for about 3 minutes on each side; drain. Remove and keep warm. In the same pan, cook and stir the onion for 2 minutes. Add water, salt, sugar and pepper, stirring to loosen browned bits from pan., Place bay leaves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in pan. Return ribs to pan. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until meat is tender., Remove ribs and keep warm. Discard spice bag. Skim fat from pan drippings. Combine flour and cold water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.

MOM'S OVEN-BARBECUED RIBS

Steps:

• Place ribs in a greased roasting pan. Bake, uncovered, at 350° for 45 minutes. Meanwhile, in a saucepan, combine the remaining ingredients. Bring to a boil; cook for 1 minute. Drain ribs. Spoon sauce over ribs. Cover and bake for 1-1/2 hours. Uncover; bake 30 minutes longer, basting once.

STOVETOP, COUNTRYSTYLE RIBS, IRIS

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!!

MOM'S STOVE-TOP PORK RIBS

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.