Moms Stovetop Pork Ribs Recipes

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MOM'S STOVETOP PORK RIBS



Mom's Stovetop Pork Ribs image

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

10 pork spareribs
½ cup soy sauce
10 cloves garlic, crushed
1 tablespoon dried rosemary
1 tablespoon dried oregano
2 bay leaves
1 lime, juiced
10 sprigs fresh parsley
ground black pepper to taste
2 limes, cut into wedges

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

MOM'S STOVE-TOP PORK RIBS



Mom's Stove-Top Pork Ribs image

Posted by ThelmaLu99 on allrecipes: "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 Pinay0618

Categories     Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

10 pork spareribs
1/2 cup soy sauce
10 garlic cloves, crushed
1 tablespoon dried rosemary
1 tablespoon dried oregano
2 bay leaves
1 lime, juiced
10 sprigs fresh parsley
ground black pepper
2 limes, cut into wedges

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 35.9, Fat 0.3, SaturatedFat 0.1, Sodium 1343.5, Carbohydrate 7.3, Fiber 1.7, Sugar 1.1, Protein 3.2

MOM'S 'SWEET 'N' SOURS' PORK RIBS



Mom's 'Sweet 'n' Sours' Pork Ribs image

My Mom's longtime recipe that she learned from my grandmother who has long passed on. Combines soy sauce, sugar, vinegar, dry mustard, garlic, as well as a few other simple ingredients to make a delicious sauce for sweet and sour cut ribs. Great over rice! Some say rice and this sauce is their favorite food! A Lechner family tradition!

Provided by HOWITZER

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 1h25m

Yield 4

Number Of Ingredients 11

1 cup white sugar
¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon pepper
½ teaspoon dry mustard
2 cups water
½ cup soy sauce
½ cup vinegar
2 pounds pork spareribs, cut into bite size pieces
1 tablespoon vegetable oil
2 cloves garlic, chopped

Steps:

  • In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar.
  • Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain.
  • Heat the oil in a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.

Nutrition Facts : Calories 668.5 calories, Carbohydrate 59.1 g, Cholesterol 120.1 mg, Fat 33.7 g, Fiber 0.6 g, Protein 31.9 g, SaturatedFat 11.6 g, Sodium 2481.6 mg, Sugar 50.5 g

A QUICK AND EASY STOVE TOP RECIPE FOR BONELESS PORK RIBS, WITH S



A Quick and Easy Stove Top Recipe for Boneless Pork Ribs, With S image

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

2 lbs boneless pork ribs
2 1/4 ounces dry rub seasonings
1 quart sauerkraut
3 5/8 ounces instant mashed potatoes

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

MOM'S OVEN-BARBECUED RIBS



Mom's Oven-Barbecued Ribs image

My mom made these tender ribs for special Sunday suppers when we were growing up. A few common ingredients are all you need to make the zesty sauce that coats them. My family's eyes light up when I bring a plate of these ribs to the table, and company never suspects how easy they are to prepare. -Yvonne White Williamson, New York

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 4-6 servings.

Number Of Ingredients 8

3 to 4 pounds country-style pork ribs
1-1/2 cups water
1 cup ketchup
1/3 cup Worcestershire sauce
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon onion powder
1/8 teaspoon hot pepper sauce

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.

Nutrition Facts : Calories 289 calories, Fat 14g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 1084mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.

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