Mom's Stovetop Pork Ribs

SUBMITTED BY: THELMALU99 PHOTO BY: Lauryl

"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."

PREP TIME	5 Min
COOK TIME	40 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

10 pork spareribs
1/2 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

READ REVIEWS (66)

DIRECTIONS

Place the spare ribs 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 cilantro. Bring to a boil, then boil 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 cilantro.

Notes

If you wish to use fresh herbs in place of the dry, double the amounts.

Cilantro may be used in place of the parsley.

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REVIEWS

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Reviewed on Nov. 4, 2005 by MickeyE

This recipe was a huge hit, even with my terribly fussy husband and teenaged daughter. We love barbecuing ribs in the summer, and this recipe is a close second and an easy way to cook ribs during the off-season. I changed the recipe in that I did not use cilantro. Also, I didn't bother cooking the water away...just boiled the ribs for 25 mins. in all those great ingredients, tgeb brushed them with our favorite bottled bbq sauce (Diane's) and then baked them for 10-15 minutes in a 325 degree oven, turning them and brushing them with more sauce half-way through. Fantastic!

14 users found this review helpful

Reviewed on Sep. 13, 2005 by StephanieG231

Yummy!! This was a hit at my house. I used 2 lbs. of bone-in country style pork ribs and just cut the recipie exactly in half. It was perfect. If the water takes too long to boil down turn the heat up.

14 users found this review helpful

Reviewed on Nov. 8, 2005 by THYMEFORME

Oh my, these were wonderful. I've never tried this cooking technique before and just thought I would give it a try. To be quite frank, I wasn't expecting much. But they were just too good. Ate way more than one portion. I did use boneless country style pork loin ribs to lower the saturated fat and used 2 Tbsp minced garlic. Also needed 50 minutes to cook dry even though I was very careful not to overdo the water. Thanks for sharing this. Can't wait to do this again.

12 users found this review helpful

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