Mom's Stove-Top Pork Ribs

Submitted by Pinay0618

"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.""

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 6

ingredients

• 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

directions

1. 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.
2. 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.

Reviews

[Mj81blr]

It's an awesome recipe!! Easy and tasty... I love it. Thanks for the recipe<br/><br/>I reduced the proportion of soy sauce a bit because the Indian rib portions are smaller and the indicated quantity makes it a bit salty.

 

[a71602]

A delicious mix of flavors. I had to improvise a little, substituting thyme for the rosemary and a tablespoon of dried parsley instead of fresh sprigs. I think next time I will cut the soy sauce down to 1/4 of a cup, as it was a tad salty at 1st. To combat the saltiness I added a tablespoon of dark brown sugar to the cooked down sauce and cooked the ribs just a little longer in the brown sugar sauce. The flavors tie together very well.

 

[Karen Guerra]

I'm very happy to be the 1st to rate this recipe. I used country style ribs on this w/ alot of the fat left on (was lazy didn't want to trim it). I had the feeling I've made this recipe before but wasn't sure. I married into an Ecuadorian family and love the way my in-laws cook. As it turned out this was what they call Frittata (forgive my spelling). The taste was great and spot on w/ the ingredients. I kept waiting for my husband to ask " where's the onions at". Usually they cook this dish w/ bones in it,,,but I can say am very happy without them,,,,and will probably do it more often. After it cooked and started to burn on bottom,,,careful you don't burn it,,,I deglazed pan w/ a lil water and scraped bottom and shut it off. Next time I will cut the country style ribs into bite size pieces,,and leave the fat on. It was very flavorful and everyone loved it. In fact,,,,my daughter couldn't get enough of it. Thank you very much for posting this recipe. Will def. make again!!!!