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You don't need a grill to enjoy these skillet-barbecued country ribs. A batch of spicy beans completes the feast. This recipe came from Healthy Meals In Minutes. I have not tried this recipe, I am posting it as a request.
- 2 lbs country-style pork ribs, trimmed
- 1 cup reduced-sodium chicken broth
- 1 medium yellow onion, chopped (1 cup)
- 1⁄3 cup reduced sodium ketchup
- 3 tablespoons water
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon frozen orange juice concentrate, thawed
- 1 tablespoon dijon-style mustard
- 1 tablespoon firmly packed light brown sugar
- 1 teaspoon chili powder
- orange slice (to garnish)
- Heat a large nonstick skillet over medium-high heat for 1 minute. Add ribs; cook, turning frequently, until well browned on all sides, about 8 minutes. Using a slotted spoon, transfer ribs to paper towels to drain. Wipe fat from skillet with paper towels.
- Return ribs to skillet. Add broth; bring to a boil. Cover, reduce heat to medium-low, and simmer for 20 minutes.
- While ribs are simmering, in a small bowl, combine onion, ketchup, water, soy sauce, orange juice concentrate, mustard, brown sugar, and chili powder. Mix well. Add to skillet.
- Increase heat to medium. Cook, uncovered, stirring occasionally, until the sauce is slightly thickened, about 7 minutes. Place the ribs in a serving dish and garnish with orange slices. Serve any remaining sauce from the skillet on the side.