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Mom's Stovetop Pork Ribs
SUBMITTED BY:
THELMALU99
PHOTO BY:
gapch1026
"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."
RECIPE RATING:
Read Reviews
(88)
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PREP TIME
20 Min
COOK TIME
40 Min
READY IN
1 Hr
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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DIRECTIONS
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.
FOOTNOTES
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
Reviewed on Nov. 8, 2005 by THYMEFORME
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THYMEFORME
Nov. 8, 2005
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.
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49 users found this review helpful
Oh my, these were wonderful. I've never tried this cooking technique before and just thought...
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Reviewed on Sep. 13, 2005 by
StephanieG231
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StephanieG231
Sep. 13, 2005
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.
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35 users found this review helpful
Yummy!! This was a hit at my house. I used 2 lbs. of bone-in country style pork ribs and just...
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Reviewed on Nov. 8, 2006 by THELMALU99
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THELMALU99
Nov. 8, 2006
Wow, so happy to see all of the positive reviews. My mom says thanks everyone. Just a note. The recipe that I submitted says to use PARSLEY, with a small note at the bottom that cilantro may be substituted. I guess Allrecipes figures Latin food must use cilantro. Parsley has much better flavor, and many people don't like cilantro. Parsley is used much more in Brazil than cilantro. Great to see that everyone is altering the recipe to suit their own taste. I love how you can use whatever you want in this recipe; as long as you know the technique, you're all set to experiment. If you liked this recipe, try the same method with chicken as well. Thanks again!
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33 users found this review helpful
Wow, so happy to see all of the positive reviews. My mom says thanks everyone. Just a note....
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Reviewed on Nov. 4, 2005 by MickeyE
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MickeyE
Nov. 4, 2005
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!
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26 users found this review helpful
This recipe was a huge hit, even with my terribly fussy husband and teenaged daughter. We...
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Reviewed on Aug. 25, 2007 by
DASKDS
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DASKDS
Aug. 25, 2007
This was great! I just made it with country style pork ribs. I was looking for a simple recipe that didn't take all day to cook. I used lite soy sauce and reduced the amount as suggested and mine are perfectly seasoned, the cilantro makes it I think.. However, it did take almost 2 hours for all the water to evaporate. Edited: Use the largest (widest) pan you can find to facilitate the evaporation and cook at just a simmering boil. You want the longer cooking time to make them tender. And just as others said, watch it closely when it gets 1/2 because it finishes fast.
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24 users found this review helpful
This was great! I just made it with country style pork ribs. I was looking for a simple...
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Reviewed on Nov. 10, 2005 by
May S.
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May S.
Nov. 10, 2005
I took a tip from the other reviews commenting about the saltiness. I still used regular soy sauce but I only used 1/3 cup. It was still a little stronger than I would have preferred but was still very good. I used country style ribs instead of spare ribs and the water did take longer to boil off but I think the size of the ribs I used also called for more water than in the original recipe. I'll use less water next time. The garlic and cilantro added very good flavor. This recipe is a keeper in our household!
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17 users found this review helpful
I took a tip from the other reviews commenting about the saltiness. I still used regular soy...
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Reviewed on Nov. 10, 2005 by kgompper
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kgompper
Nov. 10, 2005
Very good. Made them twice in a week. Having never boiled ribs I found out what others did, that a big pile of ribs (I at least doubled the qty) in a big pot will take hours to boil the water away. Seemed like overcooking so I had to pour off and the first time the ribs were not browned. 2nd time I poured off through a strainer to keep the good bits and browned the ribs. Way good! Yes they seemed salty the first time. Just adjust to taste. The real kicker to this recipe is the cilantro and lime. Use generously during and after cooking and the dish's flavor really pops out. Will be keeping this one around. Thx
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16 users found this review helpful
Very good. Made them twice in a week. Having never boiled ribs I found out what others did,...
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Reviewed on Aug. 20, 2006 by
Holly H.S.
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Holly H.S.
Aug. 20, 2006
This is by far, the best pork rib recipe ever. It is a MUST-TRY. I, too, cut down the soy sauce to about 1/4 cup, which was perfect. The slightly garlicy coating is awesome. I almost quit cooking it too soon, as just before it browns it makes a great sauce. I turned it off and tasted some, but turned it back on, and was glad I took it to the final browning stage. Do try this, you won't be disappointed. Thanks so much for sharing this!
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14 users found this review helpful
This is by far, the best pork rib recipe ever. It is a MUST-TRY. I, too, cut down the soy...
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Reviewed on Jan. 24, 2006 by
bizicook
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bizicook
Jan. 24, 2006
These are awesome. Even my veryyy picky boyfriend thought they were a keeper. I lessened the soy and the water, as other's suggested but otherwised followed the recipe to a T. One note though, when it says brown bits it really means brown bottom. All of a sudden (after 50 minutes or so) there was no water and the bottom of the pan was covered with all the seasonings and I almost burned it. Very delicious, concentrated brown sauce though. Just be careful or it could ruin the pan and the ribs.
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14 users found this review helpful
These are awesome. Even my veryyy picky boyfriend thought they were a keeper. I lessened the...
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