READY IN 1 hr

Mom's Stovetop Pork Ribs

Read Reviews (359)

"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." — THELMALU99

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.

Kitchen-Friendly View

PREP 20 mins
COOK 40 mins
READY IN 1 hr

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.

Reviews More Reviews

Most Helpful Positive Review

Nov 08, 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!

—THELMALU99

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Most Helpful Critical Review

Jan 19, 2010

I did not care for this recipe.

—andrewsj3c2

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440 Ratings

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Nov 08, 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.

—THYMEFORME

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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.

—StephanieG231

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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.

—DASKDS

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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

—kgompper

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Nov 04, 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!

—MickeyE

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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!

—Holly H.S.

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Nutrition

Calories
461 kcal
23%

Carbohydrates
10.7 g
3%

Cholesterol
125 mg
42%

Fat
32 g
49%

Fiber
3.4 g
13%

Protein
33.5 g
67%

Sodium
1327 mg
53%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mom's Stovetop Pork Ribs

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 461
Calories from Fat: 288

% Daily Value *
Total Fat 32g 49 %
Saturated Fat 11.6g 58 %
Cholesterol 125mg 42 %
Sodium 1327mg 53 %
Potassium 710mg 20 %
Total Carbohydrates 10.7g 3 %
Dietary Fiber 3.4g 13 %
Protein 33.5g 67 %
** Sugars 1.4g
Vitamin A 81 %
Vitamin C 124 %
Calcium 20 %
Iron 61 %
Thiamin 50 %
Niacin 108 %
Vitamin B6 33 %
Magnesium 23 %
Folate 47 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.