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Mom's Stovetop Pork Ribs

Mom's Stovetop Pork Ribs

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
THELMALU99

THELMALU99

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 33.5 g
  • 67%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 1327 mg
  • 53%

Based on a 2,000 calorie diet

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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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

THELMALU99
830

THELMALU99

11/8/2006

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!

THYMEFORME
639

THYMEFORME

11/8/2005

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.

StephanieG231
532

StephanieG231

9/13/2005

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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