psyche29: A brown eye with rainbow eyeliner all around it (water and lemons)
[personal profile] psyche29
We've had a package of pork spareribs in the deep freeze for quite a while now, mainly because neither my husband nor I had ever tried making them before.

So we took them out yesterday morning, and I found a fairly simple recipe HERE that had the bonus of not requiring three hours to cook, and we decided to try it.

And OMG, it was FANTASTIC.

I would have pictures, but we scarfed those things probably faster than is good for digestion.

I highly recommend them. The poster there said it was his or her Brazilian mother's recipe. I didn't have limes or lime juice on hand, so I used the lemons we had instead, and also added a bit of Worcestershire sauce. Hubby thought they tasted more Greek than Brazilian, but as he was sucking his fingers clean at the time, it certainly wasn't a complaint.

Mom's Stovetop Pork Ribs

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

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.

Serves 6, 20 minutes prep, 40 minutes cook time.

My Own Notes:

I actually used a big pot, and let it all cook down for an hour total. By that time the water still wasn't evaporated but the ribs were definitely cooked through, so I drained the water and browned up the ribs a bit before squeezing more lemons over them and serving.

Let me know if you make them, and what you do differently...and of course, how it comes out!
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