Mom’s Stovetop Pork Ribs
Mom’s Stovetop Pork Ribs are tender, juicy, and packed with comforting homemade flavor.The ribs are browned first to develop a rich savory crust.Onions, garlic, tomatoes, and seasonings create a delicious cooking sauce.Slow stovetop simmering makes the pork tender and succulent.The sauce reduces into a thick, flavorful coating for the ribs.Serve with mashed potatoes, rice, vegetables, or cornbread for a complete meal.
Ingredients
For the Ribs
- 3–4 lb (1.4–1.8 kg) pork ribs
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
For the Sauce
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 cup tomato sauce
- ½ cup chicken or pork broth
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder, optional
- ½ teaspoon mustard powder
- Salt and black pepper, to taste
Instructions
Prepare the Ribs
- Remove the thin membrane from the back of the ribs if it is still attached. Pat the ribs dry with paper towels.Cut the rack into smaller sections so they fit comfortably in your pot.
Season the Pork
- Combine salt, black pepper, paprika, garlic powder, and onion powder.Rub the seasoning mixture generously over both sides of the ribs.
Brown the Ribs
- Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.Add the ribs in batches if necessary. Brown them for approximately 2–4 minutes per side until they develop a deep golden-brown exterior.Transfer the browned ribs to a plate.
Prepare the Sauce
- Add tomato sauce, broth, ketchup, brown sugar, Worcestershire sauce, apple cider vinegar, smoked paprika, chili powder, oregano, and mustard powder.Stir well and scrape the browned bits from the bottom of the pot. These bits add wonderful flavor to the sauce.
Simmer Slowly
- Bring the sauce to a gentle simmer. Reduce the heat to low and cover the pot.Cook for approximately 1½–2 hours, turning the ribs occasionally and checking the liquid level.Avoid vigorous boiling because it can make the meat tougher and cause the sauce to reduce too quickly.
Thicken the Sauce
- Once the ribs are tender, remove the lid.Continue simmering for 10–15 minutes, allowing the sauce to reduce and become thick and glossy.Taste and adjust salt, pepper, sweetness, or acidity as desired.
Rest and Serve
- Remove the pot from the heat and let the ribs rest for approximately 5–10 minutes.Garnish with fresh parsley or green onions and spoon the rich sauce over the ribs before serving.
Notes
- Choose meaty ribs: Baby back ribs or meaty spare ribs work well.
- Brown first: Searing the ribs adds a deeper savory flavor.
- Don't rush: Low, slow simmering is essential for tender meat.
- Avoid boiling: Keep the sauce at a gentle simmer.
- Check the liquid: Add a little broth if the sauce becomes too thick before the ribs are tender.
- Adjust sweetness: Add more or less brown sugar according to your taste.
- Resting: A short resting period helps the meat retain its juices.
- Sauce consistency: Reduce the sauce uncovered at the end for a thicker finish.