My Brazilian mother makes her pork ribs according to this recipe. The meat is kept moist and juicy and the tastes are fully infused by boiling the ribs with the seasonings. I hope you enjoy them as much as I have in the past. Serve alongside rice, lime wedges, and a crisp green salad.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
Ingredients
- 10 pork spareribs
- ½ cup soy sauce
- 10 sprigs fresh parsley, divided
- 10 cloves garlic, crushed
- 1 lime, juiced
- 1 tablespoon dried rosemary
- 1 tablespoon dried oregano
- 2 bay leaves
- ground black pepper to taste
- 2 limes, cut into wedges
Instructions
- Place spareribs into a large pot and fill with just enough water to cover. Add soy sauce, 3/4 of the parsley, garlic, lime juice, rosemary, oregano, and bay leaves. Bring to a boil, then reduce heat and simmer uncovered until water has completely evaporated, about 25 minutes.
- Remove bay leaves and continue cooking until spareribs are browned, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot and toss them with spareribs; the garlic will dissolve onto meat. Remove spareribs to a paper towel-lined plate to drain.
- Season spareribs with black pepper. Garnish with lime wedges and remaining parsley to serve.
- If you wish to use fresh herbs instead of dry, double the amounts.
- You can use cilantro instead of parsley.
Nutrition Facts
| Calories | 461 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 125 mg |
| Dietary Fiber | 3 g |
| Protein | 34 g |
| Saturated Fat | 12 g |
| Sodium | 1327 mg |
| Sugars | 1 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
I love this recipe soo so much. I’ve experimented with other cuts of meat and it comes out great no matter what. The meat and broth from it makes a great base for birria anything. I tend to use more garlic
I really liked this recipe. I finished it a bit in the oven and served it with fries. It was like eating ribs at a restaurant. Now, I think I will reduce the amount of soy sauce as a personal choice. I can also see myself making it a bit sweet. Honestly, all the good stuff from the grill but without the heat and sweat you will get from grilling and in less time! The meat is fall off the bone indeed! Will absolutely make it again! EDIT: Made it again with 3 tbsp of soy sauce and 2 tbsp of worchestershire sauce. The reduction of soy sauce made the recipe definitely better!
Make this all the time for my family. My kids love it. I take it to potlucks too and it’s always a hit. Accidentally discovered how to make it even better. My son was “watching” the pot for me once and forgot about it. The bottom pieces turned out nice and crispy. It was already 5/5, it’s now 6/5. Since that “mistake”, we now throw it in the broiler to brown and crisp it. Then we return it to the pot and mix it with the sauce and spices before serving. Delicious.
I am fairly positive these are the best ribs I’ve ever had. I was really skeptical since I’m used to smoking them but Wow! It was so unique I couldn’t even explain the depth of taste to my mom. She drove across town just to taste them.
Fabulous as written.
Great flavor. My husband said he loved them. I used boneless pork ribs and Bragg’s amino acid instead of soy sauce. I also cut the water to just about 1/2 the thickness of the ribs. worked great!
I have had ribs inside and out of the USA This is The Best recipe! It needs to cook quickly! After removing them from the pot, I pop mine in the oven for 15-20 minutes since we like to chew in our house.
OMG these were so ridiculous! One of the best, if not the best, recipes I’ve ever made off allrecipes.com. It takes forever to boil out the water, but stay with it. As the water evaporates it condenses and both adds flavor to the ribs and tenderizes them. The meat was FULL of flavor and just melt in your mouth, fall off the bone tender. Amazing. I can’t wait to try this with chicken, too. 10 stars!!
I’ve been using this recipe for years and it’s always a hit with the family. I made some today to bring to our friends who are currently isolating.
Wonderful dish the meat falls right of the bone. It has a great base flavor that the meat absorbed but you can sauce it up how ever you please !
Loved it! The flavors are amazing. I’ve had problems many times in the past with tough meat, so I went with the low-and-slow method and simmered mine with the lid on for 3 hours, then only partially covered for another 3 to reduce a little. I then seared the ribs in a cast iron pan before serving. I tossed some frozen assorted bell peppers in the remaining sauce and ladled that over coconut rice and red beans (Jamaican, we had it left over). The combo was out-of-this-world.
Very delicious and easy to make. I didn’t have all the ingredients and had to use some other stuff and it was still great. Thank you for sharing
I’ve cooked this recipe many times. My family loves it.
The best ribs I have ever eaten! I used baby back ribs and substituted the soy sauce for Worcestershire sauce and added some brown sugar. I put the brown sugar in during last 10 minutes. Awesome ribs. I had to pull myself away from the serving plate so I could stop eating them.
I’ve made this with both port and beef Country style ribs. I finished off the beef in my instant pot. I cooked the juice down in the pot on Brown setting. they were Lovely. I made them for my Mom on Mothers Day. Next time I will use Low Sodium Soy Sauce they were a little salty. But DELICIOUS!
Sooooo good!! So easy! I will definitely recommend to friends and family.
Very tasty. A little too salty for my taste. Next time will use a low salt soy sauce.
Excellent! As others have mentioned, make sure to cut the soy sauce amount by half, at least. Other than that this is an easy five stars.
My kids couldn’t get enough. Decided they like these ribs better than BBQ.
Best Recipe I’ve came across. Absolutely Delicious
This was so delicious. My husband loves pork and he loved this. I used country style ribs and the turned out great. Going to try this cooking method with chicken thighs.