An easy recipe that promises fall-off-the-bone ribs with a rich, savory taste. You will need the pork baby back ribs washed ith the juice of a lemon and water. Season with salt and pepper, a little bit of ketchup, add in Worcestershire sauce, thin slices of ginger, diced medium onions and medium tomatoes. The main idea here is to marinate the pork and allow it to chill overnight.
Give it a good mix, cover with a cling wrap and put it in the fridge to marinate for a couple of hours at least. Get a heavy pot on a high heat and add about a tablespoon of oil then add a tablespoon of golden brown sugar haeted on high, you w nat the sugar to have the amber color before adding your marinade.
Once you have added the marinade, keep moving the pieces of ribs because you want to pick all the colors and get everything incorporated nicely. Turn the heat to low and put the lid on then let that cook for about ten minutes and the pork will produce its own natural juices during this process.
Add in about two cups of water and make sure the rubs are covered then bring that to a boil then reduce the heat to low and cover with the lid then let that slow cook for about an hour to two. You can have two options once your meat starts to get tender, you can burn the liquid off until it gets nice and glazed or you can let it simmer until you have the consistency that you like.
You can never go wring with stewed ribs, serve it with rice or anything you want. Enjoy.
- 3-4 lbs pork ribs
- 3/4 teaspoon salt
- 1 tablespoon ketchup
- 1/2 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 3 slices ginger
- 1 medium diced onion
- 1 medium diced tomato
- 2 birds eye pepper
- 1 tablespoon veg oil
- 1 1/2 tablespoon golden brown sugar
- 2.5 – 3 cups of water
- 4 sprigs thyme
- Give the ribs a quick wash with cool water and the juice of a lime or lemon then drain and get to seasoning.
- In a heavy pot over a high flame heat the vegetable oil, then go in with the brown sugar. This step is crucial.
- Using a dry spoon, stir the sugar until it starts to melt. It will go frothy, then amber in color (act fast). Here is where you add the season pork ribs to the pot.
- If the sugar goes black, stop and start over or it will have a bitter taste.
- Stir well to coat the ribs with the stew base we started off with. Turn the heat down to medium/low, cover the pot and let that go for about 10 minutes It will sprout its own natural juices.
- Remove the lid and crank up the heat to high – we want to burn off all that liquid. Be sure to stir. It will take about 4-6 minutes
- After all the water is gone and you start seeing the oil we started off with at the bottom of the pot, it’s time to add the water we had in the bowl we marinated the ribs in.
- Stir and bring to a boil and as it comes to a boil, top with the sprigs of thyme, reduce the heat to a simmer and place the lid on the pot.
- Stir every 10-15 minutes. After about 1 hour and 25 minutes, you can now personalize this dish a bit.
- Serve and enjoy.