Dinner | Dominican Dishes | Pork | Recipes
Low and Slow StoveTop Pork Baby Back Ribs
The only thing I can say is OMG! This low and slow stove cooked pork baby back ribs is amazing! One of the most tender pork ribs you will ever have. And that is not even mentioning how flavorful they are!
These ribs will be ready in just about 1 and a half hours. Of course, that will depend on the cut of the ribs. In this case, I got then at my local Asian market where they cut ribs in many different ways and packaging them making it easy for their customers to pick up and go. These are cut in about 2 to 3 inch pieces which is ideal for quick stovetop cooking.
Check out some of my other Rib recipes!
Latin Style Braised Short Ribs
Oven Baked Latin Style Ribs
Smoked Ribs 3-2-1 Method
Low and Slow Stovetop Pork Baby Back Ribs
This low and slow stovetop cooked pork baby back ribs is amazing! One of the most tender pork ribs you will ever have. And that is not even mentioning how flavorful they are! These will be a family favorite!
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Servings: 4 people
Ingredients
- 3 lbs pork back ribs cut in 2 to 3 inch pieces if possible
- 2 tbsp soy sauce
- 1/4 cup bitter orange
- 1-1/2 tbsp adobo
- 1 tsp oregano
- 2 tsp minced garlic
- 2 tbsp chopped onions or more to taste
- 3 tbsp tomato sauce
- chopped cilantro sprinkled to taste
Instructions
- In a large bowl, start by rinsing the pork ribs and draining excess water.
- Season with soy sauce, bitter orange, adobo, oregano and garlic.
- Stir in well making sure the ribs are fully covered in our seasoning.
- Cover and refrigerate for a minimum of 2 hours. For even better flavor, refrigerate overnight.
- Once ready, place a large dutch oven over medium high heat and add the seasoned ribs.
- Make sure the ribs are as spread out as possible and cover.
- Stir frequently, about every 3 to 4 minutes until you see the ribs are starting to no longer look rare. Add about 1/4 cup warm water and continue to stir making sure they are not drying out. Stir and add bits of warm water as needed for the next hour.
- After the hour is up, add onions, tomato sauce and cilantro. Stir well and add a bit of water if needed.
- Also check tenderness of the rib using a fork to poke it.
- Continue to cook the same way, stirring and adding bits of water if needed. You'll know when it's in need of water because they will look like they are frying and sitting it just oil (fat).
- Once ribs reach desired tenderness, cook down any liquid remaining. By this point some meat may have fallen off the bones. Yum! Clear sign that it's ready to enjoy!
Instead of sour orange I used juice from 1 orange, 1 lemon juice and 1 tbs of apple cider vinegar. Made my own adobo by googling the ingredients. a whole head of garlic roughly chopped. 3 tomatoes since I didn’t have tomato sauce. No culantro since I didn’t have any also added 3 bay leaves. Added back pepper, more salt and sugar to counterpart the sourness (maybe I used too much of either lime or apple cider) Would test taste every half hr to check spices. Simmered for 1 45 mins them reduced the sauce on high for 15 mins (ribs were covered by water from the beginning of cooking). .y sister is telling me she wants this for her birthday! Thank you ????????????
Thank you for giving it a try and making it work for you!