Mom's Stovetop Pork Ribs

Wow, so happy to see all of the positive reviews. My mom says thanks everyone. Just a note. The recipe that I submitted says to use PARSLEY, with a small note at the bottom that cilantro may be substituted. I guess Allrecipes figures Latin food must use cilantro. Parsley has much better flavor, and many people don't like cilantro. Parsley is used much more in Brazil than cilantro. Great to see that everyone is altering the recipe to suit their own taste. I love how you can use whatever you want in this recipe; as long as you know the technique, you're all set to experiment. If you liked this recipe, try the same method with chicken as well. Thanks again!

Yummy!! This was a hit at my house. I used 2 lbs. of bone-in country style pork ribs and just cut the recipie exactly in half. It was perfect. If the water takes too long to boil down turn the heat up.

This was great! I just made it with country style pork ribs. I was looking for a simple recipe that didn't take all day to cook. I used lite soy sauce and reduced the amount as suggested and mine are perfectly seasoned, the cilantro makes it I think.. However, it did take almost 2 hours for all the water to evaporate. Edited: Use the largest (widest) pan you can find to facilitate the evaporation and cook at just a simmering boil. You want the longer cooking time to make them tender. And just as others said, watch it closely when it gets 1/2 because it finishes fast.

This recipe was a huge hit, even with my terribly fussy husband and teenaged daughter. We love barbecuing ribs in the summer, and this recipe is a close second and an easy way to cook ribs during the off-season. I changed the recipe in that I did not use cilantro. Also, I didn't bother cooking the water away...just boiled the ribs for 25 mins. in all those great ingredients, tgeb brushed them with our favorite bottled bbq sauce (Diane's) and then baked them for 10-15 minutes in a 325 degree oven, turning them and brushing them with more sauce half-way through. Fantastic!

Very good. Made them twice in a week. Having never boiled ribs I found out what others did, that a big pile of ribs (I at least doubled the qty) in a big pot will take hours to boil the water away. Seemed like overcooking so I had to pour off and the first time the ribs were not browned. 2nd time I poured off through a strainer to keep the good bits and browned the ribs. Way good! Yes they seemed salty the first time. Just adjust to taste. The real kicker to this recipe is the cilantro and lime. Use generously during and after cooking and the dish's flavor really pops out. Will be keeping this one around. Thx

This is by far, the best pork rib recipe ever. It is a MUST-TRY. I, too, cut down the soy sauce to about 1/4 cup, which was perfect. The slightly garlicy coating is awesome. I almost quit cooking it too soon, as just before it browns it makes a great sauce. I turned it off and tasted some, but turned it back on, and was glad I took it to the final browning stage. Do try this, you won't be disappointed. Thanks so much for sharing this!

These are awesome. Even my veryyy picky boyfriend thought they were a keeper. I lessened the soy and the water, as other's suggested but otherwised followed the recipe to a T. One note though, when it says brown bits it really means brown bottom. All of a sudden (after 50 minutes or so) there was no water and the bottom of the pan was covered with all the seasonings and I almost burned it. Very delicious, concentrated brown sauce though. Just be careful or it could ruin the pan and the ribs.

We had these ribs last nite and were in heaven! They were very easy to prepare. I may have put a little too much water because it took an hour for the water to evaporate. I didn't have cilantro so I substituted parsley, oh.. and used low sodium soy sauce. An excellent recipe that will definately be served again and again!

I took a tip from the other reviews commenting about the saltiness. I still used regular soy sauce but I only used 1/3 cup. It was still a little stronger than I would have preferred but was still very good. I used country style ribs instead of spare ribs and the water did take longer to boil off but I think the size of the ribs I used also called for more water than in the original recipe. I'll use less water next time. The garlic and cilantro added very good flavor. This recipe is a keeper in our household!

Made this 6 months ago exactly as written, except with low sodium soy sauce. FANTASTIC!!! I've made it several times since then as well. My family LOVES this recipe! Of note, keep in mind the recipe is for TEN ribs. If you're making 2 or 3 pounds of ribs, then of course it will take MUCH longer for the water to boil down, as you will need much more water to cover the amount of ribs. Being a small family, I do the 10 ribs and it has never taken longer than 35-40 minutes for the water to boil down. You can't go wrong with this recipe. It's a keeper!!

Omigosh. SO delicious. I followed the recipe exactly - it was so wonderfully fragrant and the end result was simply delicious. My only suggestions would be to decrease the soy measurement by half. My husband and children who literally NEVER eat meat that is left over FOUGHT the next day over the few ribs that were left! Darn it, I was looking forward to having them all to myself... I can really see this technique and this recipe to be easily used for other meats, not just pork ribs. I know it will become a staple in the regular fare that I whip up at home from now on.

This was definitely different and good. I used all ingredients listed in addition to fresh cilantro, onion powder (to taste), garlic powder (to taste), white salt (to taste), Lawyrs season salt (to taste), white sugar (to taste), and burnt sugar (appox 2 tbs). I also only used 1 lime juiced and about 5 sprigs of the fresh parsley. I filled the Dutch oven with water just above all of the ribs, placed all ingredients in and boiled uncovered for about a total of 1.5 hrs. After this point I allowed the pot to cool and placed in the refrigerator overnight. The next day, I skimmed off the solidified fat and removed ribs from the remaining liquid in the pot. Next I heated up the liquid in and added a butter/flour rue to thicken the sauce. I then added the ribs back to the pot and warmed for approximately 20 minutes. Served with white rice and corn. Delicious. Will definitely be making this again.

My wife is Brazilian so I thought this would be perfect. I decided to cook exactly as directed. I used a high end 8QT non-stick pot and cut the 12 rib slab into quarters. Use non-stick, as this dish reduces to a sludge that will not make cleanup fun if you use a stainless vessel. I took the ingredient measurements literally and used measuring cups/spoons. The aroma was stunning. As in most of the reviews, it took me exactly one hour to reduce the liquids as directed. BE ALERT! At the 50 minute mark, the liquid reduced very fast so keep a close eye on the pot to avoid scorching. Also, don't expect ribs prepared in this manner to compare to your slow roasted, grill finished BBQ ribs that are so familiar to us Americans. The meat is a little tougher but still fabulous. So how'd it turn out? Very tasty, but like most of the reviewers say, use less soy sauce than directed (like 1/3 cup)... or use light soy sauce instead. Also, go easy on the oregano. On my effort, it added a bitterness to the ribs that I wasn't expecting. As written, I rate this recipe a "3". However, this has so much potential it's ridiculous. By adding/reducing ingredients, and altering how the ribs are finished ... oven vs. pan vs. pot ... make this recipe a 4 or 5. I highly recommend you try this as written (except reduce the amount of soy sauce) and customize from there. Previous posters have some great suggestions. Despite my complains, there wasn't a morsel of meat left between my wife and I.

My family floved this recipe!! I did reduce the soy sauce and I think country style porks ribs do better with this recipe. I have made it several times and thought I should leave a review on it.

This is a terrific recipe - especially for the weeknights since it doesn't take a lot of time to prepare (although it tastes like it might). My two teenage boys love it. We've come up with a couple of variations we'd like to share: skip the soy sauce and add Teriaki sauce, Plum sauce (our favorite) or barbeque sauce and serve the meat and left over sauce over rice. YUM!!!We've also added mixed vegetables to it and it was kinda like a stir fry dinner. Our next sauce to try will be sweet and sour. Oh yeah, we use about a 1/2 bottle of the Kikkoman sauces for our flavor adventures.

By far my favorite way to prepare pork now! Was delicious, tender and just incredible. BF raved about it. Did take about 2 1/2 hours to cook the water off but just made them more tender!

I've simmered ribs for decades, usually leading to grilling with BBQ sauce so I was a bit puzzled when the contributor of this recipe stated that the water would evaporate...in 25 minutes! Not so! Here's what I did. I simmered the ribs (after first brining to a boil) with the listed ingredients for 45 minutes. Removed and drained the ribs. Transferred them to a hot iron skillet with just enough oil to cover and seared turning frequently. They were delicious! Not sure if anyone's mentioned this but as the ribs are cooking in the spices, the kitchen smells great!

One word describes this recipe............Awesome!!! Didnt have some of the ingredients like rosemary, bay leaves, or lime but i dont know if they really could have been any better.I added crushed red peppers we like spice, and they were Awesome!!

Absolutely great recipe. The lime really does the trick, be sure not to leave that out!

This is how I've made my ribs for years - wonderfully juicy and flavorful. I even go a step further and put those moist ribs on the grill or in the broiler with BBQ sauce and take it to the next level. Yum.

Country style ribs go on sale often but I've never had a way to make them. This recipe seemed pretty simple and straight-forward. Wow, was this good. As others noted, it may take longer to cook, however, the dish is absolutely delicious. I probably could have let it boil down more, but I chose to add a bit of flour and make it more gravy-ish. Fantastic with rice. I'm pretty sure the leftovers in the fridge are even tastier today. Thank you for an economical, easy and yet very tasty recipe. Update: I make these as often as possible, they are addictive!

I used chicken thighs instead and basil instead of oregano. It was delicious!! My picky daughter also loves it!! I will be making this dish over and over again.

I did not care for this recipe.

I'm going to make these tonight! To answer the question (dated 7/29/05), I believe the recipe uses "Country Style Pork Ribs Loin Rib-End" - that's what they're called at my local grocery store (Bethel Food in Connecticut). They are thicker and meatier, have a small bone and come approx 4-5 per package. Hope this helps!

I tried this method last evening, and it was very good even though my wife thought it a bit salty. Basically, I scrapped the things I didn't want (Rosemary, Bay Leaves and Cilantro) and added the things I did (1 T Basil, 1 tsp Hot Pepper Flakes and increased the Garlic a bit), and it worked well. Because I only had 1 1/2 pounds of ribs, I did it in a large frying pan and used a light ale instead of the water. I will definitely make this again and next time I will try a darker ale and apple juice.

It just so happened we had taken a rack ribs out from the freezer when I received this recipe in my email. We picked up the few ingredients we didn't have from the store and made these today. First, I have to say that I didn't expect what this recipe delivered. It was amazing how the ingredients infused into the ribs. The rendering of the meats fat turned into liquid gold when the water evaported, and the meat browned in it. We used a deep chicken frying pan and it worked well. It was large enough to easily brown all the ribs evenly, yet deep enough to place enough water into it to cook them through. We cooked ours about an hour before all the water was gone, and it was perfect. I agree with many of the other reviewers here, the recipes calling for 1/2 of soy sauce is waaay to much sodium flavoring. I do recommend only using half that much, other than that, rock this recipe with whatever your choice of herbs and spices, and for heavens sake, don't skip the browning of the meat in the left over gold that the meat has released, it is really the final touch to this recipe being a grand success. I can't wait to try this recipe with chicken!!!

I thought these were great. Hubby and kids said they were too salty. I used low sodium soy sauce (1/2 cup). Next time I will use only 1/4 cup. Mine took a good 90 minutes to dry up all of the liquid. I used bonless pork ribs, and my dutch oven with water covering them like the recipe said. Next time I will probably use a shallower pan so that it doesn't take so long to evaporate the liquid. They were very moist and tasty (I thought). My neighbor stopped over while these were cooking and commented "something smells wonderful in here)!

Wow! I think I like these ribs better than off the grill! I made only one change: I was craving Gates BBQ sauce, so I used that instead of the soy sauce. The flavors of the sauce and other ingredients were wonderfully absorbed into the meat. The best thing about this method of cooking ribs is that they came out so tender and juicy. Just perfect! I did also add a bit more bbq sauce at the very end while browning.

Really excellent and a great change from a barbecue style. Take your time with this as the liquid does take a while to properly evaporate. I deglazed the pan with. Red wine as a little sauce then pored over the cooked meat. A little cup orange juice in the initial water is good too.

So fantastic - the crust over the ribs at the end makes it like a BBQ any time of year! I seasoned the raw ribs with Adobo, and instead of chopping garlic I use the organic chopped garlic that comes in a tube from most grocery produce sections - I rubbed a cloves worth into each rib before adding to the pot. Super easy because you can throw everything in the pot and ignore it for awhile, but be careful when the water gets to a low level, once it disappears you have a very short window before the delicious mass of soy sauce and herbs starts to burn. Thanks for this one!

This was a hit! The only change I will make next time will be to add less water, I am sure that was my mistake on eyeing the pot to the ribs. Thank you so much I love the fresh lime and there can never be to much garlic in my house YUM!

This were delicious. I think it can be safely said thes are the best ribs I've ever had. Really. I followed the recipe exactly, except doubled it. It took around 2.5 hours for the liquid to reduce; however, I reserved the last 1/2 inch to use as a gravy. Served the ribs & gravy w/mashed potatoes. So good. However, the ribs were so tender they probably should have been served with something less mushy and more firm. This recipe deserves 5 stars, for sure!

Absolutely Perfect my husband couldnt stop talking about these and said they melt in your mouth!! My kids even ate them! I used boneless ribs. I was a little concerned about the oregano but it was fine. I did reduce the soy to 1/3 cup. Didnt have fresh cilantro or parsley so used dried cilantro and didnt have fresh limes just the fake juice one so squeezed a bunch into it. Also I stared these in the early afternoon boiled then turned off burner and they just sat in marinade for several hours. I will definately make over and over again!

Takes much longer to boil off the water than posted. Account for around 2 hours.

I hate to sound stupid, but this recipe calls for 10 pork spare ribs, which normally come in slabs. I haven't tried it because I am not sure what measurement the author is referring to. Is it 10# of ribs (too much for 6 servings),or 10 individual ribs (not enough for 6 servings). Please claify, as the recipe does sound good, and I'd love to try it. Thx.

Outstanding dish. My normally pork-adverse wife greedily cleaned every bone. Perhaps a little salty - maybe 1/3 or 1/4 cup soy next time - but you didn't notice till the end. I used 1.5 lbs baby back ribs and a 12" skillet, and the water evaporated in ~ 45 minutes. This one's a keeper. Did I mention it looks gorgeous on the plate?

These ribs were amazing. I used bone-in pork loin ribs and that's the only change I made. They smelled so so good when they were cooking and tasted even better. The meat just fell of the bone. This will be a go to recipe for me. Thanks so much for such a great recipe.

This recipe was so good. I followed the recipe exactly, and it took well over an hour and a half to boil down, but once it did, it literally turned into this amazing sauce. I used 1/2 cup of low sodium soy sauce and I still found it somewhat salty. Next time I'll try it with 1/3, but overall it still tasted fantastic!

I would recommend boiling the ribs in beer with the seasonings rather than water. You will be amazed at the added taste!

Very very salty, and i like salt but too much here. couldn't taste the other spices. would not make again.

I just want to say this is the best meal ever!!! I can't tell you how I would have coveted this recipe and never given it away...but I am so glad you did. No changes to this perfect recipe. Your mom is a genius! thank you, thank you!

Excellent. The ribs usually have so much fat on them but this recipe makes them easy to trim and eat. I used half the amount of soy sauce (ran out) and substituted orange juice for half of the amount of water. Added garlic powder, along with the garlic, while cooking.

Fabulous! Best meal I've had in a long time. I used too much water for some reason, but it still turned out wonderful. No joke, this was really really good. I'll make them all the time now.

I used bonless country style ribs (they were on sale ;), used only 1/3 cup low sodium soy sauce and eliminated the cilantro (not a big fan). The ribs came out great--very rich and not too salty. I used the left overs to make enchiladas--very tasty. Thanks for the great recipe.

I was nervous cooking this recipe since my son loves BBQ ribs and normally doesn't like anything that seems "different" from that. Boiling ribs is something I've never done. So, I had a big pot, probably put too many ribs in but it started boiling down and all of a sudden my son is there saying "what smells so good?!" When it finally boiled down where we could eat them (it did take a very long time), I was still nervous...rosemary and lime instead of BBQ. Then we tasted them. We loved them! Add our thanks to your mom for this delicious way to cook ribs!

These always come out perfectly. We've been making these for a couple of years now and they're our go-to recipe for ribs. We made duck breast with this recipe and it was really good as well. We used cilantro, or neither parsley or cilantro depending on what we have. We will be growing parsley this year so I will be sure to make it that way as you said it is more traditional. Yum! Thanks for the recipe!

The second time I made these ribs, I used country style ribs, and when they were done, I smothered them with Bourbon Whiskey BBQ sauce from this site, and heated them through in the oven. They were so good.

Every single person I have made these ribs for were pleasantly surprised. I make these on a day when I have time to really let the water evaporate slowly..it takes mine about 2 hours from the beginning to the end to make. And yes, I add the soy sauce but use low sodium soy sauce and I add it only in the last 30 minutes of stove time. I use cilantro that is freeze dried, you can buy it at the grocery store, the brand I use is Litehouse and you use it as the same amount you would use fresh cilantro. I also add a little more lime into the cooking phase as I go. I serve half of the ribs as they are with the seasoning on the bottom dripped over the ribs. The other half of my ribs I baste with bbq sauce and warm up in oven for about 10 min., turning once and re-basting... NO KIDDING....NOT ONE person has disliked these ribs..WINNER

Took nearly two hours to boil/simmer down! My preliminary nibbles do suggest that they are VERY salty, even though I reduced the (full-strength, because that's what I had on hand) soy to 1/3 cup. I am hoping that the rice I serve them with will reduce the overall mouth-pickling effect. I might make these again, depending on how my partner receives them, but I will definitely reduce the soy to...a tablespoon? The flavors are wonderful (other than the saltiness).

These took forever to boil down; so much so that I finally removed about half of the water, strained it, and returned the ribs, herbs & garlic to the pan to brown. Used the broth to cook the rice. I think the pan size is important to note - use a pot/pan that the ribs will lie flat in, especially if subbing country style ribs. Maybe a large, deep skillet. Otherwise, there's too much water and the flavor is bland and the meat is dry. The reviews from my Herd of Tasters were not good - on a scale of 1 to 10, the ribs scored 6 for taste, 4 for texture. I'll try them again and change the pan I use, perhaps change the cut of meat.

We absolutely loved it. I followed everything but the amount of soy sauce to be used. I used less than 1/2 a cup and low sodium. Will definitely make it again and will also try it with chicken.

These were really good! I didn't have limes so I used a little lemon juice and an orange. Served with sliced orange too. Can't wait to try this with chicken! I also got worried after an hour that there was still too much liquid and that it was taking too long to boil off so I removed about 1/2-3/4 of a cup of the liquid, brought it back to a boil just before serving and used it as "au jus" for the meat...awesome! Served mine with brown rice and broccoli, yum :)

These are very good! I made them with country style ribs and used low sodium soy sauce. The ribs were a little fatty so I needed to skim the fat off the the sauce. I will be making these again.

I only gave this 4 stars because I didn't use the spices recommended. However I did use the cooking method which was wonderful. I am notorious for making dry pork and this have solved that problem. Tender and moist, a huge success and will definately be making it this way again and again.

These ribs are amazing! The flavor combination is unique and delicious -- a very pleasant surprise. I followed the recipe exactly, using country-style boneless pork ribs. The only thing I will change when I make them again is to double or triple the lime juice and maybe decrease the soy sauce to 1/3 cup. I will definitely be making these again, and will be using the ingredients and cooking method for other meats as well. Kudos to your mother, Thelmalu!

Absolutely fantatic! I used the country style ribs. I also had trouble with the amount of water-took almost one hour to cook. They were tender and full of flavor. I also made fried potatoes with cilantro and garlic. My kids gobbled this up, will definitely make again.

OH MY GOODNESS GOOD!

Great!!! This takes WAY longer than it says, but is worth the wait. I would use a low sodium soy sauce otherwise the salt kicks you in the butt. You can make this recipe gluten free just by using Tamari soy sauce instead of regular.

tasted pretty good but my meat was not tender at all. next time i'll start with fresh meat.. one thats not frozen then defrosted.

This recipe had WAY to much soy sauce, oregano and rosemary. My wife and a couple friends we had over couldn't eat it and ordered takeout, Embarrassing!! We checked the recipe and the meal was made correctly to what was listed.

This was dinner tonight! And it recieved rave reviews! I followed the recipe exactly....It makes me angry when people say they tried a recipe and changed all of the ingredients, substituting this and that and adding such and such. They didn't TRY the recipe, so HOW can they rate it? I followed the ingredient list and instuctions and it was wonderful!

this is amazing! I didn't measure exactly so I probably had less soy sauce than is called for but they turned out amazing! I used country style ribs and about half way through, strained out about half of the juice and returned the rest to the pan to finish cooking. I only did this because I didn't allow enough time to cook...

Awesome flavor!! Recipe works as promised! I cooked 12lbs. of pork spare ribs for a cookout. Cooked them the night before and grilled them the next day on the BBQ. Worked really well! No leftovers! Thanks for the great recipe Thelmau99!

I usually make bbq'ed pork ribs, but I wanted a change of pace so I decided to make these. I will never go back to BBQ again, these were awesome! The meat was so tender and the flavor was different, but great. I used boneless ribs instead of spareribs and I'm glad I did. I definitly advise you to make these tonight!

Just ok ... have better recipe for pork ribs out there.

My guys enjoyed this and the house smelled great! I did cut the soy sauce in half because of the saltiness potential and taste preference. After reading all the reviews about the cooking time, I decided to use a large, deep skillet and it still took an hour and a half for the liquid/juices to cook away. I even added some of the liquid to the rice I was cooking to give it added flavor. Will definitely make again, maybe thickening the liquid toward the end.

This is a great way to cook country style ribs, they come out tender but as is it's way too much soy sauce. I adjusted seasonings and left out the soy sauce and it was much better.

This was great! My family and I like gravy on our meat though, so I didn't completely simmer all the liquid away. I left about 3/4 cup of liquid in the pot for what started out as half a kilo of pork ribs. Then I sliced the ribs, plated them, and drizzled the liquid over the meat. Also, I used flat leaf parsley, and lemons because I didn't have limes. I'll definitely make this again, and will try limes next time.

Delicioso! These are very tasty & easy to make. I used a sprig of fresh rosemary instead of dried, just add in whole & the leaves will fall off on their own during cooking. Served with garlic naan bread instead of rice & they make great shredded pork sandwiches that way. Otherwise didn't change a thing & my husband loved them too. Thanks for sharing, will for sure be making these again!

I really enjoyed this recipe. I added a mix of parsely and cilantro. will make again!

The only thing I changed was instead of cooking until all the liquid was gone, I just cooked up until right before and spooned the thickened sauce over the ribs. No leftovers.

These are by far the best ribs I've ever had. The sauce that's created when the water is boiled down is amazing! I deglazed the pan after browning the ribs (I used red cooking wine, but you could use stock or any other liquid) then put the ribs back in and mixed with the sauce. It also took much longer than 25 minutes to boil the liquid off, but that could be the size pot I used. I'll definitely make this again!

If it's difficult to find time to cook, you'll LOVE this recipe. After a long day working in the office, I could come home, through these ingredients together and have supper ready in an hour. No muss, no fuss. Lately I've substituted the pork with chicken thighs to make this dish a bit healthier. This change makes the dish lighter. I never add the suggested lime since I rarely have the fruit lying around.

Very good as written. My only complaint is that the reduced sauce is too greasy. And it takes forever to get the water boiled away. Instead, I boil for maybe 45 minutes- an hour, then bake in the oven topped with honey bbq sauce for about 15 minutes or so. Yummy!

I agree with others stating this is way too salty...the moisture to the meat was good though. I thought I could cut down on the saltiness as well by using only a 1/4 cup of soy sauce but it was still too salty...sorry.

Excellent! I used chicken thighs (5) for this recipe and it tastes wonderful. My 4 year old boy finish his lunch quickly and ask me to make it again for dinner. I notice that after 25 minutes simmering, I still have a lot of broth left. Probably chicken thighs are thicker than pork ribs so more water to cover them. So I just poured the broth out and continued browning chicken for 10 minutes. Worked out really nicely too. I also use cilantro since I don't have parley in the fridge (and too lazy to go buy it).

Too salty even though I used low sodium soy sauce. I do like the idea of boiling the ribs but next time I will use something besides soy sauce or use way less.

Absolutely amazing. It took much longer than 25 minutes for the water to cook out, so I removed the ribs and put the stove to high heat. Before adding the ribs back, I drained the fat out of the pot. I also used 1 tbsp of crushed bay leaves (because that's what I had in the cupboard), and it was great. I served the ribs along with the parsley/garlic paste, and it was a huge hit. Please send our thanks to your mother!!

I love these ribs! We make it all the time and the results are never disappointing. The cooking time is a bit off, however no problem, by the time the water is reduced and the ribs beginning to brown, the meat is always tender and the aroma permeating the house is mouth watering. Thank you for sharing!

I read the reviews so I gave it a try. This recipe is really excellent. I added just a 1/4 cup of orange juice and paired the meat with cabbage slaw, brown rice and baked beans. This is really one of the best dishes yet.

Instead of boiling in water I use , of all things, Dr. Pepper. Try it. It's delicious.

I wasn't 100% thrilled with the taste of the end product, but I like the method and the way it kind of thickened & browned the meat. Will try again perhaps with different seasonings than soy sauce & garlic.

My mother made a bland version of these ribs to please my Scottish father's tastebuds. The soya sauce was omitted and more vegetables added to the simmering water,e.g., onion, carrot, parsnip. Ribs were simmered in this liquid till tender but not falling off the bone and then were passed under the broiler briefly. A bit of worchestershire sauce was sometimes lightly brushed across the ribs before broiling. Great basic recipe for making all kinds of tasty variations. Tx.

YUMMY!!! This recipe is fantastic. I added only half of the soy sauce and it came out so good. I served this with grilled veggies and tortillas (the tortilla recipe on this site is great "HOMEMADE FLOUR TORTILLAS"). Thanks THELMALU99.

I was so looking forward to using this recipe. I shopped for all the ingredients and followed it to the letter. It smelled wonderful while cooking and it did make the meat fork-tender, which was nice. However, for some reason, it was sooo salty that we could hardly eat it! I don't know why. The only thing I could figure was it was the soy sauce. And I use alot of soy sauce in my cooking, so my family is accustomed to that taste. But this had such a salty flavor that we could not finish it. I was disappointed, especially because I had such high hopes for this one.

This is delicious! The flavor is excellent. The result looked more stew like than the picture, so be prepared. The cooking time is more like 2 hours.

These were awesome. Surprising how good they taste!! Fabulous!!! It did however take about 3 hours from start to finish as the water took forever to evaporate. I would suggest if you are doing this in a pot as the recipe states, you allow triple the time for it to cook. You could also put this in a 12-14" deep sided skillet and it wouldn't take as long. It was well worth the wait once we sat down to eat and I wouldn't change a thing in the ingredients!!! Hats off to your mom for this one!!!

these are VERY good. My house smelled so good while they were cooking! It did take longer than 25 minutes to evaporate the water. Served the ribs with saffron rice and salad. Excellent, just as the recipe is. Did not need any changes.

Pretty good! Nice substitute for chops.

this is an identical recipe to a Filipine dish of pork adobo. My husband is filipino, and I cook chicken adobo quite regularly. I could not believe myself, that I did not recognize this recipe until it was almost time to dish it out. I like the idea of using lime juice, instead of vinegar, as in traditional adobo. Good recipe.

Fantastic - my husband, who is not ordinarily a "rib man" had to force himself to stop eating. It did take a lot longer to cook the water off but I think that was necessary to tenderize the ribs. Now we plan to try this same method and flavor with a brisket ( you know Texans and their briskets) and will let you know how it works, either with an update or a new recipe - whichever seem appropriate.

I've tried this twice and can't understand how others say it is so good. The ribs tasted like boiled meat with a soy sauce reduction - which is what they are. I decreased soy sauce to 1/3 cup - low sodium even - and it was still too salty. Otherwise I followed it exactly and they weren't that tender. Again, they tasted like boiled meat.

I followed the recipe exactly - except for cutting amount of soy sauce in half. I loved it. Definitely a keeper

I just made these for the first time tonight and I am now completely stuffed! These ribs are simply AHHHHmazing! I'm a pork fan but my husband is not particularly. The flavor combination of the garlic, lime and cilantro was a big hit! My husband has already asked that I make these again, soon! I will be happy to comply. Like other reviewers I modified the soy sauce just a bit. I used 1/3 cup of low sodium. Also added a couple extra cloves of garlic as we tend to like a lot of garlic. I used country style ribs and the meat just fell apart beautifully.

I was looking for something different to do with pork ribs and stumbled upon this recipe. Wonderful flavor! We absolutely love this! I've made it several times and everyone raves over it at the dinner table. The only thing I do different is cut back just a tad on the soy sauce. Fresh parsley is a must. I haven't tried it with chicken yet but I will be soon.

Great technique! I used a favorite bbq sauce that has many of the same ingredients as the recipe. Delicious, and the meat just fell from the bones. I will definitely use this one again.

This is a great way to cook ribs in the winter time. Modify seasonings to whatever you like. The recipe as written makes a pretty salty rib - try to tone down the sauce by diluting with broth or adding less.

Did as directed and just swapped out pineapple-ginger Terryaki sauce for the soy. What a great taste and easy method ! My son and Hubs liked this very much,as we are not much for BBQ anyway.

This recipe is very good. It's too salty even though I used low sodium soy sauce, so I will use maybe 1/4 cup next time. It took an hour for all the liquid to cook out, but well worth the wait. They were tender and juicy. Thanks ThelmaLu