Ribs in a smoker in the back patio has become almost as American as the 4th of July. And yet, what if you don't own a smoker? I have had luck cooking ribs in the slow cooker as well as the oven; so when I saw this recipe for stove-top ribs, I wanted to give it a try.They turned out fantastic!
The recipe did not call for harissa sauce but I think it makes an excellent spicy addition.
Servings: 2
Prep Time: 20 mins
Cook Time: 40 mins
10 pork spareribs
1/2 cup soy sauce
10 cloves garlic, crushed
1 tablespoon dried rosemary
1 tablespoon dried oregano
2 bay leaves
1 lime, juiced
10 sprigs fresh parsley
ground black pepper to taste
2 limes , cut into wedges
1 cup harissa sauce (optional)
- Separate spare ribs from the rack by cutting so that meat is on one side of each rib
- Place the spareribs into a large pot, and add the soy sauce, garlic, rosemary, oregano, bay leaves, lime juice and 3/4 of the parsley. Fill with just enough water to cover the ribs.
- Bring to a boil, then simmer uncovered over medium heat until the water has completely evaporated, about 25 minutes.
- When all of the water is gone, remove the bay leaves, and allow meat to brown, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot, and toss them with the pork. The garlic will dissolve onto the meat.
- Remove the meat, and drain on paper towels. Season with black pepper and garnish with lime wedges and remaining parsley.
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HARISSA SAUCE (optional):
- Combine 1 cup plain, low-fat, Greek yogurt, 2 tablespoons lemon juice, and 2 teaspoons harissa in a small bowl.
- Serve on the side with spare ribs
*Harissa is a spicy-hot Moroccan/Tunisian blend of spices. You can find it as a prepared sauce/paste or as a dry spice. I have only been able to find it as a dried spice at Whole Foods.
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