Mili's best pork ribs
Making ribs makes for a special occassion at home. Pork ribs are a loved meal that we tend to enjoy on a weekend supper or a main dish for a barbecue with friends. I love this recipe because it can be enjoyed year round. I share my recipe for either stove top prepared (end result will be tender, classic ribs) or pressure cooker prepared, (end result will be fall-off the bone ribs) finised on either the grill or in the oven. If you love pork ribs, and you love cooking at home, this is a must-have recipe, to go with any sauce you want to slather on. We love this with barbecue sauce, or my recipe for Hawaiian Style Sauce.
Ingredients
preparing the ribs
- 1 rack of ribs - 12-14 bones My preference for pork ribs are in this order. You can use either a) baby back ribs, b) St. Louis style pork loin, or c) spareribs.
- 1 and 1/2 tablespoons pepper corns
- 1 and 1/2 tablespoons coarse, kosher salt
- 1 tablespoon chicken bouillon optional
- 2 tablespoons whole garlic clovers - about 4 pieces
- 2 tablespoons whole ginger - about two pieces, close to the amount of garlic optional
- 1/3 cup fresh parsley leaves or celery stalk and leaves
- 1/3 cup fresh cilantro leaves optional
- 3 cups water or enough to cover top of bones
finishing the ribs
- barbecue sauce Use your favorite, or make my Hawaiian Style Sauce recipe.
- toppings like sesame seeds, green onion, cilantro options
Instructions
- Cut rack into single ribs. Using either a stockpot for the stove, or the insert for a pressure cooker: place the ribs. You'll want to add pepper corns, salt, whole garlic cloves, either fresh parsley or celery stalk with leaves (because they are a natural tenderizer). Add the optional optional chicken bouillon for flavor and sodium, and for a different flavor combination, add ginger pieces and cilantro leaves.
- Cover with water - three cups - or enough to cover the top of the bones.
- If you are using a stockpot over the stove top, put your heat to medium-high and set a timer for one hour total. Once the water comes to a rolling boil, lower the heat. If you are using a pressure cooker or instapot, place the settings to seal, and meat/high pressure for 35 minutes. This meat-prep process will take one hour from start to finish with either method.
- Your ribs are now completely cooked, but their finished texture is not. It is time to add some sauce and choose to either bake or grill our ribs. If you are using the stock pot method, your ribs can be finished by either baking in the oven or on the barbece grill. If you are using the pressure cooker method, you will not be able to grill the ribs because the meat is too fall off the bone. Therefore baking will be the only way to finish them. If baking, line them up and put some sauce on both sides.
- If baking, go for 15 minutes, at 375. You do not need to turn them. This is so that there is a char, and texture added from the sauce.
- If you are grilling, make sure it is at least 300 degrees before adding the sauced bones, and just brown them a little, to add a few lines, for 5-10 miuntes. Remember, the pork is already completely cooked, so this the way that we are finishing them off.
- Now your ribs are ready to serve. Slather on more of your favorite sauce, and set some sauce to the side, for anyone who wants extra. Use optional toppings and make sure you have extra napkins on-hand.
