Whats your best ribs recipe? Post it here.
Here's one of my favorites. Made them for dinner tonight.
Allspice Pork Ribs
Ive been using this recipe for several years now and never had a bad batch. They come out very tender and despite the 2 tablespoons of allspice, the flavors not overpowering. Pork ribs seem to come in something closer to 4lb packs, so I usually end up doubling this. The recipe originally came from AllRecipes.com.
1/2 teaspoon ground black pepper
2 tablespoons white sugar
2 teaspoons salt
2 tablespoons ground allspice
2 pounds boneless country style pork ribs (boned are okay too)
1/4 cup butter
About 10 oz. of beef broth (not bouillion)
In a small bowl, mix together the pepper, sugar, salt and allspice.
Melt butter in a large skillet over medium-high heat, but be careful not to burn. Place ribs in skillet and sprinkle with 1/4 or the spice mixture. Brown ribs on all sides, turning and sprinkling each one until all sides are covered and browned. Pour in the beef broth, cover, and reduce heat to low.
Simmer for about 1 to 1 1/2 hours, or until ribs are fork tender. Try not remove the lid from the skillet while theyre cooking.
Here's one of my favorites. Made them for dinner tonight.
Allspice Pork Ribs
Ive been using this recipe for several years now and never had a bad batch. They come out very tender and despite the 2 tablespoons of allspice, the flavors not overpowering. Pork ribs seem to come in something closer to 4lb packs, so I usually end up doubling this. The recipe originally came from AllRecipes.com.
1/2 teaspoon ground black pepper
2 tablespoons white sugar
2 teaspoons salt
2 tablespoons ground allspice
2 pounds boneless country style pork ribs (boned are okay too)
1/4 cup butter
About 10 oz. of beef broth (not bouillion)
In a small bowl, mix together the pepper, sugar, salt and allspice.
Melt butter in a large skillet over medium-high heat, but be careful not to burn. Place ribs in skillet and sprinkle with 1/4 or the spice mixture. Brown ribs on all sides, turning and sprinkling each one until all sides are covered and browned. Pour in the beef broth, cover, and reduce heat to low.
Simmer for about 1 to 1 1/2 hours, or until ribs are fork tender. Try not remove the lid from the skillet while theyre cooking.
