|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||42%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||4%|
|Total Sugars 11g|
|Vitamin C 4mg||20%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The first thing that usually comes to mind when you hear pork ribs are barbecued pork ribs. They are made with spareribs or baby back ribs, which are different from the country-style pork ribs used in this recipe. Country-style pork ribs are a good alternative to fattier, less meaty ribs, and they aren't as messy to eat.
The term “ribs” is a bit confusing, as country-style pork ribs aren’t ribs, they are boneless strips of marbled meat cut from the rib end of the pork loin near the shoulder, that’s why they are also called pork shoulder country-style ribs.
While boneless country-style ribs can be prepared barbecue style for a party or as Superbowl food, they also shine in entrees like this spiced skillet. The combination of spices and brown sugar makes a delicious sweet-and-savory sauce for the succulent meat.
The dish goes especially well with sweet potatoes or rice. For a satisfying everyday family dinner, serve it with green beans or steamed broccoli as a vegetable side dish.
While the marbling of the pork ribs gives the dish a lot of flavor, you might want to remove some of the fat after cooking. If you serve the skillet right away, place a clean paper towel on top and let it absorb the fat. Repeat with fresh paper towels as needed. The alternative is to let the dish cool and refrigerate it, then remove the hard fat that has accumulated on top.
You can store leftovers in airtight containers in the fridge for three to four days. Or you can freeze them for up to four months.
2 pounds boneless country-style ribs
1 tablespoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon coarsely ground black pepper
1 teaspoon salt
1 teaspoon dried thyme, crumbled
3 to 4 tablespoons brown sugar, divided
1 to 2 tablespoons vegetable oil
1 medium sweet onion, chopped
1 1/2 cups beef broth
Wash ribs and cut lengthwise into smaller portions, if desired.
In a plate, combine allspice, ginger, pepper, salt, thyme, and 2 tablespoons of the brown sugar. Mix to combine well.
Heat the vegetable oil in a large skillet or sauté pan over medium heat.
Dredge the pork pieces in the spice mixture; place in hot oil in a single layer. Cook the ribs, turning frequently until browned on all sides.
Add the chopped onion to the pan and cook for about 4 minutes longer. Add the beef broth and 1 to 2 tablespoons of brown sugar, as desired for flavor. Gently boil for about 3 to 5 minutes, or until liquids are reduced by about one-fourth to one-half. Cover and cook for 30 to 45 minutes longer, until pork is tender.