Spiced Skillet Country Style Pork Ribs Recipe

Spiced Country Style Ribs
Diana Rattray
  • Total: 70 mins
  • Prep: 15 mins
  • Cook: 55 mins
  • Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
230 Calories
6g Fat
19g Carbs
25g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 230
% Daily Value*
Total Fat 6g 7%
Saturated Fat 1g 4%
Cholesterol 352mg 117%
Sodium 254mg 11%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 3%
Protein 25g
Calcium 82mg 6%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a delicious combination of flavors, and the pork ribs go especially well with sweet potatoes or rice. Add green beans or steamed broccoli for a delicious, satisfying everyday family dinner.

Boneless country-style ribs are a good alternative to fattier, less meaty ribs, and they aren't as messy. 


  • 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 leaf 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

Steps to Make It

  1. Wash ribs and cut lengthwise into smaller portions, if desired.

  2. In a plate, combine allspice, ginger, pepper, salt, thyme, and 2 tablespoons of the brown sugar. Mix to combine well.

  3. Heat the vegetable oil in a large skillet or saute pan over medium heat.

  4. 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.

  5. 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 1/4 to 1/2. Cover and cook for 30 to 45 minutes longer, until pork is tender.