stovetop, countrystyle ribs, iris

Name: Stovetop, Countrystyle Ribs, Iris
Prep time: 20 min
Cook time: 40 min
Yield: 3
Cuisine: American
Ingredients: 6 - countrystyle pork rib pieces, about 1" thick; 3 tablespoon(s) minced garlic; 3 tablespoon(s) onion powder; 2 tablespoon(s) fresh ground black pepper; 3 tablespoon(s) emeril's essence seasoning; 3 tablespoon(s) a-1 sweet mesquite rub; 2 tablespoon(s) famous daves' rib rub; 1 1/2 cup(s) apple juice (your brand)

51 Pinches 2 Photos

iris mccall

chicago, IL

Updated on Nov 10, 2025

These are perfect for the colder days leading into winter. We enjoyed them with braised winter greens, sweet potato pone and hot water cornbread. I let mine marinate overnight in the fridge for added flavor,and put in a half cup of Sweet Baby Rays' barbeque sauce right at the end.

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From Instagram: Stovetop country style ribs,Iris http://instagram.com/p/rDSA7OPYCn/

prep time 20 Min

cook time 40 Min

method Stove Top

yield 3-6 serving(s)

Ingredients

6 - countrystyle pork rib pieces, about 1" thick
3 tablespoons minced garlic
3 tablespoons onion powder
2 tablespoons fresh ground black pepper
3 tablespoons emeril's essence seasoning
3 tablespoons a-1 sweet mesquite rub
2 tablespoons famous daves' rib rub
1 1/2 cups apple juice (your brand)

How To Make stovetop, countrystyle ribs, iris

Step 1

Gather your ingredients. Prick your ribs with a fork and set aside.

Step 2

Place all ingredients in a 1 gallon ziploc bag and seal. Shake well to coat meat and place in a pyrex dish in the fridge overnight.
Step 3

Remove ribs from marinade, and let them come up to temperature, about 30 minutes. Heat a skillet on the stove top til almost smoking. Coat bottom of skillet with vegetable oil and brown ribs on both sides long enough for a crust to form.
Step 4

Remove ribs from skillet after well browned to a plate. Add marinade to the skillet, and reduce heat to a simmer. Return ribs to the skillet and cover with well fiiting lid.
Step 5

Let simmer for 30 minutes, turning once. Check the thickness of the sauce, if it starts to stick scrape skillet well. Add half cup of sauce and half a cup of water. Turn off heat and let sit 10 minutes. Then serve with your choice of sides.
Step 6

Note: I DON'T ADVISE RINSING YOUR MEAT. I RECENTLY SAW ON THE VIEW THAT THE SPLASHING WATER ONLY HELPS SPREAD POSSIBLE CONTAMINATES, AND IF YOU COOK IT LONG ENOUGH, YOU WILL KILL SALMONELLA, E COLI, ECT. BUT USE YOUR OWN DISCRETION!!
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Nutrition Facts

(per serving*)

calories: 71kcal, carbohydrates: 17g, cholesterol: 0mg, fat: 0g, fiber: 1g, protein: 1g, saturated fat: 0g, sodium: 7mg, sugar: 12g, unsaturated fat: 0g

*Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated.

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