stovetop ribs

This is 100% moist cooking, which makes it impossible to paint the meat with BBQ sauce. I added different sauces to the cooking liquid instead. Of course, you can still paint the meat after cooking and broil it for a few minutes for a similar effect.

A. stovetop ribs


The sauce I used here was based on Claude's BBQ brisket marinade. I made a sauce with it and I froze the leftovers for later use. This was that day.


This is what you need for 2 servings:

  • 2 lbs. frozen pork rib pieces
  • S&P
  • spices
    I used Badia Complete seasoning
Pic1: stovetop ribs


Pic2: Badia seasoning
Pic3: brown, sauce
Pic4: simmer, all done

B. ribs with pineapple habanero sauce



Pic5: simmering
Pic6: served