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Peggy's Country-Style Pork Ribs Recipe

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Country-style pork ribs served on a plate with accompanying vegetables

Country-style pork ribs served on a plate with accompanying vegetables

Original Stovetop Recipe

I grew up cooking at my mother's side. She was a terrific cook and made almost everything from scratch. By the time I was a teenager, I was making many dinners for our family of five. This country-style pork ribs recipe is an original creation of mine from my teen years.

We recently invited our neighbors over to join us for dinner, and I served this meal. One of them requested my recipe. Until this point, I had never written down the recipe—but in order to share it with my neighbor, I sat down and created one.

Except for some slicing and preparation of ingredients, this is a one-pot meal that can be easily done on the stovetop.


  • 5 large Boston butt country-style ribs (bone-in)
  • 1/2 large onion, chopped
  • 1/2 large shallot, chopped
  • 1 large green pepper, sliced
  • 2 large stalks celery, chopped
  • 2 or 3 garlic cloves, minced or pressed
  • 2 (14 1/2 ounce) cans diced tomatoes
  • flour, enough to dredge the pork ribs
  • salt, to taste
  • pepper, to taste
  • garlic powder, to taste
  • 2 to 3 tablespoons olive oil
  • Italian-style parsley, chopped (optional)
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  1. Dry the Boston butt country-style pork ribs on paper towels.
  2. Season enough flour with the salt, pepper, and garlic powder to then dredge the pork ribs in the mixture. Shake off any excess and put into a stovetop pan with the olive oil that is heated to the shimmering stage.
  3. Brown both sides of the pork. Set aside.
  4. Add the cut-up vegetable mixture of the onion, shallot, green pepper, and celery to the same pan and saute until softened.
  5. Add the pressed garlic cloves to the pan and stir until fragrant. This only takes 30 seconds to a minute or so. (I often use our garlic press instead of mincing the garlic.)
  6. Add the canned diced tomatoes to the pan and stir until well blended.
  7. Put the browned pork ribs back into the pan. Spoon some of the vegetables on top of the ribs.
  8. Cover and simmer the ribs until fork tender. The timing will depend upon the thickness of the meat. (Pork chops can easily be substituted for the country-style pork ribs.)
  9. Serve on a plate with accompanying vegetables of your choice. Top off with the optional chopped parsley and freshly ground pepper. (I made mashed potatoes with the skins on them and a vegetable medley of summer squash, zucchini, chopped onion, and red pepper as side dishes.)


Pork chops can easily be substituted for the Boston butt country-style pork ribs. When I first created this recipe, I am sure that I used pork chops.

The savory tomato vegetable mixture would be equally good with chicken or a firm-fleshed thick cut of fish. If using fish, make sure that the vegetables have fully cooked before adding the fish because the fish will cook much more quickly than the pork or chicken.

© 2019 Peggy Woods

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