Peggy's Country-Style Pork Ribs Recipe

Updated on December 7, 2019
Peggy W profile image

My husband and I are what could be called "foodies." We enjoy sampling and discovering new and different foods from all areas of the world.

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

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.

Ingredients

  • 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)

Ingredient Photos

Click thumbnail to view full-size
OnionsShallotsGreen peppersCeleryGarlicOne of two 14 1/2 ounce cans of diced tomatoes used in this recipeOlive oilSalt and pepperItalian parsley
Onions
Onions | Source
Shallots
Shallots | Source
Green peppers
Green peppers | Source
Celery
Celery | Source
Garlic
Garlic | Source
One of two 14 1/2 ounce cans of diced tomatoes used in this recipe
One of two 14 1/2 ounce cans of diced tomatoes used in this recipe | Source
Olive oil
Olive oil | Source
Salt and pepper
Salt and pepper | Source
Italian parsley
Italian parsley | Source

Instructions

  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.)

Step-by-Step Photos

Click thumbnail to view full-size
Brown the pork ribsPrep the vegetablesAdd the chopped and sliced vegetables (except garlic) to the pan after the pork chops are browned and removedAdd the pressed garlic to the panAdd the canned tomatoesPork ribs nestled into the vegetable mixtureCover and simmerCountry-style pork ribs covered and being cooked stovetop
Brown the pork ribs
Brown the pork ribs | Source
Prep the vegetables
Prep the vegetables | Source
Add the chopped and sliced vegetables (except garlic) to the pan after the pork chops are browned and removed
Add the chopped and sliced vegetables (except garlic) to the pan after the pork chops are browned and removed | Source
Add the pressed garlic to the pan
Add the pressed garlic to the pan | Source
Add the canned tomatoes
Add the canned tomatoes | Source
Pork ribs nestled into the vegetable mixture
Pork ribs nestled into the vegetable mixture | Source
Cover and simmer
Cover and simmer | Source
Country-style pork ribs covered and being cooked stovetop
Country-style pork ribs covered and being cooked stovetop | Source
Garlic Press Professional Heavy Soft-Handled Crush Garlic
Garlic Press Professional Heavy Soft-Handled Crush Garlic

Unless you enjoy peeling and mincing garlic, owning a good garlic press is indispensable! We have had our garlic press for decades, and I would hate to be without one.

If the garlic clove is huge, I just cut it in half with the peel and all. Only the minced garlic comes through, and the skin stays inside of the press where it easily rinses out under running water. It can then be put into the dishwasher for cleaning.

 
Completed dish topped off with some fresh chopped Italian-style parsley and freshly ground pepper.
Completed dish topped off with some fresh chopped Italian-style parsley and freshly ground pepper. | Source
5 stars from 4 ratings of Peggy's Country-style Pork Rib Recipe

Variations

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.

Are you tempted to make this savory country-style pork rib recipe?

See results

Questions & Answers

    © 2019 Peggy Woods

    Comments

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      • Peggy W profile imageAUTHOR

        Peggy Woods 

        2 weeks ago from Houston, Texas

        Hi Clive,

        Will look forward to reading your recipe.

      • clivewilliams profile image

        Clive Williams 

        2 weeks ago from Jamaica

        no Peggy, I have not written about it. I think I will do so...but it is sweet and yummy.

      • Peggy W profile imageAUTHOR

        Peggy Woods 

        2 weeks ago from Houston, Texas

        Hello Devika,

        Cooking from scratch is the way that I have cooked for most of my life. I do occasionally follow a recipe especially if it is something new. Glad you like the look of this recipe.

      • profile image

        Devika Primic 

        2 weeks ago

        This recipe looks delicious! There nothing better than a home cooked meal and cooking from scratch is the best for me.

      • Peggy W profile imageAUTHOR

        Peggy Woods 

        2 weeks ago from Houston, Texas

        Hello Clive,

        Your home must smell so good with your pork recipe in the oven. It has been a while since I have eaten anything with those jerk spices. Have you written about your recipe?

      • Peggy W profile imageAUTHOR

        Peggy Woods 

        2 weeks ago from Houston, Texas

        Hello Luis,

        So happy to know that you "love" this recipe. I am happy to share it with you.

      • clivewilliams profile image

        Clive Williams 

        2 weeks ago from Jamaica

        Looks Delicious. I am doing oven jerk pork today.

      • Luis G Asuncion profile image

        Luis G Asuncion 

        3 weeks ago from City of San Jose Del Monte, Bulacan, Philippines

        Yummy. I love this recipe. Thanks for sharing.

      • Peggy W profile imageAUTHOR

        Peggy Woods 

        5 weeks ago from Houston, Texas

        Hi Patricia,

        We do the same when we follow a recipe the first time. Then we adjust amounts or flavorings more to our liking after the first try. Thinking of you with love and hugs.

      • pstraubie48 profile image

        Patricia Scott 

        5 weeks ago from North Central Florida

        Yes, please. What time is dinner? Thank you for the detailed instructions...that helps take the guess work out of prep. I do not usually use recipes unless I am baking or making someone else's dish for the first time. I can almost smell the kitchen as this is cooking. Angels are headed to you all in Houston this evening ps

      • Peggy W profile imageAUTHOR

        Peggy Woods 

        5 weeks ago from Houston, Texas

        Hi Adrienne,

        Since you love pork ribs, this recipe is sure to be a hit. Enjoy!

      • alexadry profile image

        Adrienne Farricelli 

        5 weeks ago

        A mouth watery recipe that I will bookmark so I can hopefully make soon, time permitting. I love pork ribs.

      • Peggy W profile imageAUTHOR

        Peggy Woods 

        6 weeks ago from Houston, Texas

        Hi Abitha,

        My mother was also my best friend and we spent many years doing things together which included cooking. She was such a good parent, wife, and a great friend to many others. I miss her!

      • Abitha Deepak profile image

        Abitha 

        6 weeks ago from Chennai, Tamilnadu

        This recipe looks delicious and easy to make. I love the fact that you have such fond memories, cooking at your mother's side.

      • Peggy W profile imageAUTHOR

        Peggy Woods 

        7 weeks ago from Houston, Texas

        Hi Aurelio,

        We use onions and garlic quite often in our cooking. They do really flavor foods!

      • alocsin profile image

        Aurelio Locsin 

        7 weeks ago from Orange County, CA

        This sounds delicious. I especially love the use of both onions and garlic, which are my two favorite flavoring foods.

      • Peggy W profile imageAUTHOR

        Peggy Woods 

        2 months ago from Houston, Texas

        Hi Dale,

        It is interesting how and why stories develop about different topics whether they are related to food or other things. At least, in the case of food, there are many other choices which can be made.

      • GetitScene profile image

        Dale Anderson 

        2 months ago from The High Seas

        Pork is kind of persona non grata at our house because my wife grew up in a family where they could not afford pork. So, as any good mother does, her mom told the children that pork was poisonous and that anyone that ate it would probably die. ... the things I have to bear the burden of in my old age. Nice recipe though!

      • Peggy W profile imageAUTHOR

        Peggy Woods 

        2 months ago from Houston, Texas

        Hi Nell,

        So glad that you liked this recipe. I was happy to share it. Enjoy!

      • Nell Rose profile image

        Nell Rose 

        2 months ago from England

        As we say in my house, 'Triple yum!' lol! I love it Peggy. I always save recipes that I like on here, so thanks, its great!

      • Peggy W profile imageAUTHOR

        Peggy Woods 

        3 months ago from Houston, Texas

        Hi Thelma,

        I hope you enjoy this recipe. We recently served it to a houseguest of ours and she really seemed to enjoy it.

      • Thelma Alberts profile image

        Thelma Alberts 

        3 months ago from Germany and Philippines

        Yummy! I am getting hungry now. I have to try this. Thanks for sharing the recipe Peggy.

      • Peggy W profile imageAUTHOR

        Peggy Woods 

        3 months ago from Houston, Texas

        Hi Sherry,

        If you like the listed ingredients, I am confident that you will enjoy this recipe. The flavorings blend well.

      • Sherry Hewins profile image

        Sherry Hewins 

        3 months ago from Sierra Foothills, CA

        I'll have to try this one.

      • Peggy W profile imageAUTHOR

        Peggy Woods 

        4 months ago from Houston, Texas

        Hi Rajan,

        Yes, this dish is truly easy to make and it is actually good to make ahead of time. The flavors marry well. Any fat can be skimmed from the top after it is refrigerated.

      • Peggy W profile imageAUTHOR

        Peggy Woods 

        4 months ago from Houston, Texas

        Hi FlourishAnyway,

        Often I cook without recipes and have done so for most of my life. Of course, I also do follow some recipes...especially the first time. Then I often tweak them.

      • rajan jolly profile image

        Rajan Singh Jolly 

        4 months ago from From Mumbai, presently in Jalandhar, INDIA.

        The dish looks good and pretty easy to make. Thanks for sharing.

      • FlourishAnyway profile image

        FlourishAnyway 

        4 months ago from USA

        I love that you invented this recipe and have used it all these years. Some of the best recipes are like that!

      • Peggy W profile imageAUTHOR

        Peggy Woods 

        4 months ago from Houston, Texas

        Hi Mary,

        That sounds like fun! Hope you enjoy this recipe.

      • aesta1 profile image

        Mary Norton 

        4 months ago from Ontario, Canada

        Every year, we have a Ribfest in the cottage and we have never used tomatoes so next year, we will use this recipe to give our fest a new flavour. I have to try it first. I think it is going to be really tasty.

      • Peggy W profile imageAUTHOR

        Peggy Woods 

        4 months ago from Houston, Texas

        Hi Chitrangada,

        I do enjoy cooking and so does my husband. He has also created recipes over the years. Enjoy!

      • ChitrangadaSharan profile image

        Chitrangada Sharan 

        4 months ago from New Delhi, India

        Sounds great and I think I can manage all the above mentioned ingredients. Good to see that there can be variations too.

        Thanks for sharing the detailed instructions and wonderful pictures. You are great at cooking.

        Thanks for sharing this wonderful recipe.

      • Peggy W profile imageAUTHOR

        Peggy Woods 

        4 months ago from Houston, Texas

        Hi Peg,

        I am pleased that you like the sound of this recipe. It was never a secret one...just one that resided in my head. Now the readers of this post can have access to it and make it for their dinners. Many of my self-created recipes use whatever I happen to have on hand at the time. I should write more of them down. Ha!

      • Peggy W profile imageAUTHOR

        Peggy Woods 

        4 months ago from Houston, Texas

        Hi Robert,

        Thanks for your comment. I hope you give this recipe a try.

      • Peggy W profile imageAUTHOR

        Peggy Woods 

        4 months ago from Houston, Texas

        Hello Chuck,

        Hopefully, your wife will find this recipe to her liking. I made it again today for a houseguest who will soon be arriving. It can easily be made up a day in advance and then reheated. We will want to spend our time visiting and sightseeing rather than cooking.

      • PegCole17 profile image

        Peg Cole 

        4 months ago from Northeast of Dallas, Texas

        It's early in the morning and you're already making me hungry. This looks delicious and easy to prepare. Thanks for sharing your secret recipe.

      • Robert Sacchi profile image

        Robert Sacchi 

        4 months ago

        Another interesting recipe.

      • Chuck profile image

        Chuck Nugent 

        4 months ago from Tucson, Arizona

        This looks very good in your pictures but I haven't cooked in ages so it might be a while before I find the time and motivation to make this. In the mean time I will print a copy and leave it out for my wife as she sometimes likes to try new recipies.

      • Peggy W profile imageAUTHOR

        Peggy Woods 

        4 months ago from Houston, Texas

        Hi Bill,

        As to ribs being messy, I cooked these until they were so tender that the meat literally fell away from the bones. You could always use boneless cuts of meat, but the bones add extra flavor.

      • Peggy W profile imageAUTHOR

        Peggy Woods 

        4 months ago from Houston, Texas

        Hi Pamela,

        Wishing you a good week also! I hope that your husband enjoys this recipe. We think that it is excellent.

      • Peggy W profile imageAUTHOR

        Peggy Woods 

        4 months ago from Houston, Texas

        Hi Liz,

        Yes, these ingredients are not far outside the norm, which is probably why I created it in the first place using what was on hand after acquiring the pork. Hope you enjoy it!

      • Peggy W profile imageAUTHOR

        Peggy Woods 

        4 months ago from Houston, Texas

        Hi Patricia,

        This recipe of mine is many decades old and until now was just in my head. This is the first time that I have published it. You are probably thinking of other pork recipes shared by me. My husband and I are looking forward to meeting you later this week!

      • billybuc profile image

        Bill Holland 

        4 months ago from Olympia, WA

        I've never been a big rib guy. I don't really know why. They taste fine...maybe because they are so messy? What a strange, picky eater I am, Peggy.

      • Pamela99 profile image

        Pamela Oglesby 

        4 months ago from Sunny Florida

        This recipe looks delicious to me and I think my husband would like it also. He can be picky sometimes, so I like getting a new recipe that he ill like. Thanks for sharing this recipe, Peggy. have a good week!

      • Eurofile profile image

        Liz Westwood 

        4 months ago from UK

        This is a very well-written and well-illustrated article recipe. It especially appeals to me because it is made from ingredients which are often in the cupboard or easy to get. This has gone on my 'have a go' list.

      • pstraubie48 profile image

        Patricia Scott 

        4 months ago from North Central Florida

        Looks delicious, Peggy. I am pretty sure I stopped here before but could not resist stopping again. Angels are headed your way this evening ps

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