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Peggy's Country-Style Pork Ribs Recipe

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

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)

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.)

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.

© 2019 Peggy Woods

Comments

Peggy Woods (author) from Houston, Texas on January 20, 2020:

Hi Chris,

Regular pork chops, depending upon the cut and thickness of them, can be a bit trickier to cook without them becoming dry. The ones I used in this recipe are more forgiving.

Peggy Woods (author) from Houston, Texas on January 19, 2020:

Hi John,

Thanks for being inspired to make this dish. I hope you enjoy it as much as we do.

Chris Mills from Traverse City, MI on January 19, 2020:

I refuse substitute with pork chops. Not that I dislike pork chops, but I find them sensitive to cooking times. I will most certainly give this a try. Thanks for the recipe.

Luis G Asuncion from City of San Jose Del Monte, Bulacan, Philippines on January 19, 2020:

You're welcome.

John Hansen from Queensland Australia on January 19, 2020:

This looks delicious, Peggy, and your step by step photos and instructions make cooking it a breeze. I will certainly be making a meal of this in the near future.

Peggy Woods (author) from Houston, Texas on January 19, 2020:

Hi Luis,

That is the fun part about recipes. You can alter them to make them your own. Thanks for giving this a try with your own twist as to the meat used in the recipe.

Luis G Asuncion from City of San Jose Del Monte, Bulacan, Philippines on January 18, 2020:

Yes. We already did this recipe. Although, we change a little bit for the main recipe. Boston butt, replaced to an ordinary meat. Lol.

Peggy Woods (author) from Houston, Texas on January 18, 2020:

You are welcome, Nell Rose. Enjoy this tasty recipe with my blessings.

Nell Rose from England on January 14, 2020:

Lovely! Another one for me to save and try out! Thanks Peggy!

Peggy Woods (author) from Houston, Texas on December 16, 2019:

Hello Luis,

I hope you like making this recipe and eating the results of your kitchen labor. Enjoy!

Luis G Asuncion from City of San Jose Del Monte, Bulacan, Philippines on December 16, 2019:

Meat is one of my favorite recipe just like this one.

Peggy Woods (author) from Houston, Texas on December 15, 2019:

Hi Genna,

I am so glad that you are inspired to try this recipe. We really enjoy it and so have others through the years. Enjoy your upcoming holidays.

Genna East from Massachusetts, USA on December 14, 2019:

How delicious -- if not downright sumptuous. I'm there! I've printed this out, and will prepare during the holidays. Thank you, Peggy. :-)

Peggy Woods (author) from Houston, Texas on November 25, 2019:

Hi Clive,

Will look forward to reading your recipe.

Clive Williams from Jamaica on November 24, 2019:

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

Peggy Woods (author) from Houston, Texas on November 24, 2019:

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.

Devika Primic on November 24, 2019:

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

Peggy Woods (author) from Houston, Texas on November 24, 2019:

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 Woods (author) from Houston, Texas on November 24, 2019:

Hello Luis,

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

Clive Williams from Jamaica on November 23, 2019:

Looks Delicious. I am doing oven jerk pork today.

Luis G Asuncion from City of San Jose Del Monte, Bulacan, Philippines on November 16, 2019:

Yummy. I love this recipe. Thanks for sharing.

Peggy Woods (author) from Houston, Texas on November 05, 2019:

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.

Patricia Scott from North Central Florida on November 04, 2019:

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 Woods (author) from Houston, Texas on November 01, 2019:

Hi Adrienne,

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

Adrienne Farricelli on November 01, 2019:

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

Peggy Woods (author) from Houston, Texas on October 30, 2019:

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 from Chennai, Tamilnadu on October 30, 2019:

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 Woods (author) from Houston, Texas on October 24, 2019:

Hi Aurelio,

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

Aurelio Locsin from Orange County, CA on October 23, 2019:

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

Peggy Woods (author) from Houston, Texas on September 30, 2019:

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.

Dale Anderson from The High Seas on September 29, 2019:

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 Woods (author) from Houston, Texas on September 29, 2019:

Hi Nell,

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

Nell Rose from England on September 29, 2019:

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 Woods (author) from Houston, Texas on August 28, 2019:

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 from Germany and Philippines on August 27, 2019:

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

Peggy Woods (author) from Houston, Texas on August 22, 2019:

Hi Sherry,

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

Sherry Hewins from Sierra Foothills, CA on August 21, 2019:

I'll have to try this one.

Peggy Woods (author) from Houston, Texas on August 11, 2019:

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 Woods (author) from Houston, Texas on August 10, 2019:

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 Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on August 10, 2019:

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

FlourishAnyway from USA on August 09, 2019:

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

Peggy Woods (author) from Houston, Texas on August 09, 2019:

Hi Mary,

That sounds like fun! Hope you enjoy this recipe.

Mary Norton from Ontario, Canada on August 09, 2019:

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 Woods (author) from Houston, Texas on August 07, 2019:

Hi Chitrangada,

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

Chitrangada Sharan from New Delhi, India on August 07, 2019:

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 Woods (author) from Houston, Texas on August 06, 2019:

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 Woods (author) from Houston, Texas on August 06, 2019:

Hi Robert,

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

Peggy Woods (author) from Houston, Texas on August 06, 2019:

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.

Peg Cole from Northeast of Dallas, Texas on August 06, 2019:

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 on August 05, 2019:

Another interesting recipe.

Chuck Nugent from Tucson, Arizona on August 05, 2019:

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 Woods (author) from Houston, Texas on August 05, 2019:

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 Woods (author) from Houston, Texas on August 05, 2019:

Hi Pamela,

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

Peggy Woods (author) from Houston, Texas on August 05, 2019:

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 Woods (author) from Houston, Texas on August 05, 2019:

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!

Bill Holland from Olympia, WA on August 05, 2019:

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.

Pamela Oglesby from Sunny Florida on August 05, 2019:

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!

Liz Westwood from UK on August 04, 2019:

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.

Patricia Scott from North Central Florida on August 04, 2019:

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