Stove-Top BBQ Pork Ribs
Prep time
Cook time
Total time
Yield: Serves 2
  • A few tablespoons of oil for searing
  • 500 to 600 grams pork ribs, cut into individual pieces
  • Salt and freshly ground black pepper
  • ½ onion, peeled and diced
  • 2 cloves garlic, peeled and crushed
  • ½ thumb ginger, peeled and sliced
  • 4 tablespoons ketchup
  • 2 tablespoons honey
  • 1 tablespoon light soy sauce
  • 1 tablespoon Worcestershire sauce (use light soy sauce if you don't have)
  • 1 teaspoon dried herbs (can be a blend of rosemary, parsley, oregano etc) (if using fresh herbs, up the amount to 1 tablespoon)
  • Water
  1. Heat 1 to 2 tablespoons of oil in a cast-iron pot over medium-high heat. Pat dry the pork ribs thoroughly with paper towels and season with salt and freshly ground black pepper. Add in the pork ribs in a single layer and cook 2 to 3 minutes on each side (do not move the pork ribs while cooking) until the exterior of the pork ribs are browned. Remove the browned pork ribs onto a shallow plate and repeat, adding more oil if needed, until all pork ribs are seared.
  2. Drain the cast-iron pot until there's only about 1 tablespoon of oil left. Add in the onion, garlic and ginger and cook until the onion has softened, lowering the heat if needed to prevent the aromatics from burning, about 5 minutes.
  3. Stir in ketchup, honey light soy sauce, Worcestershire sauce, dried herbs, and a splash of water. Scrape up any browned bits stuck to the pot.
  4. Add in pork ribs and any accumulated juices on the plate into the pot. Add water until it reaches the top of the pork ribs - the water doesn't have to cover the pork ribs completely. Turn the heat up and bring to a boil. Turn down the heat to a simmer, then cover with a lid partially (you want the sauce to dry up) and cook for 30 minutes, flipping the pork ribs every 10 minutes.
  5. Remove the lid and turn up the heat to bring the sauce to a boil. Keep stirring the ribs so that the bottom doesn't burn. Reduce the sauce until it is thick.
  6. Serve the pork ribs with salad, crusty bread and mashed potato/fries.
Recipe by Foodie Baker at