We are moving back to Singapore soon! We have been living overseas for almost 2.5 years now and I honestly can’t believe how time flies. We have also collected our keys to our home a month ago during our trip back to Singapore, so I’ve been busy designing and re-designing the house these days, hence the lack of updates here.
Anyway, let’s move on to the recipe that I’m sharing today – an easy, one-pot, and finger lickin’ insanely delicious BBQ pork ribs, all made on the stove top! No oven needed, just a pot!
I got the idea to make this stove-top BBQ pork ribs when I was overseas on holiday a few months back and I spotted an incredibly beautiful rack of pork ribs in the supermarket. With no oven and only a few standard pantry ingredients – onion, garlic, butter, soy sauce, ketchup and sugar – I pan-fried the ribs then toss everything (plus water) together in the pot and let them simmer away. The resulting pork ribs were so fall-off-the-bone tender and the sauce thick and yummy that I remade them a few more times after coming home (and today they are finally on the blog!)
For the ribs, I specifically requested for the part closer to the baby back ribs from the butcher. I personally prefer the ribs from that part because they taste tenderer to me. I also asked my butcher to cut them into individual ribs, so I can brown them more easily. The ribs are incredibly good with a big bowl of salad, crusty bread to soak up the sauce and mashed potatoes / fries. Here are step-by-step photos and recipe!
|1) Sear the pork ribs in batches in a cast-iron pot until the exterior is browned. Remove the pork ribs.||2) Cook onion, garlic and ginger until onion has softened.|
|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.|
|5) Cook for 30 minutes then turn up the heat to reduce the sauce.|
- 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)
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve the pork ribs with salad, crusty bread and mashed potato/fries.