Stovetop BBQ Ribs Recipe

Pork ribs: The star of the dish, these should be meaty and well-marbled for the best results.

Bbq sauce: Adds the essential smoky, tangy flavor to the ribs.

Olive oil: Used for browning the ribs and adding a touch of richness.

Salt: Enhances the natural flavors of the meat.

Black pepper: Adds a bit of heat and depth to the seasoning.

When browning the ribs in the pot, make sure to sear them on all sides until they develop a deep, caramelized crust. This step not only enhances the flavor but also helps to lock in the juices, ensuring the meat remains tender and succulent during the simmering process.

• pork ribs - Substitute with beef ribs: Beef ribs offer a similar texture and can be cooked in the same manner as pork ribs, providing a hearty alternative.

• pork ribs - Substitute with chicken thighs: Chicken thighs are a versatile option that can absorb the BBQ flavors well and cook relatively quickly on the stovetop.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce provides a sweet and savory flavor profile that can complement the ribs similarly to BBQ sauce.

• bbq sauce - Substitute with hoisin sauce: Hoisin sauce offers a rich, tangy flavor that can mimic the depth of BBQ sauce.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for cooking ribs on the stovetop.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral-flavored oil with a high smoke point, ideal for stovetop cooking.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a depth of umami flavor, enhancing the overall taste of the dish.

• salt - Substitute with kosher salt: Kosher salt has a coarser grain and can be used in the same quantity to season the ribs effectively.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different, more subtle taste.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different flavor dimension, making the dish spicier.

• Allow the ribs to cool completely before storing. This helps prevent condensation, which can make the meat soggy.
• Place the cooled ribs in an airtight container or wrap them tightly in aluminum foil. This will help maintain their flavor and prevent them from drying out.
• Store the ribs in the refrigerator if you plan to eat them within 3-4 days. This keeps them fresh and ready for a quick reheat.
• For longer storage, place the wrapped ribs in a freezer-safe bag or container. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of how long the ribs have been stored. This is especially useful for meal planning.
• When ready to reheat, thaw frozen ribs in the refrigerator overnight. This ensures even reheating and maintains the texture of the meat.
• Reheat the ribs in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until they are heated through. You can also reheat them on the stovetop in a covered pan with a bit of water or bbq sauce to keep them moist.
• If you prefer, you can also reheat the ribs in the microwave. Place them in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals until warm.

• Preheat your oven to 350°F (175°C). Place the leftover ribs in an oven-safe dish, cover with aluminum foil to retain moisture, and heat for about 20-25 minutes until warmed through.

• For a quicker method, use the microwave. Place the ribs on a microwave-safe plate, cover with a damp paper towel to prevent drying out, and heat on medium power for 2-3 minutes. Check and continue heating in 30-second intervals until hot.

• If you prefer a stovetop method, heat a skillet over medium heat. Add a splash of water or bbq sauce to the skillet, then add the ribs. Cover and heat for about 10 minutes, turning occasionally, until thoroughly warmed.

• For a smoky flavor, reheat the ribs on a grill. Preheat the grill to medium heat, wrap the ribs in aluminum foil, and grill for about 10-15 minutes, turning occasionally, until heated through.

• Use a slow cooker for a hands-off approach. Place the ribs in the slow cooker, add a bit of bbq sauce or water, cover, and heat on low for 1-2 hours until warm.

• Large pot: A spacious vessel to brown the ribs and simmer them with the BBQ sauce and water.

• Tongs: Useful for turning the ribs while browning them to ensure they cook evenly on all sides.

• Measuring cup: Essential for accurately measuring the BBQ sauce and water.

• Measuring spoons: Necessary for measuring the olive oil, salt, and black pepper.

• Stove: The heat source for cooking the ribs.

• Cutting board: A surface to season the ribs before cooking.

• Knife: For trimming any excess fat from the ribs if needed.

• Serving platter: To place the ribs on once they are cooked and rested.

• Ladle: Handy for adding water to the pot to cover the ribs.

• Timer: To keep track of the simmering time to ensure the ribs are cooked perfectly.

Pre-cut the ribs: Ask your butcher to pre-cut the ribs to save time on preparation.

Use a pressure cooker: A pressure cooker can reduce the cooking time significantly compared to simmering for 2 hours.

Pre-make the sauce: Prepare your bbq sauce in advance and store it in the fridge.

Marinate overnight: Season and marinate the pork ribs overnight to enhance flavor and save time on the day of cooking.

Quick browning: Use a high heat to quickly brown the ribs, cutting down on the initial cooking time.