I used to not eat pork very often, not because it’s unhealthy or I have any weird hang-ups about eating pork, I just didn’t really know how to cook it. Obviously I could have just cooked it in some BBQ sauce, but I hate BBQ sauce. One time Scott accidentally put BBQ sauce on our French fries at a hockey game instead of ketchup (yeah, I know, fries at a game aren’t healthy, but 80/20) and I almost beat him (is this inappropriate? Scott and I share a really strange/awesome sense of humor). He almost beat himself because he loves ketchup so much. I think he would drink it if he could. It’s really gross. Anyway, a couple of months ago I started ordering pork ribs from my farmer and I discovered that tossing them in the crock pot over night or while I was at work all day with a bunch of random ingredients turned out really well, and enlisted very little work from me. Which I loved. But last night pork was the only thawed protein I had, and I couldn’t wait all night to eat dinner. So I did the usual: tossed a bunch of random ingredients together but this time I put it on the stove. And it was amazing.
On the side I had cauliflower mashed potatoes and snap peas cooked in a lot of butter.
The best stove-top slow-cooked pork ribs ever
Try this easy recipe for stovetop slow-cooked pork ribs!
Ingredients
- 1 lb pork ribs
- 1.5 cups bone broth you can use water, I just needed to get rid of it
- 6 cups water
- 2 large garlic cloves
- 2 tablespoons ketchup I used sugar-free
- 2 tablespoons coconut aminos or tamari
- 1 teaspoon chipotle powder I like it spicy, so I used almost a tablespoon
- 2 tablespoons Worcestershire1 tablespoon or organic rooster sauce optional
- 1/4 large green pepper
- 4 big bella mushrooms
Instructions
- Dice mushrooms and green pepper and add to a large pot with all other ingredients.
- Cook on high for roughly two hours. Add water as needed, it will evaporate.
- In the last ten minutes, after the pork has softened, remove the lid and allow the majority of the water to evaporate until a sauce forms
Notes
Feel free to add more veggies to the pot.
Nutrition
Serving: 1servingCalories: 556kcalCarbohydrates: 18gProtein: 35gFat: 37gSaturated Fat: 12gCholesterol: 127mgSodium: 907mgPotassium: 1224mgFiber: 2gSugar: 9gVitamin A: 430IUVitamin C: 15.8mgCalcium: 75mgIron: 3mg
Tried this recipe?Let us know how it was!
