Ribs: Mom's Stovetop Pork Ribs

Nov 08, 2006 Wow, so happy to see all of the positive reviews. My mom says thanks everyone. Just a note. The recipe that I submitted says to use PARSLEY, with a small note at the bottom that cilantro may be substituted. I guess Allrecipes figures Latin food must use cilantro. Parsley has much better flavor, and many people don't like cilantro. Parsley is used much more in Brazil than cilantro. Great to see that everyone is altering the recipe to suit their own taste. I love how you can use whatever you want in this recipe; as long as you know the technique, you're all set to experiment. If you liked this recipe, try the same method with chicken as well. Thanks again!

—THELMALU99 

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Roasts: Stovetop Yankee Pot Roast

Jan 01, 2007 This is outstanding! We loved this! My past experiences with beef, in general, have ranged from the laughable to the disasterous, but this recipe has changed all that. This is THE recipe that will benchmark my beef cookery. It was tender, flavorful, moist. I did season simply the flour with salt, pepper, garlic powder before dredging the beef; browned it in a cast iron skillet, added the wine (cabernet sauvignon), and let it simmer for maybe 10 minute or so before adding it all to my electric fry pan with the remaining ingredients. I tasted the broth, thought it lacked "a little something" and decided to add 1/2 tsp of sugar. That, for me, was the missing ingredient, and now the flavors were a melody upon the tongue, sweet, salty, tart. Linda, thank you SOOOO much for this submission. There shall be no other pot roast recipe for me. This one is it!

—KATYPI 

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