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BBQ Country Ribs Recipe

BBQ Country Ribs Recipe

I created this sauce 45 years ago when I adapted a recipe I saw in a magazine. The original called for much more oil. I usually triple the sauce and keep some in my freezer to use on chicken, beef or pork. —Barbara Gerriets, Topeka, Kansas
TOTAL TIME: Prep: 25 min. Bake: 2 hours YIELD:8 servings


  • 2-1/2 pounds boneless country-style pork ribs
  • 2 teaspoons liquid smoke, optional
  • 1/2 teaspoon salt
  • 1 cup water
  • 2/3 cup chopped onion
  • 1 tablespoon canola oil
  • 3/4 cup each water and ketchup
  • 1/3 cup lemon juice
  • 3 tablespoons sugar
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons prepared mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon liquid smoke, optional


  • 1. Place ribs in an 11x7-in. baking dish coated with cooking spray. Sprinkle with liquid smoke if desired and salt. Add water to pan. Cover and bake at 350° for 1 hour.
  • 2. Meanwhile, in a saucepan, saute onion in oil until tender. Add the remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until slightly thickened.
  • 3. Drain ribs; top with half of the barbecue sauce. Cover and bake 1 hour longer or until meat is tender, basting every 20 minutes. Serve with remaining sauce.
    Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Yield: 8 servings.

Nutritional Facts

4 ounce-weight: 292 calories, 14g fat (4g saturated fat), 91mg cholesterol, 668mg sodium, 14g carbohydrate (0 sugars, 1g fiber), 28g protein.

Reviews for BBQ Country Ribs

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dschultz01 User ID: 1076910 244260
Reviewed Feb. 21, 2016

"I really liked the taste of the sauce, but the meat was kind dry. This might be because I followed the advice of other reviewers and baked it uncovered for the last 40 minutes. I would probably leave it covered next time, and maybe even reduce the oven temp."

tstreich User ID: 1042559 56987
Reviewed May. 26, 2013

"These ribs came out so tender and I know I've had problems with dried out country style ribs in the past. I did drop the temp. to 325 and baked for 1-1/2 hours, then topped with sauce and followed another review and did 20 minutes covered, uncovered and basted 20 minutes and basted 20 minutes. I think that last 40 minutes uncovered as long as your basting regularly (and turning) gave them a more solid outside texture and not a mushy texture. We will definitely make these again and I'll watch for the sales on these ribs which I've ignored for many years."

DeHamm1100 User ID: 1009677 143120
Reviewed Apr. 23, 2013

"Prepared the sauce at night, the next morning, put everything in the slow cooker on Low before going to work. Great flavor, not too sweet or too spicy. Meat just falls apart. Family loved it!"

ConnieK User ID: 282614 130533
Reviewed Jul. 6, 2012

"These are the best. The sauce is simple to make and very tasty. The first time I made them I replaced the cover after each 20 minute basting and I thought they were a little on the soggy side. I wanted something more like what you would get in a restaurant. So when making them after that, I put the cover back on only for the first 20 minutes. I then removed the cover and basted them, baked for 20 minutes and then turned them, basted again and baked them for the final 20 minutes. The ribs were a little firmer (still falling apart) and the sauce was thicker and stuck to the ribs better (like in a restaurant). Really great like that!!!!"

mhamby1971 User ID: 2069242 90291
Reviewed Jun. 7, 2012

"made this tonight for dinner and it was a huge hit! I added honey to the sauce as others had and it really turned out great!"

fayverlee User ID: 1085970 56059
Reviewed Jan. 25, 2012

"We have wowed our company on a number of occasions and will continue to do so. Easy to prepare and goes with most sides."

krisjeffery1 User ID: 5468624 90281
Reviewed Jan. 24, 2012

"Making again for the second time tonight. Great flavor, meat simply fell apart it was so tender. I made a triple batch for a large crowd the first time I made this and the meat that was cooking in the glass pan was much more tender than that in the metal pan. Will make this over and over again. Everyone wanted the recipe."

shecooksalot User ID: 5888460 129105
Reviewed Aug. 23, 2011

"These ribs were so good! I am usually not a fan of country style pork ribs, but this recipe has totally changed my mind. The ribs were very tender and the sauce delicious! Even the picky eaters in the family wanted more! Will definately make again and again!"

TarrahS User ID: 4198945 130485
Reviewed Dec. 29, 2010

"These ribs are wonderful! ANd the sauce was so good that I often just make it by itself to go on chicken and other meals! The only thing that I changed was the cooking time. I cooked mine for 4 hours total and they were bascially falling apart and were so juicy and tender! Great recipe thanks for sharing :)"

angelnurse42 User ID: 2712584 60447
Reviewed Mar. 28, 2010

"I loved this rib recipe and it worked out great on my food plan. I added 1TB spoon of honey to the sauce. I will make this again and again."

Sascha18 User ID: 4667359 56986
Reviewed Feb. 4, 2010

"These were the best ribs I have ever made! My mom taught me to boil the meat in water first so I wasn't surprised when I saw that this recipe said to do so. I halved the recipe because I was only making for two but everything turned out wonderful. I added honey to the barbecue sauce and it reminded me of something I would taste in a restaurant. I will definitely make these again."

scarlet286 User ID: 1078473 130482
Reviewed Sep. 21, 2008

"I love these ribs because they're boneless. It's so easy to get the ingredients together for this recipe, and it's low-maintence because you stick it in the oven and walk away. I will definitely make this recipe many times more!"

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Wine Pairings

Blush Wine

Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.