- 2-1/2 pounds boneless country-style pork ribs
- 2 teaspoons liquid smoke, optional
- 1/2 teaspoon salt
- 1 cup water
- BARBECUE SAUCE:
- 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
- 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.
- 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.
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.
Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.
Reviews for BBQ Country Ribs
"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."
"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."
"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!"
"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!!!!"
"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!"