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South Carolina-Style Ribs Recipe
South Carolina-Style Ribs Recipe photo by Taste of Home

South Carolina-Style Ribs Recipe

Read Reviews (5)
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This recipe makes some of the best country-style pork ribs you'll ever eat, especially when cooked on a grill. We use the same sauce on barbecued chicken, too. —Karen Conklin, Supply, North Carolina
TOTAL TIME: Prep: 15 min. Bake: 2 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 2 hours
MAKES: 6-8 servings

Ingredients

  • 4 pounds pork baby back ribs
  • 1/2 cup red wine vinegar
  • 1/2 cup honey
  • 1/2 cup prepared mustard
  • 2 tablespoons vegetable oil
  • 4 teaspoons Worcestershire sauce
  • 2 teaspoons butter
  • 2 teaspoons coarsely ground pepper
  • 1 teaspoon salt
  • 1 teaspoon hot pepper sauce

Nutritional Facts

1 serving (1 each) equals 504 calories, 36 g fat (12 g saturated fat), 125 mg cholesterol, 610 mg sodium, 20 g carbohydrate, 1 g fiber, 26 g protein.

Directions

  1. Cut ribs into serving-size pieces. Place ribs meat side up in a roasting pan. Cover and bake at 325° for 1-1/2 to 2 hours or until tender; drain.
  2. Meanwhile, combine the remaining ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for about 30 minutes or until slightly reduced.
  3. Brush sauce over ribs. Bake, uncovered, for 30-45 minutes longer or until ribs are glazed, basting occasionally. Yield: 6-8 servings.
Originally published as South Carolina-Style Ribs in Country April/May 2004, p49

Nutritional Facts

1 serving (1 each) equals 504 calories, 36 g fat (12 g saturated fat), 125 mg cholesterol, 610 mg sodium, 20 g carbohydrate, 1 g fiber, 26 g protein.

Reviews for South Carolina-Style Ribs(5)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Aug. 28, 2013

Great recipe!! Very tasty!

MY REVIEW
Reviewed Sep. 3, 2012

Delicious! My friends were amazed at how tasty the ribs and sauce were! Definitely a do over!!

MY REVIEW
Reviewed Jul. 27, 2011

When I mixed the ingredients for the sauce together, I realized this was the strong Carolina mustard-vinegar style sauce that I don't care for but my husband loves. As a compromise, I added 8 oz tomato sauce and 1/4 c brown sugar. We were both happy with the results ... tangy but sweet, and the mustard flavor was still prominent. Excellent.

MY REVIEW
Reviewed Jun. 6, 2010

I am canadian so this was my first taste of carolina ribs - WOW!!! This is our new favourite rib recipe - the whole family adored it!!!

MY REVIEW
Reviewed Nov. 22, 2008

I have made these ribs more times than I can count. Reserve some of the sauce for dipping while you eat. It's sooooo good. I love to have my volunteers over for brunch after my work on Saturday, so I've even wrapped the ribs in non-stick foil, baked at around 290 for three to four hours while I'm working, open the foil when I get home, pour in the sauce, wrap tightly and bake for another hour until company arrives. Everyone agrees, these are the best!

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