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South Carolina-Style Ribs Recipe

South Carolina-Style Ribs Recipe

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 YIELD:6-8 servings


  • 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


  • 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.

Reviews for South Carolina-Style Ribs

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amk4985 User ID: 5118881 107675
Reviewed Aug. 28, 2013

"Great recipe!! Very tasty!"

Myra Fain User ID: 6806301 138664
Reviewed Sep. 3, 2012

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

jmkasprak User ID: 2880256 136243
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."

LoriAnnSeethaler User ID: 4589370 205903
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!!!"

Summy User ID: 1386846 136240
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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