Whenever I need a surefire company pleaser, I cook up these scrumptious ribs. Usually, I double or triple the recipe, since the ribs freeze well and keep their flavor when reheated. The meat's tender and tasty every time.
- 1/3 cup all-purpose flour
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 4 to 4-1/2 pounds bone-in country-style pork ribs
- 3 tablespoons vegetable oil
- 1 medium onion, sliced and separated into rings
- 1 can (14-1/2 ounces) beef broth
- 1/4 cup ketchup
- 3 tablespoons Worcestershire sauce
- 2 tablespoons cider vinegar
- 3 whole cloves
- 3 whole allspice
- 1 garlic clove, minced
- 1 bay leaf
- 1/2 teaspoon celery salt
- 1/8 teaspoon cayenne pepper
- In a large resealable plastic bag, combine the flour, salt and pepper. Add ribs, a few pieces at a time, and shake to coat. In a large skillet, brown ribs in oil; transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with onion. Combine the remaining ingredients; pour over ribs.
- Cover and bake at 350° for 1-1/4 hours or until meat is tender. Remove ribs to a serving platter; keep warm. Strain liquid; skim fat. Serve sauce with ribs. Yield: 6 servings.
Originally published as Country-Style Ribs in Country Woman January/February 2001, p33
Reviews for Tender Country Ribs
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed May. 17, 2009
"Easy to make, and my family enjoyed it. I wasn't wowed by it, though, it seemed a bit boring."