BBQ Country Ribs
I created this country ribs recipe many years ago when I adapted a sauce 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
Reviews
My family loved these ribs. Country ribs with the bone worked as well. I baked in the oven as the recipe stated, beginning with the water process which keeps them tender and removes some of the fat. I made a couple personal changes to the sauce: used brown sugar instead of white, and added 1 tsp smoked Paprika, 1/2 tsp garlic powder, and a few drops of Hot pepper sauce since we like a slight zip. The sauce was so good. Will definitely make this again.
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!
We have wowed our company on a number of occasions and will continue to do so. Easy to prepare and goes with most sides.
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.
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!
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 :)