Country-Style Grilled Ribs
A sweet and tangy barbecue sauce, sprinkle with celery seed, coats these tender ribs. Chili powder and hot pepper sauce contribute to the zesty flavor. —Marilyn Beerman, Worthington, Ohio
Ingredients
- 4 pounds bone-in country-style pork ribs
- 1 cup water
- 1 cup ketchup
- 1/4 cup packed brown sugar
- 1/4 cup cider vinegar
- 1/4 cup Worcestershire sauce
- 1 tablespoon celery seed
- 1 teaspoon chili powder
- 1/8 teaspoon hot pepper sauce
- Dash pepper
Reviews
You've got to be kidding me. "grilled ribs". You know when you tend to grill? When it's crazy hot out. You know what you don't want to do when it's crazy hot out? BAKE. These aren't grilled ribs. They're baked ribs finished on a grill. You could do this very thing to a pizza, and it'd make the crust crispy, but you wouldn't call it a grilled pizza. Imagine grilling hamburgers by cooking them in a frying pan and then just bringing them out to the grill to give them lines. Is that a grilled hamburger? Absolutely not. And these aren't grilled country style ribs.
I cooked these tonight. It was simple and the work involved was little. I threw in the oven for the 2 hours, took them out let them soak in the sauce I made for 15 minutes then grilled them for 12 minutes. They were delicious and very tender. Just as I was hoping they would be.
For those asking about "Stan's Ribs"... It was in 6/98 issue & on page 95 in the 1999 TOH Annual Recipe book. The recipe is called "Stan's Smoky Ribs". We liked Stan's recipe a lot. You simmer the ribs on stovetop first & then grill them for 8-10 mins. Stan's recipe also includes Molasses.
After almost three hours of baking marinating and grilling, these ribs were dry and tough! I was extremely disappointed!!
Over all taste was good but not great. I will add a rub next time. This is a great recipe to start building your own taste. Thank you.
This first time I made this recipe every one raved. My son said this is the only way he will eat ribs. I have tried making it twice since then, but the ribs are so dry it is awful. Does anybody have suggestions on how to cook pork now that the meat is so lean?
Would add a little pepper to the sauce - other than that, I really liked this recipe.
I have used this recipe from TOH for years, and lost the old magazine so I am thrilled to find it online. I make the sauce for brisket as well.
Could you reprint the recipe for Stan's Country Ribs that were mentioned in the above comments by suepete13 or Marilyn777.Thanks,[email protected]
One of my best recipes that I got from TOH years ago was called "Stan's Country Ribs" and is almost the same as this recipe. Great recipe!