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South Carolina-Style Ribs

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


  • 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


  • 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.
  • 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.
  • Brush sauce over ribs. Bake, uncovered, for 30-45 minutes longer or until ribs are glazed, basting occasionally.

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Average Rating:
  • amk4985
    Aug 28, 2013

    Great recipe!! Very tasty!

  • skubeedu
    Aug 27, 2013

    No comment left

  • August1
    Feb 17, 2013

    No comment left

  • jesskalyn
    Sep 17, 2012

    No comment left

  • Myra Fain
    Sep 3, 2012

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

  • jmkasprak
    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
    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
    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!

  • woodwalker
    Jun 19, 2006

    No comment left