Super Easy Country-Style Ribs
Growing up, our mom made sweet, tangy, smoked country style ribs. How I loved coming home from church to the delicious aroma as soon as I walked through the door. —Stephanie Loaiza, Layton, Utah
Ingredients
- 1-1/2 cups ketchup
- 1/2 cup packed brown sugar
- 1/2 cup white vinegar
- 2 teaspoons seasoned salt
- 1/2 teaspoon liquid smoke, optional
- 2 pounds boneless country-style pork ribs
Reviews
I have made these twice before, and I have to say, is, these are fantastic!! This is my husband's favorite rib recipe. I usually prepare the marinade, take a rack of frozen ribs, and marinate them overnight in the refrigerator,then cook in the crockpot. I followed the recipe to a T and they come out perfectly every time. Thank you for this terrific recipe! ??
My mother and I use the recipe she sound back in 1959 which called for Hunts tomato sauce instead of catch-up and added a can of pineapple chunks undrained. It is wonderful
I sure was looking forward to these
Can’t wait to try some of these recipes, I was just wondering how well they freeze? I want to meal prep on Sunday for my lunches for work through out the week.
8/2017. Wow...so good. Very tasty! 02/04/18...made this again and I always make in crock pot on high for 5/6 hours. I couldn't find boneless at the time. The meat falls off the bone. I use all ingredients and add garlic and they are so good. I'm making again and again. People do not freeze unless You are making ahead of time and Do Not put Frozen in crock pot!!!! Thaw out in refrigerator first, then place in crock pot or Dutch oven pot which ever you are you using. I use a Crock-Pot. Alot of people have large families or a party to prepare for. That all it's saying. ??
This sounds so GOOD, gotta try. I'd like to comment on 'commenter' mich1dan2eli3, they're noting unthaw. un mean NOT or NO, thaw means to soften. Something frozen, if you are unthawing, you are freezing. Thanks for your time.
very good! I covered the bottom of the slow cooker with a sliced onion and laid the ribs and sauce over the top.Wow! what a treat!
I am having a good laugh over all of the comments about freezing this. The recipe clearly states "To Make Ahead" in bold letters and states to thaw in the frig for 48 hours before actually cooking it. That means if you want to prepare the meat well in advance. Otherwise just follow the directions and rate it based on following the recipe as written! ??
I made these exactly as written and after 6 hours on low the meat was still tough. I transferred everything to a Dutch oven and simmered on the stovetop for about an hour which actually worked to my advantage. The liquid reduced and became thick enough that I didn't need to take the extra time to make the sauce. My husband and I both liked the flavor and the recipe is very easy. I will make again but adjust the cook time and temperature.
These were excellent! I Have made these a few times now and they really are super easy to prepare and are very tasty! (I love how many people comment that clearly CAN'T READ a recipe. You DON"T freeze them if you are making them at the present time.)