Saucy Country Style Oven Ribs Recipes

BBQ COUNTRY STYLE RIBS

Steps:

• Preheat oven to 250°F and place ribs on a rimmed baking sheet (I line with foil for easy cleanup).
• In a small bowl whisk together rib rub ingredients.
• Coat the ribs in the seasoning and cover tightly with foil. Cook for 1 ½ to 2 hours or until the ribs just start to feel tender.
• Remove from the oven and liberally baste the ribs with bbq sauce. Cook for another 45 mins to 1 hour uncovered until fork tender.
• If desired, turn your oven onto the broil setting and let the bbq sauce on the ribs bubble and lightly brown.

OVEN-ROASTED COUNTRY-STYLE RIBS

Steps:

• Heat oven to 350 degrees.
• Place ribs or chops in roasting pan.
• In 2 quart saucepan combine remaining ingredients.
• Cook over medium heat, stirring occasionally, until mixture comes to a full boil (5 to 8 minutes).
• Pour over ribs or chops turning to coat all sides.
• Bake, turning every 20 to 30 minutes, for 2 to 2 1/2 hours, or until meat is fork tender.
• Serve with cooking sauce.

SAUCY COUNTRY-STYLE OVEN RIBS

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Put ribs in a 6- to 8-quart pot and cover with water by two inches. Bring to a boil, reduce heat and simmer, uncovered, skimming froth, 30 minutes.
• Meanwhile, cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion is tender, about 15 minutes. Stir in remaining ingredients and simmer, stirring occasionally, 15 minutes.
• Drain pork in a colander and pat dry, then arrange in 1 layer using tongs in a 13- by 9-inch baking dish. Pour sauce over pork to coat evenly, then cover dish tightly with foil. Bake 1 hour, then remove foil and carefully turn pork over with tongs and cook, uncovered, until very tender, about 30 minutes. Skim fat from sauce if desired.

EASY COUNTRY-STYLE PORK RIBS IN THE OVEN

Steps:

• Preheat your oven to 300°F. Salt and pepper both sides of your ribs and place in a single layer in your pan, fattier side up.
• Cover the pan tightly with foil and bake for 2 hours. Carefully (steam and liquid in the tray will be hot!) remove ribs from the oven and check the meat. They should be starting to become tender. If they still feel tough, re-cover them and place them back in the oven for 15 to 30 minutes.
• Transfer ribs to a plate and drain liquid from the pan. Return ribs to tray and brush with a generous coating of BBQ sauce.
• Turn oven down to 275°F and bake ribs, uncovered, for 1 hour more, or until you can pull the meat apart with a fork (if your ribs were small and already pretty tender when you put them back in the oven, start checking after 20 minutes). Brush with another coat of BBQ sauce, rest for 5 minutes, serve and enjoy!

COUNTRY STYLE BBQ RIBS IN THE OVEN

Steps:

• Preheat oven to 300°F. Place the ribs on a large baking sheet. Sprinkle generously with salt and pepper. Cover the pan tightly with foil.
• Bake for 2 hours. Carefully remove the pan from the oven and use caution opening the foil - there will be very hot liquids in the bottom of the pan and it will be steaming.
• Check the ribs with a fork or set of tongs, they should be tender, and able to be pulled apart. If the ribs are still tough, tightly cover again and return the pan to the oven for an additional 30 minutes.
• Remove from the oven and transfer to a dry baking sheet. (If you don't have a second baking sheet, transfer to a baking dish, drain the liquids from the sheet pan, and return the ribs to the same baking sheet.)
• Coat the mostly-cooked ribs with barbecue sauce and return to the oven. Bake for 20-30 minutes, turn the ribs over, and brush with additional barbecue sauce. Bake an additional 20 minutes.
• Remove from the oven and set the oven temperature to BROIL. Turn the ribs once more, brush generously with additional barbecue sauce. Return to the oven and broil for about 5 minutes, watching closely to avoid burning.
• Remove from oven and let rest 5-10 minutes. Serve with additional barbecue sauce.

COUNTRY RIB DELIGHT

Steps:

• Place ribs in a large pot with enough water to cover, and bring to a boil. Reduce heat to low, and simmer 10 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Grease a baking dish.
• In a bowl, mix the applesauce, syrup, lemon juice, ketchup, paprika, cinnamon, garlic powder, salt, and pepper.
• Place ribs in the prepared baking dish, and brush with 1/2 the sauce. Bake uncovered, basting frequently with remaining sauce, for 1 1/2 hours, until done.

TANGY COUNTRY-STYLE RIBS

Steps:

• Preheat oven to 325°. Place ribs on a greased rack in a shallow roasting pan. Cover and bake 1-1/4 hours. Meanwhile, in a large skillet, saute onion in oil until tender. Add the chili sauce, water, lemon juice, brown sugar, vinegar, ketchup, Worcestershire sauce, salt and pepper. Reduce heat; simmer, uncovered, 5 minutes or until slightly thickened. , Drain ribs; brush with half of sauce. Cover and bake 30 minutes. Uncover; baste with remaining sauce. Bake 15-20 minutes or until meat is tender. Serve with rice.

MOM'S OVEN-BARBECUED RIBS

Steps:

• Place ribs in a greased roasting pan. Bake, uncovered, at 350° for 45 minutes. Meanwhile, in a saucepan, combine the remaining ingredients. Bring to a boil; cook for 1 minute. Drain ribs. Spoon sauce over ribs. Cover and bake for 1-1/2 hours. Uncover; bake 30 minutes longer, basting once.

BBQ COUNTRY STYLE RIBS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• In a shallow baking pan or roaster, place ribs in a single layer; salt if desired. Spread the garlic on the ribs, then place the lemon slices on top. Bake in a preheated oven for 2 hours - the ribs should be tender. Drain any grease and liquid. Pour BBQ sauce over the ribs. Return to oven and bake one more hour at 200 to 250 degrees F.

COUNTRY-STYLE RIBS

Steps:

• Soak the wood chips in water for at least 30 minutes. Drain well.
• Stir together the ground ancho, paprika, black pepper, dry mustard, salt, coriander, oregano, cumin, and ground chile de árbol in a small bowl.
• Brush both sides of the racks with the oil and rub liberally with the spice mixture. Wrap in plastic and refrigerate for at least 12 hours and up to 24 hours. Remove the ribs from the refrigerator 45 minutesbefore smoking to allow them to come to room temperature.
• Stuff several sheets of newspaper in the bottom of a charcoal chimney starter. Fill the chimney to the top with charcoal. Remove the top rack from your grill. Place the chimney on the lower rack. Light the newspaper and let the charcoal burn until the coals are gray on the outside, about 20 minutes.
• Open the bottom vent on the grill. Turn out the hot charcoal onto one side of the bottom rack. Using a metal spatula, spread the charcoal to cover approximately one-third of the rack and then scatter half of the soaked wood chips over the charcoal.
• Return the top rack to the grill. Place an oven thermometer to one side of the rack to allow you to monitor the temperature of the grill, which should stay between 250°F and 300°F at all times. (Check the temperature every 10 minutes.)
• Place the ribs on the rack to the side of the coals, not directly over them, and cover the grill. Pour one-quarter of the bourbon barbecue sauce into a separate container and set aside. Cook, turning the ribs and basting them with the rest of the barbecue sauce every 20 minutes, until the meat is very tender when pierced with a knife, about 1 1/2 hours. After the first 30 minutes of cooking, light additional charcoal as before, placing the chimney starter on a heatproof surface. When the temperature in the grill drops below 250°F, use oven mitts to lift off the top rack with the ribs in place and set on a heatproof surface. Using tongs, add hot charcoal from the chimney starter to the bottom rack and then scatter the remaining wood chips on top. Return the rack of ribs and cover the grill with the lid.
• Transfer the ribs to a baking sheet; brush with the reserved barbecue sauce and let stand for 10 minutes. Cut the meat between the bones to separate the ribs and serve with the tomato corn bread.