Saucy Country Style Ribs Recipe 435

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.

SAUCY COUNTRY-STYLE RIBS RECIPE - (4.3/5)

Steps:

• In a medium bowl, whisk ketchup, water, steak sauce, Worcestershire sauce, onion, garlic, and brown sugar until combined. Place pork ribs in a soup pot; pour sauce over ribs. Cover and bring to a boil over medium heat. Reduce heat to low and simmer 45 to 55 minutes, or until fork-tender.

COUNTRY STYLE RIBS

Steps:

• Place ribs and onion in a 3-qt. slow cooker. In a small bowl, combine the remaining ingredients. Pour over ribs. Cover and cook on low for 5-1/2 to 6 hours or until a thermometer reads 160°.

SIMPLE COUNTRY RIBS

Steps:

• Place spareribs in a large stock pot with barbeque sauce, onion, salt, and pepper. Pour in enough water to cover. Bring to a low boil, and cook approximately 40 minutes.
• Preheat grill for high heat.
• Lightly oil grate. Remove spareribs from the stock pot, and place on the prepared grill. Use the barbeque sauce in the saucepan to baste ribs while cooking. Grill ribs, basting and turning frequently, for 20 minutes, or until nicely browned.

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.

SWEET 'N' SPICY COUNTRY RIBS

Steps:

• In a small bowl, combine the apple juice, oil, cola, brown sugar, honey, garlic, Worcestershire sauce, Liquid Smoke if desired and seasonings. , Pour 1-1/2 cups marinade into a large resealable plastic bag; add ribs. Seal bag and turn to coat; refrigerate for 5 hours or overnight, turning once. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place ribs over drip pan and grill, covered, over indirect medium heat for 10 minutes on each side, basting occasionally. , Grill 20-25 minutes longer or until meat is tender, turning and basting occasionally with remaining marinade.

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.