COUNTRY-STYLE RIBS
Make and share this Country-Style Ribs recipe from Food.com.
Provided by Denise in NH
Categories Pork
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place pork in a saucepan and add all liquids; cover and simmer for five minutes.
- Place ribs and sauce mixture in a baking dish, then let simmer in an oven at 325 for one and a half hours (or until tender with a fork); cool.
- Finish on a greased hot grill- brushing on extra Jack Daniel's Sizzling Smokehouse Blend Grilling Sauce.
Nutrition Facts : Calories 621.8, Fat 42.5, SaturatedFat 14.7, Cholesterol 156.5, Sodium 1138.5, Carbohydrate 18.5, Fiber 0.2, Sugar 17.7, Protein 40.5
BBQ-LESS COUNTRY-STYLE PORK RIBS
A recipe for those of us who prefer our ribs without the barbecue sauce. They're really easy and can be altered into just about any flavor combination. Courtesy of The Hungry Mouse
Provided by I_Cook_For_Firemen
Categories Pork
Time 1h35m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Coat a baking dish with sesame oil and sprinkle with half the onion.
- Smear ribs with the mashed garlic and place them in the pan on top of the onion.
- Sprinkle the top of the ribs with the rest of the onion and soy sauce (to taste).
- Fill pan with about a quarter of an inch of water. Bake at 325 degrees for 1.5 - 2 hours, until meat is crisped on top and pulls away from the bone easily with a fork.
- Alteration: Add sesame seeds, ground ginger, Tabasco, and a little honey (during the last half hour, so it browns and doesn't scorch)
- Add lots of hot pepper flakes and some sweet smoked paprika.
Nutrition Facts : Calories 575.6, Fat 43.1, SaturatedFat 15.7, Cholesterol 156.4, Sodium 89.8, Carbohydrate 4.3, Fiber 0.6, Sugar 1.6, Protein 40.2
BEST-EVER COUNTRY-STYLE RIBS
I found this recipe years ago in a magazine and it has become a favorite. They are not only the best-ever, but also the easiest-ever. These finger-licking ribs start with a dry spice rub and end with an out-of-this-world sauce. And, they have one other distinct advantage: They're cooked mostly in advance, so they require very little last-minute tending. For a finishing touch, all you need to do is give them a quick crisping on the grill (or under the broiler.) Preparation time does not include marinating.
Provided by Alan in SW Florida
Categories Pork
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Rub Dry Rub all over ribs. Place in a glass baking dish; cover and refrigerate several hours or, even better, overnight.
- Stir together ketchup, beer (or water), vinegar, Worcestershire sauce, mustard, brown sugar (add more, if you like your sauce sweeter), oregano, basil, thyme, and pepper in a medium-size bowl.
- Transfer ribs to a 5-quart Dutch oven. Reserve 1 cup sauce for basting later; pour remainder over ribs. Cover pot and cook the ribs over low heat for about 45 minutes or until ribs are tender. (Ribs may be prepared up to a day ahead and refrigerated.).
- Prepare grill or heat broiler. Remove ribs from sauce; discard sauce. Spread ribs with half the reserved sauce.
- Cook ribs over medium coals (or medium direct heat on a gas grill) or broil until crispy and browned, about 5 minutes. Turn ribs over. Spread with remaining sauce. Cook 5 minutes more.
- DRY RUB for COUNTRY-STYLE RIBS: Combine 2 tablespoons salt, 3 tablespoons brown sugar, 3 tablespoons granulated sugar, 2 tablespoons dried lemon peel (found in the spice section of your supermarket), 3 tablespoons black pepper, and 1 tablespoon paprika in a small bowl. Store unused dry rub in an airtight container in a cool, dark place.
COUNTRY-STYLE RIBS
This is barbecue belt cooking all the way. I don't care if you're in Austin, Texas, or Manhattan, New York-if ribs are on the menu, you've got to roll up your shirt sleeves and have a big stack of napkins ready. This dish has New Yorkers doing just that when it makes its weekly appearance at Bar Americain. Racks of meaty ribs are dressed up with a smoky spice rub for extra flavor. The rich barbecue sauce, spiked with the molasseslike flavor of bourbon, will leave even the most refined diners licking their fingers. It wouldn't be proper barbecue without some corn bread to mop up every last delicious bit of flavor from the plate, and I like to serve this dish with a savory tomato one.
Yield Serves 4
Number Of Ingredients 14
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.
SUPER EASY COUNTRY-STYLE RIBS
Make and share this Super Easy Country-Style Ribs recipe from Food.com.
Provided by tmgrande
Categories < 4 Hours
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Cut pork ribs into serving pieces, if necessary. Arrange meaty side up in ungreased 13x9 rectangular pan. Cover pan with foil and bake in 325 degree oven until tender, about 2 hours. Drain.
- Remove foil and pour barbecue sauce over ribs. Bake uncovered, spooning sauce over ribs occasionally, until ribs are hot and glazed, about 30 minutes.
JIM'S COUNTRY STYLE PORK RIBS
these ribs will be some of the most tenderest ribs that you will ever eat. and they are simple to make and evewryone loves them.
Provided by James Bray Sr.
Categories Pineapple
Time 1h
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- In a large pot boil ribs in pineapple juice for 45 minutes.
- drain off juice, place rib`s in a 9x13 inch baking dish, baste with sauce.
- put dish in oven and broil for 2-3 minutes.
- then repeat the same process on other side.
- baste and broil.
- then they are ready to serve.
- this serve`s six.
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