SIMPLE BBQ RIBS
Country-style ribs are cut from the loin, one of the leanest areas of pork. These ribs are seasoned, boiled until tender, then baked with your favorite barbeque sauce. That's it! Back to simplicity, back to the country life. Sigh.
Provided by LLOYD RUSHING
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs
Time 2h
Yield 4
Number Of Ingredients 5
Steps:
- Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.
- Preheat oven to 325 degrees F (165 degrees C).
- Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).
Nutrition Facts : Calories 440.5 calories, Carbohydrate 24.5 g, Cholesterol 127.7 mg, Fat 22.2 g, Fiber 0.7 g, Protein 33.3 g, SaturatedFat 7.8 g, Sodium 4260.3 mg, Sugar 16.8 g
EASY ST. LOUIS-STYLE PORK RIBS ON GAS GRILL
Easy and delicious backyard ribs made by you. Get ready to enjoy a delicious, messy dinner!
Provided by Aubree Rose
Categories Meat and Poultry Recipes Pork Pork Rib Recipes
Time 3h16m
Yield 8
Number Of Ingredients 2
Steps:
- Heat one side of a gas grill to 300 degrees F (150 degrees C).
- Fill a small metal can or container with water. Cover with aluminum foil; make several slits in the foil with a knife. Place on the preheated side of the grill.
- Place ribs bone-side up on the unheated side of the grill; close grill. Cook for 1 1/2 hours. Flip ribs and continue cooking until rib meat shrinks back from the bones, about 1 1/2 hours more.
- Baste ribs with barbeque sauce. Transfer to the heated side of the grill; cook for 2 minutes with the lid closed. Flip and baste second side with barbeque sauce. Cook for 2 minutes with the lid closed. Flip and baste first side with more barbeque sauce. Cook for 2 minutes with the lid closed.
Nutrition Facts : Calories 487.3 calories, Carbohydrate 22.7 g, Cholesterol 119.9 mg, Fat 30.2 g, Fiber 0.4 g, Protein 28.8 g, SaturatedFat 11 g, Sodium 791.6 mg, Sugar 16.3 g
TASTY PORK RIBS
I like to serve these tender, country-style ribs over rice. The tantalizing aroma and zippy Cajun barbecue sauce are sure to make this dish a favorite at your house.-Michelle Rominger, Albia, Iowa
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place ribs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs., Cover and cook on low until meat is tender, 6-7 hours.
Nutrition Facts : Calories 371 calories, Fat 14g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 1076mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 1g fiber), Protein 27g protein.
EASY COUNTRY-STYLE PORK RIBS IN THE OVEN
Country-style Pork Ribs ribs are a great rich and fall-apart tender alternative to traditional ribs. Cheap, easy to make, and SO good, this might just be your new favorite way to eat pork.
Provided by Tracy
Categories Dinner
Time 3h15m
Number Of Ingredients 6
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!
Nutrition Facts : ServingSize 6 ounces, Calories 372 kcal
EZ-STYLE PORK RIBS
The "3 and down" style specified for the pork ribs means that each rack weighs 3 pounds or less.
Provided by Martha Stewart
Categories Pork Recipes
Number Of Ingredients 19
Steps:
- Preheat oven to 200 degrees.
- In a food processor fitted with the steel blade or in a blender, combine the paste ingredients and blend until smooth. Dry the ribs with paper towels, then rub them thoroughly with the paste. Place the ribs on two baking sheets and slow-roast for 3 hours, or until red juice appears when you poke the meat with a fork and the meat is tender and pulls easily from the bone. Remove the ribs from the oven. The ribs may be broiled at this point or be refrigerated, covered, for up to 2 days.
- While the ribs are roasting, combine the sauce ingredients in a small bowl and mix well; set aside.
- Heat broiler to high. Place rack 3 inches from broiler.
- Place the ribs on a clean baking sheet. You want the ribs to have a light crust on the surface, and depending on your broiler, this will take 3 to 5 minutes per side. Brush the ribs with the sauce during the last 30 seconds under the broiler.
- Cut the ribs apart between the bones and serve with the remaining sauce on the side.
EASY FALL OFF THE BONE OVEN-BAKED RIBS
Low and slow cooking make these oven-baked ribs fall off the bone tender. Once baked, we like to add our sweet and spicy barbecue sauce to the ribs, but use whatever you love. For the most tender ribs, we remove the thin membrane covering the back of the rack. Depending on where you have purchased ribs, this may already be done for you. If not, instructions are in the notes section below. FAQ: We call for baby back ribs in the recipe, but other types of ribs (spareribs, country-style, St. Louis-style) will work with this recipe. Cook time should be similar, we recommend that you check on the ribs while they cook to see how they are progressing. FAQ: Doubling or tripling the recipe below should not change the recipe method or bake time. You might need to use two pans for baking.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 3h15m
Yield Makes 4 Servings
Number Of Ingredients 10
Steps:
- Heat oven to 275° Fahrenheit (135C).
- If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
- Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
- Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
- While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
- Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
- Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
- Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
- Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
- Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
- To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that's been warmed over the ribs before serving.
Nutrition Facts : ServingSize 1/2 rack, Calories 433, Protein 26 g, Carbohydrate 13 g, Fiber 0 g, Sugar 11 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 107 mg, Sodium 694 mg
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