Best-Ever Country-Style Ribs
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 2 tablespoons dry rub seasonings, recipe follows (I usually use a little more)
- 4 lbs country-style pork ribs (I prefer bone-in, but you could use boneless)
- 3 cups ketchup
- 1 1⁄2 cups beer (beer is better) or 1 1/2 cups water (beer is better)
- 3⁄4 cup cider vinegar
- 1⁄4 cup Worcestershire sauce
- 1 tablespoon prepared mustard (such as French's yellow mustard)
- 2 tablespoons brown sugar (light or dark, doesn't matter)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
directions
- 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.
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Reviews
-
Very, very good! I made some minor changes: used a combination of bone-in and boneless country ribs, subbed lemon pepper for lemon peel in the rub, upped the sugar in the sauce to 3/4 cup (I'm from Chicago, we like our sauce sweet), and omitted the oregano, basil and thyme. These ribs were moist and tender. Highly recommend using a charcoal grill for perfect smoky grill flavor. We will definately make this again!
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Hubby loved it! These ribs are tender with a thick, rich, tangy flavor that really sticks to them. I used the pressure cooker to cut the cooking time by 15 minutes and substituted tomato paste for half the ketchup (thought I had more in the pantry). Also, I cut the dry rub by 1/3 and used all of it. Thanks for another keeper Al
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Tweaks
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Very, very good! I made some minor changes: used a combination of bone-in and boneless country ribs, subbed lemon pepper for lemon peel in the rub, upped the sugar in the sauce to 3/4 cup (I'm from Chicago, we like our sauce sweet), and omitted the oregano, basil and thyme. These ribs were moist and tender. Highly recommend using a charcoal grill for perfect smoky grill flavor. We will definately make this again!
-
Hubby loved it! These ribs are tender with a thick, rich, tangy flavor that really sticks to them. I used the pressure cooker to cut the cooking time by 15 minutes and substituted tomato paste for half the ketchup (thought I had more in the pantry). Also, I cut the dry rub by 1/3 and used all of it. Thanks for another keeper Al
RECIPE SUBMITTED BY
<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>