Country Style Pork Ribs Recipe 475

GRANDMA'S FALL OFF THE BONE BBQ COUNTRY STYLE PORK RIBS

Steps:

• Line a baking sheet with a cooling rack. Working in batches, season the pork ribs on all sides with kosher salt and black pepper and lightly toss in flour. Transfer the ribs to the baking sheet and set aside.
• Add 1 tablespoon of the oil to a large cast iron skillet or dutch oven (with a lid) over medium/medium high heat. When the oil is warm and shimmering, brown the ribs in batches, turning on all sides until golden, about 15-20 minutes per batch. Be careful not to overcrowd the pan or the ribs will steam and won't get that delicious golden crust.
• Transfer the browned ribs back to the baking sheet and wipe any burned pieces out of the pan. Add the remaining oil, and continue browning the rest of the ribs.
• While the ribs are cooking, mix the BBQ sauce ingredients together and preheat the oven to 325°F.
• Add all of the ribs back to the dutch oven, snuggling them evenly together. Scatter the tops with the sliced onions. Whisk the BBQ sauce and pour evenly over the onions and ribs.
• Cover tightly with the lid and bake for 1 1/2 to 2 hours or until the onions are soft and jammy and the pork is tender. Midway through cooking, I usually open the oven and spoon the sauce over the ribs and onions.
• Skim any excess fat from the sauce if needed (depending on how fatty the ribs are) and serve hot with au gratin or mashed potatoes with the sauce and onions spooned on top.

OVEN-BAKED COUNTRY STYLE PORK RIBS

Steps:

• Preheat your oven to 325 degrees F.
• Arrange the ribs in a single layer in an ungreased 9 X 13-inch rimmed baking dish.
• Mix together the dry rub ingredients, and sprinkle the rub on top of the ribs.
• Cover the baking dish tightly with heavy duty foil (or a double layer of regular foil), and bake until the ribs are very tender, about 2 hours.
• With a slotted spatula, remove the cooked ribs to a broiler-safe, foil-lined, rimmed baking sheet. Either flip them or place them on their side, so that the fat is exposed to the heating element. The goal is to brown it.
• Switch the oven to broil on high ( 500°F) and set an oven rack 6 inches below the heating element (not directly below).
• Baste the ribs with the pan juices, then broil them until the fat is browned, 3-4 minutes.
• Baste the ribs one more time with the pan juices and serve.

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.

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!

GARLICKY PORK RIBS WITH GREENS

Steps:

• Preheat oven to 475 degrees. In a blender, combine garlic, juice, oregano, oil, 1 teaspoon salt, and 1/4 teaspoon pepper; puree until smooth. Transfer puree to a bowl; add ribs, and toss to coat. Set aside.
• Chop collards crosswise into 2-inch pieces (including stems).Wash collards, and transfer them to an 11-by-15-by-2 3/4-inch roasting pan, leaving water clinging to the leaves. Add 1/2 teaspoon salt, 1/2 teaspoon pepper, and hot sauce; toss to combine, and spread in an even layer.
• Arrange ribs on top of collards, and cover ribs with any remaining garlicky puree. Roast, stirring collards occasionally, until ribs are well browned and tender (a knife should easily pierce ribs), 50 to 60 minutes. Transfer ribs to a platter. Stir vinegar into collards. Serve.

OVEN BAKED COUNTRY-STYLE RIBS

Steps:

• Preheat oven to 250 degrees F.
• Lay the ribs on your cutting board, then sprinkle Copycat Rib Tickler Rub over all sides of the pork.
• Place the ribs bone-side down lined up in a 9X13 pan or casserole dish.
• Cover with parchment and foil and bake for four hours. Ovens vary so check at 3 ½ hours and if the bone pulls right out, they are ready to come out of the oven. Ours took four hours.
• Carefully remove ribs one at a time from the casserole dish and lay flat on a foil-lined sheet pan. They are really delicate so to keep from falling apart as you lift, support one side with a spatula and then lift out with tongs.
• Brush on BBQ sauce and broil until they start to brown. Carefully flip, brush on more sauce, and broil again until they are slightly browned, then serve.

GRILLED COUNTRY-STYLE PORK RIBS

Steps:

• Rinse the ribs gently under cool running water in the sink and pat dry with paper towels. (See Notes)
• Rub the country-style ribs with a dry rub of your choice, using your hands to press it onto the meat so it will adhere. Let them sit out on the counter while preheating the grill or for best results, cover the ribs with plastic wrap refrigerate for two hours or overnight.
• Light a chimney full of charcoal. When the coals are lit and gray with ash, pour out the coal into the grill and set up the coals for a two-zone fire for indirect heat. Preheat to 350 degrees F.
• Place the ribs over direct heat on a clean and oiled grate. Grill until golden brown with a slight char on them, about 3 to 5 minutes (depending on size), then flip the ribs and char the other side for an additional 3 to 5 minutes.
• When both sides of the ribs are charred, move them over to the cooler (indirect) side of the grill. Close the lid and allow the ribs to cook for about 20 to 30 minutes at 350 degrees F. Add charcoal and adjust the vents of the grill to maintain temperature.
• After 20 minutes, check the temperature of the ribs with an instant-read thermometer. The thickest part of the ribs should read somewhere around 135 to 140 degrees F.
• At this point, move the ribs back over direct heat and baste with warm barbecue sauce to caramelize the sauce. It's important to pay close attention not to let the ribs get to charred and black.
• Double-check the temperature which should be at 145 to 150 degrees F before removing from the grill. Remove them and allow the ribs to rest at least 10 minutes before serving.

BONELESS COUNTRY STYLE PORK RIBS RECIPE

Steps:

• Preheat oven to 500°F.
• Combine all the ingredients except the pork ribs in a saucepan. Cover and simmer for 10 minutes.
• Place ribs in bottom of a roasting pan or 9X13 baking pan.
• Pour sauce over the meat.
• Cover the pan with foil and bake at 500 degrees for 10 minutes.
• Reduce heat to 325 degrees and bake for an additional 1 to 1 ½ hours. Check them at the 45-minute mark and turn them in the sauce.
• When the ribs are tender, remove the foil and cook for 15 minutes without the foil, just enough to slightly reduce and thicken the sauce.
• Ribs are done when the meat is tender and pulls apart easily.
• Remove the BBQ ribs from the sauce to serve. The sauce can be put in a small bowl to serve on the side.

BONELESS COUNTRY STYLE PORK RIBS RECIPE

Steps:

• Preheat oven to 300°
• Remove pork ribs from package and pat dry. Place into a baking dish or foil lined baking tray. Gently rub the dry rub on all sides of the ribs. Making sure all edges are covered.
• Cover in foil. Place in the oven for 2-2 1/2 hours until you cut into them and they are easily pulled apart with your fork. (fork tender)
• Remove from the oven paying special attention to not burn yourself when the steam comes rushing out. Drain away the juices/fat that has come out during cooking.
• Brush with BBQ sauce. Place back in the oven, uncovered, bake for 30-45 minutes or until the ribs basically disintegrate when you use your fork to cut them and the sauce is bubbly and hot.
• Serve. If you make them ahead, you can store them in an airtight container and then rewarm them in the oven until hot.

COUNTRY PORK RIBS

Steps:

• In a bowl, combine the first 10 ingredients; mix well.
• Pour 1-1/2 cups marinade into a large resealable plastic bag; add the ribs.
• Seal and turn to coat; refrigerate for at least 4 hours.
• Cover and refrigerate remaining marinade.
• Drain and discard marinade from the ribs.
• Grill, covered, over indirect medium heat for 20 minutes on each side.
• Meanwhile, in a saucepan, combine the honey, brown sugar and reserved marinade.
• Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
• Baste ribs with some of the sauce.
• Grill 15-20 minutes longer or until a meat thermometer reads 160 degrees, turning and basting occasionally.
• Serve with the remaining sauce.