Did you know? Country-style barbecue pork ribs are cut from the sirloin or rib end of the pork loin. That makes them not only meatier than baby back ribs, but also less expensive. Score!
And while we all love to dig into a plate of ribs with our hands, our version of the barbecue classic requires utensils. (Hey, at least you won’t need any wet wipes.) Serve ‘em up with a side of thick-cut fries or fresh coleslaw.
If you want a bit of variety for your guests, slather half of the ribs in one sauce and half in a different flavor. That will give you some room to play with spicier tastes and everyone will leave feeling full and happy!
Country-Style Barbecue Pork Ribs Recipe
- 4 lbs pork ribs, country-style
- water, cold
- 1 Tbsp salt
- 1/2 tsp pepper
- 1 large onion, quartered
- 3 - 4 cloves garlic
- 12 oz bottle barbecue sauce, or our barbecue sauce
- Place the ribs in a large pot and add just enough cold water to cover them completely. Add the quartered onion, garlic, salt and pepper to the pot and place over high heat. Bring the water to a boil and then reduce the heat to low. Cover the pot and simmer the ribs for 45 minutes.
- About 15 minutes before the ribs are done simmering, preheat the oven to 350 degrees and spray a 13" x 9" baking dish with cooking spray. Remove the ribs from the pot and arrange them in the prepared baking dish. Pour the entire bottle of barbecue sauce over the ribs and use a brush or spoon to coat every surface with the sauce.
- Cover the dish with heavy-duty aluminum foil and bake for 30 minutes. After 30 minutes, remove the aluminum foil and use a spoon to baste the ribs with the barbecue sauce that has accumulated in the bottom of the pan. (Try to get as much of the sauce off of the bottom of the pan and onto the ribs as possible.) Return the pan to the oven and bake the ribs, uncovered, for an additional 25 minutes.
- Remove from the oven and allow the ribs to rest for 5 minutes before serving. Enjoy!
There’s nothing better than BBQ and beer! I like to pair ribs with a nice amber ale.