1 hr 10 mins
Alan in SW Florida's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Rub Dry Rub all over ribs. Place in a glass baking dish; cover and refrigerate several hours or, even better, overnight.
- 2Stir 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.
- 3Transfer 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.).
- 4Prepare grill or heat broiler. Remove ribs from sauce; discard sauce. Spread ribs with half the reserved sauce.
- 5Cook 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.
- 6DRY 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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Nutritional Facts for Best-Ever Country-Style Ribs
Serving Size: 1 (398 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 563.3
- Calories from Fat 245
- Total Fat 27.2 g
- Saturated Fat 5.4 g
- Cholesterol 168.1 mg
- Sodium 1255.3 mg
- Total Carbohydrate 30.0 g
- Dietary Fiber 0.5 g
- Sugars 24.8 g
- Protein 45.8 g
The following items or measurements are not included:
dry rub seasonings