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    You are in: Home / Recipes / Best-Ever Country-Style Ribs Recipe
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    Best-Ever Country-Style Ribs

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    15 mins

    55 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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Rub Dry Rub all over ribs. Place in a glass baking dish; cover and refrigerate several hours or, even better, overnight.
    2. 2
      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.
    3. 3
      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.).
    4. 4
      Prepare grill or heat broiler. Remove ribs from sauce; discard sauce. Spread ribs with half the reserved sauce.
    5. 5
      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.
    6. 6
      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.

    Ratings & Reviews:

    • on June 13, 2011

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 22, 2010

      45

      Tastes great, due to my lack of culinary skill the first time I made it they weren't totally cooked but the second time tasted delicious, one of my favorites!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 19, 2010

      25

      i followed the recipe exact. I dont know if it was something I may hav done, but i didnt like it. The cider threw it off...

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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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
    43%
    Total Fat 27.2 g
    41%
    Saturated Fat 5.4 g
    27%
    Cholesterol 168.1 mg
    56%
    Sodium 1255.3 mg
    52%
    Total Carbohydrate 30.0 g
    10%
    Dietary Fiber 0.5 g
    2%
    Sugars 24.8 g
    99%
    Protein 45.8 g
    91%

    The following items or measurements are not included:

    dry rub seasonings

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