Best-Ever Country-Style Ribs

READY IN: 1hr 10mins
Recipe by Alan in SW Florida

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.

Top Review by Deb Wolf

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!

Ingredients Nutrition


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