Prep 5 mins
Cook 2 hrs 30 mins
These are so much better then spare ribs. No contenting with bones for a little bit of meat.
Make and share this Country Style Pork Ribs recipe from Food.com.
- 8-10 country-style pork ribs
- 29.58 ml garlic powder
- 14.79 ml salt
- 14.79 ml pepper
- 473.18 ml of your favorite barbecue sauce
- Preheat oven to 325.
- Place ribs meaty side up in an ungreased baking dish.
- Sprinkle with garlic powder, salt, and pepper.
- Cover with foil and bake for 2 hours.
- Drain liquid.
- Brush ribs generously with BBQ sauce.
- Bake uncovered for an additional 30 minutes in oven or on the BBQ.
- Add more sauce half-way through.
These are easy and delicious, turned my fiance into a rib eater. I really love how Rob made his own recipe on a comment, probably should of put it on the site instead. Great job, we love them. Cooking them now for the 2nd time in 10 days.
Cooking for two girls as a single father for several years, writing (everything from edit to copy), doing reviews on several subjects including foods/restaurants/recipes etc, the first thing that stood out was the salt. That was obviously too much, probably an innocent error. Secondly, preparation for me is rinse and dry the ribs, place in baggies with liquid smoke for two -four hours, remove and apply a film of good olive oil, coat with a dry rub of ingredients like, a cup of brown sugar, 1/4 cup chili powder, 2 tbsp cumin, 2 tbsp dry mustard, 2 tbsp smoked paprika, 2 tsp lemon pepper, 1 tsp garlic salt, 1 tsp ground cinnamon, 1/2 tsp ground fresh pepper-Old Bay seasoning-Lawry's seasoning salt...wrap in foil and let sit a day. Place in foil lined bake dish, add a half cup apple cider vinegar mixed with a half cup apple juice, cover and crimp a foil cover, bake at 325 deg.F for one hour, check ribs and mop with pan sauce. when the meat is still flexible...maybe 15 min-30 minutes apply a thin coat of barbecue sauce. let cook another 15-20 minutes, then transfer to another foil lined bake dish and coat the ribs generously...I like to bring on a broil heat that caramelizes the sugars...and yabba do, you'll be asked for ribs every time! A few changes, same principle.
Meat was really tender but the SALT was unreal. Did they mean 1 tsp.????? We loved the taste but you can really cut the salt and pepper back.