Grilled Country Pork Ribs
- Ready In:
- 2hrs 15mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 4 lbs country-style boneless pork ribs
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1⁄4 cup vegetable oil
- 1 cup ketchup
- 1⁄4 cup packed brown sugar
- 1⁄4 cup cider vinegar
- 1⁄4 cup hot pepper sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons prepared mustard
directions
- Preheat oven to 350°F Spray 9x13-inch pan with cooking spray and place ribs inside. Cover with foil and bake at 350°F for 1 1/2 hours.
- In large saucepan, sauté the onion and garlic in oil until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer uncovered for 15 minutes, stirring occasionally; set aside.
- Drain fat from ribs.
- Grill, covered, over indirect low heat for 45 minutes, turning once. Baste with sauce. Grill 15 minutes longer or until tender, turning and basting frequently.
- Or, instead of grilling, place ribs in greased crock pot and pour sauce over all. Cook for 2-3 hours on low or until tender.
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Reviews
-
Great ingredients made for great flavor... but I do have a "bone" to pick: I can't see ANY reason to start in the oven, then finish in a crock-pot. Indirect heat is indirect heat- this business of using two appliances for one item is silly. Start and finish the ribs in one or the other; it makes no difference and is less hassle. Your oven, set at 200 degrees, IS a crock pot as long as the food is covered- as it would be in a crock-pot. Go anywhere from 2 1/2 to 4 hours in either appliance and the results will be identical= delicious!<br/><br/>The ONLY reason I'd ever use a second appliance is if I wanted to caramelize the ribs on the grill at the end of cooking, a look and texture unachievable in the crock or oven. BUT then again, then I'd just wrap the ribs in foil with a little liquid and cook on the grill indirectly, then unwrap and toss over the hot side to finish them. So, we're back to just one appliance. Keep it simple, folks!
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Awesome! I left my ribs in the oven for 2 hours and they were falling apart tender. The sauce was the first homemade kinda that I really liked. It didn't get smooth like most, but I contribute that to me being helter skelter with kids,xmas going ons and such. I put the sauce on the ribs in the oven and they were good to go. This is a keeper.
RECIPE SUBMITTED BY
My all time favorite thing to do is cook and bake. My love for cooking began my first year at college. It has grown into an obsession with recipes. Fortunately, my husband is supportive :) I love the Taste of Home magazines. Most of the recipes I try from their publications are outstanding. I also enjoy running long distances and exercising.