Prep 15 mins
Cook 2 hrs
This is definitely one of my husband's favorite meals. Like most men, he doesn't ever offer a suggestion of what to have for dinner but he has for these. I'm sure they would be great grilled. I have only made them by first baking them in the oven and then cooking them an additional 2 hours on low with the sauce in my crockpot. I find they come out wonderfully tender. The instructions are for grilling--do whatever you please.
- 1814.36 g country-style boneless pork ribs
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 59.14 ml vegetable oil
- 236.59 ml ketchup
- 59.14 ml packed brown sugar
- 59.14 ml cider vinegar
- 59.14 ml hot pepper sauce
- 29.58 ml Worcestershire sauce
- 29.58 ml prepared mustard
- 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.
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!
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!
Excellent! The ribs were juicy, tender and oh so tasty! My first inclination was to cut back on the hot pepper sauce, but dont taste this marinade BEFORE it cooks on the ribs, because it gives the meat the perfect amount of zing!
My husband hates it when I try new recipes but this one he says is a keeper! I did mine in the crockpot and added just a dash of liquid smoke. It is easy and oh so good!