Jim's Country Ribs

"This is how my family has come to like "meaty" ribs. The meat just falls off the bones and is finger licking good. It's also easy to prepare."
 
Jim's Country Ribs created by lazyme
Ready In:
1hr 45mins
Serves:
Units:

ingredients

directions

  • Fill a 12 quart pot 2/3 full with water. Add all ingredients except bar-b-que sauce.
  • Bring to a boil over high heat. As soon as water begins to boil, lower heat to simmer and simmer for 45-60 minutes, stirring occasionally.
  • Drain off liquid. Place ribs in a baking pan. Pour bar-b-que sauce over ribs. Cover with foil and bake in a 350 degree oven for about 30-45 minutes.
  • Option: Instead of baking in oven, put ribs on the grill and baste with sauce.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Maryland Jim
Contributor

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. lazyme
    Jim's Country Ribs Created by lazyme
  2. lazyme
    Great ribs! I loved the flavor that came from simmering the ribs in all of the seasoning - such a good idea. Thanks for sharing Jim. Made for What's on the Menu tag.
     
  3. ChelseaW
    This method worked great! I had boneless country pork ribs and was a little worried they'd be flavorless after boiling without the bone, but they were great! Super tender and infused with the cajun spices (I used the awesome Penzey's blend). I baked them with the sauce to finish, but will definitely grill them next time to get that crunchy finish. Thanks for a great keeper!
     
  4. Aunt Sukki
    Made this for dinner last night & it was delicious! I only had 2 lbs of country ribs, so I cut the receipe in 1/2, but used the same cooking times. I also left out the cajun & hot sauce because I don't do spicey. Finished up in the oven. Meat was very tender & had good flavor.
     
  5. tamtalb
    Much too salty and spicy, altho probably my own fault. I used Luzianne Cajun Spice which is mostly salt, then added the required 1/4 cup of extra salt and 1/3 cup of pepper. I did not use additional hot sauce. The meat came out from the boil tender, but I had to rinse it in fresh water to remove as much of he marinade as possible before grilling with a mild BBQ sauce. I will use this recipe again, but will make allowances for our milder spice preferences.
     
Advertisement

Find More Recipes