Country Style Ribs make for a deliciously tender and budget-friendly option to traditional slab ribs. They are also (in my opinion) much easier to cook. Since the fat is marbled within the meat, they stay juicy during the cooking process with less chance of the dreaded dried out ribs. Try this recipe out and I guarantee you will look at country style ribs in a whole new light. They may even become your preferred rib of choice. Sorry, baby backs.
Ingredients
- 4 pounds country-style pork ribs
- 1 teaspoon salt
- 1 lemon — thinly sliced
- 1 onion — thinly sliced
—–grill sauce—–
- 2 tablespoon brown sugar — packed
- 1 tablespoon salt
- 1/4 tablespoon black pepper
- 2-1/4 tablespoon chili powder
- 1 clove garlic — mashed
- 1 tablespoon lemon peel — grated
- 6 tablespoon lemon juice
- 6 tablespoon Worcestershire sauce
- 2-1/4 cups catsup
Directions
Place ribs in a large Dutch oven or kettle with enough boiling water to cover. Add 1 teaspoon salt, lemon, and onion and cook 45 to 60 minutes. Meanwhile, to make the sauce, combine brown sugar, 1 tablespoon salt, pepper, chili powder, garlic, lemon peel, lemon juice, Worcestershire, catsup, and 3/4 cup water in a saucepan. Bring to boil, reduce heat and simmer about 20 minutes, or until sauce is reduced to about 4 cups. Drain ribs thoroughly, discarding lemon and onion slices. Brush drained ribs well with sauce and place over slow coals. turn every 10 minutes, brushing frequently with sauce. Cook 35 to 45 minutes, or until done and well coated with sauce. Serve with extra sauce.
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