Recipe by KamaKooking
"Aunt Iola MacArthur's from Nita Nolan.
Just the best. Ribs can be simmered the day before then finished on the grill. Bring ribs to near room temp before grilling."
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salt, or to taste
cracked black pepper
1 (4 pound) package
country-style pork ribs
water, to cover
My family DEVORED these ribs!! Super easy! I did add some brown sugar to the sauce and used my indoor grill since my outside one is out of commission. Thank you Kamakooking
They were tender, falling apart tender. That is not how I like my ribs, personal choice. I like my ribs, baby back, spare, etc. to be a little chewy and have a meatier taste.
Had my in-laws over for dinner and everyone loved 'em! I have typically browned my ribs on the stove and then put them in the slow-cooker in barbeque sauce. This version allowed more of the meaty taste to come through and was overwhelmed by the BBQ sauce. A very nice finish on the grill. This recipe is a keeper!
Wow! So easy to make and tasted yummy! Only change I made was I put foil down on grill and poked a few holes so the ribs could "bathe" in the BBQ sauce. My husband who is extremely picky LOVED this! The meat was super tender. What I loved was while the ribs were in the stove for 90 minutes I was able to prepare my side dishes. Love love love it!
Delicious the meat came right of the bone. What you get in a restaurant. My family love it.
This was fantastic, made exactly as recipe stated. Everything was fantastic for this cut of meat. I chopped up the leftovers for sandwiches.
Just made this.....with a little twist to the seasoning (I let it marinate over night and added red wine) tastes great!!! Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Barbequed Country Ribs
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 179
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