Country-Style Ribs

SUBMITTED BY: Annette McCullough

"Whenever I need a surefire company pleaser, I cook up these scrumptious ribs. Usually, I double or triple the recipe, since the ribs freeze well and keep their flavor when reheated. The meat's tender and tasty every time."

PREP TIME	10 Min
COOK TIME	1 Hr 15 Min
READY IN	1 Hr 25 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/3 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon pepper
4 pounds bone-in country-style pork ribs
3 tablespoons vegetable oil
1 medium onion, sliced and separated into rings
1 (14.5 ounce) can beef broth
1/4 cup ketchup
3 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
3 whole cloves
3 whole allspice
1 garlic clove, minced
1 bay leaf
1/2 teaspoon celery salt
1/8 teaspoon cayenne pepper

READ REVIEWS (13)

DIRECTIONS

In a large resealable plastic bag, combine the flour, salt and pepper. Add ribs, a few pieces at a time, and shake to coat. In a large skillet, brown ribs in oil; transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with onion. Combine the remaining ingredients; pour over ribs.
Cover and bake at 350 degrees F for 1-1/4 hours or until meat is tender. Remove ribs to a serving platter; keep warm. Strain liquid; skim fat. Serve sauce with ribs.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Feb. 26, 2007 by SBUHAY

My husband started raving about these after just one bite. I had to go back for 2nds

3 users found this review helpful

Reviewed on Apr. 9, 2008 by JemmasSong

This is an excellent recipe. I used well trimmed boneless country-style shoulder pork rib chops, and I had no allspice or celery salt (so I left them out). I was really impressed by how tender and flavorful the meat was when it was done. The broth had a flavor that startled me at first--I can see how it might be a bit much for some people, but both DH and I liked it. In fact, we both went back for seconds. This is definitely a keeper.

1 user found this review helpful

Reviewed on Jun. 23, 2007 by Penny

These were very easy and really tender. However, the cloves came through very strong. I did not have "whole" cloves or allspice on hand - used ground instead in an equivalent amount of each. I will probably omit the cloves next time and increase the cayenne as I could not detect it at all.

1 user found this review helpful

MORE MEMBER REVIEWS

ADVERTISE WITH US

User Name	Password

Remember me? Forgot password?