Recipe by motherof5
"Tender succulent pork cooked in a wonderful sauce. Serve with hot white rice."
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all-purpose flour, or as needed
1 1/2 pounds
boneless country-style pork ribs
fantasic! did sauce as written but decided to add a slurry of 1-tsp cornstarch in water,sauce seemed too runny. also made it a complete meal by throwing in some mixed color bell peppers and some pineapple.thanks for your recipe!
Delicious! I used the ingredients exactly as written, but after I browned the ribs and made the sauce, I put everything in my crock pot. Cooked on high for about an hour and then low for another 2-3. Came out great. Served over rice.
Very tasty.. but I don't think I'll put that much water that is called for because the sauce was so very runny. I only used 1 tablespoon of the dry mustard but otherwise followed the recipe. I'll try it again.
DELICIOUS! Made everything exactly as written (doubled it), but put it all in a slow cooker and cooked on low. My ribs were smallish, so I checked them after 5 hours and they were done to perfection! The family loved these...great flavor and came out very moist and tender. I will def be making these again~YUM! Thanks for sharing. :)
I made the sauce exactly as the recipe stated. The ribs came out so tender they were falling off the bone but the taste could have been better. The sauce was too watery too so next time, I'm upping the amount of vinegar, brown sugar and Worcestershire sauce and lowering the amount of water a bit. I think it's a very good starter recipe for ribs and just needs a little tweaking.
This was really good. I made the sauce without the worcestershire sauce as I didn't have any. I added some chili garlic sauce to add some kick. It came out terrific! I will make this again. Thanks for sharing!
This was so yummy that I was craving it again as soon as the meal was over! I had a 4 lb. package of country style ribs, so I doubled the ingredients for the sauce, and that was just right. I also browned the ribs and put them in the crockpot with the sauce for about 3-4 hours on low. The sauce was really good over rice! I think this will be my go-to recipe next time ribs are on sale!
I seared the meat without dredging in flour. Otherwise, I followed the recipe, with the exception of using the slow cooker as my oven was on the fritz. This is really an interesting flavor, certainly not barbeque but slightly reminiscent of it. I did thicken with a cornstarch slurry to give a little more body to the sauce. The meat was tender and flavorful. We ate it on pasta and also on rice. We also used it in a sandwich with cole slaw. It's a much more subtle flavor than barbeque and is definitely a nice change of pace.
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Ribs Piquant
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 269
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