Tonight, me and my next door neighbor had a two-yard Labor Day cookout. He made burgers and hot dogs; I made country ribs. He and his don't like hot stuff as much as me and mine, so ...
The first pan o' ribs I made, I simply dusted the ribs with salt and pepper, and then I poured a cup of Sauer's BBQ sauce on 'em. I put a tight aluminum foil lid on the pan, and them ribs went into an oven heated to 290 degrees:
Next, I covered another half-dozen country ribs with Sauer's, Howton Farms extra-hot BBQ sauce, and a half-cup of Trappey's jalapeño pepper slices. This pan also went into the oven that'd been heated to 290 degrees:
What came out of my oven were ribs so tender, they were literally falling off the bone when I lifted 'em from the pan. Here're a couple of the "hot" ribs:
Boy howdy, them ribs was good!
If you'd like my step-by-step recipe for country ribs, drop me an e-mail: NighSeenCreeder@aol.com.
3 comments:
looks like ribs at dan's cafe!
what are country style pork ribs? i don't think i've ever had those.
GMG,
Country ribs have more meat than spareribs or back ribs, but they have more fat on them as well. If you're going to slow-cook country ribs, I don't recommend cutting off the fat. It will help flavor the ribs and keep them moist. If you're going to grill your ribs, then I would recommend cutting off the fat to help them cook faster (and to prevent flare-ups).
Look for country ribs in the fresh meat section of your grocery store. They will be labeled "country style ribs."
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