Preparing country-style ribs is not the same as cooking baby back ribs so you only need one to fill you up. Pork is quite large and this dish is full of meat. You can get boneless or bone-in country ribs, it doesn’t change the taste. This recipe uses boneless ribs.
For new cooks who don’t know the cut, it’s the tail end of a pork loin that is scored to form ribs. Sometimes the scoring isn’t very deep, so you can make the cut deeper yourself. It will make a wider area for seasoning, the final dish will have more flavor.
You can serve this meal with any vegetable. Green beans and broccoli are our suggestions. You can experiment with seasonings, too.
Boneless country style pork ribs recipe
Country style ribs are laced with fat. They are so meaty and thick that you can make them your regular comfort food. Slow cooking process breaks down the meet to become delicious and super tender.
- 3 lbs boneless country-style ribs
- 1/2 tsp salt
- 1/2 tsp pepper
For the sauce:
- 1/4 cup apple cider vinegar
- 2 cups ketchup
- 2 tbsp molasses
- 1/4 cup brown sugar
- 2 tbsp mustard
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp crushed red pepper
Start by preheating the oven to 250 degree F. Season the ribs. Take the baking sheet and put the ribs inside the oven. Bake uncovered for 90 minutes.
Pour off grease that has appeared in the pan. In the meantime, combine sauce ingredients in a big pot and wait for water to boil. Set the heat to the lowest and simmer for 12-14 minutes. The sauce should become thick, dark and very flavored.
When 90 minutes are over, increase the temperature up to 350F. Take the ribs and baste them with your sauce.
Baste in 30 minute intervals, every time turn the rubs. After 90 minutes, the meat will be so tender it will fall apart. You will see this during basting.
When the meat is ready, move under the broiler. Broil the meat for a minute. The sauce should caramelize. The sugars will caramelize fast, so be close to the oven to catch the right moment.
Serve with any sides such as potato salad, mac and cheese, coleslaw.
Bone-in ribs will work just as well. They stay very tender and moist, even if you make mistakes during cooking. If you like boneless ribs more, you can cover them with foil to keep them from becoming dry. Look for meat that has a pale pink color with a little bit of white and marbling fat. Darker color means the animal was old. The meat will be tougher and drier than the same piece of meat from younger animals. Get quality meat to ensure maximum tenderness.