Stovetop Country Ribs, Country Ribs and Sauerkraut, Easy Oven Roasted Country Ribs, Grilled Country Ribs

Stovetop Country Ribs

  • 4 lbs. country-style pork ribs
  • ¾ cup catsup
  • ½ teas, chili powder
  • ¼ teas, dry mustard
  • ½ teas, ground ginger
  • 2 Tbsp. vinegar
  • 1 Tbsp. brown sugar
  • 1 teas salt

If spareribs are all in one piece cut the spareribs into pieces. Place the ribs in a 5-quart Dutch oven and cover the ribs halfway up with water. Bring water to a boil, reduce heat and simmer for 1 hour. In a mixing bowl combine the chili powder, catsup, dry mustard, ginger, vinegar, brown sugar, and salt and mix well. Remove ribs from stove and drain. Arrange the ribs on the rack of the broiler pan. Broil the ribs 4-inches from the heat for 10-12 minutes on each side while basting often with the catsup mixture.

Country Ribs with Sauerkraut

  • 5 lbs. country-style pork ribs
  • 1 tsp. salt
  • 1 cup chicken broth
  • 1 tsp. pepper
  • 28 oz, can sauerkraut, rinsed and drained
  • 1 cup chopped G
  • ranny Smith apples
  • 3 cups chopped onion

Preheat broiler to 450 degrees F. If spareribs are all in one piece cut the ribs into pieces. Place the spareribs on the rack of a shallow roasting pan. Sprinkle the ribs with one-fourth teaspoon of the pepper and the salt. Broil 6-inches from the hear f or 30 minutes, turning frequently, to brown the spareribs. Reduce oven temperature to 325 degrees F. Spray a 15×11 inch baking dish with cooking spray. Mix the sauerkraut, apples, chicken broth, onion, sugar and the rest of the pepper and mix well. Place the spareribs in the baking dish. Spoon the sauerkraut over the ribs. Place pan in preheated oven and bake for about 2 hours. Baste the ribs and sauerkraut with the pan drippings twice during baking.

Easy Oven Roasted Country Ribs

  • 3 lbs. country-style pork spareribs
  • 1 12oz. container
  • cola flavored soda
  • 2 Tbsp. vegetable oil
  • 1 cup catsup
  • ½ teas. ground ginger

If spareribs are all in one piece cut ribs into pieces. Preheat oven to 350 degrees F. Spray a 9×13 inch baking pan with cooking spray. Heat the vegetable oil in a large skillet over medium-high heat. Add the ribs to the hot oil and brown the ribs quickly on both sides. Remove the ribs from the skillet and place in the prepared baking pan. In a medium mixing bowl combine the soda, catsup and ginger. Pour this mixture over the ribs. Cover the pan with foil and bake in the preheated oven for 1 hour. Remove the foil and continue baking, uncovered, for an additional 30 minutes.

Grilled Country Ribs

  • 4 lbs. country-style pork ribs
  • 1 medium onion, chopped
  • 2 cloves minced garlic
  • ¼ cup packed brown sugar
  • ¼ cup cider vinegar
  • 1 cup catsup
  • ¼ cup hot pepper sauce
  • 2 Tbsp. Worcestershire sauce
  • 2 Tbsp. mustard

If the spareribs are all in one piece cut ribs into pieces. Place ribs in a large pot or Dutch oven, cover the ribs halfway up with water. Bring water to a boil, reduce heat and simmer the ribs for about 45 minutes or until the ribs are no longer pink. Remove the pan from the heat and drain the ribs. Meanwhile, sauté the onion and garlic in oil in a large saucepan. Stir in the vinegar, hot pepper sauce, mustard, brown sugar, catsup and Worcester shire sauce. Bring this mixture to a boil, reduce heat and simmer, uncovered for 15 minutes, stir occasionally. Set this mixture aside.

Baste the ribs with some of the barbeque sauce mixture. Grill the ribs, covered, over indirect low heat for 45 minutes, turning once. Remove cover and grill for 15 more minutes, basting frequently with the remaining barbeque sauce and turning the ribs frequently.