2 lbs country-style boneless pork spareribs. (at my store they only come in a pack of 3lbs or more)
2 C ketchup
1 C your favorite BBQ sauce (do not use Kraft. tastes terrible)
1 C brown sugar
2 1/2 T lemon juice
2 t. Worcestershire sauce
1 few dashes of hot pepper sauce
3 T steak sauce (Heinz 57)
2 cloves minced garlic
(I always cut each rib which is usually 2" into half, so they cook faster and there are more portions ...also easier to eat imo)
Place ribs in large stock pot with enough water to cover the ribs. Bring to boil and cook over medium-high heat for an hour (1.5 hrs for me) or until the meat becomes somewhat tender. Do not cover pot.
Oven 350 degrees
Sauce: In medium saucepan, combine ketchup, BBQ sauce, brown sugar, lemon juice, Worcestershire sauce, hot pepper sauce, steak sauce, and garlic. Cook sauce over medium heat for approx. 20 min.
Note: Everything is to taste. I never make it the same way. After the sauce has simmered for a little while, I add more of the above ingred. to get it just right. If it's too ketchupy, I add more BBQ sauce.
Note: This easily makes enough sauce to make this TWO times, so I only use half of the sauce. Then use the other half for something else (like chicken breasts two days later)
Cut ribs between the bones & place in a 9X13 casserole dish (line with foil to prevent a huge mess). Pour sauce over ribs, cover with foil, and cook for 30 min. Remove foil and continue cooking for another 30 minutes.
ENJOY! Meat should fall apart and be super yummy.
|since there is so much bone:meat ratio with ribs, you end up buying more. If the resulting cooking is extra yummy (as this sounds) yep, you can end up with a real bone pile at the end.|
|Thanks Jo! I've been looking for a good rib recipe. I had mike make beef ribs on the grill last week... good but tough. This recipe sounds much better!!!!|
since there is so much bone:meat ratio with ribs, you end up buying more. If the resulting cooking is extra yummy (as this sounds) yep, you can end up with a real bone pile at the end.
My bad. It says to cut between the bones, but since I get boneless kind... there really isn't much (still always have some though).
I had mike make beef ribs on the grill last week... good but tough. This recipe sounds much better!!!!
my FIL was skeptical because I boiled it first and wasn't going to use a grill...... but oh my gosh.. I've made it into the family recipe book because he likes it so much! I would have it tonight but am forced to wait to make it again because Mr. J isn't like me ...I can eat the same thing ...every day.. if I like it a lot.
|LOL. L....youre like me...if its good, eat it till you get sick of it....It may be 6 months or more till you make it again, but enjoy it while its available...I wish B was like that...oh well....Im going to try city chicken on him on Sunday....should be an interesting event since it doesnt contain chicken.....|
|OK, give us a hint.....what is city chicken? Pork, tofu?|
|its cubes of pork and veal alternated on a stick...dip in egg then breadcrumbs....brown on all sides....add a little water to skillet and simmer for 35 minutes...im not using veal as brian really does hate it, but it should be fine with just the pork!|
|Didn't find exactly what you're looking for? Search again here:
Identifying Ticks info