Best-Ever Country-Style Ribs Recipe

Name: Best-Ever Country-Style Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons dry rub seasonings, recipe follows (I usually use a little more); 4 lbs country-style pork ribs (I prefer bone-in, but you could use boneless); 3 cups ketchup; 1 1/2 cups beer (beer is better) or 1 1/2 cups water (beer is better); 3/4 cup cider vinegar; 1/4 cup Worcestershire sauce; 1 tablespoon prepared mustard (such as French's yellow mustard); 2 tablespoons brown sugar (light or dark, doesn't matter); 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon dried thyme; 1 teaspoon black pepper

Servings: persons

2 tablespoons dry rub seasonings, recipe follows (I usually use a little more)
4 lbs country-style pork ribs (I prefer bone-in, but you could use boneless)
3 cups ketchup
1 1/2 cups beer (beer is better) or 1 1/2 cups water (beer is better)
3/4 cup cider vinegar
1/4 cup Worcestershire sauce
1 tablespoon prepared mustard (such as French's yellow mustard)
2 tablespoons brown sugar (light or dark, doesn't matter)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon black pepper

1
Rub Dry Rub all over ribs. Place in a glass baking dish; cover and refrigerate several hours or, even better, overnight.
2
Stir together ketchup, beer (or water), vinegar, Worcestershire sauce, mustard, brown sugar (add more, if you like your sauce sweeter), oregano, basil, thyme, and pepper in a medium-size bowl.
3
Transfer ribs to a 5-quart Dutch oven. Reserve 1 cup sauce for basting later; pour remainder over ribs. Cover pot and cook the ribs over low heat for about 45 minutes or until ribs are tender. (Ribs may be prepared up to a day ahead and refrigerated.).
4
Prepare grill or heat broiler. Remove ribs from sauce; discard sauce. Spread ribs with half the reserved sauce.
5
Cook ribs over medium coals (or medium direct heat on a gas grill) or broil until crispy and browned, about 5 minutes. Turn ribs over. Spread with remaining sauce. Cook 5 minutes more.
6
DRY RUB for COUNTRY-STYLE RIBS: Combine 2 tablespoons salt, 3 tablespoons brown sugar, 3 tablespoons granulated sugar, 2 tablespoons dried lemon peel (found in the spice section of your supermarket), 3 tablespoons black pepper, and 1 tablespoon paprika in a small bowl. Store unused dry rub in an airtight container in a cool, dark place.

1336

kcal

Calories

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons dry rub seasonings, recipe follows (I usually use a little more), 4 lbs country-style pork ribs (I prefer bone-in, but you could use boneless), 3 cups ketchup, 1 1/2 cups beer (beer is better) or 1 1/2 cups water (beer is better), and more.

Yes, Best-Ever Country-Style Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Best-Ever Country-Style Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions