Tender, juicy and meaty oven barbecued pork country style ribs.
|3 lbs.||Pork Country-Style Ribs, about 8 bone-in ribs|
|1/2 Tbsp.||Salt, per quart of water|
|1/2 Tbsp.||Liquid Smoke flavoring, per quart of water|
|1 clove||Garlic, per quart of water|
|1/2 cup||Barbecue Sauce|
Place the ribs in the bottom of a 4 quart or larger pot that has a lid. Keep adding a quart of water until the ribs are covered with water. Then add the appropriate amount of Salt, Liquid Smoke Flavoring and sliced Garlic cloves according to the number of quarts of water used. Bring to a low boil, cover and low boil for an hour.
Preheat the oven to 325°F.
Place the ribs in a shallow roasting pan. Add 1/2 cup of the water they were boiled in. Cover tightly and roast for 1&1/2 hours.
Uncover the ribs and brush Barbecue Sauce on the top sides. Return to the oven on the middle rack. Change the oven setting to low broil and broil with the door closed for 5 to 15 minutes until the sauce caramelizes but does not start to burn.
Remove the ribs from the oven and let the oven temperature fall back to 325°F. Turn the ribs and brush the other side with sauce. Return to the oven. Change the oven setting to low broil and broil for 5 to 15 minutes until the sauce caramelizes but does not start to burn.
Remove from the oven, let sit for 10 minutes and serve.
If your oven does not have a low broil setting, broil on the middle to lower rack with the door slightly open and keep and eye on them until the sauce caramelizes but does not start to burn.
Ken Franklin's recipe inspired these, but I'm not sure he'd recognize it as his recipe. For starters, he grilled them after par-boiling them.
Pressure Cooked Country Style Ribs - Quick, tasty and so fork tender you will not even need a knife to eat them.
Source: Ken Franklin, a friend from my AT&T Field Support days.
Nutrition Facts per Serving:
44g Fat (69.1% calories from fat)
trace Dietary Fiber
Exchanges per Serving:
5 1/2 Lean Meat
1/2 Other Carbohydrates.
Copyright 2006-2014 by Keith Langeneckert. All rights reserved. Contact WebMaster.