South Your Mouth: Baked Country Ribs

I?m not sure if you can get country ribs in your neck of the woods but, Lord, I hope so, because they are so good and versatile and cheap!? CountyRibs (sometimes referred to as ?country-style? ribs) are just slabs cut from the sirloin or rib end of the pork loin which are cut into rib-shaped slices (most often boneless).? I use these in my very favorite pork recipe, Honey Dijon Marinated Pork Kebabs.

Anywho? when I?m looking for a no muss, no fuss meal, I love to throw these in the oven, let them cook low and slow then douse them with barbeque sauce at the end.? They are tender as butter and will just fall apart if your fork even looks at them hard.? And they?re impossible to mess up.

This is also how I cook traditional ribs though I season them with a little dry rub and then finish them off on the grill so the barbeque sauce can get extra happy.

2 onions, sliced into rings

2 pounds country ribs

Salt & pepper

1/2 teaspoon Liquid Smoke (optional)

1/4 cup water

1/2 cup barbeque sauce

Arrange onion rings evenly in the bottom of a 10x14 baking pan (these keep the ribs off the bottom of the pan and prevent them from boiling rather than slow-roasting).? Combine water and Liquid Smoke (if using) and pour into the bottom of the pan.

Season ribs liberally with salt and pepper on all sides (feel free to jazz up your spices but I tend to like plain ole salt and pepper on these).? Arrange ribs evenly over onion slices.? Cover pan tightly with aluminum foil or a tight-fitting lid and bake at 250 degrees for 3 hours.

Remove ribs from oven and increase temperature to 400 degrees.? Pour off all liquid and reserve for Greasy Rice* if desired.? Baste ribs with your favorite barbeque sauce and cook for 10-15 minutes or until sauce is heated through and starting to get a little sticky.

PRINTABLE RECIPE

*To prepare the?Greasy Rice, pour pan drippings through a strainer into a 6-cup measuring pitcher.? Add pork stock** or vegetable broth until the?liquid?(not the fat ? the fat will float on top of the broth) reaches 4 cups.? Pour contents into a 2-quart pan. Add salt to taste and 2 cups uncooked rice; bring to a boil. Cover tightly, reduce heat to medium-low and cook for 10 minutes, stirring occasionally. Reduce heat to low and continue cooking, covered, for 10 more minutes.

**Any time I have pork trimmings from pepping traditional ribs (you know, those knobby tip things??), I toss them in the freezer to use for pork stock needed to make Greasy Rice.? You can also just buy pork backbone pieces or ham hocks to make a little extra stock.? Well, I can here? but now that I think about it, you might not be able to in other parts of the world.? la la la? and the livin? is easy?.

Source: http://southyourmouth.blogspot.com/2012/11/baked-country-ribs.html

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