My Grandma's recipe of country-style ribs cooked in the oven are falling-off-the-bone tender, and served with sweet, jammy onions with delicious homemade BBQ sauce.
These ribs with a country twist aren't typical picnic ribs. They're not eaten by hand--a fork is the preferred method. And although they're incredibly easy to prepare but you're much likely to see they're on the menu at an expensive restaurant than at an old-fashioned BBQ shack.
Braised by baking using homemade BBQ sauce, and served with onions cut into slices that turn deliciously sweet, jammy traditional pork ribs are tender and fall off the bone and are a largely hands-off cooked dinner.
My grandmother Frieda used to prepare these when we came for our annual visit . She always claimed that they tasted better the next day, which is perfect to make ahead. They were always a meal of choice for our first night, kept hot in the oven till our arrival.
To Browning your Ribs
- 5 pounds bone-in country style pork ribs
- freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons oil from canola
- 2 medium yellow onions, cut 3/8" thick
- To make to make the BBQ Sauce:
- 3/4 cup of ketchup
- 3/4 cup of water
- 1/2 cup of granulated sugar
- 1/3 Cup dry sherry wine
- 2 tablespoons cider vinegar from apple
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons Worcestershire sauce
- 2 cloves garlic, pressed or chopped
- 1 teaspoon of kosher salt
- 3/4 teaspoon of paprika
- 1/4 teaspoon Chili powder
Instructions
Place a baking tray on cooling rack. Working in batches, rub the pork ribs all sides with black and kosher salt. pepper. Then, lightly mix in flour. Transfer the ribs to a baking sheet and put them in the fridge to rest.
Incorporate 1 tablespoon oil to the skillet of cast iron or dutch oven (with lid) on medium or medium high temperature. Once the oil is hot and shining, cook the ribs in small batches with a turn on each side until golden, around 15 minutes for each batch. Be sure not to overload the pan, or the ribs will steam , and will not get that golden crust.
Transfer the ribs that have been browned back to the baking pan and take any pieces that are burned from the pan. Then add the remaining oil and continue browning the remainder of the ribs.
While the ribs cook make ingredients for the BBQ sauce ingredients and heat the oven to 325 degrees F.
All of the ribs to the dutch oven and then squeezing them together evenly. Sprinkle the tops with cut onions. Mix the BBQ sauce, then sprinkle it evenly over the ribs and onions.
Close the lid tightly Bake for one to two hours until onions become tender and jammy, as well as the pork becomes cooked to your liking. At the halfway point of cooking, I typically open the oven and pour this sauce on the pork ribs as well as the onions.
Remove any fat that is left in the sauce if you need to (depending on how fat your ribs may be) Serve hot and with au potato gratin or potatoes mashed together with onion and sauce sprinkled over the over.
