Best 6 Barbecue Country Ribs Recipes

EASIEST TASTIEST BARBECUE COUNTRY STYLE RIBS (SLOW COOKER)

Steps:

• Place all ingredients in crock pot.
• Cook on low for 6 to 8 hours (Mine took about 6 hours).
• Meat starts to fall off the bones-- be careful of the small ones in the juices!

COUNTRY-STYLE BARBECUE RIBS

Steps:

• Preheat broiler. Mix first 9 ingredients. Place pork in a foil-lined 15x10x1-in. pan; rub generously with seasonings. Broil 4-5 in. from heat until browned, 2-3 minutes per side., Transfer to a 5-qt. slow cooker. Whisk together barbecue sauce and beer; pour over ribs. Cook, covered, on low until tender, 3-4 hours., Remove ribs. Reserve 2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Serve with ribs.

BARBECUE COUNTRY-STYLE PORK RIBS

Steps:

• Heat oven to 400 degrees. Place pork in a Dutch oven or a roasting pan with a lid. Sprinkle with salt. In a small, dry skillet over medium heat, toast allspice, peppercorns, coriander and cloves until fragrant, about 2 minutes. Using an electric spice grinder or a mortar and pestle, grind spices and transfer to a small bowl.
• To the ground, toasted spices, add smoked paprika, cayenne, cinnamon, annatto (if using), garlic, molasses, vinegar and tomato paste. Stir well, then rub mixture all over pork.
• Add 4 cups water to pot. Add split chiles, if using (omit if you don't like really spicy barbecue), and bay leaves. Cover and bake for 30 minutes. Reduce heat to 300 degrees, and continue to bake, basting occasionally for 2 hours, until meat is fork tender and falling off the bone. Pour off juices and remove rising fat. Cut pork into chunks or shred. Serve with pan juices, on a bun or roll, and/or with the cabbage salad. (Alternatively, refrigerate meat and juices for up to 2 days for easier fat removal, and reheat.)
• To make optional cabbage salad, place cabbage in a low, wide bowl. Sprinkle with salt and toss well. Add orange juice, lime juice, vinegar, jalapeño, cumin and scallions. Toss well and leave to macerate for at least 1 hour; repeat tossing once or twice. Garnish with cilantro sprigs.

MEXICAN BARBECUE COUNTRY STYLE RIBS

Steps:

• Rub the ribs with chili powder and cajun spice.
• Place oil in frying pan and brown ribs on all sides.
• while browning ribs take casserole dish and line with foil so you can seal ribs in dish with foil.
• when ribs are browned place in casserole dish.
• pour BBQ sauce over ribs.
• pour 1 cup of salsa over ribs.
• chop onions and peppers and saute in same pan as ribs.
• place onions and peppers over and around ribs.
• mix red wine and worcestershire sauce to deglaze pan and pour over ribs.
• add water to dish.
• open can of tomatoes and pour over meat.
• fold foil over so you seal the dish.
• bake in oven at 375 for about 1 1/2 to 2 hours.
• check ribs after 1 1/2 hours and add a little more water if needed.
• heat sauerkraut in pot
• The meat should fall off when checked with fork.
• when done remove meat from dish and use the sauce in dish over meat or potatoes.
• Serve with your favorite veggie and salsa on the side and sauerkraut.

BARBECUE COUNTRY RIBS

Steps:

• Place ribs in a 5-qt. slow cooker. Combine the chili sauce, ketchup, brown sugar, vinegar, Worcestershire sauce, seasonings and pepper sauce and Liquid Smoke if desired; pour over ribs. , Cover and cook on low for 5-6 hours or until meat is tender.

SLOW COOKER COUNTRY STYLE BARBECUE RIBS WITH BELL PEPPERS AND ONIONS RECIPE - (5/5)

Steps:

• (If wanting to make this into a freezer meal follow freezer instruction below the normal instructions) Add the pork, onion and bell peppers to the slow cooker. In a small bowl combine the barbecue sauce, Worcestershire sauce, soy sauce, and red pepper flakes, stir until smooth. Pour the sauce mixture over the pork and veggies. Cover and cook on LOW for 6 hours without opening the lid during the cooking time. Freezer Meal Instructions Add the pork, bell pepper and onion into a gallon freezer Ziplock bag. Mix the sauce ingredients in a small bowl. Pour over the pork and veggies. Seal the bag. Freeze the meal for up to a month. Thaw 24 hours in advance in the fridge. To cook: dump the entire bag into the slow cooker, cover and cook on LOW for 6 hours without opening the lid during the cooking time.