My parents make these country style ribs at most of the important events that they host. They are tender, flavorful, and everybody always loves them!
Awhile back we were having some out-of-town guests so I asked my dad for his recipe and he said, “I just boil them until they are tender and then put them on the grill.” So I boiled them for about 2 hours. Later, when my dad got to our house and was helping grill, he informed me that I boiled them way too long because they were falling apart and going through the slots on the grill – oops! But even though I boiled them too long they were still SO YUMMY and people were asking for the recipe 🙂
When I initially heard the recipe I was a bit surprised that the ribs were boiled, as I thought that boiling meat makes it less flavorful. While I’m not sure if that’s true or not, it’s definitely not true with these ribs! I’ve eaten and made these many times they are always perfect 🙂
The only thing I’ve changed from the original recipe is that I add some seasonings to the water while it’s boiling. I also added a way to bake these in the oven after boiling instead of grilling – because if my husband isn’t around to fire up the grill, I’d much rather use the oven 🙂 Enjoy!
*These ribs go great with my Sweet Poppyseed Coleslaw!
- 2½ Lb. Country Style Pork Ribs (these are thick cut, individual ribs that are usually boneless)
- 1 Tbsp Garlic Powder
- 1 tsp. Black Pepper
- 1 Tbsp. Salt
- 1 C Barbecue Sauce + More To Taste
- ¼ C Non-Dairy Butter (optional)
- Place ribs in a very large pot. Cover ribs with water and stir in the garlic powder, black pepper, and salt.
- Bring ribs to a boil, and cook for 45 minutes to an hour, or until tender, uncovered.
- Melt butter (if using, my dad always adds butter!) and stir into the cup of BBQ sauce.
- Grill over high heat, continually basting with the butter and BBQ sauce mixture until done.
- Preheat oven to 325 degrees.
- Place ribs in a large casserole dish and stir in the barbecue sauce and non-dairy butter if using, making sure all the ribs are well covered.
- Cover and bake 30 minutes.
- Remove cover and bake an additional 30 minutes.
this post is part of Fat Tuesday, Gluten Free Wednesdays, Allergy Free Wednesdays, Gluten Free Fridays, and Gluten Free & DIY Tuesday