Slow cooker country style ribs are highly nutritional and rich in flavor. They are super easy to make and are also fork-tender and delicious. They come out so moist and fork tender when cooked in the crock or in the instant pot than in the oven. You can get some things done while these yummy ribs are slowly cooking to perfection.
Country style ribs slow cooker on high
Preparation Time: 10 minutes
Cooking Time: 4 hours
Total Time: 4 hours 10 minutes
Calories: 699 kcal
1. 1 medium sized onion
2. 3 country style pork ribs
3. ½ cup rib spice rub
4. 1 cup barbecue sauce (a smoky one works well)
1. Spray the crock with cooking spray.
2. Peel and then cut the onion into sixths. Once that has been done, line the bottom of the slow cooker with the pieces.
3. Put the ribs in the crock and sprinkle the rib spice. Make sure you rub on all sides of the ribs.
4. Once that is done, place the lid on the slow cooker and cook on a low heat for 6 to 8 hours, or high heat for 3 to 4 hours. You can as well cook until ribs are fork tender.
5. When it is ready, remove the ribs and the onion pieces to a serving platter.
6. Slather the ribs with the barbecue sauce on all sides.
Serve with extra bbq sauce for dipping and to give it a great taste.
Country style ribs grill
Preparation Time: 15 minutes
Cooking Time: 3 hours
Total Time: 3 hrs 15 mins
1. ½ cup Burgundy wine
2. ¼ cup barbeque sauce, plus more for basting
3. ¼ cup cider vinegar
4. ¼ cup hot pepper sauce
5. 2 tablespoons Worcestershire sauce
6. 2 tablespoons prepared yellow mustard
7. 4 pounds country-style pork ribs
8. 1 tablespoon onion powder
9. 1 tablespoon garlic powder
1. Stir wine, barbeque sauce, cider vinegar, hot pepper sauce, Worcestershire sauce, as well as the mustard together in bowl until it is well mixed. Once that is done, place ribs in a baking dish then pour Burgundy wine mixture over ribs and coat completely.
2. Mix the onion powder together with the garlic powder in a bowl. Dust ribs with the powder mixture and allow it to marinate for nothing less than 2 hours, turning once.
3. Once that is done, preheat grill on a medium-low heat and lightly oil the grate.
4. Grill ribs while covered over indirect heat on the preheated grill for nothing less than 45 minutes, turning once. Once that is done, baste with barbeque sauce and grill until the meat is tender. This process should take nothing less than 15 minutes. Make sure you turn and bast frequently.
BBQ ribs recipe oven then grill
Have you got nothing but time on your hands? Then you can try to cook these really low and slow. All you need to do is to set the oven at 300° and start checking the ribs after 3 hours in the oven. Do not sweat it as they will be super-tender either way.
Total time: 2½–3½ hours
1. 2½ tablespoons kosher salt
2. 1 tablespoon dry mustard
3. 1 tablespoon paprika
4. ½ teaspoon cayenne pepper
5. ½ teaspoon freshly ground black pepper
6. 8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
9. Low-salt chicken broth (optional)
10. 1½ cups store-bought or homemade barbecue sauce plus more
1. First preheat oven to 300°.
2. Combine the kosher salt as well as the dey mustard, paprika, cayenne pepper and the freshly ground black pepper in a small bowl. Once that is done, place each rack of ribs on a double layer of foil. Make sure you sprinkle rub all over ribs. Wrap racks individually and carefully divide evenly between 2 baking sheets.
2. Once that has been done, bake ribs until they become very tender but not falling apart. Note that this process takes about 2 hours for baby backs and 3 hours for spareribs. Now carefully unwrap ribs and pour any juice from foil into a 4-cup heatproof measuring cup. Reserve juices. Allow the ribs cool completely.
Preliminary Activity: Note that ribs can be baked up to 3 days ahead (this will develop the flavor the more. Not only that, it will also allow the cold ribs together better on the grill as they heat through). Cover and allow the juice to chill. Rewrap ribs in foil and allow it to chill.
Build a medium-hot fire in a charcoal grill (if you wish to use charcoal), or heat a gas grill (if you prefer gas) to high. Once that is done, add broth or water to rib juices, that is if needed, to measure 1½ cups. Whisk in barbecue sauce to let it blend.
Grill ribs by basting with barbecue sauce mixture and turning from time to time, until it becomes lacquered and charred in places and heated through. This process should take nothing less than 7 to 10 minutes. Once that has been done, transfer to a cutting board and cut between ribs to separate then transfer to a platter and serve with additional barbecue sauce.
Boneless beef ribs in oven
Boneless beef ribs is a type of meal you eat when craving comfort from food especially when cooked with in a sweet and tangy barbecue sauce. The best part of it is that there are only 15 minutes of hands-on prep work and then the oven does the rest of the magic.
Preparation Time: 15 minutes
Cooking Time: 3 Hours
Total Time: 3 hours 15 minutes
For the ribs:
1. 4 pounds boneless beef short ribs, cut into 4-inch long pieces
2. 2 teaspoons kosher salt
3. 1 teaspoon black pepper
For the BBQ sauce
1. 1 cup ketchup
2. ¾ cup dark brown sugar, packed
3. 1½ tablespoons cider vinegar
4.1½ tablespoons Worcestershire sauce
5. 1½ tablespoons Dijon mustard
6. 1½ teaspoons chili powder
7. ¾ teaspoons garlic powder
8. ¼ teaspoon cayenne pepper
1. First, preheat the oven to 300 degrees F.
2. Season the ribs all over with salt to taste and pepper. Once that has been done, arrange ribs in a 13 by 9-inch baking dish (note that it will be a tight squeeze).
3. Combine all of the above listed ingredients for the BBQ sauce in a small bowl and stir until it becomes smooth.
4. Pour ⅓ of the sauce (that is about ½ cup) over the ribs. Flip the ribs over and spoon another ⅓ of the sauce over top using tongs. Make sure you reserve the remaining BBQ sauce to spoon over the cooked ribs. Now cover the pan with aluminum foil and roast for nothing less than 2½ hours.
5. Once that has been done, carefully remove the foil and if the cooking liquid is covering the meat be sure to use a large spoon or ladle to remove some of the liquid. This is done so that the tops are exposed. (At this point, it is important to note that the meat will look unappetizing. Do not worry as it will look much better once it is ready!) Cook for an additional 30 minutes but this time, it should be left uncovered, until the meat becomes tender and browned.
6. Now cut off any excess fat that remains around the short ribs. Once that is done, carefully transfer the ribs to a platter. Be sure to discard the cooking liquid, as it will become very greasy. Slather the reserved BBQ sauce over the short ribs and serve hot.
Important things to note:
1. The ribs can be frozen for up to 3 months. All you need to do after is to reheat them tightly covered with foil in a 300°F oven until heated through.
How to make BBQ ribs on gas grill
Gas grills are unique for hot and fast cooking but it is not so efficient when you need to turn a rack of ribs into a tender, smoky barbecue. There are however some nice tricks you can use for BBQ ribs on your gas grill.
What You Need
Since the ribs will be indirectly cooked, it is important that your gas grill contains at least two burners and should also be large enough to fit the rack of ribs on one side while leaving space on the other. note that the heat will not be below the rack of ribs but instead on the other side of the grill.
In order to barbecue ribs on the grill, you will need the following ingredients:
1. Fuel for your gas grill
2. 1 rack of pork ribs
3. Sharp knife
4. Good rib rub
5. Wood chips or chunks for smoke
6. Aluminum foil
7. ½ cup (120 mL) apple juice
8. Good barbecue sauce for ribs
9. Oange marmalade (peach preserves or apricot preserves)
10. Apple cider vinegar
1. Remove pork ribs from the packaging and pat ribs dry using a paper towel. Once that is done, spray the aluminum pan with nonstick cooking spray or rub with oil. Place the ribs into a pan and remove silver skin from the back side of the ribs. (Note that removing the silver skin is optional)
2. Sprinkle some of the pork rub seasoning onto the back of the ribs. Note that you can cut the rack of ribs in half to make it easier to handle on the grill later if you like.
3. Flip the ribs over and season the opposite side as well. Be sure that the seasoning naturally sticked to the ribs is enough. Whatever falls off after carefully rubbing it in can be discarded. Pour some apple juice into the bottom of the pan and then cover the pan with aluminum foil. Place into the fridge until your grill is ready.
In the next stage, we will be cooking these ribs at a low temperature for over an hour. So make sure that your propane tank is full or better still, have another tank on standby, just in case.
4. Preheat grill to 300f degrees. Note that it is important to try to maintain this temperature through the cooking process so that the ribs do not cook too fast.
5. Clean the grill grates and carefully wipe them down with a bit of oil. Once that is done, place pan of ribs onto grill. Cover grill and cook for about nothing less than one hour.
6. Ribs are safe to eat when an inserted meat thermometer reaches 145F degrees. Note that by cooking it low and slow for a much longer amount of time, the ribs will end up reaching a temperature closer to 180F-190F degrees and that will create a more tender meat. Now carefully remove ribs from the pan and place directly on the grill. Make sure that the heat stays on low.
7. Meanwhile, in a small pot over medium heat, whisk together the marmalade and vinegar. Continue to whisk until it is properly combined. Note that this should only take nothing less than a minute or two. You can as well do this on the grill if you have a side burner attached to your grill.
8. Carefully take pot off heat and baste the cooked ribs with the marmalade sauce. Make sure it is well coated.
9. Cover grill and cook for an additional 5 minutes. Once done, repeat the process one more time.
10. Carefully remove the ribs off the grill and place on a large cutting board. Allow the meat to rest and cool for a few minutes.
11. Now using a sharp knife, carefully cut the ribs between the bones and serve.