Grandpa Joe's
Barbecued Country Style Pork Ribs

OK!  Technically this is not real barbecue, but unless you are a pit master, I think you will be surprised at how close this comes.

About this recipe

Barbecue (or barbeque) traditionally means cooking over hot coals or an open fire, or smoked over indirect heat from high-smoke fuels.  It also means cooking in a highly seasoned vinegar sauce.  This version uses a highly seasoned acidic sauce, but no vinegar.  It works best with bone-in country style pork ribs.

Ingredients

  • 5 pounds bone-in country style pork ribs
  • kosher salt
  • freshly ground black pepper
  • extra virgin olive oil
  • 2 red onions, roughly chopped
  • 3 cups Barbecue Sauce
  • 1 cup beef stock

Directions

  1. Sprinkle the ribs generously with salt and pepper.  Place the olive oil in a Dutch oven over high heat and brown the ribs well on all sides in small batches.  Remove the ribs and set aside.
  2. Add the sliced onions to the pot and wilt over low heat, stirring frequently to absorb some of the meat juices and drippings.  After about 2 minutes, remove the onions to a roasting pan large enough to hold the ribs in one layer.  Place the meat on top of the onions.  Add the barbeque sauce and enough beef stock to partially submerge the ribs.
  3. Cover the roasting pan tightly with aluminum foil and cook in a 225° F oven for 4 hours, or until a sharp knife easily pierces the meat.
Barbecued Country Style Pork Ribs with a freshly baked potato.

Notes

  • Country-style ribs are best when prepared at least one day in advance and refrigerated overnight.  This allows the congealed fats to be removed easily.  
  • Reheat in a covered Dutch oven by bringing the meat and sauce to a boil and then simmering, covered, for 5 minutes.
  • I prefer to use my Texas Barbecue Sauce for this recipe, but clearly any sauce will work, so use your favorite.  Also, I find that while the cooking liquid does a great job flavoring the meat, it loses much of its freshness during the cooking process.  Consequently, I always serve the ribs with warmed fresh sauce (rather than the cooking liquid).
Posted: April 2015.