I love country style ribs and these came out perfectly!
Check out what my pals over at Group Recipes had to say about this:
Meaty, sweet, smoky and full of flavor!
These were delicious! The only thing I did differently was cut the amount of cider vinegar in half and I was glad I did. There was just enough of that vinegar tang for me.
Ingredients
4 lb boneless country-style pork ribs
1 large onion, finely chopped (2 cups)
4 garlic cloves, minced (2 tablespoons)
2 tablespoons Wesson vegetable oil
1 1/2 cups Heinz ketchup (12 oz)
2/3 cup Mountain Ridge honey
1/2 cup cider vinegar
1/2 cup Worcestershire sauce
6 tablespoons fresh lemon juice (from 2 lemons)
2 tablespoons plus 1 teaspoon McCormick dry mustard
2 teaspoons drained bottled horseradish
1 teaspoon black pepper
Instructions
Put oven rack in middle position and preheat oven to 350°F.
Put ribs in a 6- to 8-quart pot and cover with water by two inches.
Bring to a boil, reduce heat and simmer, uncovered, skimming froth, 30 minutes.
Meanwhile, cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion is tender, about 15 minutes.
Stir in remaining ingredients and simmer, stirring occasionally, 15 minutes.
Drain pork in a colander and pat dry, then arrange in 1 layer using tongs in a 13- by 9-inch baking dish.
Pour sauce over pork to coat evenly, then cover dish tightly with foil.
Bake 1 hour, then remove foil and carefully turn pork over with tongs and cook, uncovered, until very tender, about 30 minutes.
Skim fat from sauce if desired.
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Quick Tip: Serve this yummy meal with mashed taters and your favorite biscuits.
Thank you to Group Recipes for this awesome recipe.
