These Ribs are oh so delicious & easy to prepare. This recipe came from Genola Kandler, who was a awesome cook. She cooked for a huge farming operation of hungry men! Everytime I make these ribs….I think of her.
*
YOU WILL NEED:
Brown Sugar, Ketchup, Worchestershire Sauce,
Ground Ginger, Dry Mustard,
1 small can crushed pineapple with juice.
THE MAIN CHARACTERS:
EXTRA LEAN – BONELESS – COUNTRY STYLE PORK RIBS –
(My package is 3.14 lbs – with 8 ribs.) Double this recipe for a large family.
*You can also use Beef Country Style Ribs if you prefer*
IN A MEDIUM SIZED BOWL, MIX TOGETHER:
1-Can Crushed Pineapple with juice
1 cup Ketchup
4-5 shots of Worchestershire Sauce
1 cup Brown Sugar
1 Teaspoon dry mustard
1 teaspoon ginger
Salt & Pepper
*I always double this sauce recipe for 8 to 10 ribs.
PUT YOUR RIBS IN A LARGE POT, & POUR THE SAUCE OVER THEM. STIR WELL, SO THAT THEY ARE ALL COATED WITH THE SAUCE. SALT & PEPPER THEM GENEROUSLY.
COVER YOUR POT WITH A LID, & BEGIN COOKING RIBS ON STOVE TOP. I BEGIN AT MEDIUM HEAT, UNTIL THEY ARE BOILING, THEN TURN DOWN TO LOW HEAT. TOSS & TURN YOUR RIBS EVERY 10-15 MINUTES.
DON’T FORGET TO KEEP YOUR LID ON…REMOVE IT ONLY TO STIR THE RIBS. CONTINUE COOKING ON LOW TO SIMMER FOR 2 TO 3 HOURS, OR UNTIL SAUCE HAS THICKENED, AND IS DARK IN COLOR. THE RIBS SHOULD FALL APART, OR THEY ARE NOT DONE! ONCE DONE, TAKE THE LID OFF SO THE SAUCE CAN THICKEN A BIT MORE.
THESE RIBS ARE A GREAT CHOICE WHEN YOU ARE HAVING COMPANY FOR DINNER!!
by Get Off Your Butt and BAKE
Patty - I doubled the recipe and only used a cup of light brown sugar. Was still sweet enough and very tasty. Served it over jasmine rice.January 20, 2013 – 4:18 pm
Gayla Otto - Genola was my aunt. I miss her. She had a mean boiled raisin cake too–I’ve got the recipe if you want it. GaylaJuly 28, 2011 – 7:07 pm