Barbecue Country Style Ribs

Many years ago, a sweet lady by the name of Genola Kandler made these delectable ribs.

They often invited us to dinner, when these ribs were on the dinner menu.

They are boneless country style, meaty, tender, fall apart Barbecue kinda ribs.

One day, she jotted down a sort-of recipe for me, off the top of her head.

I’m sort-of going to pass on that same wonderful recipe to you!

We have these ribs quite often in this house.

Oh yes . . . Do you want to learn the magic of Farming?

Click here . . . then come back for ribs.

These ribs are simple to make, and they are cooked in a large pot or dutch oven on top of the stove!

I’ve never tried these in a slow-cooker, so if you do . . . let us all know how they turn out.

Genola always cooked hers on top of the stove, so that’s what I’ve always done as well.

The longer they cook – the better they’ll be. 

You probably already have all the necessary ingredients in your fridge or pantry, but you need Country Style pork or Beef ribs.

I always buy the boneless, but you don’t have to . . . if you like the bones!

See . . .

 Country style ribs have a lot of meat on them, and if you are lucky . . . you can also buy them trimmed of fat.

You probably already have the rest of the necessary ingredients in the fridge or pantry.

Simply start by trimming your ribs . . . if you need to rid them of some of the fatty edges.

Then, make your sauce.

Stir it all together, and it will look like this.

Pour some of that sauce on the bottom of your pot . . . like this.

Layer a few of those ribs over that sauce.

Continue sauce, ribs, sauce, ribs . . . like this:

Turn the heat to low, and cover with the lid.

I can’t tell you exactly how long you will need to cook these, because it depends of the type of meat you buy,

and

How many ribs are in your pot!

This pot of ribs cooked for at least 3 hours or more.

Every 15 minutes or so, you will need to stir them around.

When you know that the ribs are good and tender……fall apart tender,

Take the lid off, and continue cooking until the sauce has thickened even more.

It will turn a darker color, and is really yummy.

(I don’t make these ribs, if I’m not going to be home to stir them every 15 minutes!)

I like to serve them with a baked potato, vegetable and a nice green salad.

The left-overs the next day, are also very good, so make extra.

For the recipe, Click here!