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:
1-8 oz. 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!!