Best-Ever Country-Style Ribs
- 2 tablespoons dry rub seasonings, recipe follows (I usually use a little more)
- 4 lbs country-style pork ribs (I prefer bone-in, but you could use boneless)
- 3 cups ketchup
- 1 1/2 cups beer (beer is better) or 1 1/2 cups water (beer is better)
- 3/4 cup cider vinegar
- 1/4 cup Worcestershire sauce
- 1 tablespoon prepared mustard (such as French's yellow mustard)
- 2 tablespoons brown sugar (light or dark, doesn't matter)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- Rub Dry Rub all over ribs. Place in a glass baking dish; cover and refrigerate several hours or, even better, overnight.
- Stir together ketchup, beer (or water), vinegar, Worcestershire sauce, mustard, brown sugar (add more, if you like your sauce sweeter), oregano, basil, thyme, and pepper in a medium-size bowl.
- Transfer ribs to a 5-quart Dutch oven. Reserve 1 cup sauce for basting later; pour remainder over ribs. Cover pot and cook the ribs over low heat for about 45 minutes or until ribs are tender. (Ribs may be prepared up to a day ahead and refrigerated.).
- Prepare grill or heat broiler. Remove ribs from sauce; discard sauce. Spread ribs with half the reserved sauce.
- Cook ribs over medium coals (or medium direct heat on a gas grill) or broil until crispy and browned, about 5 minutes. Turn ribs over. Spread with remaining sauce. Cook 5 minutes more.
- DRY RUB for COUNTRY-STYLE RIBS: Combine 2 tablespoons salt, 3 tablespoons brown sugar, 3 tablespoons granulated sugar, 2 tablespoons dried lemon peel (found in the spice section of your supermarket), 3 tablespoons black pepper, and 1 tablespoon paprika in a small bowl. Store unused dry rub in an airtight container in a cool, dark place.
rub seasonings, countrystyle pork, ketchup, beer, cider vinegar, worcestershire sauce, brown sugar, oregano, basil, thyme, black pepper
Taken from www.food.com/recipe/best-ever-country-style-ribs-169065 (may not work)