does anyone have a recipe for country ribs

-- Don Schwartz (donschwartz2002@yahoo.com), January 20, 2002

Answers

I oven bar-b-q them. They will be so tender they fall off the bone. Here is what I do:

Make a sause of 1 cup ketsup, 1 T. lemon juice or vinegar, 1 garlic clove, 1/2 C. brown sugar, a few dashes of worcheshire, 1 tsp. mustard, 1/4 tsp. cloves, pinch cinnamon and a bay leaf.

Put the ribs in a covered roaster and salt and pepper them well. Slice an onion over the top and also some celery and green peppers if you want and pour the sauce over the top. Bake at 350 degrees until fork tender (about 2- 2 1/2 hours).

-- Karen (mountains_mama2@hotmail.com), January 20, 2002.

The keyword in Karens recipe is "covered roaster", most people don't use a cover which causes the sugar to burn leaving those crunchy little boogers. As a Southern bar b que skill is the knowledge of putting on the sauce after the meat is done and returning it to reduced heat for about 10 minutes.

-- mitch hearn (moopups@citlink.net), January 20, 2002.

I own a spice buisness, my top seller is a dry rub seasoning for pork ribs....will send anyone who wants some, a free sample...Just email me with an address...Im not try to solicite...just trying to be nice....I usually charge for my samples...BUT just want to say thank you for alll the advice i've recieved....

-- Kristean Thompson (pigalena_babe@yahoo.com), January 20, 2002.

=== As a Southern bar b que skill is the knowledge of putting on the sauce after the meat is done and returning it to reduced heat for about 10 minutes. ===

And that, Mitch, is the reason that since moving to Texas, the best ribs come out of my kitchen! -G- No restaurant that I've been to puts the sauce on while cooking; it's served on the side. Yuck! -G- When I cook 'em, the sauce goes on before the ribs hit the oven! :^)

-- ~Rogo (rogo2222@hotmail.com), January 21, 2002.

If I have ribs that I know are tough, or my momma is coming (she has false teeth ) I boil them first then either bbq on the grill or oven bake them. Works every time tastes great.

-- julie britt (jbritt@ceva.net), January 21, 2002.