Country ribs are great because they have enough meat on them so just a couple are enough for a meal. The problem is, unless you cook them low and slow, they can be tough and fatty.
We’ve found that country the ribs that have more dark meat on them work better in this recipe. The whiter ribs are OK, but they tend to be a little dryer. This recipe serves 2.
Ingredients:
- 4 Country style pork ribs (usually they are packed that way at the store)
- 2 Medium onions sliced very thick
- 1 12oz. Can of beer
- 1-2 Cups of your favorite bottled BBQ sauce. We like Sweet Baby Rays
Directions: May be cooked on the stovetop or in oven. If oven, preheat to 325º F
Brown the pork on all sides in a lightly oiled oven proof pan (or out on the grill). Remove from pan and add the onions. Toss in the oil and cook just for a minute or two until they all separate into rings. Place the ribs back in the pan on top of the onions. The onions will act as a rack to keep them off the bottom of the pan.
Add half the beer to the pan. Save the rest in case you need more later. (Or go ahead and drink it… you can always open another beer). Cover with a tight fitting lid or aluminum foil. Cook on top of the stove on medium low. or cook in a 325º F oven. The beer should just about be bubbling while cooking. Either way, cook for 1½ to 2 hours or until the meat is tender.
Remove the pan from the stove or oven and pour out the beer and discard the onions. Slather the meat with BBQ sauce and bake uncovered in the oven for 20 to 30 minutes until the sauce is a thick glaze. Scoop out of pan with a big spatula as they may fall apart.
