COUNTRY STYLE PORK RIBS, DB STYLE

Country Style Pork Ribs, DB Style image

Everyone has there very own bestest ever rib recipe. This is mine. I just want to have great ribs without all the fuss. Thats why I like the propane barbecue, no fuss, just turn the knob on. (Well, sort of). I have a temperature gauge on the lid to keep track of the temperature..(350 to 400 degrees). Over 500* and you better get...

Provided by deb baldwin

Categories Ribs

Time 3h25m

Number Of Ingredients 5

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Ingredients

1 pkg 3 to 4 # of country style pork ribs, bone-in or boneless
1 to 2 c water
johnny's seasoning salt
1 bottle your favorite barbecue sauce (i like kc masterpiece,
sweet baby ray's or your home made )

Steps:

1. Oven: preheat at 350 degrees Spray a rack that will fit inside a baking dish or pan with nonstick spray. Then lay the country style ribs out on top of the rack that is inside the baking dish. Sprinkle ribs with the Johny's seasoning salt on both sides. Pour enough water (about 1/2 to 1-inch) in the bottom of the pan. Taking care not to touch ribs with the water. Cover with foil and seal as best as possible.
2. Carefully put the covered pan in preheated oven and bake for about 2 1/2 to 3 hours until ribs are done. Check to make sure that you do not run out of the water during baking. Add water, if needed.
3. Remove from oven,(check to see if they are done) but keep covered until ready to put on grill. (I have tried to cook ribs the day before and they did not turn out as well. So plan on the ribs to be ready about an hour before the barbecue is started.) If you have a large crowd and have to cook a lot of ribs(in the oven) please adjust the time for another hour or two.
4. Start the grill. Remove ribs out of pan (they should be almost, fall off the bone tender) gently and place on a platter. At a medium heat, place ribs on grill (because the ribs are cooked and warm), just brown slightly and turn. Add barbecue sauce, with a bush or mop, to the top. Turn again and add sauce again. At this point the ribs are heated through and I like to turn up the heat and start to caramelize the sauce (burn it). Turn and brush sauce another time and serve. I always add extra sauce on the side. I really like the boneless type a little better. Serve with french bread.