Place 4 pounds country style ribs in large pan; add enough water to cover.
Cover; heat to boiling.
Reduce heat; cook 1 hour. Remove ribs; drain.
Place bone side down on grill 3 inches from medium coals.
Cook about 30 minutes, turning frequently.
Preheat oven to 350\u00b0.
Put sauerkraut in Dutch oven and add salt and pepper.
Cover sauerkraut with water and cook for 1 hour. Add country style ribs to the sauerkraut; add water if needed. Cover and cook for 1 1/2 hours or until done.
Serve ribs and sauerkraut with mashed potatoes.
br>Preheat oven to 375*.
Place the bonless country style ribs in the glass
b all over ribs. Place in a glass baking
Place onion wedges on crock bottom with a little water (approx. 1/3 cup).
In glass dish, coat rib pieces with Worcestershire, then dredge in spices on all sides.
Criss cross ribs in layers over onion (largest on bottom), slightly coating with BBQ sauce.
Cook on low for 6 to 8 hours.
Mix liquid smoke, chili powder, vinegar, garlic salt and water in a roaster pan or electric skillet.
Add country style ribs. Cover, place in oven at 350 degrees for 1 1/2-2 hours (or 350 degrees on electric skillet).
Remove and drain liquid. Pour BBQ sauce over ribs and place in oven (skillet) 1/2 hour to 1 hour - remove and enjoy.
Can use a crockpot.
Mix spices and sugar together to make a dry rub. Rub into ribs on both sides.
Place ribs in a Zip Lock bag and refrigerate for 8 hours or over night.
Line bottom pan of oven with Aluminium foil.
Line rack with aluminium foil and cut drain slots with a sharp knife.
Place ribs on 1 inch rack and cook on high for 18 minutes.
Turn ribs over and cook 18 minutes more, or until internal temperature is 160 Deg.
Serve with your favorite warmed BBQ Sauce.
If using pork country-style ribs, cook, covered, in boiling water 45 to 60 minutes. Drain.
If using venison ribs, do not precook.
In dutch oven, cook ribs in small amount of water until tender.
Add sauerkraut and caraway seeds.
Add potatoes and cook until done.
This can be all put into slow cooker and cooked.
Place ribs in large pot; cover with water.
Bring to a boil. Cover and simmer 1 hour or until ribs are tender.
Drain.
Place in 9 x 13-inch baking dish.
In medium saucepan saute onions in butter until crisp-tender.
Add remaining ingredients and heat thoroughly.
Pour sauce over ribs.
Bake at 300\u00b0 for 30 minutes or until ribs are nicely glazed, basting occasionally.
Makes 4 to 5 servings.
Poke the ribs with a fork a few times.
Marinate ribs in dressing.
Place in crock pot and cook on low for 6-8 hours or high for 3-4 hours.
Once the ribs are done you can place them in a pan under the broiler for a few minute for a little crispiness.
Cut ribs in halves or quarters.
Place in large crock-pot. Cover with Ragu spaghetti sauce.
(I place 1/2 the meat in and cover with 1/2 sauce, then add remaining meat and sauce.)
Slow cook for 12 hours.
salt, and pepper.
Place ribs in a glass dish.
Pour
Take your dry rub and massage it into the ribs on all sides.
Add beef broth to the bottom of your instant pot.
Place ribs in the instant pot.
Distribute the BBQ sauce over the top of the meat.
Lock the lid on the Instant Pot with the vent closed. Cook on high pressure for 40 minutes, then natural release fo 15-20 minutes.
Remove ribs and place on a cookie sheet (use foil for easy cleanup). Cover meat with some more BBQ sauce and broil for 3 minutes.
Serve!
>ribs with chili powder and cajun spice.
Place oil in
Heat a large, heavy Dutch oven over medium high heat. When
Marinate the country style ribs in the commercial marinade (I use Lawry's) for at least 2 hours inside a gallon-sized plastic baggie in the fridge.
Preheat oven to 350 degrees F.
Foil-wrap a baking sheet.
Place the ribs on the baking sheet, Sprinkle the S&P and other spices on the two ribs.
Bake on the middle shelf for 45 minutes.
Let rest for 5 minutes.
Serve.
lt in quart of cold water.
Rinse ribs
arge Dutch oven over medium high heat.
Season the ribs all
nd marinate overnight in refrigerator.
Remove ribs from refrigerator and