y Rub all over ribs. Place in a glass
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.
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.
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.
75*.
Place the bonless country style ribs in the glass dish.
If using pork country-style ribs, cook, covered, in boiling water 45 to 60 minutes. Drain.
If using venison ribs, do not precook.
Mix all ingredients (except meal) in a small saucepan.
Bring to a boil and simmer 5 minutes.
Place meat in a glass dish; pour marinade over meat.
Let it set 12 to 24 hours in the fridge. Bake on a broiler pan at 375\u00b0 for about 1 1/2 hours or until meat is done.
May also be grilled on the barbecue.
Baste meat throughout the cooking.
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.
Note: This recipe requires cooking 1 day ahead of time.
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.
Cook ribs for 8
hours in a crock-pot.
Drain the juice (fat) off.
Stir the sweet and sour sauce and brown sugar together and pour over ribs.
Drain the pineapple and sprinkle it on top of ribs.
Cook 1 more hour and serve!
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.
Heat oven to 325\u00b0.
Cut pork ribs into serving pieces if necessary.
Place ribs, meaty sides up, in ungreased rectangular pan.
Cover and bake about 2 hours or until tender and then drain. Heat remaining ingredients, stirring occasionally, until jelly is melted.
Pour over ribs.
Bake uncovered for about 30 minutes, spooning sauce over ribs occasionally, until ribs are hot.
Serve sauce over ribs, if desired.
Contains 455 calories per serving.
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.
Put ribs, bay leaf and beer into pressure cooker/canner and process at 10 pounds for 10 minutes.
Remove ribs and cover with barbecue sauce and grill until browned.
Broil ribs on all sides until brown. Drain well.
Combine all other ingredients and heat to boiling, stirring constantly.
Pour over ribs and bake uncovered at 325% for 1 1/2 hours.
Cut ribs, put in pan.
Mix ingredients in skillet, cook 5 minutes.
Pour over ribs.
Bake at 350\u00b0 for 1 1/2 hours.
Turn and bake 1/2 hour more.
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.
Brown ribs on all sides in a Dutch oven or stock pot pan. When well browned, remove from pan and drain off fat.
Add sauerkraut to the pan; add meat and rest of ingredients and cook until meat is done.
Take out meat from the sauerkraut mixture and remove bone, fat and gristle.
Tear meat into bite size pieces and return to pan.
Continue to simmer for several hours.
Salt and pepper to taste.
Boil ribs 10 minutes.
Remove and place in crock-pot.
Pour in barbecue sauce and add 1 cup water.
Do not make too watery. Season with salt and pepper.
Cook on low heat for 6 to 8 hours.