Simple BBQ Ribs Recipe

Very similar to my own rib recipe which is also 5 star! To enhance the flavor, cover the meat in equal parts beef broth and water, add one bottle of a "better" bbq sauce, (using a cheap variety will only give a vinegar like flavor to the ribs) add 5 cloves of finely sliced garlic, two onions cut into 8 parts, top 1/3 of a head of celery to include the celery leaves, and 1/4 cup worcheshire sauce. Turn off the stove after 1 hour on a low, slow boil and let sit for 1+ hours. Take out and place on a cookie sheet and lightly coat them with additional sauce until you are ready to finish them on the grill. Absolutely superb!!!

These ribs were just wonderful. I boiled them for about 45 minutes. I also followed the advice of others and put more BBQ sauce on the tops about 20 minutes before I took them out of the oven. A note to others...this only makes 4 SMALL portions/about 4 ribs each. I think everyone was left wanting more and not quite full. The ribs did come out incredibly tender and falling off the bone! I will definitely make again!!

I love this recipe, but when I make it, I empty the whole bottle of BBQ sauce into a bowl, then fill the empty bottle with about 1/2 to 3/4 way up of water, swish it around a little, then pour that into the bowl of BBQ sauce, and add and combine about a cup or more each of both of chopped celery & chopped onions into the BBQ sauce. When you pour this sauce and veggie mixture over the already boiled ribs in the 9x13 pan, it creates a gravy-like sauce that not only tastes great on the ribs but is also fantastic served over mashed potatoes as a saucy gravy when served with the ribs. My BBQ sauce of choice has always been Open Pit BBQ sauce, which is hard to find in the southwest where I now live, so I have to order it from Amazon. This is a very old BBQ ribs recipe of my mother's using the same method used here of pre-boiling, then baking foil-covered baked BBQ ribs recipe, but with just a few small changes of adding chopped celery and onion, and a small amount of water to the BBQ sauce to make it a combination of saucey like gravy. This is an edited version of my previous post with the correction of adding the sauce and veggie mixture AFTER the ribs have been boiled, and pouring the BBQ sauce mixture over the ribs when they are placed in the 9x13 baking pan to bake.

ANY rib recipe that calls for boiling them is complete trash!!!!! It only boils out juices. You rub and marinade overnight after stripping the membrane, then cook how you see fit, but anyone who boils ribs doesn't know what the heck they are doing.

Sooo, the first time I make a recipe I try to follow exactly. But being the first time I've cooked ribs, I read through a ton of reviews and made several of the changes I saw. The flavor was really good, but they were just a tad drier than I like. I used half beef broth and half water, 3/4 cup liquid aminos (soy sauce), 1tbsp worcestershire, 5 smashed garlic cloves, 1 onion cut in chucks, 3 bay leaves, a few shakes of pepper and some old bay seasoning. I did not add any additional salt. All I has on hand was 2.75lbs of boneless country style ribs. I simmered for 45 mins and let them sit for a few hours in the brine for a few hours (as suggested by a few other reviewers). Then I ladled a few scoops of the liquid into a dutch oven, layed the ribs in and basted with Sweet Baby Rays. Cooked at 225 for 3 hours, basting a few times along the way. Took the top off and broiled for 10 mins t o caramelize. Next time I will simmer for 30 mins and play around with the oven cook time/temp. The family loved them, so it is a keeper! I also took others suggestions and strained the broth, cubed some potatoes and made some killer mashed potatoes!

These ribs were delicious and very tender! I made about four and a half pounds of country boneless pork ribs. I brought the water to a boil then added the ribs along with enough water to cover them. I added three quarters of a cup of soy sauce, one tablespoon of Worcestershire sauce, one tablespoon of minced garlic, one tablespoon of pepper, and onion wedges from one large sweet onion. I let them softly boil for about 50 minutes and then let them sit on the stove covered for an hour and 45 minutes. I then put them in the oven, covered with foil, after coating them with Sweet baby Ray's honey barbecue sauce for 1 hour at 350, basting them halfway through. I took the foil off for the last 15 minutes. Everyone loved them!

This is my favorite way of cooking country style ribs! I bring them to a boil with kosher salt, fresh cracked pepper and fresh garlic (we like a lot of garlic), then cover the pan, lower the heat to a simmer, and leave it about an hour. Then I pull the ribs out, place them in an aluminum foil covered cookie sheet or roasting pan (saves on cleanup and conveniently stores leftovers), sprinkle more black pepper, a little onion powder & baste them with plenty of BBQ sauce. Bake as directed, turning after a half hour or so and basting again. They come out sticky and oh-so-yummy EVERY time!

‘Took the advice of some and boiled them in 1/2 beef broth, then let them sit in the water for 1 1/2 hours before putting on the sauce and putting them in the oven. They did not disappoint! Even my kids who don’t like ribs loved these!!

I've been looking at this recipe seems like forever, and never tried it; I always did my country style ribs in the slow cooker because I thought boiling them would make them tough. Well, today I decided to try it. Oh my gosh! I'll never go back to my old ways again. I had four pounds of country style ribs, some with bone and some not, about 7 ribs. Before I boiled them I put the normal rub I use and let them sit to room temperature. Then I dumped in the same spices I used with the rub - salt, pepper, onion powder, garlic, smoked paprika (yes I eyeball it). Let them simmer 45 minutes. At that point they were pretty tender. Doused them in Sweet Baby Rays on both sides and put in the oven for about 30 minutes. They were awesome! Hubby said needed more salt but he always says that lol. I might leave in oven a few more minutes next time to get even more sticky-ish. Lloyd, sir, you have made a believer out of me!

The basic recipe was good, but if you have the time, making them the way I did today takes good and turns it into fantastic. I took advice from several different reviews and made my own recipe. I started by adding soy sauce, a cut up onion, garlic powder and pepper to the pot. I let the ribs simmer for an hour instead of boil. I left them in the pot for 2 hours and made the BBQ sauce suggested by MBCHEERS99. Although delicious, I found the sauce too thin for my liking, so i added molasses and I've since decided to subsitute molasses for the brown sugar from now on. I put the ribs and sauce in a ziploc bag in the fridge until i was ready to bake them (about 4 1/2 hours). I basted during baking. After all that, I broiled them for about 5 minutes to carmelize and darken them. Time consuming, but absolutely delicious!! I also saved and froze the meat juice to use next time I make them. It will save me some time.

I have made several versions of this basic recipe and it’s always good. One variation is to brown the ribs then put in crockpot with lots of sauce—I make my own with lots of onion and garlic. Cook until very tender and serve over rice. The juices and barbecue sauce is delicious over rice.

Seriously, you have to try this.

It was great. I used my favorite sauce. The ribs turned out so tender they were falling off the bone.

This was gone in no time!

No changes.. Liked it the way it was.

Everyone at home loved it.

Made exactly as written. Meat very tender, could cut with a fork. Next time will smoke on grill, after boiling, to get more flavor.

I've been making this recipe for years. They turn out perfect every time nice and tender and juicy

Easy to follow and came out perfect.

This was my mother’s one and only BBQ Ribs recipe, she made it frequently serving it with either baked potatoes or potato salad and homemade baked beans. I never make up less than 5 pounds at a time, and cook in the oven with much more sauce and for at least an hour.