Use What You Have
Simple Country Ribs Recipe
Ingredients:
- 2 pounds pork spareribs
- 2 (18 ounce) bottles barbeque sauce
- 1 onion, quartered
- 1 teaspoon salt
- teaspoon ground black pepper
Directions:
- Place spareribs in a large stockpot. Add barbeque sauce, onion, salt, and pepper. Pour in enough water to cover the ribs.
- Bring the mixture to a low boil and simmer for 40 minutes to tenderize the ribs.
- While the ribs are simmering, preheat an outdoor grill over high heat. Lightly oil the grill grate to prevent sticking.
- Transfer the spareribs from the stockpot to the preheated grill, reserving the cooking liquid.
- Grill the spareribs for about 20 minutes, turning frequently and basting often with the reserved cooking liquid. Continue grilling until the ribs are nicely browned and caramelized.
Nutrition Facts (per serving):
| Nutrition Item | Amount |
|---|---|
| Calories | 882 |
| Total Fat | 38g |
| Saturated Fat | 14g |
| Cholesterol | 150mg |
| Sodium | 3518mg |
| Total Carbohydrate | 94g |
| Dietary Fiber | 2g |
| Total Sugars | 67g |
| Protein | 36g |
| Vitamin C | 4mg |
| Calcium | 96mg |
| Iron | 3mg |
| Potassium | 965mg |
Editor's Note: The nutrition data provided reflects the full amount of the boil ingredients, although the actual amount consumed may vary.
Simple Country Ribs, a beloved dish from the Southern United States, are known for their tender texture and smoky flavor, created by first simmering pork ribs in a flavorful barbecue sauce and then grilling them to perfection. This cooking method results in juicy, fall-off-the-bone ribs, which have earned a reputation as one of the most comforting and flavorful meals to serve at gatherings or casual dinners. But theres more to these ribs than just their taste. Lets explore the origins, regional variations, and fun facts about this delicious dish.
History and Origins
The origins of country-style ribs are closely linked to the rural, home-cooked meals of the Southern United States, where pork was a staple protein in many households. The practice of boiling meat in flavorful liquids like barbecue sauce or beer has its roots in traditional Southern cooking, where slow cooking methods were used to tenderize tougher cuts of meat. Country ribs, a cut taken from the shoulder of the pig, are less fatty than traditional spare ribs, which made them a more affordable option for families. The combination of simmering them in sauce followed by grilling quickly became a popular method, resulting in a perfect balance of flavor and tenderness.
Regional Variations
While the basic recipe for Simple Country Ribs remains consistent, regional variations abound across the United States. In the South, especially in states like Texas and Tennessee, barbecue sauce is a defining feature of the dish. Each region has its own take on the sauce, with some opting for tangy, vinegar-based sauces while others prefer sweeter, tomato-based options. In Kansas City, for example, the barbecue sauce is typically thick and sweet, often made with molasses or brown sugar, while in North Carolina, a tangy mustard or vinegar sauce is favored. Similarly, in the Midwest, some variations of country ribs are cooked with beer or cider to enhance the flavor profile.
How It Differs from Similar Dishes
While Simple Country Ribs share similarities with other rib dishes, such as spare ribs or baby back ribs, there are key differences that set them apart. Unlike baby back ribs, which are smaller and more tender, country ribs come from the shoulder area and are typically larger and meatier. The cooking method also distinguishes them; unlike traditional grilling methods used for spare or baby back ribs, country ribs are often simmered first to tenderize the meat, followed by grilling to develop a smoky crust. This two-step process is what gives country ribs their characteristic juiciness and depth of flavor.
Where They're Typically Served
Simple Country Ribs are a staple at casual barbecues, family gatherings, and cookouts throughout the United States. Their hearty and satisfying nature makes them perfect for serving at larger events where people want to enjoy a flavorful, easy-to-eat dish. They are also commonly featured on Southern-style restaurant menus, where the ribs are often paired with classic sides like cornbread, coleslaw, baked beans, or macaroni and cheese. In addition, many people enjoy these ribs at tailgates, picnics, and other outdoor occasions, making them a popular choice for communal meals.
Interesting Facts
- Cooking Method: The process of boiling the ribs before grilling them is often referred to as "parboiling." It helps to break down the tough fibers of the meat, ensuring that the ribs are incredibly tender.
- Pork Cut: Country-style ribs, despite their name, are not always from the rib section. They come from the shoulder or the upper part of the pigs front leg, which is why they are meatier than traditional ribs.
- Popular in the Midwest: While originally associated with the South, country ribs have gained popularity in other parts of the U.S., especially in the Midwest, where pork is commonly consumed. In some regions, they are called blade ribs due to the bone structure in the shoulder area.
- Grilling Tip: For extra flavor, some people like to add wood chips to the grill, infusing the ribs with a smoky flavor that complements the barbecue sauce.
- Variations Worldwide: Similar cooking methods and cuts of pork can be found in international cuisines. In Korea, for instance, a similar cut of pork is used in dishes like samgyeopsal, which involves grilling the meat at the table, often with a dipping sauce.
Whether youre cooking them for a casual dinner or a big gathering, Simple Country Ribs offer a comforting and delicious meal that brings people together. With their tender, flavorful meat and the sweet smoky taste that comes from both boiling and grilling, theyre sure to be a hit every time you serve them.
FAQ about Simple Country Ribs Recipe
Comments
JOYANDHO
10/06/2025 01:52:54 PM
These were great! I used boneless country style ribs and boiled them up the day before. I boiled the ribs for 40 minutes and then took the ribs out. The sauce was pretty thin so I boiled it more to thicken it. I put the ribs and sauce in a plastic bag and refrigerated them overnight. The next day we just fired up the grill and cooked them about 20 minutes using the thicken sauce to baste. They were very tasty and tender. Our guest asked for the recipe.
SWTMUHMAH
05/21/2007 12:52:01 AM
O! M! G! THIS WAS SOOOOOOOOOO GOOOOOD!!! I used 1 large bottle of masterpiece bbq sauce, 3/4 cup of sugar, a splash of lemon, and just enough water to cover the ribs. Instead of 40 min, i boiled mine for about an hour and a half...we were waiting for my mother-in-law to get home so decided to just keep boiling them till she was almost home...and it turned out soooo goood! the meat was sooooo tender and juicy! we didn't think we were going to finish all of it but it was gone in no time!!! i also took another reviewers suggestion and let it sit covered for about 10 minutes before eating! thanks for the recipe! will make everytime now!!!
RaisinKane aka Patti
05/24/2007 08:06:38 AM
This is a great way to make tender juicy ribs (or chicken). I use beer instead of water and that really gives it a savory flavor.
ERICMARS
07/28/2005 06:52:25 AM
Cooking the ribs in BBQ sauce is a great idea. Thanks. I cooked them in a slow cooker and they were fall off the bone tender. The sauce I used needed some kick so I added a little vinegar and hot sauce. After they cooked, the sauce was so good, I reduced it to use it as a grilling and dipping sauce. I've made these twice now, and will make them again.
Momof2
09/13/2003 07:23:32 AM
These are amazing. Now this is the only way that I make these. It makes the meat so tender and it falls right off the bone. I did take some of the other reviewers advice and add some spices to the water while simmering. Makes the meat have this wonderful flavor. We have this great smokehouse restaurant here and these are almost exactly like the ribs I can get there. Thank you so much for posting. This is definately a keeper.
MAGGIE MCGUIRE
05/24/2007 07:37:06 AM
Great method for cooking ribs, Tammi. Thanks for sharing.The ribs came out "falling off the bone tender and moist" just the way we like them. But why waste the time and effort with a bottled store bought sauce? I encourage everyone to try the Bourbon Whisky BBQ Sauce by Kevin on this site. You'll be glad you did!
Navy_Mommy
09/02/2003 10:48:37 AM
This is a great rib recipe. I loved pre-cooking the ribs in the oven and just glazing them on the grill. Less chance for me to burn them. I ended up cooking my ribs about an hour. But they were still super tender and tasty. Make sure you get a good bbq sauce since the extra spice won't really do much if you buy a cheap sauce.
bobsarah
08/24/2011 02:53:56 AM
My wife made these, did not like them at all. I could tell that the ribs had been cooked with water, even though I saw her take them off the barbeque. The meat was chewey like eastern style ribs., The sauce overpowered the meat flavor of the ribs. This was definitely not a southwestern recipe from Phoenix. For real bar-b-que flavor. Remember, flames seal in the meat flavor, water boils/steams the meat flavor out.
Pam
08/04/2009 07:03:02 PM
I was looking for a recipe that I could cook in the stove and this was it. I boiled (40 min) my ribs in 36 oz of Sweet Baby Ray's BBQ sauce. 2 cups of apple juice and 2 bottles of beer. So...good. Then I put them on a lined cookie sheet using aluminum foil. Covered. Cooked in over for 30 minutes. Removed the top cover of foil and broiled for another 10 minutes to make the top just right. These were so good. Thanks for sharing the recipe. (I also added a pinch of pepper and salt)
john dvoracek
09/13/2021 01:04:21 AM
I've been reluctant to parbroil BBQ ribs thinking it is "cheating", but I couldn't get ribs to fall of the bone otherwise with my charcoal grill which was just too hot for slow ribs, so I sucked it up and, WOW, these were fabulous. I used Sweet Baby Ray's sauce, but I boiled for close to one and one-half hours after reading other reviews. I also discarded the boiling liquid and then grilled for 30-40 minutes with fresh sauce cooking until it was glazed. My family loved them and agrees, they are the best I've ever done.
BEAMINGMOMMY
08/23/2003 07:55:58 AM
DELICIOUS!! We followed the recipe exact; however we: 1. Used a 40 oz bottle of BBQ sauce instead of the 36 oz 2. We simmered the BBQ for 1 hour and 15 minutes, not 40 minutes. This made the Ribs extra tender. 3. We added garlic powder in addition to the salt and pepper. Overall, this was a PHENOMENAL recipe, and I cannot wait to make it again. The Ribs were tender, savory, and tangy-- YUM!!
RedOat7686
06/29/2025 03:22:46 AM
I decided to try this cause it's simple. I simmered the ribs in BBQ sauce for 2 hrs and then put them on the grill for 10-15 min. They were delicious and easy. Will make them again.
FeistyHam2624
06/02/2025 05:36:49 PM
Yummy
Will Ed
06/02/2025 01:43:04 PM
Super easy way to get ribs done for dinner when you don’t have time for the smoker or the 3-2-1 method.
BoldStraw2669
06/02/2025 06:39:31 AM
I wrap my ribs in aluminum foil turn on half side grill on low. Put ribs on other side of grill not on . Shut lid and cook nearly all day. Starting in morning for dinner time. I use different bbq sauce all the time. Meat falls off the bone every time. I go in and add more sauce thru out the day. Best ribs ever!
Mousielove
06/01/2025 09:57:42 PM
Did not do the grill method, but the key is a SLOW oven. 250F worked for us. Thanks!
Richard Garza
06/01/2025 08:48:09 PM
Nothing...
Kerwin
09/10/2024 10:13:39 AM
Simple recipe easy to follow I used whole peppercorns and made sure that I kept the ribs below the surface the entire time.
Janet Jackson
07/15/2024 04:26:45 AM
Quick, easy, and incredibly tasty.
Marion
06/21/2022 11:06:07 AM
I have NEVER boiled meat in water OR beer! I've ALWAYS baked my ribs SLOW in the oven, THEN grill. I marinade them FIRST or make a rub. I also NEVER use bottled sauces (just MY preference. I DID however make a few just to see HOW they'd turn out. I didn't like them AT ALL! I get it though, it's a quick way. Ribs are MESSY no matter how you make them, that's the best part, licking your fingers. They were okay but you'd STILL Have to add things for YOUR personal tastes. I'll stick to baking them first.
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