I cook country ribs at 325 degrees for about 4-5 hours. The last hour I cover them with homemade BBQ sauce. They are always so tender and flavorful.
Linda

Sharon, I also stick country style ribs in the crockpot and cook until they fall apart, then I shred them, add BBQ sauce and put them on buns.

I've also been known to cook them on the grill, though, I don't find them to be a particularly tough cut of pork. Being vintage, though, I think they're going to require a marinade, a sauce or a rub. Or maybe toss them into a pot of spaghetti sauce, as mentioned here recently.

Annie

I've tossed them into a slow cooker with sauerkraut also & served over mashed potatoes. Hey, I'm German what do you expect?! lol

/tricia

LouÂs Broiled Spare Ribs and Finger Licking Good , Sauce

I use Country Style or Sizzlers , cut a little thicker than ½ inch

For about 3 ½ lb. of meat.
Put a pot of water to boil, on the range top, with just enough water
To cover the Ribs.
Add:
1/3 teaspoon of Old Bay Seasoning , Garlic Powder and Onion Powder.
An Italian pinch of Ground Cloves , Basil and Oregano
1/4 Teaspoon of Black Pepper
2 Bay leaves
Simmer for about 35 minutes If IÂm going to make Spaghetti Sauce later,
IÂll save this stock to thin the Tomatoes and Puree

Meanwhile, put in a small bowl :
1/2 cup of Bullseye or Krafts Original Barbecue Sauce
1/2 cup of Ketsup
1/2 teaspoon of Mustard
¼ teaspoon of Old Bay Seasoning
1/3 Teaspoon of Garlic Powder, Onion Powder
A pinch of Cloves , Basil and Oregano
Black Pepper - to taste.
2 tablespoons of Brown Sugar and Maple or Pancake Syrup
2 Heaping tablespoons of Grape Jelly and Strawberry Jam
Smooth out the Jelly and Jam with a fork and mix well.

This may sound like overpowering sweetness but it is not.

I use a 9x 13 SS pan and lay some Sauce on the bottom.

Then I lay in the simmered Spare Ribs and spoon the Sauce on them.
If there is some sauce left over , save it for basting when the ribs are almost done.
I cook them in an electric range Broiler, set on Low,
Placed on a shelf about 8 inches below the burner.
They will cook in about 25 minutes. Test after 20 minutes
Ummmmmmmeemm Gooooooooood !!!!!!!!

Sharon, I purposely buy Country Style Ribs to make this Paul Prudhomme's Cajun rib dish. I know that Clive isn't big on really spicy food, so you could reduce the amount of cayenne pepper.

Couple of other thoughts are to add the ribs to a big pot of pasta sauce or to bake them over a pan of bread stuffing/dressing. Kind of like our stuffed spareribs.

Home Cookin Chapter: Recipes From Thibeault's Table

Ribs - Country Style Ribs
=========================
This is adapted from a Paul Prudhomme Recipe.

Seasoning Mix

1 Tablespoon Salt
2 1/2 teaspoons cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon black pepper

3 to 4 pounds of country style ribs
1 onion chopped
1 large green pepper chopped
1 cup of chicken stock (may need more)
. Mix ingredients for seasoning together.

Place ribs in a ungreased baking pan and rub the meat with the
seasoning mix. Rub meat with a small amount of oil and roast in a 500°
oven for 30 minutes turning often until the ribs are brown and the fat
is crispy. Reduce temperature to 350° and sprinkle the meat with the
onions and green peppers and add the chicken broth. Return the pan to
the oven and roast additional hour or until meat is tender. Check
occasionally and add more broth as needed.

Serve over white rice.

Sometimes I brown them, slather them in BBQ sauce and just bake. Other times, I brown them and toss them in the pressure cooker with sauerkraut, apples, and potatoes, a little brown sugar, thyme, and apple juice. Really good!

Sharon I par-boil my country style spare ribs, then marinate them in my favorite BBQ sauce for about 2 hours, then grill on high heat to finish cooking them. They come out perfect and succulant every time. Gina

We generally make these in the crock pot in my family. I like to broil them for about 20 minutes to get rid of some of the grease. If not, I let them go in the CP for a couple of hours, pour of the grease, add the sauce. It's been years since I've had them but I remember them always being good and tender.

David

I had them tonight, cooked on the grill with bar-b-que sauce added to the plate. They were very tender and good. I never, never, never par-boil ribs because I hate the taste when they are cooked that way.

Chase:
I cook them often and always, always, always, Par boil them; first, with all the good Spices.
They are always tender, with a very good, finger licking taste.
LOU

I got this recipe from my mom, who got it from her cousin. The easiest, best country style ribs ever!

Rinse and place country style ribs in a single layer in casserole dish. No need to brown. Slice one medium sweet onion and place on top of ribs. Mix together 3/4 cup ketchup, 1 cup water, 1 T. red wine vinegar, 1 T. worchestershire sauce, 1 T. granulated sugar, and 1/2 tsp. chili powder. Pour over ribs and onions. Cover tightly with aluminum foil and bake at 350 degrees for at least 2 hours, or until tender. The sauce is terrific over mashed potatoes and the ribs brown nicely.

Made the country style ribs last night using blizlady's recipe . Clive loved them!

First time I had ever cooked this cut and I was very pleased with the results. They were very tender and certainly moist with all that sauce. What's leftover is destined for pulled pork sandwiches.

Thanks blizlady!

I love Country Style Ribs on the grill. I do pretty much like obxgina and my family loves them.

blizlady's recipe is different and I will have to give that a try. Thanks Chase for the review!

We had them like Soonergrandmom does them last night. They're usually pretty tender just grilled.

Too hot to cook indoors anyway--much easier to make the spouse grill outside when it's over 100 degrees. I refuse to turn on the AC in MAY!

What a coinkidink! I made some country style beef ribs last night.

Made a really fun sauce that turned out much better that I could have imagined. It was almost a leftovers-plus-the-kitchen-sink sauce.

I sauteed some chopped onion, chopped leek, and chopped Asian pear.

When they were soft, I threw in some diced tomato and crushed tomato. With several whole cloves of garlic.

Then I threw in some corn syrup, cherry preserves, honey mustard and fresh basil leaves and cooked it for about an hour uncovered.

When the sauce thickened, I seared the ribs and tossed them in. They simmered, covered, for about 2 hours.

Served with salad and mashed potatoes.

Joe

I just wanted to add my delight with Lou's country-style ribs recipe (given above). I've made it twice in the last week and my family has gobbled it all down very quickly. I made a few "on-hand" type modifications: I didn't have the jelly, so I used some apple butter I wanted to finish, and the second time, I added 2 tsp of chipotle hot sauce. Next time, I'll use more. But these are minor tweaks, compared with the excellence of the base recipe. Kudos, Lou!!

Country style ribs are my favorite by far because they have so much lean meat on them. I put a dry rub on them, wrap in foil and cook in a long, slow oven for about four hours,remove and grill on a charcoal grill for a few minutes. I don't like sweet or wet ribs so I would only add bbq at the last minute if I added it at all. I can't find my dry rub recipeor I would post it. Just posted it not long ago.

Beverly