Countrygal:

There some here that do not approve of my method.

I do not boil the ribs, I simmer them, with all the good spices. Then I do my thing.

Give it a try for about an hour.
I also have a fingerlicken good Barbecue Sauce.
If you want it, give a yell.

Went to a Barbecue on Memorial Day. The Host cooked them in a Crock Pot for 12 hours.

They were Woooeeeeeee, Good !!!

Only one problem, there was not enough.

LOU

Lou,

I have made different barbecue sauces, but am always willing to try a new one. If you want to post yours that would be great. Thanks for your response.

Country Gal_905:
Here is the recipe . I think the fruit makes the difference.
It is not sweet but a sweet and sour taste.

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Lou�s Broiled Spare Ribs and Finger Licking Good , Sauce

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

For about 3 1/2 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 90 minutes ( very low , not boiling )

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
1/4 teaspoon of Old Bay Seasoning
1/3 Teaspoon of Garlic Powder & Onion Powder
An Italian 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 and
Caramelizes perfectly.

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 !!!!!!!!

I know a lot of people like to boil or simmer ribs but I quit doing that. I braise them to maintain flavor, simplify cooking and have tender results. The first couple times I made ribs I cooked them in water first and quit making ribs for a while since I figured I was goofing it up. Well after watchng a few pros all say, low and slow and never parboil them, I tried it and have enjoyed ribs ever since. I usually use either baby backs or country style and actually I now prefer country style. Sometimes I brown them a bit first, but not always. I also have gotten away from the drenched in sauce ribs I used to love. I now prefer a good dry rub. semi-"Memphis" style. Mix up your favorite seasonings as hot or mild, sweet or savory as you like. I like them smokey with a slight kick and tang to them but not sugary. I think people go too crazy with the sugar. I'll have dessert later. A little bit of sugar to caramelize and add another depth of flavor is fine but I really encourage people to try tasting the ribs themselves first. You can always add sugar at the table if you need it.

I like to braise them in the Nesco but use the oven if I'm doing large batches. Very simple - no special training needed. Set it for about 250ð-275ð for 3-4 hours and the "ribs" (yes I know they're not technically ribs but if the pork boys wanna call 'em ribs, that's good enough for me) are wrapped in foil. I'm not above using a Texas cheat. And yes, I also realize they're not barbecued ribs by the strict definition. I dry rub them, add some liquid (don't need much) for additional flavor and tenderizing, be it beer, Dr. Pepper, wine, root beer, 7up, lemon juice, orange juice, Louisiana Hot sauce, BBQ sauce, Whatzishere sauce, Teriyaki sauce. something else or a combination of them. You don't have to add a lot of liquid, especially if you don't cook them ahead of time since you'll have the fat and juices to help with the braising and add flavor and keep them moist.

I did see a simmering alternative I might just try though. That's to simmer them in BBQ sauce, beer and onion. Simmer until they're break apart tender. To me this makes much more sense than water.
With either method, once done, you could crisp them under the broiler or in a pan (or of course on the grill if available) if you like.

Boneless country style ribs have very little fat and waste so they're a great value and so good tasting.

I want to say thank you for the responses and report back. Since I had over 14 lbs. of ribs, I went with cynic's oven directions. I didn't have all the ingredients for Lou's sauce so I used a different recipe (well I started with a recipe and adjusted). I poured the sauce over the ribs after they were cooked and let it marinate over night. Then put them on the grill the next day. I got rave reviews. Thanks again.

Thanks for the update. Glad you enjoyed them. They're one of my favorite meals these days. Simple, tasty and frugal. How can you beat that?