I used this recipe for Easter and it was delicious!

Hillbilly Ribs (mine had bones, but they were country style ribs, my favorite) and by the time they were done, they fell off the bones. So tender.

2 tablespoons vegetable oil****I didn't brown my ribs so I didn't need the oil
5 pounds country-style pork ribs
1 (12-ounce) bottle chili sauce
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
1/4 cup brown sugar

What To Do:
1.In a soup pot, heat oil over medium-high heat; brown ribs on all sides 8 to 10 minutes. *I eliminated this step

2.Meanwhile, in a large bowl, combine remaining ingredients; mix well.

**I put mine in a large baking dish, poured the sauce over them, covered and baked in the oven 350 for 1/1/2 or until they fell off the bone.
3.Reduce heat to medium and drain off excess liquid. Pour sauce mixture over ribs, partially cover, and cook 1-1/2 hours, or until ribs are cooked through and tender, turning occasionally

**I had French bread and we used bread for sopping up the great juice!

Satine, I do them in the oven usually but my slow cooker would work as well.

As above, I make a sauce - without really using a recipe. Tomatoes ( fresh chopped) or can of tomato product (either sauce, whole and crushed, whatever I have on hand). A little water, some onion, garlic, a bay leaf, Worcestershire, vinegar or wine, I tend to go easy on any sugar, I like a more savory sauce. I add all together, tasting, bring to a boil in a small saucepan and cook maybe 10 min.

If the ribs are especially fat, you can parboil in water a few minutes and drain to 'melt' some of it away. I do brown them, adds another dimension of flavor. Place ribs in a casserole or the slow cooker, add the sauce, cover and cook slowly till falling-apart done.

I will usually use my oven and a glass lidded casserole, like the way it thickens the sauce and browns things a little further over the slow cooker.

Thanks Glenda. This was kind of what I thought- slow cooking with some liquid. I hadn't thought about chili sauce and really didn't want to use bbq sauce. Since I ended up taking a nap I'll have to wait until tomorrow to make this. Have a good day. Satine

I sometimes make them in a crockpot, topped with Stovetop Stuffing. I add just enough water to the stuffing mix to make a thick topping. Also put a little water in the bottom of the pot to help keep all moist.

Shirley

This is a recipe I have been using for 30 years.

Spare Ribs (par boil for an hour or so)
In a sauce pan saute
1/2 cup chopped onion
2 tbsp. butter or margarine.
When onion are soft add the following:
1 cup water
1 cup catsup
1 tsp. beef bouillon
2 tbsp. vinegar
2 tbsp. lemon juice
2 tbsp. Worcestershire sauce
2 tbsp. brown sugar
1 tsp. dry mustard
1 tsp. salt
1/4 tsp. pepper
Bring to a boil and lower heat and simmer for about 30 minutes. When this is done put your ribs in an oblong pan and pour the sauce over all. Cover the pan with aluminum foil and bake at 350 for about 1 1/2 hours.

I use boneless pork ribs for pulled pork. Bake them in a shallow pan slow oven with a little water and lots of sliced onions at the bottom of the pan for 3-4 hours.
Then, with 2 forks, pull the meat apart into shreds and then put back in the pan and pour a generous helping of Sweet Baby Ray's BBQ sauce on top, mix the sauce in and then back into the oven for 1/2 hour.

I found that a crockpot is too deep, you really need a shallow pan to keep sauce distributed. It's not soup.

I cook mine with sauerkraut and new potatoes - OMG, they are good. Just brown them in hot oil in a skillet, drain them, put them in a crockpot, along with your potatoes and sauerkraut. Add salt and pepper if you like, turn it on low, and let them cook over night - they are wonderful! Serve them with a salad and you have a wonderful and healthy meal for about 3 people.

I may have to go back to the store and buy more ribs so I can try all of these recipes! Thanks everyone. Satine

What a great buy! They're $3.49 here. Wonderful recipes so far and here are a few more from Wegmans. We love some in spaghetti sauce.

Here is a link that might be useful: From Weg. recipes

sad to say the ones we got on sale were terrible and won't get them again..they looked sooo meaty but wern't...it was one pork fat that wasn't "good"...i pan baked them then sauced them the last few minutes...

Barbacue! Yum!

I've never seen boneless ribs in the store, but for regular ribs I rub them all over with salt, pepper and garlic powder and wrap them tightly in foil. Put in a roasting pan and bake in a slow oven (325 degrees) for 2-1/2 to 3 hours. We like our sauce on the side and sometimes don't use any at all. They're very tender baked this way. You can put whatever kind of spices you like on them. I just like simple :-)

Patti - the rib meat the OP is talking about is no baby back ribs. Around here, we call that cut "country ribs". It's a small, tender piece of white rib meat that is the size of a very small roast - very little fat, and no bones.

Like a poster above said, it also fantastic in tomato pasta gravy. I use it instead of sausage in my gravy.

You gotta' play it by ear.. or sight actually. I've purchased country style ribs so fatty that one would need to slow roast them like a Boston Butt and others lean enough to pop them in the oven like a chop.

Invariably, ribs take to the great outdoors with me, grilled or smoked. Glender's time tested BBQ works in either case. 1/2 Coke, 1/2 ketchup as a base and throw in whatever else you like.

I'm being vague.. or droning... or both?

We love country style ribs and cooked the following way, they are a special treat.

Put the ribs in a large sauce pan and barely cover with water. Bring to a boil, turn down heat, and simmer until fork tender. Remove ribs from water leaving water in pan.

To the water add quartered potatoes and cook until done; add ribs back to pan and cook ribs and potatoes a few more minutes.

The flavor the rib cooking water imparts to the potatoes is great. When we serve the potatoes, we put a bit of the cooking water on them and mash up somewhat.

These are really good with fresh green beans, slices of onions and tomatoes, and hot cornbread.

Thanks, Monica. I googled it and saw pictures and, man, do those look good. The meat in the pictures I saw was very lean and sure look more expensive than $1.39 a pound. I'd say you got a great deal, Satine. I will have to look for them. Much less waste since you aren't paying for bones.

oh I love country style ribs with or with out bones. I put foil in the pan of my broiler pan then spray the top of the broiler pan with pam, I slather up those ribs with some Sweet Baby Rays bbq sauce, put them on the broiler pan and in the oven they go at around 350 till they are done and depending on how thick they are the time can vary so I usually cut into the thickest one to check for done. Generally about 45mins or so. Sometimes I will flip them sometimes not, but they always turn out finger licking good.
Then take out the foil and it is an easy clean up.

Goes very well with roasted corn on the cob.

Ok so I decided to brown the ribs in my cast iron fry pan and then put them in the crock pot. I sauteed onions in the cast iron pan and added a it of coke to deglaze the pan then added ketchup (I wanted to use chili sauce but dropped the bottle as I tried to get it down from the top shelf) simmered and then added to the crock pot. I did take a quick taste a bit ago and I think they are going to be really good. Thanks for all the wonderful ideas. Satine

Enjoy! Sounds good!