Like their name claims, these meaty country-stylepork ribs are finger-licking good.
Recipe: Finger-Lickin’ Country-StylePork Ribs
6 pounds country-style pork ribs, trimmedof fat1/2 cup dry sherry1/2 cup water1 teaspoon salt1/4 teaspoon pepper1/4 lemon, thinly sliced1/2 cup finely chopped onion1 teaspoon chili powder1 teaspoon celery seeds1/4 cup vinegar1/4 cup Worcestershire sauce1 cup ketchup1/2 cup brown sugar, firmly packed2 cups water
In a large pan, cook pork ribs over medium-highheat, turning often, until browned on all sides.
Add sherry and the 1/2 cup water. Bringto a boil; then reduce heat, cover, and simmer for 1 hour.
Meanwhile, in a medium-size pan, combinesalt, pepper, lemon, onion, chili powder, celery seeds, vinegar,Worcestershire, ketchup, sugar, and the 2 cups water. Bring toa boil; then reduce heat and simmer, uncovered, stirring occasionally,for 1 hour. Remove from heat.
Let ribs cool in cooking liquid for 30minutes; then drain ribs and arrange in a large, shallow bakingpan. Pour sauce over ribs and bake in a 300°F (150°C)oven until meat is very tender when pierced, about 1 hour.
Makes 6 servings.
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