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I created this country ribs recipe many years ago when I adapted a sauce I saw in a magazine. The original called for much more oil. I usually triple the sauce and keep some in my freezer to use on chicken, beef or pork. —Barbara Gerriets, Topeka, Kansas

Prep Time    : 25 mins
Cook Time   : 2 hours
Total Time    : 2 hours 25 mins

Servings      : 8


·         2-1/2 pounds boneless country-style pork ribs
·         2 teaspoons liquid smoke, optional
·         1/2 teaspoon salt
·         1 cup water

·         2/3 cup chopped onion
·         1 tablespoon canola oil
·         3/4 cup each water and ketchup
·         1/3 cup lemon juice
·         3 tablespoons sugar
·         3 tablespoons Worcestershire sauce
·         2 tablespoons prepared mustard
·         1/2 teaspoon salt
·         1/2 teaspoon pepper
·         1/4 teaspoon liquid smoke, optional


1.   Place ribs in an 11x7-in. baking dish coated with cooking spray. Sprinkle with liquid smoke if desired and salt. Add water to pan. Cover and bake at 350° for 1 hour.
2. Meanwhile, in a saucepan, saute onion in oil until tender. Add the remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until slightly thickened.
3.  Drain ribs; top with half of the barbecue sauce. Cover and bake 1 hour longer or until meat is tender, basting every 20 minutes. Serve with remaining sauce.
Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.


4 ounce-weight: 292 calories, 14g fat (4g saturated fat), 91mg cholesterol, 668mg sodium, 14g carbohydrate (0 sugars, 1g fiber), 28g protein.

Recipe from tasteofhome. com

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