|Nutritional Guidelines (per serving)|
These country-style ribs are baked to perfection and finished with a tasty homemade barbecue sauce. Country style ribs are meatier than spare ribs or baby back ribs, but the recipe can be made with those cuts as well. Or make the dish with shoulder chops or slices of pork butt or shoulder.
Maple syrup and a variety of spices flavor the delicious homemade barbecue sauce in this easy pork recipe.
Serve these super easy country style ribs with mashed or baked potatoes or sweet potatoes and corn, or serve them with your favorite steamed or fresh vegetables.
- 2 to 3 pounds pork ribs (boneless country-style)
- black pepper to taste
- 1 dash garlic powder
- 1 tablespoon Cajun seasoning blend (or Creole seasoning)
- For the Barbecue Sauce:
- 1 cup ketchup
- 4 tablespoons maple syrup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon cinnamon
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon allspice
- 1 dash salt (kosher)
- 1 dash black pepper
Heat oven to 325 F (165 C/Gas 3) .
Wash ribs and pat dry.
Line a large baking dish or roasting pan with foil and then spray the foil with nonstick cooking spray or brush with oil.
Arrange the country-style ribs in the baking dish and sprinkle lightly with pepper and garlic powder. Rub the Cajun seasoning over the ribs.
Cover the pan with foil and bake in the preheated oven for 1 1/2 hours.
In a medium bowl, combine the ketchup, maple syrup, Worcestershire sauce, vinegar, mustard, cinnamon, 1/4 teaspoon of garlic powder, onion powder, allspice, kosher salt, and pepper. Spoon the sauce mixture over the baked ribs.
Return the ribs to the oven and bake, uncovered, for about 15 to 20 minutes longer.
Tips and Variations
Add some heat to the sauce with 1/2 teaspoon of crushed red pepper flakes or some cayenne pepper, to taste.
Slice a large onion and scatter the slices over the ribs.
Replace the country style ribs with bone-in pork chops, shoulder chops, or slices of pork butt or shoulder.
The maple syrup may be replaced with molasses or honey, or add brown sugar, to taste.
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