Going to try country style ribs in the oven...

[Phentex]

Too late to do low and slow and the weather is too icky for cooking outside. I found a couple of recipes online so what the heck. Using Cow Town BBQ sauce and some onions.

Anyone have any suggestions?

[grasswire]

1. I do this

The recipe I use calls for simmering the ribs in some water and 1/2 cup sherry (or wine) for an hour prior to the baking time, to tenderize and to get rid of most of the greasy fat. Discard that simmer water.

Then ya just lay the ribs in the roasting pan, pour your sauce over, and cover with foil and roast for desired time. Take foil off and continue to bake for 1/2 hour.

The ribs are luscious and just delicious.

I make a bbq sauce recipe while the ribs are simmering in water.

Catsup
Brown sugar
Worcestershire
Cider vinegar
Chili powder
Celery seed
finely sliced fresh lemon
chopped onion
S&P
Add a cup of water to all, and simmer simmer away.

We love it. I serve usually with potato salad or with hot white rice that's mixed with butter, diced green chiles, sour cream. I also like to make blueberry-cornmeal muffins.

Mmmmm. Winter or summer!

[Glassunion]

2. I second this!

If cooking ribs quick, I would absolutely simmer them first.

Don't forget to score the skin on the back of the ribs as well.

[EFerrari]

5. I tried cooking marinated ribs in the marinade

for about 1.5 hrs and then, reduced the marinade to a thick sauce, and finished them in the oven for about 6 mnutes, just like carnitas. They were amazing.

[southernyankeebelle]

3. Love country style ribs. I usually mix some honey and brown sugar and let them sit for awhile

then I put them in the oven about 350 degrees. Really good. Cook slow and easy. I also use them with making pasta sauce. I sprinkle garlic and oregano then put a can of puree and a can of tomato paste. Put it in the crock pot. Man they fall off the bone.

[LaydeeBug]

4. Aren't "country style ribs" boneless? In fact, isn't it a sliced boneless shoulder?

I ask this because a lot of this advice seems to address actual ribs, not country style ribs.

Just saying.

[grasswire]

6. can't speak for all geographic quirks

But yes. What is sold as "country style ribs" is from a pork shoulder. However, the cut does come either bone-in or boneless. Makes no sense to me that shoulder is called ribs, but......that's the way it is.

I think the advice above about cross-hatching the backside of the ribs is meant for a real rib cut -- that cut has a silverskin on the backside that is better off removed or cross-hatched.

[shanti]

7. mmmm, pork!

country style ribs are my favorite porky food. i don't bother with simmering them first, although i do that with bone in regular ribs. what i do is dry season them very well, place on a shallow baking sheet or similar pan, and cover with foil. this is important. the foil keeps them nice and juicy. also, i keep the temp at about 350 (you could go lower) and bake them for about 1.5-2 hours, and check regularly. after they are done, i put some bbq sauce on them and let them sit for a few, then ENJOY!