Like their name claims, these meaty country-style
pork ribs are finger-licking good.
Finger-Lickin' Country-Style
Pork Ribs
- 6 pounds country-style pork ribs, trimmed
of fat
- 1/2 cup dry sherry
- 1/2 cup water
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 lemon, thinly sliced
- 1/2 cup finely chopped onion
- 1 teaspoon chili powder
- 1 teaspoon celery seeds
- 1/4 cup vinegar
- 1/4 cup Worcestershire sauce
- 1 cup ketchup
- 1/2 cup brown sugar, firmly packed
- 2 cups water
- In a large pan, cook pork ribs over medium-high
heat, turning often, until browned on all sides.
- Add sherry and the 1/2 cup water. Bring
to a boil; then reduce heat, cover, and simmer for 1 hour.
- Meanwhile, in a medium-size pan, combine
salt, pepper, lemon, onion, chili powder, celery seeds, vinegar,
Worcestershire, ketchup, sugar, and the 2 cups water. Bring to
a boil; then reduce heat and simmer, uncovered, stirring occasionally,
for 1 hour. Remove from heat.
- Let ribs cool in cooking liquid for 30
minutes; then drain ribs and arrange in a large, shallow baking
pan. 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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