Finger-Lickin' Country-Style Pork Ribs
Just as the name of the recipe claims, these meaty country-style pork ribs are finger-licking good.
6 pounds country-style pork ribs, trimmed of fat
1/2 cup dry sherry
1/2 cup water
1 teaspoon salt
1/4 teaspoon ground black 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.