I’m from Iowa–where there are more pigs than people. But I love it–and I love pork!
Pork can be a tricky meat to keep moist while still throughly cooking it. Some of it is white meat and prone to dryness. But tender, moist pork is attainable!
This country-style pork rib recipe is a hybrid of all the different kinds of pork ribs I had growing up. Try it out! And here’s a tip: if the pork isn’t getting tender enough, keep it covered in the turned-off oven and let it sit in the heat.
I’ve always loved vast areas of open land, probably from growing up near corn, wheat, and soy fields. Nothing brings a smile to my face quite the way seeing the wind blow across a field of wheat as the sun glints across each stalk. People may say they’ve only driven through Iowa, but I’ve lived there and it’s a beautiful state with lots of wide open countryside.
So to celebrate the open country fields of my youth, check out “Open Country” played by jazz saxophonist Stan Getz. Enjoy it as you enjoy your country-style pork ribs!
- 2-3 pounds of pork country ribs, boneless
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne
- ¼ teaspoon salt
- ¼ teaspoon coarsely ground black pepper
- 1 ½ cups Heinz® ketchup
- ¼ cup brown sugar, packed
- ¼ cup honey
- ¼ cup white vinegar
- Preheat oven to 325 degrees.
- In a 9” x 13” baking pan, sprinkle the spices. Shake the pan back and forth to mix the spices.
- Roll each rib in the spices. Blot the ribs together to spread the spices somewhat evenly over them.
- Place the ribs in the pan so they are not touching. Cover with foil.
- Bake for 90 minutes.
- Remove from the oven.
- Pour barbecue sauce over each rib leaving the juices in the pan.
- Return the pan to the oven and bake for 30 minutes longer until the sauce thickens.
- Serve over rice.
- In a sauce pan, combine all ingredients. Slowly heat up over low heat, stirring occasionally.
- When it is heated but not boiling, it is ready to pour over the ribs.