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.
- 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.