Tender Country Ribs Recipes

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add ribs, a few pieces at a time, and shake to coat. In a large skillet, brown ribs in oil; transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with onion. Combine the remaining ingredients; pour over ribs. , Cover and bake at 350° for 1-1/4 hours or until meat is tender. Remove ribs to a serving platter; keep warm. Strain liquid; skim fat. Serve sauce with ribs.

Steps:

• 1. Season ribs with Mrs. Dash and brown in saute pan. While ribs are browning, pour chicken broth in pressure cooker and bring to a boil. Place 2 or 3 ribs in cooker and sprinkle with some soup mix. Continue to add ribs as they brown and sprinkle with the rest of the soup mix. Do not use any salt as the broth and soup mix will add plenty.
• 2. Put the lid on pressure cooker and seal. Bring up o boil and back heat off to normal cooking. Saute mushrooms in pan the ribs were in. Season with garlic pwder. Add mushroom soup and clean can out with about 1/3 can of water. Add to mushrooms and blend. Keep on low heat.
• 3. When ribs have cooked for 1 hour and 15 minutes, pressure down in the sink with cold water. Remove ribs, be careful, the bones will fall out. Take about 2 or 3 cups of the cooking liquid and mix into mushrooms. This is a very flavorful sauce or gravy you can use for many things, but it goes great with the ribs!!

Steps:

• Preheat oven to 350°. Place ribs in a greased 13x9-in. baking dish. Bake, covered, 1-1/2 hours or until no longer pink. , Meanwhile, in a large saucepan, heat oil over medium-high heat. Add onion and garlic; cook and stir until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally., Drain ribs. Grill, covered, over indirect low heat 45 minutes, turning once. Baste with barbecue sauce. Grill 15 minutes longer or until meat is tender, turning and basting frequently.

Steps:

• In a 3-qt. slow cooker, mix ketchup, brown sugar, vinegar, seasoned salt and, if desired, liquid smoke. Add ribs; turn to coat. Cook, covered, on low 5-6 hours or until meat is tender., Remove pork to a serving plate. Skim fat from cooking liquid. If desired, transfer to a small saucepan to thicken; bring to a boil and cook 12-15 minutes or until sauce is reduced to 1-1/2 cups. Serve with ribs. To make ahead: In a large airtight container, combine ketchup, brown sugar, vinegar, seasoned salt and, if desired, liquid smoke. Add pork; cover and freeze. To use, place container in refrigerator 48 hours or until ribs are completely thawed. Cook as directed.

Steps:

• Heat pressure cooker over medium heat, add oil.
• Rub meat with rib seasoning, and brown them in the cooker one or two at a time so you don't end up steaming them.
• Once the ribs are browned on all sides, add them all back to the cooker with the cooking liquid ingredients.
• Close the pressure cooker, cook according to your pressure cooker instructions, or about 18-20 mins at high pressure.
• Pre-Heat your grill pan or barbeque over low heat.
• When the timer goes off, remove the cooker from heat and run under cool water in the sink.
• Remove ribs from cooking liquid.
• Stir 1/4 cup of the cooking liquid into your barbeque sauce of choice (optional: add one of the chipotles from the cooking liquid into the sauce to spice it up).
• Grill ribs over low heat basting with BBQ sauce and turning every 5 minutes or so until a nice glaze has formed all over the ribs.
• Enjoy!

Steps:

• 1. In a dish sprinkle salt, pepper, garlic salt, seasoning salt and minced onion flakes all over, then take each slice of rib and rub both sides with the seasoning mixture. Make sure each rib is well coated.
• 2. Line a baking dish with heavy duty foil and spray with pam, preheat oven to 350 degrees.
• 3. Place ribs inside the baking dish and inside the oven for 20minutes until meat is browned on both sides. You can flip them over halfway.
• 4. Take ribs out and brush on honey bbq sauce on top of ribs generously and put back in oven for another 20minutes until sauce is caramelized. Once sauce is caramelized add more sauce to the top of the ribs.
• 5. Cover the baking dish with foil well to make sure no steam can come out but try not to touch the top of the ribs. Make sure all sides are well sealed and put back into the oven.
• 6. Turn oven down to 250 degrees so sauce won't burn and let them bake for 2-3 hours. After two hours have passed, pull back a corner of the foil and poke one of the ribs with a fork to check the tenderness of the meat, if you desire them to be even more tender put the tinfoil back over tightly and let them sit for another hour.
• 7. After ribs are done peel back foil carefully as steam will come out, take out ribs cover with sauce again and they are ready to be served!