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My review
Pork Ribs Piquant
motherof5
"Tender succulent pork cooked in a wonderful sauce. Serve with hot white rice."
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Ingredients
3 h 20 m servings 490 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 300 degrees F (150 degrees C).
- Spread flour into a shallow dish. Dredge ribs in flour to coat.
- Heat vegetable oil in a skillet over medium heat; cook ribs in hot oil until completely browned, 2 to 3 minutes per side. Remove ribs to a casserole dish.
- Melt butter in the hot skillet. Cook and stir onion in melted butter until translucent, about 5 minutes. Stir ketchup, vinegar, Worcestershire sauce, brown sugar, mustard, and salt with the onion until you have a smooth sauce. Pour water into the sauce; cook and stir until hot. Pour sauce over the ribs. Cover dish with aluminum foil.
- Cook in preheated oven, spooning sauce over meat several times during baking, for 90 minutes. Turn ribs and continue cooking and basting with sauce until the meat is completely tender, about 90 minutes more.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 490 calories; 29.9 g fat; 34 g carbohydrates; 21.6 g protein; 84 mg cholesterol; 794 mg sodium. Full nutrition
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Reviews
Read all reviews 2733 Ratings
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Most helpful positive review
4/23/2013
Delicious! I used the ingredients exactly as written, but after I browned the ribs and made the sauce, I put everything in my crock pot. Cooked on high for about an hour and then low for anothe...
Most helpful critical review
3/20/2017
My boneless country ribs only took 50 minutes to cook, otherwise followed recipe as written, it was just okay, wouldn't make it again
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4/23/2013
Delicious! I used the ingredients exactly as written, but after I browned the ribs and made the sauce, I put everything in my crock pot. Cooked on high for about an hour and then low for anothe...
5/8/2013
fantasic! did sauce as written but decided to add a slurry of 1-tsp cornstarch in water,sauce seemed too runny. also made it a complete meal by throwing in some mixed color bell peppers and some...
2/20/2013
DELICIOUS! Made everything exactly as written (doubled it), but put it all in a slow cooker and cooked on low. My ribs were smallish, so I checked them after 5 hours and they were done to perfec...
2/21/2013
Very tasty.. but I don't think I'll put that much water that is called for because the sauce was so very runny. I only used 1 tablespoon of the dry mustard but otherwise followed the recipe. I...
6/3/2015
I made this tonight and my family loved it! I did change a few things. I was in a hurry for dinner so instead of baking it I let it simmer on the stovetop in the sauce for about 40 minutes. T...
9/9/2014
I followed the directions as written but considering the comments of an overly watery sauce, I added 1T of flour to the partially cooked onions and reduced water to 3/4 cup. The sauce turned ou...
10/21/2013
I seared the meat without dredging in flour. Otherwise, I followed the recipe, with the exception of using the slow cooker as my oven was on the fritz. This is really an interesting flavor, ce...
4/10/2017
These come out very tender and tasty. It is a must to baste these often when cooking in the oven.