Tender succulent pork cooked in a wonderful sauce. Serve with hot white rice.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C).

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

490 calories; 29.9 g total fat; 84 mg cholesterol; 794 mg sodium. 34 g carbohydrates; 21.6 g protein; Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/23/2013
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 another 2-3. Came out great. Served over rice. Read More
(9)

Most helpful critical review

Rating: 3 stars
03/23/2017
My boneless country ribs only took 50 minutes to cook otherwise followed recipe as written it was just okay wouldn't make it again Read More
(1)
38 Ratings
  • 5 star values: 21
  • 4 star values: 16
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/23/2013
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 another 2-3. Came out great. Served over rice. Read More
(9)
Rating: 5 stars
04/23/2013
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 another 2-3. Came out great. Served over rice. Read More
(9)
Rating: 4 stars
05/08/2013
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 pineapple.thanks for your recipe! Read More
(8)
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Rating: 5 stars
02/20/2013
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 perfection! The family loved these...great flavor and came out very moist and tender. I will def be making these again YUM! Thanks for sharing.:) Read More
(5)
Rating: 4 stars
02/21/2013
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'll try it again. Read More
(4)
Rating: 4 stars
06/03/2015
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. The ribs were tasty and tender! I also discovered I didn't have any dry mustard so I used Dijon instead. I also made a butter and flour rue before adding the sauce to the pan. After tasting it I decided it could use a little heat and I added some red cayenne pepper. It was a easy week night dinner to pull off in a hurry. Read More
(3)
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Rating: 5 stars
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 certainly not barbeque but slightly reminiscent of it. I did thicken with a cornstarch slurry to give a little more body to the sauce. The meat was tender and flavorful. We ate it on pasta and also on rice. We also used it in a sandwich with cole slaw. It's a much more subtle flavor than barbeque and is definitely a nice change of pace. Read More
(2)
Rating: 4 stars
09/09/2014
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 out perfectly. The entire dish had a mellow flavor. Read More
(2)
Rating: 3 stars
03/23/2017
My boneless country ribs only took 50 minutes to cook otherwise followed recipe as written it was just okay wouldn't make it again Read More
(1)
Rating: 5 stars
10/26/2014
I was skeptical but this turned out excellent! I halved the recipe since I only had 3/4 lb ribs but forgot to halve the water. The ribs were almost covered with sauce. After I turned them I removed the foil to let some of the moisture cook off. They turned out amazingly tender and delicious! I left out the onion since I didn't have one and didn't want to run to the store and used red wine vinegar since that's all I had on hand too. Oh and I used brown mustard since I didn't have dry mustard. Read More
(1)