Follow these steps for perfect results
all-purpose flour
for dredging
boneless country-style pork ribs
vegetable oil
butter
onion
chopped
ketchup
vinegar
Worcestershire sauce
brown sugar
dry mustard
salt
water
Preheat oven to 300 degrees F (150 degrees C).
Spread flour into a shallow dish.
Dredge ribs in flour to coat completely.
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 in ketchup, vinegar, Worcestershire sauce, brown sugar, mustard, and salt with the onion until a smooth sauce forms.
Pour water into the sauce; cook and stir until hot.
Pour sauce over the ribs in the casserole dish.
Cover the dish tightly 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.
Expert advice for the best results
For a spicier flavor, add a pinch of cayenne pepper to the sauce.
The ribs can be cooked in a slow cooker on low for 6-8 hours.
Make sure the casserole dish is tightly covered with aluminum foil to prevent the ribs from drying out.
Everything you need to know before you start
15 minutes
The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Serve the ribs in a shallow bowl with a generous amount of sauce. Garnish with chopped parsley.
Serve with mashed potatoes and green beans.
Serve with cornbread and coleslaw.
Pairs well with the savory and slightly sweet flavors.
A fruity red wine that complements the richness of the pork.
Discover the story behind this recipe
A popular comfort food dish often served at barbecues and family gatherings.
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