Grandma’s Fall Off the Bone BBQ Country Style Pork Ribs
My Grandma's recipe for country style pork ribs baked in the oven are literally fall-off-the-bone tender and topped with jammy sweet onions in a homemade BBQ sauce.
Course Main Course
Keyword bbq ribs
Prep Time 40minutes
Cook Time 2hours
Total Time 2hours40minutes
For Browning the Ribs:
5poundsbone-in country style pork ribs
kosher salt and freshly ground black pepper
2mediumyellow onions, sliced 3/8" thick
For the BBQ Sauce:
1/2cup granulated sugar
1/3cup dry sherry wine
2 tablespoonsapple cider vinegar
1 1/2tablespoonssoy sauce
1 1/2tablespoonsWorcestershire sauce
2clovesgarlic, pressed or minced
Line a baking sheet with a cooling rack. Working in batches, season the pork ribs on all sides with kosher salt and black pepper and lightly toss in flour. Transfer the ribs to the baking sheet and set aside.
Add 1 tablespoon of the oil to a large cast iron skillet or dutch oven (with a lid) over medium/medium high heat. When the oil is warm and shimmering, brown the ribs in batches, turning on all sides until golden, about 15-20 minutes per batch. Be careful not to overcrowd the pan or the ribs will steam and won't get that delicious golden crust.
Transfer the browned ribs back to the baking sheet and wipe any burned pieces out of the pan. Add the remaining oil, and continue browning the rest of the ribs.
While the ribs are cooking, mix the BBQ sauce ingredients together and preheat the oven to 325°F.
Add all of the ribs back to the dutch oven, snuggling them evenly together. Scatter the tops with the sliced onions. Whisk the BBQ sauce and pour evenly over the onions and ribs.
Cover tightly with the lid and bake for 1 1/2 to 2 hours or until the onions are soft and jammy and the pork is tender. Midway through cooking, I usually open the oven and spoon the sauce over the ribs and onions.
Skim any excess fat from the sauce if needed (depending on how fatty the ribs are) and serve hot with au gratin or mashed potatoes with the sauce and onions spooned on top.
Use bone-in country style ribs for this recipe. The bones add tenderness and moisture to the ribs and flavor and thicken the homemade BBQ sauce as it cooks.
This dish can be cooked the day before and refrigerated until ready to serve. Grandma said it always tasted better that way.
To reheat the ribs, remove from the refrigerator while the oven heats to 350°F, cover with a lid, and bake for 20-30 minutes or until warmed through.