Braised Country Style Pork Ribs

Member Ratings For This Recipe

• TIAGAYEPFA
  
  
  Incredible!
  

  3 of 3 people found this review helpful
  These were incredible! I left out the salt entirely and added Cumin and Smoked Paprika. So tender! - 9/7/10
  
  
• SHEASS
  
  
  Incredible!
  

  3 of 3 people found this review helpful
  These are AWESOME!!! My boys went crazy over them. They were soooooo tender and flavorfull. We put BBQ sauce on the side to dip them in but I'm sure they would be just as good if cooked with it on. Can't wait ot make them again this summer, THANKS!! - 4/16/09
  
  
• JER_KAF
  
  
  Incredible!
  

  2 of 2 people found this review helpful
  Tender and tasty, family raved - 2/16/09
  
  
• AMTASTEY
  
  
  Very Good
  

  1 of 1 people found this review helpful
  This is a keeper!! - 7/26/12
  
  
• AMAYA444
  
  
  Good
  

  1 of 1 people found this review helpful
  It was seasoned very well. Was cooked lovely. - 12/7/11
  
  
• LPRANKE
  
  
  Incredible!
  

  1 of 1 people found this review helpful
  OMG...They were wonderful!!! Will save this receipe and use again...and again...and again.... - 6/1/09
  
  
• LOVELIVEWELL
  
  
  Very Good
  
  Scrumptious! I tried leaving the salt out and added cumin and paprika as another poster suggested. Served with homemade low carb barbeque sauce and garlic mashed cauliflower. Will definitely make again!
  - 2/6/21
  
  
• GOLORI
  
  
  Incredible!
  
  Fantastic and so simple! Made 2x already! Doubled the recipe and it worked great. Second time I sub'd Montreal Steak Seasoning with a dash of "Slap ya Mama" Cajun seasoning. Out of this world delicious! So tender and moist in just 45 mins on low in a Dutch Oven w/lid. Cheers! - 1/26/16
  
  
• STCLAIR56
  
  
  
  
  Was a bit skeptical, but made these as listed adding a bit of paprika and chile powder and omitting salt. Seared in oil and then put in crock pot for 4 hours on low. OMG they were fantastic! Added bottled sauce (Honey barbecue) but they were great without. A keeper:) - 3/29/14
  
  
• KIDSDAD1
  
  
  
  
  your supposed to let ribs cook slowly at 250 degrees for 4 to 6 hrs. - 8/13/12
  
  
• CD12783075
  
  
  Very Good
  
  Omitted the salt but substituted chicken bouillon for the water. It was pretty good. Wasn't falling apart tender after 45 mins, so will have to either bump up the heat or simmer longer. Everyone loved regardless. Will be eating this one again. - 7/30/12
  
  
• CD5759811
  
  
  
  
  This technique is an excellent way of cooking country style ribs. I thought they were extremely bland when cooking with just water, so I started using beef stock instead, and wow! so much more flavor! I suppose a vegetable stock would be pretty good too. - 7/27/11
  
  
• WEEDLADY
  
  
  O.K.
  
  pretty good, nothing special - 10/21/10
  
  
• SUNNYE3
  
  
  
  
  If you're on a low sidium diet, you to need to cut way back on the salt. I used 1/2 of the called for amount and the meat was too salty. Otherwise, this dish is yummy! - 8/9/10
  
  
• JENREDDIG
  
  
  Incredible!
  
  My fiance freaked out on how good these were. So simple! - 6/22/10
  
  
• JROBIDA999
  
  
  Incredible!
  
  I used what I had in the fridge, pork shoulder, instead of ribs and it was still awesome.. falls right off the bone! - 4/18/10
  
  
• NICOLELOVESGOD
  
  
  Very Good
  
  This was my first time to make ribs and they turned out great! We dipped in in BBQ too. - 2/10/10
  
  
• ILOVEAJG!
  
  
  Incredible!
  
  I totally forgot to add the water to ribs while they were cooking!..nonetheless, these were delicious...with a little bbq sauce and some healthy sides it make sthe perfect light dinner - 11/7/09