bareque pork country style ribs


3.8 of 5 (21)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 250.8
  • Total Fat: 16.3 g
  • Cholesterol: 65.8 mg
  • Sodium: 147.8 mg
  • Total Carbs: 6.5 g
  • Dietary Fiber: 0.2 g
  • Protein: 18.2 g

View full nutritional breakdown of bareque pork country style ribs calories by ingredient
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Number of Servings: 6

Ingredients

    1 lb pork country style ribs about 6 to pack
    1/4 cup sliced onion
    1/4 cup sliced green bell pepper
    1/4 tsp black pepper, salt if desired
    4 tbsp of honey bbq sauce
    with 3 cups of water

Directions

Heat oven to 375. place ribs in baking dish. put sliced onion and pepper over and black pepper, salt if desired, pour bbq sauce and water over ribs. baked in oven for 45 min or until done to likeness.

Number of Servings: 6

Recipe submitted by SparkPeople user LOSING4EVER1.

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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    This was excellent!
    I cooked it on low in the slow cooker for 6 hours and hence didn't use the water - I added the veggies with 30 mins cooking time to go and it was just lovely!
    - 6/2/08

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  • 1 of 1 people found this review helpful
    I am going to try it today but I am going to boild the ribs for about 30 minutes first and then drain them before I bake them, I think that will cook some of the fat off the ribs. I will let you know how they turned out. KD - 4/29/10

    Was this review helpful?   yes  No
  • Great recipe. This is not a low and slow. So if you want a low and slow, find a different recipe. This was excellent for getting them done. We don’t always have 3 hours to cook. This is needed when you have a normal cooking time. Thanks. - 3/5/18

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  • The recipe was delicious. I added about 2 tsp of minced garlic, used red pepper and less water. I cooked it in a clay pot for 1.5 hours and it turned out great! I waited until the last 15 minutes to add the sauce. - 12/4/11

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  • I made mine in the crock pot. easy, and delicious. Thanks. - 2/11/11

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