BBQ Country-Style Pork Ribs

Working with what I had on hand: Subbed this winter's GIANT brussel's sprouts for the cabbage, clementine juice for OJ, and a tablespoon of jerk marinade for the scotch bonnet and toasted whole herbs and spices. I never thought I could make something this delicious on a weeknight! Paired with coco rice and beans. Don't skip the slaw!!

Loved the flavors of the rub. Did the ribs in my InstantPot after marinating and had good texture in less than an hour all told. I didn't go the bun-and-cabbage route to finish the meal, but used flavors in the recipe to guide me. Made basmati rice with saffron and a bay leaf. Made a what's-in-the-fridge&cabinets chutney to go with: plums, yellow tomato, shallot, ginger, cinnamon, red pepper flakes, and a bit of OJ and Dolin's white vermouth. Came together surprisingly well. Thank you DT!

If you are using the oven method, you can shorten the ckking time a bit by bringing the contents to a simmer on the stove top before placing it in the oven.

Cooked the barbecue for four hours and it was perfect, soft as jam and jazzed with those spices. Added another 1/2 cup of water because of the extra cooking time. Made my own slaw (known here as ‘crack slaw’ because once you have it you want it again, like right away, now) & made some nifty little rolls, yeast & whole wheat, the real deal. Lest you think I have nothing better to do with my time you’d be right - ! Quarantine has its blessings.

This was delicious, with tender juicy meat and a lovely sauce. I'd accidentally purchased boneless country style ribs instead of bone-in. I followed the recipe, using 2 habaneros, except no annatto. Set the 2nd oven temp to 250 instead of 300, to compensate for not having bones. After 3 hrs, the meat was easily flaked with a fork. Chilled in fridge for 24 hrs, defatted, then reduced sauce. It was not overly hot. Very balanced flavors. Served open-faced, with a pile of pickled onions. No slaw.

I made this using an Instant Pot... 90 min high pressure. release pressure. When I need a large batch I would get a 9lb shoulder and cook for 5 hrs in dutch oven. No more. Same amount by running a double batch in only 3 hrs

The coleslaw was completely unsuccessful (even with salting the cabbage in advance)—bland, needed more acid as a counterpoint to the meat.

I had 5 lbs, 2 slabs of scored boneless country style pork ribs — only one change: used two split jalapeños, removed seeds and ribs — added enough heat for me — put everything in my slow cooker for 7.5 hrs as suggested below — flipped slabs halfway thru — fell apart, easily shredded, put meat back into juices — served on heated corn tortillas with my usual coleslaw which has a yogurt dressing with citrus, but still good with this pork — would definitely make this again — delicious!

Anyone tried with a slow cooker?

I did it as written but with two pounds of pork ribs. I just eyeballed reducing everything else to fit. It was FABULOUS! And served with beans, rice, and cornbread. (Perfect for the two of us.)

This was a really fantastic no-brainer! Next time, I'd back way off the cloves (it came out a little too redolent of mace), add citrus to the molasses, and reinforce the low notes with a stronger chile powder, like habanero.

Daunted by the time and prep, we used ground spices without toasting, substituted 3/4 C of beef broth for water, and grabbed the Instant Pot. Divided 5 lbs. of country-style bone-in pork ribs into two batches splitting sauce between them. Cooked each batch on High pressure for 45 minutes (browning not necessary) plus 15 min. natural release. After the first we strained the liquid and re-used it, adding 2 fresh Bay leaves and a new Serrano pepper. Refrigerate overnight and skim off fat. Wow!

I used a lamb shoulder and honey -half the amount- instead of molasses. This was fabulous. I’d cut back the sweetener to make it approach barbacoa de borrego.

I made this with a 5lb pork shoulder. Made lots of deep slits and rubbed the spice mix in deeply and let marinate for 4 hours. I added the bay, habaneros, 3 cups water and 1 cup OJ and ran it through the Instant pot for 1 meat and then 1 soup cycle. Then rested overnight and defatted and pulled the pork. It was a tad dry, but the slaw (which was the biggest hit) on the bun with the meat cured that.

This was really good. I used 5 lbs (2 racks) of St. Louis ribs (different part of the pig) and put the wet rub on the night before. Not sure whether that was necessary given the long cooking time. Braised for 30 min at 400 and 4 hrs at 300. Defatted and reduced the braising liquid - added a little honey for more sweetness. Tender, tasty ribs. I don't have a grill, and need recipes that use the oven. Highly recommended.