How To: Cook Betty's boneless country style pork ribs

Cook Betty's boneless country style pork ribs

In this video, Betty demonstrates how to make tasty pork ribs. Pay special attention to the sauce she makes: that's the best part!


2 pounds boneless pork ribs
18 oz. bottled barbecue sauce (I used K. C. Masterpiece--about 1/3 to 1/2 of the bottle.)
meat tenderizer, to taste

Sprinkle meat tenderizer on the top and bottom of each of the boneless pork ribs. Place them in a crock pot, turn it to "low," and let the ribs cook for about 5 hours. Remove the ribs from the crock pot, and place them on a platter. Cover with plastic wrap, and let them cool to room temperature. When cool enough to handle, trim all excess fat from the cooked ribs. They will be very tender, so you will need to handle them gently. After each rib is trimmed of fat, place it in a bowl that has a generous amount of bottled barbecue sauce. Roll it to coat it with barbecue sauce. Then place it on a broiler pan that has a drip pan underneath to catch any drippings. (I cover my broiler pan with aluminum foil, so there will be an easy clean-up.) When all of the ribs are coated with barbecue sauce and are placed on the broiler pan, put the pan of ribs into an oven that has been preheated to 300 degrees. Bake for 30 minutes, then turn the oven to 450 degrees and to "Broil," and let the ribs brown off for 5 to 10 minutes, or until they are browned, but not burned. Remove from the oven and carefully place the individual ribs on a serving platter. (They will be very tender and will want to fall apart.) Serve while hot.

Want to master Microsoft Excel and take your work-from-home job prospects to the next level? Jump-start your career with our Premium A-to-Z Microsoft Excel Training Bundle from the new Gadget Hacks Shop and get lifetime access to more than 40 hours of Basic to Advanced instruction on functions, formula, tools, and more.

Buy Now (97% off) >

Other worthwhile deals to check out:

Join the Next Reality AR Community

Get the latest in AR — delivered straight to your inbox.

Be the First to Comment

Share Your Thoughts

  • Hot
  • Latest