The Most Tender Country Style Honey BBQ Ribs

3 lbs country-style pork ribs, thawed (without the bones)
honey barbecue sauce (your choice of sause) 2 teaspoons minced onion flakes
2 -3 tablespoons Lawry's Seasoned Salt
1 tablespoon garlic salt
salt and pepper
 

                                                                ~Directions:

1. In a dish sprinkle salt, pepper, garlic salt and seasoning salt all over, then take each slice of rib and rub both sides with the seasoning mixture. Make sure each rib is well coated.

2. Line a baking dish with heavy duty foil and spray with Pam, preheat oven to 350 degrees.

3. Place ribs inside the baking dish and inside the oven for 20minutes until meat is browned on both sides. You can flip them over halfway.

4. Take ribs out and brush on honey BBQ sauce on top of ribs generously and put back in oven for another 20minutes until sauce is caramelized. Once sauce is caramelized add more sauce to the top of the ribs.

5. Cover the baking dish with foil well to make sure no steam can come out but try not to touch the top of the ribs. Make sure all sides are well sealed and put back into the oven.

6. Turn oven down to 250 degrees so sauce wont burn and let them bake for 2-3 hours. After two hours have passed, pull back a corner of the foil and poke one of the ribs with a fork to check tenderness of the meat, if you desire them to be even more tender put the tinfoil back over tightly and let them sit for another hour.

7. After ribs are done peel back foil carefully as steam will come out, take out ribs cover with sauce again and they are ready to be served!

Vinegar Barbecue Sauce Recipe

Yield. Makes about 1 1/2 cups. Click here to calculate how much you need and for tips on
Preparation time. About 30 minutes.

Ingredients
1 1/2 cups of distilled vinegar
1 teaspoon hot sauce
2 tablespoons sugar (white, light brown, or dark brown)
1 tablespoon salt
2 teaspoons crushed red pepper
2 teaspoons finely ground black pepper

About the vinegar. Seems to me that the best sauces in the area were made with distilled white vinegar, not cider vinegar. So I tried my recipes with both and I liked the distilled better. If you want to use cider, feel free.

Optional. Some folks like to add warm melted butter to this recipe for richness. Butter also helps release fat soluble flavors in the peppers. Up to a stick would be fine. Do it just before serving, and warm the sauce first so the butter doesn't harden.

Method
1) Pour all the ingredients into a jar and shake. Let it sit for at least 12 hours to allow the flavors to meld. A week is better.

2) You can use it as a mop when you cook, you can use it as a finishing sauce when you serve the meat, or both. In the Carolinas it is usually used as both a mop and a finishing sauce.

3) To use it as both a mop and finishing sauce, warm it, pour a few ounces into a cup and paint it on the meat with a basting brush once every hour or so while it is cooking. If you use it as a mop, the sauce in the cup can get contaminated with uncooked meat juices on the brush. That's why you don't want to dip the brush in the whole bottle. Discard contaminated mop and serve untouched sauce at the table.