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Hillbilly Ribs

(3 Votes)
Updated May 02, 2018
Hillbilly Ribs
SERVES
5
SERVING SIZE
2 ribs
COOK TIME
1 Hr 40 Min

Our lighthearted tribute to the "best of the best" of backwoods country cooking really shines in our Hillbilly Ribs recipe. This is down-home cookin' that'll guarantee a full house at the table.

What You'll Need

  • 2 tablespoons vegetable oil
  • 4 pounds country-style pork ribs
  • 1 (12-ounce) bottle chili sauce
  • 1/2 cup water
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1/4 cup brown sugar

What to Do

  1. In a soup pot over medium-high heat, heat oil until hot; cook ribs 8 to 10 minutes or until brown on all sides.
  2. Meanwhile, in a large bowl, combine remaining ingredients; mix well.
  3. Reduce heat to medium and drain off excess liquid. Pour sauce mixture over ribs, partially cover, and cook 1-1/2 hours or until ribs are cooked through and tender, turning occasionally.

Notes

  • We like to use country-style ribs because they're meatier, but spareribs work well, too!
     
  • We recommend you serve these up with a heaping bowl of our extra-special Hillbilly Baked Beans. Yum!

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Ratings & Comments

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I have not made this yet so I cannot rate it.

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I made these in my electric pressure cooker. They come out GREAT. used default setting for meat/ chicken

Can you make this using BBQ sauce instead of chili sauce.

Hi there! Yes it can. Enjoy!

can these be made in electric pressure cooker

Hi there! Yes, these can be made in an electric pressure cooker, however, because the Test Kitchen has not tested this recipe in the electric pressure cooker, we are uncertain of how long the cooking time would be. We suggest maybe doing some research on Google to find out the appropriate times, and if you do try this, please let us know how it turns out!

Could this be made in a slow cooker?

Hi there. It absolutely can be made in a slow cooker. Enjoy!

This recipe makes a ton of meat! Enough for a crowd. I like to use the country - style ribs, since you don't have to peel away the silverskin or deal with the mess of a bunch of bones. It is easier to remove the excess fat also. They are great on the stove or on the grill!

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