You’ll be surprised to learn how delicious steamed shrimp are with this sauce as well. In Florida, stone crab claws are typically served with a creamy mustard sauce. So stop eating shrimp with the traditional ketchup-horseradish sauce and try a new dipping sauce instead.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
Ingredients
- 2 ½ pounds pork spareribs
- 2 (18 ounce) bottles barbeque sauce
- 1 onion, quartered
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Place spareribs in a large stockpot; add barbeque sauce, onion, salt, and pepper. Pour in enough water to cover the ribs. Bring to a low boil and simmer for 40 minutes.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Transfer spareribs onto the preheated grill, reserving the cooking liquid. Cook, basting with reserved cooking liquid often and turning frequently, until nicely browned, about 20 minutes.
- The nutrition data for this recipe includes the full amount of the boil ingredients. The actual amount of the boil consumed will vary.
Nutrition Facts
| Calories | 882 kcal |
| Carbohydrate | 94 g |
| Cholesterol | 150 mg |
| Dietary Fiber | 2 g |
| Protein | 36 g |
| Saturated Fat | 14 g |
| Sodium | 3518 mg |
| Sugars | 67 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
I have NEVER boiled meat in water OR beer! I’ve ALWAYS baked my ribs SLOW in the oven, THEN grill. I marinade them FIRST or make a rub. I also NEVER use bottled sauces (just MY preference. I DID however make a few just to see HOW they’d turn out. I didn’t like them AT ALL! I get it though, it’s a quick way. Ribs are MESSY no matter how you make them, that’s the best part, licking your fingers. They were okay but you’d STILL Have to add things for YOUR personal tastes. I’ll stick to baking them first.
Yes, we liked it. I simmered the country rib in BBQ sauce, onion and wine for 40 minutes. Then bastes with BBQ sauce for 20 minutes on the grill. Quick, easy and tasty.
Just eish i could print it out. But omg it was great plan on doing this again for the 4th of July
So this is over 2lbs of BBQ sauce on much less than 2 lbs of meat (once the bones are removed) Good if you like a little meat with your sauce. Although it would be hard to use all that sauce.
followed and it was a success..thank you 🙂
I’ve been reluctant to parbroil BBQ ribs thinking it is “cheating”, but I couldn’t get ribs to fall of the bone otherwise with my charcoal grill which was just too hot for slow ribs, so I sucked it up and, WOW, these were fabulous. I used Sweet Baby Ray’s sauce, but I boiled for close to one and one-half hours after reading other reviews. I also discarded the boiling liquid and then grilled for 30-40 minutes with fresh sauce cooking until it was glazed. My family loved them and agrees, they are the best I’ve ever done.
My new favorite way to do ribs! So easy! I will say, though, that I took the ribs out of the pot at 30 mins., placed them in a large roasting pan with some of the pot liquid, covered the pan with foil, and put them in a 275 F. oven for an hour or so. While they were in the oven, I used the time to simmer down the pot liquid back to the consistency of the bottled sauce and then used that to baste them on the grill outside for about 15 mins. to caramelize them. They were sticky and fall-off-the-bone tender! Disappeared so fast I almost didn’t have any myself! (Make sure to have hand wipes or wet washcloths handy!)
Great, easy recipe! I made it exactly as written. The ribs were tender and very flavorful. Will definitely make it again.
I followed the recipe exactly except I don’t use salt, so I substituted minced garlic. I also make my own bbq sauce (family secret). I prepared a slab of spareribs and a slab of babyback for my Dad for Father’s Day. It’s now Wednesday and he’s STILL talking about how great they tasted! They really were fantastic!!!
This is sort of what I do, only instead of water and the mentioned ingredients I parboil in Coca Cola, place on the grill and then add barbecue sauce(Sweet Baby Ray’s)
Very tough
Prepared according to recipe instructions. Excellent results. Used low carb BBQ sauce from wholesumyumcom. Highly recommended. This is a very easy method to prepare country style ribs quickly. My wife kept coming into the kitchen asking what was that wonderful smell. Try them
Excellent! Next time I will use cayenne in place of the black pepper.
Good quick recipe…
It was so easy and soooo good. My daughter really enjoyed it. I reccomend and will make again for sure.
THIS WAS AMAZING. So easy and were so good. Will be doing them again.
Absolutely Delicious! I did it with baby-back ribs and added 5 cloves of chopped garlic, marvelous, will make again!
Fantastic recipe! It was easy. I am always happy when I know that the inside is cooked. Boiling it ahead of time assures this. I broiled the ribs in my oven after this step. This is what crisped them on the outside. This is now my ribs “go to.”
I used my pressure cooker instead of the stove-top. These were the best country ribs I have ever eaten in my 51 years on this Earth. Absolutely the most tender and flavorful.
Turned out great following recipe exactly as read !!
I’m going to have to try this again. I ended up simmering/low boiling these ribs for 1.5 hours. After they were grilled for the proscribed amount of time, they were deliciously tender. But as they cooled down they became VERY tough and chewy. I’ll try it again and see what happens