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Country Style 'Meat Bones' BBQ Pork Ribs


Simple ingredients and very lean meat, slow-cooked on the bone to fork-tender perfection.   The BBQ refers to the style of sauce, but also to the option of outdoor grilling the pork ribs, instead of browning them before baking.  We can pretty much guarantee that making these 'Meat Bones' will also make you very famous.  Serve over fluffy white rice, with a green salad.  We serve this on big game days during half-time, when the house is full of hungry guys (and gals). 

  • 2 packages (12-14 pieces) of lean Country Style pork ribs (bone in)
  • 1 cup chili sauce (not hot sauce, rather the ketchup based, sweeter version)
  • 1 cup ketchup
  • 1 cup water or chicken broth
  • 2 tablespoons Worcestershire sauce
  • 4 tablespoons white or apple cider vinegar
  • 4 tablespoons dark brown sugar
  • 1/4 cup soy sauce
  • 3 cloves garlic, minced
  • 1 medium onion, finely chopped
  • generous pinch white pepper
  • 1 tablespoon DM Private Recipes BBQ Spice (optional)
  • 2 tablespoons olive or grapeseed oil
  • chopped parsley to garnish (optional)

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Cook Time (min)


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Preparation Time (min)



Preheat oven to 350F.

Combine all ingredients except the pork ribs in a medium saucepan, and simmer gently for 15 minutes until the onion and garlic smell sweet and warm.   Set aside.

The pork ribs can be seared quickly on all sides on an outdoor grill, or browned on all sides in the oil in a pan on the stovetop.  After searing or browning, place ribs on their sides, side-by side in a flat-bottom non-reactive roasting pan or deep ceramic or glass baking dish.  Re-heat sauce and pour evenly overtop of the ribs, cover with a pan lid or foil and bake for 1 hour and 30 minutes.  If using foil, take care that the foil does not come in contact with the sauce, as the vinegar will react with the aluminum.

Uncover and bake for 30 minutes more, or until the sauce thickens noticeably and starts to caramelize around the edges and on any bones and bits of meat poking through the surface.

Place cooked ribs on fluffy white rice (two ribs per plate is ideal) and smother with sauce.   Garnish with chopped fresh parsley if desired, and serve with a  simple green salad.   

Bonus: 'Meat Bones' are even better the next day.

Submitted by:

Yvonne in the C@H Kitchen