13 country style rib recipes

This recipe is my glorified version of a Polish "kapusta," made hearty with the addition of country-style pork ribs, mushroooms and bacon. Traditionally, it is served with "kluski (potato dumplings)" or egg noodles and rye bread.

Barbecued country style pork ribs simmer first in lemon-onion water until tender, then grill over slow coals slathered in chili-spiked lemon BBQ sauce. Two-step technique guarantees fall-apart tender ribs with no leathery edges.

Add some Chinese spice to your ribs with this easy crockpot recipe that will have everyone in the kitchen ready to set the table.

Orange country-style pork ribs slow-grilled with a tangy citrus-tomato glaze built from frozen orange juice concentrate, brown sugar, and Worcestershire. Backyard grill ribs with a sweet-smoky-citrus twist.

Make your ribs kick with this Chinese-style dish that can easily be made in your crockpot.

If you're in a hurry, try this succulent pork dinner that can easily be made in your crockpot.

Hearty ribs and beans bakes country-style pork ribs over Great Northern and kidney beans in a tangy tomato-mustard sauce. A two-stage casserole that feeds six.

Honey garlic ribs cooked entirely in the microwave with teriyaki sauce, ginger, and pressed garlic. Tender country-style pork ribs in under 40 minutes.

Zesty Ranch Ribs: country-style pork ribs simmered tender, then baked in a tangy ketchup-and-cider-vinegar BBQ sauce with a touch of liquid smoke. Mid-century cookout staple.

Country-style pork ribs boiled with lemon and onion, then finished on the grill with barbecue sauce. A two-step method for tender, saucy ribs every time.

Country-style pork ribs browned and braised in a bold sweet red wine sauce with honey, chili sauce, horseradish, and hot pepper. Falling-apart tender after 90 minutes in the oven.

A succulent ribs dish that can satisfy anyone's hunger! Just remember to bring the napkins!

Texas-style ribs are pork spareribs par-roasted to render fat, then oven-basted in a tangy citrus-ketchup sauce with horseradish and hot sauce. Sticky, sweet, and sharp with a sharp Hill Country edge.