Wednesday, September 7, 2011

Smoky Boneless Ribs

2 lbs bonelss country-style ribs
1/4 tsp garlic powder
1/4 tsp black pepper
1 cup ketchup
1/2 cup brown sugar
1/2 cup chili sauce
2 Tbsp cider vinegar
2 Tbsp liquid smoke
1 Tbsp lemon juice

Place ribs in ziploc bag.  Place garlic bowder, pepper, ketchup, brown sugar, chili sauce, cider vinegar, liquid smoke, and lemon juice in a large saucepan.  Bring to a boil over medium high heat.  Reduce to medium and simmer for 10 minutes.  Remove from heat & allow to cool.  Pour sauce over ribs.  Seal, label & freeze.

To serve:
Thaw overnight in refrigerator.  Ribs can then be baked (covered) in a greased 9 x 13" pan for 1 1/2 - 2 hours.  Or, cover & cook in a slow cooker, 3 hours on high, or 6 hours on low.  Or, oil grill grates & place ribs on the grill.  Cook 10 minutes on each side, then continue cooking 20 more minutes, or until internal temperature reads 165 degrees.

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