Best-Ever Country-Style Ribs

• dry rub seasonings, recipe follows (I usually use a little more)2 tablespoons
• country-style pork ribs (I prefer bone-in, but you could use boneless)↗4 lbs
• ketchup↗3 cups
• beer (beer is better) or 1 1/2 cups water (beer is better)↗1 1⁄2 cups
• cider vinegar↗3⁄4 cup
• Worcestershire sauce↗1⁄4 cup
• prepared mustard (such as French's yellow mustard)1 tablespoon
• brown sugar (light or dark, doesn't matter)↗2 tablespoons
• dried oregano↗1 teaspoon
• dried basil↗1 teaspoon
• dried thyme↗1 teaspoon
• black pepper↗1 teaspoon

Step-by-step instructions

1. 1

   Rub Dry Rub all over ribs. Place in a glass baking dish; cover and refrigerate several hours or, even better, overnight.

2. 2

   Stir together ketchup, beer (or water), vinegar, Worcestershire sauce, mustard, brown sugar (add more, if you like your sauce sweeter), oregano, basil, thyme, and pepper in a medium-size bowl.

3. 3

   Transfer ribs to a 5-quart Dutch oven. Reserve 1 cup sauce for basting later; pour remainder over ribs. Cover pot and cook the ribs over low heat for about 45 minutes or until ribs are tender. (Ribs may be prepared up to a day ahead and refrigerated.).

4. 4

   Prepare grill or heat broiler. Remove ribs from sauce; discard sauce. Spread ribs with half the reserved sauce.

5. 5

   Cook ribs over medium coals (or medium direct heat on a gas grill) or broil until crispy and browned, about 5 minutes. Turn ribs over. Spread with remaining sauce. Cook 5 minutes more.

6. 6

   DRY RUB for COUNTRY-STYLE RIBS: Combine 2 tablespoons salt, 3 tablespoons brown sugar, 3 tablespoons granulated sugar, 2 tablespoons dried lemon peel (found in the spice section of your supermarket), 3 tablespoons black pepper, and 1 tablespoon paprika in a small bowl. Store unused dry rub in an airtight container in a cool, dark place.