How long do you boil 3 pounds of country style bone in ribs?

Answer 1

You need to give in about 45 to 60 minutes for baking country style pork ribs. Preheat the oven to around 350 degrees Fahrenheit. There is also a faster way to baking pork ribs when you don't hve enough time. Start by washing the pork ribs and dry them up. Combine onion powder, garlic powder, and Cajun seasoning and then rub them over your ribs. Lay the foil on your baking pan and spray it with oil and arrange the ribs on the pan. Get another sheet of foil and cover the country style ribs. Heat the oven to 325 degrees F and then bake the ribs for an hour and 15 minutes. Brush the ribs with barbecue sauce and start baking again for another 15 minutes. Serve once done.

Answer 2

Country-style ribs are boneless. If your butcher tells you otherwise, RUN! IT'S TOO LATE FOR HIM, BUT YOU CAN STILL SAVE YOURSELF..!

-And then to actually answer the question, FIRST(!) I marinate (in a marinade) them overnight in the refigerator, get 'em out of the 'fridge about 3 hours before cook-start time, THEN cook 'em slow and low: 325 degrees (in a pre-heated oven) for about 45 minutes.

NO PEEKING as it loses the oven's heat -every time you open the oven door, you have to add 15 -30 minutes cook time! So when you 'peek' at them at 45 minutes cook time, you will want to pierce them with fork or knife, and NEED to SEE clear juices, NOT red. THEN you can coat them with that BBQ sauce that you started boiling and simmering when you took the meat out of the fridge about four hours ago.

Close the oven door (!) and bake for about 20 more minutes -this will caramelize the coating. DO NOT RAISE THE TEMPERATURE, or risk overcooking/burning the 'glaze'.

***For a rack of ribs! -I always cut 'em apart before marinating in the marinade the night before cooking, as this reduces cook time. Same procedure, same temperature, BAKE LONGER... About one hour til 'first peek'.

***If you do NOT cut 'em apart, it's about one hour fifteen to one hour twenty minutes until 'first peek'.

***P.S!! -Buy twice as many ribs as you think you will need-

Cut the the meat very close to the second bone on both sides of that bone.

If you do it right, it will be nearly meatless.

Repeat the process down the rack (or up the rack as the case may be) and you will find that every-other-bone has double meat, and the OTHER every-other-bone has little or no meat.

Bake them all together in the same pan(s), as the meatless bones' marrow will add flavor to the juice in the pan, soak up the BBQ sauce that you add later, AND are usable in broths (later) for stew(s). -They ARE delicious!

Serve the double-meat bones to your guests.

And don't forget to invite ME!

Answer 3

I know a lot of people boil their ribs before cooking, but please try this instead. Season the ribs as you like (dry rub, or just salt and pepper) and wrap them tightly in foil. Put them in a low over (250F) and bake for 6 hours. Then remove the foil and make sure the ribs are tender. The meat should pull away from the bone easily. At this point you can coat the ribs with barbeque sauce and put them on the grill for 10 minutes per side to create a glaze. I think you'll like the flavor better. You can do the slow bake the day before and refrigerate them or over night with the oven on 200F.

Answer 4

To get a really tender and juicy ribs, try a low and slow roast. Season the ribs, wrap them tightly in foil and bake them at 250 for 6 hours or 200F overnight.