Brenda Gantt

South Carolina-Style Ribs

Indulge in the mouthwatering flavors of South Carolina with this delectable recipe for South Carolina-Style Ribs. Karen Conklin from Supply, North Carolina, has crafted a recipe that promises to deliver some of the very best country-style pork ribs you’ll ever taste. The secret lies in the delicious sauce, which can also be used to enhance the flavors of barbecued chicken.

The tender and juicy pork baby back ribs are cut into serving-size pieces and baked to perfection in a roasting pan. Meanwhile, the tangy and savory sauce comes to life in a saucepan, combining red wine vinegar, honey, prepared mustard, canola oil, Worcestershire sauce, butter, coarsely ground pepper, salt, and hot pepper sauce. The German influence in South Carolina’s barbecue sauce is evident in the use of mustard, creating a mustard-based barbecue sauce that is both unique and delightful.

Brushed over the ribs and baked to a glazed perfection, the sauce imparts a burst of flavors, complementing the succulent meat and elevating the ribs to a whole new level of deliciousness.

 

INGREDIENTS:

  • 4 pounds pork baby back ribs
  • ½ cup red wine vinegar
  • ½ cup honey
  • ½ cup prepared mustard
  • 2 tablespoons canola oil
  • 4 teaspoons Worcestershire sauce
  • 2 teaspoons butter
  • 2 teaspoons coarsely ground pepper
  • 1 teaspoon salt
  • 1 teaspoon hot pepper sauce

 

PREPARATIONS:

  1. Cut ribs into serving-size pieces. Place ribs meat side up in a roasting pan. Cover and bake at 325° for 1½ to 2 hours or until tender; drain.
  2. Meanwhile, combine the remaining ingredients in a saucepan. Bring to a boil over medium heat. Reduce the heat; simmer, uncovered, for about 30 minutes or until slightly reduced.
  3. Brush sauce over ribs. Bake, uncovered, for 30-44 minutes or until the ribs are glazed, basting occasionally.

 

YIELD:

Makes 6-8 servings.

 

COOKING TIME:

Prep: 15 minutes, Bake: 2¼ hours.

 

SPECIAL INSTRUCTIONS:

  • Adjust the amount of hot pepper sauce according to your preferred level of spiciness.
  • For a smokier flavor, consider adding a pinch of smoked paprika to the sauce.

 

TIPS:

  • Serve the South Carolina-Style Ribs with classic Southern sides like coleslaw and cornbread for a complete and satisfying meal.
  • For a charred and smoky finish, you can also grill the glazed ribs for a few minutes before serving.

 

South Carolina-Style Ribs offer a tantalizing taste of the distinctive and flavorful South Carolina barbecue sauce. Karen Conklin’s recipe, hailing from Supply, North Carolina, creates some of the most irresistible country-style pork ribs you’ll ever have the pleasure of tasting. The key to their excellence lies in the mouthwatering sauce, which also enhances the flavors of barbecued chicken.

The tender and succulent pork baby back ribs are lovingly baked to perfection, while the delightful sauce comes to life on the stovetop, blending red wine vinegar, honey, prepared mustard, canola oil, Worcestershire sauce, butter, coarsely ground pepper, salt, and hot pepper sauce. This mustard-based barbecue sauce reflects the German influence in South Carolina, adding a unique and delightful twist to the dish.

Brushed over the ribs and baked until glazed, the sauce infuses the meat with a burst of flavors, creating a memorable and satisfying dining experience. The combination of tender meat and tangy sauce creates a harmonious blend of tastes that will leave your taste buds yearning for more.

To enjoy the full South Carolina experience, serve these delicious ribs with classic Southern sides like coleslaw and cornbread, creating a mouthwatering and comforting meal that is perfect for gatherings or family dinners.

So, prepare to savor the rich and diverse flavors of South Carolina with this delightful recipe for South Carolina-Style Ribs. Gather your ingredients, set your roasting pan, and indulge in a culinary journey that celebrates the fusion of German traditions and Southern barbecue expertise.

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