Slow and Low Country Ribs Recipe

Slow and Low Country Ribs Recipe

How To Make Slow and Low Country Ribs

Take your favorite barbecue sauce, smother the meat, and make these delicious country ribs. Cooked low and slow, you can do this in an oven or a grill.

Preparation: 10 minutes
Cooking: 3 hours 30 minutes
Total: 3 hours 40 minutes



  • 3lbscountry ribs
  • kosher salt
  • vegetable oil
  • barbecue sauce of choice


  1. Coat the ribs in oil and then salt them well.

  2. To cook the ribs, there are several choices. They can be baked in a 250 degree F oven (line a baking pan with foil and cover the pan). They can also be slow-roasted in a gas grill (covered) with half the burners turned off (put them on the side that is not over direct flame). Alternatively, set up a large charcoal grill like a smoker and cook the country ribs on the cool side (again covered). But best of all would be to build a wood fire on one side of the grill and slowly barbecue these ribs over woodsmoke.

  3. Let the ribs cook untouched for 90 minutes. At the 90-minute mark, turn them and paint them with barbecue sauce.

  4. Every 30 minutes or so, turn the ribs and paint them again with the sauce. Cook for at least 3 hours.

  5. When the meat begins to fall apart, paint the ribs one more time and then move them to the hot side of the grill. If using the oven method, move the ribs to the broiler.

  6. Let the ribs cook a minute or two so the sauce can caramelize. Pay attention, and do not let the ribs get too blackened.

  7. Serve with coleslaw, potato salad, deviled eggs or whatever side dish is preferred.


  • Calories: 341.93kcal
  • Fat: 22.42g
  • Saturated Fat: 4.18g
  • Trans Fat: 0.14g
  • Monounsaturated Fat: 6.36g
  • Polyunsaturated Fat: 2.04g
  • Protein: 32.90g
  • Cholesterol: 125.87mg
  • Sodium: 400.94mg
  • Calcium: 37.60mg
  • Potassium: 540.97mg
  • Iron: 1.45mg
  • Vitamin A: 3.40µg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!


Leave a comment

Replying to