Country Style Ribs with Pepper Jelly Barbecue Sauce

©From the Kitchen of Deep South Dish

4 pounds boneless country style pork ribs

1 teaspoon garlic salt
1/2 teaspoon freshly cracked black pepper

For the Sauce:

1 tablespoon of cooking oil (canola, vegetable)

1 cup chopped onion
1 tablespoon minced garlic
1/4 cup chili sauce or ketchup
1 (10 ounce) jar pepper jelly
1-1/2 tablespoons apple cider vinegar
Dash Worcestershire sauce
1 tablespoon Creole mustard
1 tablespoon light brown sugar
1 teaspoon Liquid Smoke, optional

Preheat grill to 325 degrees F. Season ribs on both sides with garlic salt and freshly cracked black
pepper. Let rest at room temperature.

Heat oil in a saucepan over medium heat and saute onion until lightly browned and caramelized, stirring
often, about 10 minutes. Add garlic and chili sauce. Cook another minute. Add the pepper jelly and stir
in until incorporated. Add the vinegar, Worcestershire, mustard, brown sugar and Liquid Smoke, if
using. Reduce heat to low and let simmer for 5 minutes. Set aside 1/4 cup of sauce and brush both
sides of ribs with a portion of the remaining sauce. Brush both sides of ribs with a portion of the
remaining sauce. Bake or grill over indirect heat at 325 degrees F for 1-1/2 to 2 hours, depending on
size of the ribs, or until tender (about 155 degrees F), brushing with sauce about every 30 minutes.
Total cooking time will depend on size & thickness of the ribs. Plate ribs and spoon reserved sauce over
the top.

To Bake: Trim ribs of excess fat; season as above. Brown in hot oil in a skillet on all sides. Place into
foil lined baking dish with 1/4 cup of water, chicken broth or apple juice, and cover with foil. Bake at 325
degrees F for 1 to 1-1/2 hours, remove foil, drain off any accumulated fat, brush with sauce on all sides
and return to oven, uncovered, another 30 minutes to one hour, baking until fork tender (about 155
degrees F), brushing with sauce and turning several times. When done, pass under the broiler to brown
further, if desired. Total cooking time will depend on size and thickness of the ribs.
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