There are a few different cuts of pork that go by the name of country style ribs, but in general, country style ribs are long, thick, meaty strips of pork from either the shoulder end of the pork loin, or the sirloin end, which is toward the rear. The ribs in this recipe basically braise in their own juices. Other than some barbecue sauce and a chopped onion, you won't need to add any liquid to them. As for barbecue sauce, you can use your favorite store-bought one or you can make the sauce yourself. You can save the juices that cook out of the ribs to use for preparing other dishes by straining it through cheesecloth to filter out any seasoning particles. Then just peel off the layer of fat that will harden on the top and use the flavorful liquid below in soup or sauce or whatever.
