Hot-Pot Country-Style Ribs are coated with dry rub, drizzled with liquid smoke and baked in a Dutch oven.

TPN / KATE SHATZKIN

Country-style ribs are not only an economical option for those who like barbecue, they’re also good for slow cooking. We’ve often braised them in barbecue sauce (for a super-easy dish), but I was intrigued by this recipe from the new book Cheater BBQ, in which the ribs are coated with dry rub, drizzled with liquid smoke and baked in a very hot Dutch oven.

I must admit to committing a cardinal culinary sin when I tested these . . .

I got distracted by my children (that’s my story, anyway) and forgot to turn down the oven as directed after I added the ribs.

I didn’t realize my mistake until the cooking time was almost up, and I was sure they’d be tough as leather. But the ribs turned out nicely. It may have helped that mine were bone-in ribs, when the recipe originally called for boneless.

Recipe: Hot-Pot Country-Style Ribs1

HOT-POT COUNTRY-STYLE RIBS

For the dry rub:

1/8 cup paprika

1 tablespoon kosher salt

1 tablespoon coarsely ground black pepper

1/2 tablespoon garlic powder

1/2 tablespoon dry mustard

1 tablespoon brown sugar (optional)

For the ribs:

3 pounds country-style pork ribs

2 to 3 tablespoons bottled smoke

Heat the oven to 500 degrees. Mix together rub ingredients in a jar with a tight-fitting lid and shake to blend.

Place a large enamel-coated cast-iron pot or Dutch oven (about 7 quarts) with its lid on in the oven for 15-20 minutes. The pot should be piping hot. Meanwhile, work the rub into all sides of the ribs.

Carefully place the ribs in the hot pot, add the bottled smoke, cover, and immediately reduce the oven temperature to 300 degrees. Cook the ribs for 1 hour, or until the meat is tender and the internal temperature is 190 degrees.

Serves 6.

Per serving: 388 calories, 25 grams protein, 31 g fat, 11 g saturated fat, 1 g carbohydrate, 0 g fiber, 122 milligrams cholesterol, 345 mg sodium.

— Adapted from Cheater BBQ, by Mindy Merrell and R.B. Quinn