Country ribs are actually a type of boneless, marbled pork chop rather than an actual rib. Due to the marbling of fat in the ribs, they are best cooked slowly using low, indirect heat. With some practice and time, you'll be able to cook country ribs using a gas or charcoal grill.
Makes 4 to 6 servings
- 1 Tbsp (15 ml) salt
- 2 cups (500 ml) cold water
- 2 lbs (900 g) country-style pork ribs
- 3/4 cup (177 ml) brown sugar
- 2 Tbsp (30 ml) chili powder
- 2 Tbsp (30 ml) paprika
- 1 Tbsp (15 ml) dry mustard
- 1 Tbsp (15 ml) onion powder
- 3/4 tsp (3.75 ml) black pepper
- 1/4 tsp (1.25 ml) cayenne pepper
- 6 Tbsp (180 ml) ketchup
- 1 Tbsp (15 ml) cider vinegar
Prepare the Ribs
1Cut the ribs. Use a sharp knife to cut any ribs that are 5 inches (12.7 cm) or longer in half.
- Country ribs are often 1 foot (30.5 cm) or longer. For especially long ribs that are over 1 foot (30.5 cm) in length, you can even cut them into three equal parts. Slicing long country ribs crosswise will make it easier to handle them.
2Pound the ribs. Place the ribs cut-side down between two sheets of plastic wrap or wax paper. Use a meat tenderizer to pound the ribs until they are 3/4 inch (1.9 cm) thick.
- This step is optional, but pounding the meat allows it to cook faster and makes it more tender upon consumption.
3Dissolve the salt in the water. Pour the cold water into a large bowl and stir the salt in until it completely dissolves, creating a basic brine.
4Submerge the ribs in the brine. Cover the bowl with a lid, plastic wrap, or aluminum foil and refrigerate for 30 minutes to an hour.
- To save time, you can salt the ribs directly instead of soaking them in a brine. Spread a coat of vegetable oil over the ribs with a basting brush. Generously salt the ribs, focusing on the fatty areas. As the fat renders during the cooking process, the salt will make it especially flavorful.
5Create the spice rub and sauce. Combine the brown sugar, chili powder, paprika, dry mustard, onion powder, black pepper, and cayenne pepper in a shallow dish, mixing the ingredients until evenly distributed.
- Transfer half of the mixture to a small bowl and stir in the ketchup and vinegar until well blended.
6Dredge the ribs in the spice rub. After removing the ribs from the brine, pat them dry with paper towels and liberally coat the ribs in your remaining spice rub. Set aside on a clean plate.
Prepare the Grill
1Soak 1/4 cup (60 ml) wood chips for 15 minutes. It is important to soak the wood chips before use to control the fire and create enough smoke for the ribs.
- Each type of wood will contribute different undertones to the flavor of the smoke. For instance, hickory has a strong, smoky flavor, while oak is a little more mellow. Mesquite has strong earthy undertones, while wood from fruit trees like apple or cherry have notably light, sweet flavors.
2Wrap the soaked wood chips in aluminum foil. Cut several small holes in the top of the foil packets to vent.
- Wrapping the wood chips is another measure used to control the heat of the wood. Venting the foil allows smoke to escape, which is the desired result.
3Oil the cooking grate. While it is still cool, oil the grate by rubbing it down with vegetable oil or by spraying it with nonstick cooking spray.
4Prepare a gas grill. Get all the burners hot before turning off the heat to all but the primary burner.
- Place the packet of wood chips over the primary burner.
- Turn on all the burners, setting the heat to high. Allow the grill to preheat until the wood chip packet begins to smoke. This should take about 15 minutes.
- Leave the primary burner on, set to high, and turn off the other burners.
5Alternatively, prepare a charcoal grill. Heat the charcoal and wood chips on one side of the grill.
- Evenly spread 6 quarts (6 liters) of charcoal briquettes over half the grill and set to flame with lighter fluid and a grill lighter.
- When the top coals are partially covered in ash, place the wood chip packet over the coals.
- Set the grate in place, cover the rill, and open the vent halfway. Continue preheating the grill for an additional 5 minutes or until the wood chips have begun to smoke.
Cook the Ribs
1Place the ribs on the cool part of the grill. Cover and cook for 90 minutes untouched.
- Country style ribs can be cooked faster, but slow cooking them is best because it causes the fat to render and will create a smoother taste.
2Paint the ribs with your sauce. After the first 90 minutes, use a basting brush to liberally coat both sides of the ribs with your sauce.
- Apply additional coats of sauce in the same manner ever 30 minutes.
3Cook on the cool side of the grill until the meat begins to fall apart. Once this occurs, add another coating of sauce and move the ribs to the hot side of the grill.
4Char the ribs. Cook the ribs on the hot side of the grill for 2 to 5 minutes or until lightly charred.
- Check the internal temperature of the ribs by sticking a meat thermometer into the center of the thickest rib. The internal temperature should read 145 degrees Fahrenheit (63 degrees Celsius).
5Serve warm. Allow the ribs to rest off the grill for 5 to 10 minutes before serving.
Alternative Cooking Method
1Preheat the oven to 250 degrees Fahrenheit (120 degrees Celsius). Coat a shallow baking pan or roaster with nonstick cooking spray.
- You may also line the baking pan with nonstick aluminum foil.
2Place your seasoned ribs in the baking pan. Arrange the ribs in a single layer, evenly spread apart.
3Bake for 2 hours. The ribs should become tender.
- Drain any grease or liquid before proceeding to the next step.
4Coat the ribs with sauce. Use all the sauce, spreading it over the ribs generously and evenly.
5Reduce heat and continue baking. Reduce the heat to 200 degrees Fahrenheit (93 degrees Celsius) and continue cooking for an additional hour.
- When finished, check the internal temperature of the ribs with a meat thermometer to verify that it is at least 145 degrees Fahrenheit (63 degrees Celsius).
- Replace the sauce in the above recipe with your favorite commercial barbecue sauce for quicker, easier preparation.
Things You'll Need
- Sharp knife
- Meat tenderizer
- Large bowl
- Small bowl
- Plastic wrap
- Basting brush
- Nonstick cooking spray
- Aluminum foil
- Wood chips
- Shallow baking dish or roaster
- Grill or oven
- Charcoal briquettes
- Grill lighter and lighter fluid
Sources and Citations
In other languages:
Italiano: Preparare le Costolette in Stile Country, Español: cocinar costillas al estilo campestre, Deutsch: Rippchen nach Country Art zubereiten, Português: Cozinhar Costela de Porco Estilo Country, 中文: 烹饪烤排骨, Русский: приготовить ребрышки в деревенском стиле, Français: cuisiner des longes de porc à la paysanne, Bahasa Indonesia: Memasak Iga Bergaya Country
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