BBQ Pork “Country Ribs” – cut off the shoulder, cooked slow and low and glazed with your choice of barbecue sauce! This country style ribs recipe will teach you everything you need to know.
BE PICTURED IN; CHARACTERIZED IN:
country ribs. Large chunks of pork cut from the pig’s shoulder. Sold boneless or bone-in, these are nothing like a rib rack. They are pork loins infused with fat and need to be cooked slowly at low temperatures to be delicious.
The upside is that country ribs are all meat, so you only need one to fill you up. In fact, I cut them in half because a whole rib, which can weigh a pound, can be too much for some people.
How to cook country ribs
The best way to cook country ribs is over a wood fire, but you can also cook them on a charcoal or gas grill, or even in the oven. Just repeat after me: Slowly and quietly…slowly and quietly…
You’ll want those country ribs with some sauces. It can be as simple as apple cider vinegar, or you could use your favorite barbecue sauce. To go with this country-style ribs recipe, we have a sweet and spicy Dr. Pepper BBQ sauce chosen.
Slow and low country ribs
ingredients
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4 country ribsabove 3 lb
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Kosher salt
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vegetable oil
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the barbecue sauce your choice
method
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Cut and Salt Ribs:
Country ribs are usually more than a foot long. We recommend cutting them in half before cooking as this makes them easier to manage. Rub the ribs with oil and then salt them well.
Much of the fat will go away during cooking, leaving a crispy-salty-greasy piece that you’ll fight over with your friends.
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Slow cook the ribs for 90 minutes to start:
There are several ways to cook the ribs. You can bake them in a 250°F oven (line a baking pan with foil and cover the pan).
You can slow roast them in a gas grill (covered) with half the burners off (set on the side not over the direct flame).
You can set up a large charcoal grill like a smoker and cook the country ribs on the cool side (covered again). But the best thing would be to build a wood fire on one side of the grill and slowly cook these ribs over wood smoke.
In any case, let the ribs cook untouched for 90 minutes. At the 90 minute mark, flip them over and brush them with your barbecue sauce—we like the sweet and tangy Dr. Pepper BBQ sauce, but you can also use a South Carolina mustard-based barbecue sauce, a bourbon BBQ sauce, or a traditional Kansas City-style sauce.
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Turn the ribs over and brush with the sauce again about every 30 minutes:
how long to cook Depends on how hot your fire is. At least 3 hours. Maybe up to 5 hours. You really want to slow cook these ribs because they’re quite fatty. The slower you cook them, the more fat will come out and the smoother your ribs will be. Take your time.
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Go to the hot side of the grill or grill:
When the meat starts to fall apart – you’ll notice this as you turn the rib – you’re ready for the final step. Paint the ribs again, then place them on the hot side of the grill. If using the oven method, move the ribs to the grill.
Let the ribs cook for a minute or two to allow the sauce to caramelize. Be careful not to let the ribs get too black. A little char is good, but you don’t want a briquette.
Serve with coleslaw, potato salad, eggs or whatever you like. Oh yes, and napkins. Lots of napkins.
| nutritional information (per serving) | |
|---|---|
| 164 | calories |
| 11g | Fat |
| 9g | carbohydrates |
| 6g | protein |
