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Perfect Barbecue Country-Style Ribs

Barbecued Country-Style ribs are both inexpensive and flavorful to grill. With this recipe, you make a simple dry rub, and use half of that rub to make a quick no-cook barbecue sauce. There's a short brine involved, so that the pork grills nice and juicy. Super simple, super delicious!
Course Main Course
Cuisine American, Grilling
Keyword Barbecued Country-Style Ribs
Prep Time 20 minutes
Cook Time 15 minutes
Pork Brining Time 1 hour
Total Time 1 hour 35 minutes
Servings 4 people
Author Debby - www.AFeastfortheEyes.net

Equipment

  • Gas or Charcoal Grill instructions provided for both

Ingredients

  • 2 pounds boneless country-style pork ribs trimmed

For the brine:

  • 1 tablespoon salt
  • 2 cups cold water

For the rub:

  • ¾ cup dark brown sugar packed
  • 2 tablespoons chili powder NOTE: I'm sensitive to spice, so I cut back on the chili powder to 1 Tablespoon
  • 2 tablespoons paprika
  • 1 tablespoon dry mustard
  • 1 tablespoon onion powder
  • ¾ teaspoon pepper
  • ¼ teaspoon cayenne pepper

For the barbecue sauce:

  • 6 tablespoons ketchup
  • 1 tablespoon cider vinegar
  • ¼ cup wood chips soaked in water for 15 minutes and drained

Instructions

For the rub/sauce:

  • Combine sugar, chili powder, paprika, dry mustard, onion powder, pepper, and cayenne in shallow dish.
    Transfer half of mixture to bowl and stir in ketchup and vinegar; set aside.

Brine the pork:

  • Remove pork from brine and pat dry with paper towels.
    Dredge pork in remaining spice mixture and transfer to plate.
    Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top.

For a charcoal grill:

  • Open bottom vent halfway.
    Light large chimney starter filled with charcoal briquettes (6 quarts).
    When top coals are partially covered with ash, pour evenly over half of grill. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent halfway.
    Heat grill until hot and wood chips are smoking, about 5 minutes.

For a gas grill:

  • Place wood chip packet over primary burner.
    Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Leave primary burner on high and turn off other burner(s).

Grill instructions:

  • Clean and oil cooking grate.
    Place pork on cooler side of grill, cover (positioning lid vent over meat if using charcoal), and cook until meat registers 125 degrees, 3 to 5 minutes.
    Brush pork with ketchup mixture and grill, brushed side down, covered, over hotter side of grill until lightly charred, 2 to 3 minutes.
    Brush second side of pork, flip so now-brushed side is down, and grill until lightly charred and meat registers 145 degrees, 2 to 3 minutes.
    Transfer pork to platter, tent with foil, and let rest for 5 to 10 minutes. Serve.

Notes

Recipe source: Cook's Country Magazine, August / September 2011 issue