GRILLED COUNTRY-STYLE PORK RIBS
The country-style pork ribs are rubbed with a dry rub, grilled over a two-zone fire, and finished in BBQ sauce. An inexpensive weeknight grilling recipe!
Provided by David & Debbie Spivey
Categories dinner Main Course
Time 1h10m
Number Of Ingredients 3
Steps:
- Rinse the ribs gently under cool running water in the sink and pat dry with paper towels. (See Notes)
- Rub the country-style ribs with a dry rub of your choice, using your hands to press it onto the meat so it will adhere. Let them sit out on the counter while preheating the grill or for best results, cover the ribs with plastic wrap refrigerate for two hours or overnight.
- Light a chimney full of charcoal. When the coals are lit and gray with ash, pour out the coal into the grill and set up the coals for a two-zone fire for indirect heat. Preheat to 350 degrees F.
- Place the ribs over direct heat on a clean and oiled grate. Grill until golden brown with a slight char on them, about 3 to 5 minutes (depending on size), then flip the ribs and char the other side for an additional 3 to 5 minutes.
- When both sides of the ribs are charred, move them over to the cooler (indirect) side of the grill. Close the lid and allow the ribs to cook for about 20 to 30 minutes at 350 degrees F. Add charcoal and adjust the vents of the grill to maintain temperature.
- After 20 minutes, check the temperature of the ribs with an instant-read thermometer. The thickest part of the ribs should read somewhere around 135 to 140 degrees F.
- At this point, move the ribs back over direct heat and baste with warm barbecue sauce to caramelize the sauce. It's important to pay close attention not to let the ribs get to charred and black.
- Double-check the temperature which should be at 145 to 150 degrees F before removing from the grill. Remove them and allow the ribs to rest at least 10 minutes before serving.
Nutrition Facts : Calories 144 kcal, Carbohydrate 33 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 737 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
GARLIC-RUBBED COUNTRY-STYLE RIBS BRINED & GRILLED
Steps:
- For the brine, whisk together
- water, salt, and sugar in a bowl
- until salt and sugar dissolve.
- Submerge ribs in brine; cover and
- chill at least 4 hours, or overnight.
- For the rub, combine minced
- garlic, rosemary, granulated garlic,
- Italian seasoning, and pepper.
- Remove ribs from brine, pat dry
- with paper towels, then coat with
- rub; let stand at room temperature
- 1 hour before grilling.
- Preheat grill to medium-high.
- Brush grill grate with oil.
- Arrange ribs, flat sides down, on
- grill. Grill ribs, covered, until edges
- are browned, 5-7 minutes. Flip
- ribs and cook until a thermometer
- inserted into the thickest part
- registers 145°, 3-5 minutes more.
- Transfer ribs to a serving platter;
- tent loosely with foil and let rest
- 5 minutes before serving.
Nutrition Facts : ServingSize 2 servings, Calories 418, Fat 26g, Carbohydrate 6g, Protein 39g, SaturatedFat 9g, Sodium 564mg, Cholesterol 149mg
GRILLED COUNTRY RIBS
I never made barbecued ribs until I moved to the South. Now I have learned how to fix 'em tender and finger lickin' good. Everyone loves the tasty sticky sauce on these ribs. They're my favorite entree, served with slaw and baked beans.
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place ribs in a greased 13x9-in. baking dish. Bake, covered, 1-1/2 hours or until no longer pink. , Meanwhile, in a large saucepan, heat oil over medium-high heat. Add onion and garlic; cook and stir until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally., Drain ribs. Grill, covered, over indirect low heat 45 minutes, turning once. Baste with barbecue sauce. Grill 15 minutes longer or until meat is tender, turning and basting frequently.
Nutrition Facts :
GRILLED COUNTRY-STYLE RIBS
These hearty marinated ribs are precooked in the microwave and finished on the grill. They turn out moist and tender with a great smoky flavor! Sue Benning, Menasha, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine 1/2 cup water, soy sauce, lemon juice, oil, brown sugar, garlic powder and pepper. Cover and refrigerate 1/2 cup mixture for basting. Pour remaining mixture into a large resealable plastic bag; add the ribs. Seal bag and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade; place ribs and remaining water in a 3-qt. microwave-safe dish. Cover and microwave on high for 20-25 minutes or until meat is tender., Drain ribs. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill ribs, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until browned, basting occasionally with reserved marinade.
Nutrition Facts : Calories 462 calories, Fat 27 g fat (9 g saturated fat), Cholesterol 151 mg cholesterol, Sodium 995 mg sodium, Carbohydrate 3 g carbohydrate (2 g sugars, Fiber 0 fiber), Protein 48 g protein.
GRILLED COUNTRY STYLE PORK RIBS
Make and share this Grilled Country Style Pork Ribs recipe from Food.com.
Provided by Rhonda K
Categories Pork
Time 1h5m
Yield 8 , 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Wisk together the Brown Sugar, Pepper, Garlic Powder, Onion Powder, Water, Worcesteshire Sauce and Soy Sauce. Then wisk in the Mustard. Reserve 1/4 cup of the marinade.
- Trim the pork ribs and place in a sealable plastic bag in a large bowl.
- Pour in the marinade remove the excess air and seal the bag. Let the ribs marinade at room temerature for 30 minutes.
- Heat up the grill and clean the grates.
- Mix the reserve marinade with the barbecue sauce.
- Remove the meat from the marinade and discard the remaining marinade.
- Brush the meat with the marinade & Barbecue sauce and grill over direct high heat with the grill covered turning every 10-15 minutes. When meat temp reaches 155° remove from grill and enjoy.
Nutrition Facts : Calories 358, Fat 18.1, SaturatedFat 3.6, Cholesterol 112.1, Sodium 789.1, Carbohydrate 16.8, Fiber 0.4, Sugar 13.3, Protein 30.3
GRILLED COUNTRY STYLE RIBS
Been fixin' ribs for a long time and never had a complaint; they just kept comin' back for more.
Provided by Don
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs
Time 3h15m
Yield 6
Number Of Ingredients 9
Steps:
- Stir wine, barbeque sauce, cider vinegar, hot pepper sauce, Worcestershire sauce, and mustard together in bowl until well mixed. Place ribs in a baking dish; pour Burgundy wine mixture over ribs and coat completely.
- Mix onion powder and garlic powder together in a bowl. Dust ribs with powder mixture; let marinate 2 hours, turning once.
- Preheat grill for medium-low heat and lightly oil the grate.
- Grill ribs, covered, over indirect heat on the preheated grill for 45 minutes, turning once. Baste with barbeque sauce and grill until meat is tender, about 15 minutes, turning and basting frequently.
Nutrition Facts : Calories 577.1 calories, Carbohydrate 7.8 g, Cholesterol 159.9 mg, Fat 40.4 g, Fiber 0.5 g, Protein 39.1 g, SaturatedFat 14.7 g, Sodium 414.8 mg, Sugar 4.3 g
BARBECUE COUNTRY-STYLE PORK RIBS
This basic barbecue has big flavor and no ketchup or Coca-Cola (no disrespect meant to those who favor that type of seasoning). There's no fire involved; you use a standard oven. The spicing trends toward Caribbean, with plenty of sweet spice and as much Scotch bonnet or habanero chile heat as you wish. County-style ribs are meaty bone-in pork chops cut from the shoulder end of the loin, so use those or a whole bone-in pork shoulder roast. Cooked until it's ultratender, it can be cut in chunky pieces and served in its juices with beans, rice and cornbread. Or shred the cooked meat to make pulled pork sandwiches or tacos. It's quite good accompanied with a crisp slawlike cabbage salad or your favorite version of coleslaw.
Provided by David Tanis
Categories dinner, roasts, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- Heat oven to 400 degrees. Place pork in a Dutch oven or a roasting pan with a lid. Sprinkle with salt. In a small, dry skillet over medium heat, toast allspice, peppercorns, coriander and cloves until fragrant, about 2 minutes. Using an electric spice grinder or a mortar and pestle, grind spices and transfer to a small bowl.
- To the ground, toasted spices, add smoked paprika, cayenne, cinnamon, annatto (if using), garlic, molasses, vinegar and tomato paste. Stir well, then rub mixture all over pork.
- Add 4 cups water to pot. Add split chiles, if using (omit if you don't like really spicy barbecue), and bay leaves. Cover and bake for 30 minutes. Reduce heat to 300 degrees, and continue to bake, basting occasionally for 2 hours, until meat is fork tender and falling off the bone. Pour off juices and remove rising fat. Cut pork into chunks or shred. Serve with pan juices, on a bun or roll, and/or with the cabbage salad. (Alternatively, refrigerate meat and juices for up to 2 days for easier fat removal, and reheat.)
- To make optional cabbage salad, place cabbage in a low, wide bowl. Sprinkle with salt and toss well. Add orange juice, lime juice, vinegar, jalapeño, cumin and scallions. Toss well and leave to macerate for at least 1 hour; repeat tossing once or twice. Garnish with cilantro sprigs.
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