Ribs Country Style. Pretty common these days.
And, since many times they are featured on the Wednesday grocery coupon sections as low as $2.99 per pound they are very attractive, and delicious…The only problem? They are not really ribs at all. But so what? Made properly they taste great and are very meaty.
So what’s the deal with this cut of pork? Well, This is not a rib at all, but rather a shoulder chop cut from the blade end of the loin, utilizing the bone and basically making a meaty pork chop.
Is it good? Is the Pope Catholic? I mean, it is pork after all.
So how to cook ’em? The only thing to remember here is, just like most American BBQ recipes, low and slow is the key as they do require tenderizing. After that, the sky is the limit.
One of my favorite simple preparations is below. For this you can utilize A charcoal grill, but believe it or not, I prefer a gas grill for this! (Blasphemy, I know.)
Currently for your favorite bbq enthusiast or for a extravagant bbq gift I love this grill. It has massive btu’s, a side burner to heat up side dishes or sauce, a rotisserie, and a smoker feature..Wow.
Recipe : Ribs Country Style
I had ribs similar to this in Acapulco many moons ago. Perhaps they were so good because I had tequila for the first time, or was hungering for some “American food.”
Those were made with baby backs. I recreated these to use this particular cut:
- 2# ribs country style
- 1 cup bbq sauce- your favorite
- 2-3 TB honey
- 3-4 cloves garlic Rib rub
Season ribs liberally with rub. Put on a pre-heated grill set to a medium-low flame. Close cover.
Cook 20 minutes. Turn. Cook an additional 20 minutes.
Next, lower all burners to low. Cook 30 minutes. Turn, cook another 30 minutes.
While the ribs are in the last phase of cooking, heat the sauce, honey and garlic together. Keep warm.
Remove the ribs, brush with the garlicky sauce.
Pop open a Bohemia beer, or similar. Enjoy your pig.