Country-style ribs are basically boneless pork chops, which are different from actual ribs. Because the fat in the ribs has a marble pattern, then to get the best results in cooking these ribs is to use a low heat indirectly. With some practice and time, you'll be able to cook country-style ribs on a gas or charcoal grill.
Ingredients
For 4 to 6 servings
- 1 tbsp (15 ml) salt
- 2 bowls (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) tomato sauce
- 1 tbsp (15 ml) vinegar essence
Step
Part 1 of 4: Preparing the Ribs
Step 1. Cut the ribs
Use a sharp knife to cut ribs that are 12 cm or more in length in half.
Country-style ribs are usually 30 cm or more in length. For very long ribs that exceed 30 cm, you can cut them into three equal parts. Cut the long country-style ribs crosswise to make them easier to prepare
Step 2. Beat the ribs
Place the strips of ribs between two sheets of plastic wrap or wax paper. Use a meat mallet to beat the ribs so they are 2 cm thick.
This step is optional, but beating the meat can make it cook faster and become softer when consumed
Step 3. Dissolve the salt in the water
Pour cold water into a large bowl and stir the salt until it is completely dissolved, resulting in salty water.
Step 4. Soak the ribs in salted water
Cover the bowl with a plastic lid, or aluminum foil and refrigerate for 30 minutes to an hour.
To save time, you can marinate the ribs directly instead of soaking them in salted water. Apply a layer of vegetable oil over the ribs using a basting brush. Sprinkle a lot of salt on the ribs, focusing on the fatty side. This is because fat is formed during the cooking process, and salt will add to the taste
Step 5. Make the spicy seasoning and sauce to rub on the ribs
Combine brown sugar, chili powder, paprika, dry mustard, onion powder, black pepper, and cayenne pepper on a flat plate, mixing ingredients until evenly distributed.
Transfer half the mixture to a small bowl and toss with the tomato sauce and vinegar until well combined
Step 6. Brush the ribs with spicy seasoning
After removing the ribs from the brine, pat them dry with paper towels and liberally brush the ribs with the remaining seasonings. Set aside on a clean plate.
Part 2 of 4: Preparing the Grill
Step 1. Soak 1/4 cup (60 ml) wood chips for 15 minutes
It's important to soak the pieces of wood before using them to control the fire and produce enough smoke to grill the ribs.
Each type of wood will produce a different smell of smoke. For example, hickory has a strong, smoky aroma, while oak is slightly softer. Mesquite has a strong earthy aroma, while the woods of fruit trees such as apple and cherry have a light, special and sweet aroma
Step 2. Wrap the soaked pieces of wood in aluminum foil
Cut a few small holes in the top of the foil for ventilation.
Wrapping pieces of wood is another step used to control the heat generated by wood. Providing air holes in the foil allows the smoke to escape, which is the desired result
Step 3. Grease the grill with oil
While the grill is still cold, grease it by greasing it with vegetable oil or spraying it with non-stick spray.
Step 4. Prepare the gas grill
Let all the wicks heat up before turning off the heat except the main wick.
- Place the piece of wood over the main axis.
- Turn on all the axes, set the heat to high heat. Let the grill heat up until the wood chips start to smoke. This will take 15 minutes.
- Leave the main wick on, set it on high heat, and turn off the other wick.
Step 5. Alternatively, prepare a charcoal grill
Heat the charcoal and wood chips on one side of the grill.
- Spread 6 lt of charcoal briquettes over half of the grill and light the fire with a liquid lighter and a grill lighter.
- When some of the top area of the charcoal is covered with ash, place a wooden stick on top of the charcoal.
- Set the grill in place, close it, and open it halfway for ventilation. Continue heating the grill for the next 5 minutes or until the wooden slats begin to smoke.
Part 3 of 4: Cooking the Ribs
Step 1. Place the ribs on the cool side of the grill
Cover and cook for 90 minutes untouched.
Country-style ribs can be cooked faster, but cooking slowly is best as it builds up fat and creates a smoother taste
Step 2. Spread the ribs with the sauce
After the first 90 minutes, use a basting brush to coat both sides of the ribs with the sauce.
Apply an additional layer of sauce in the same way every 30 minutes
Step 3. Cook on the cold side of the grill until the meat starts to crackle
When this happens, add another layer of sauce and transfer the ribs to the hot side of the grill.
Step 4. Grill the ribs
Cook the ribs on the hot side of the grill for 2 to 5 minutes or until slightly charred.
Check the temperature in the ribs by sticking a meat thermometer into the thickest center of the ribs. The inside temperature should reach 145ºF (63ºC)
Step 5. Serve warm
Let the ribs sit on the grill for 5 to 10 minutes before serving.
Part 4 of 4: Alternative
Step 1. Preheat the oven to 250ºF (120ºC)
Coat a baking sheet or grill with non-stick spray.
You can also line the pan with non-stick aluminum foil
Step 2. Place the seasoned ribs on the baking sheet
Arrange the ribs in an even layer separately.
Step 3. Bake for 2 hours
Ribs will be tender.
Drain any fat or liquid before moving on to the next step
Step 4. Coat the ribs with the sauce
Using all the sauces, spread a generous amount over the ribs evenly.
Step 5. Reduce heat and continue baking
Reduce heat to 200ºF (93ºC) and continue cooking with additional time.
