Grilled Country-Style Pork Ribs

Name: Grilled Country-Style Pork Ribs
Prep time: 30 min
Total time: 9 h 30 min
Yield: 4 to 6 servings
Ingredients: 2 tablespoons packed light brown sugar; 2 tablespoons kosher salt; 2 teaspoons ground ancho chile; 2 teaspoons ground chipotle chile; 1/2 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 3 1/2 pounds country-style pork ribs

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4 to 6 servings Easy

Total: 1 hr 30 mins, plus 8 hrs marinating time

14 Ratings

Ingredients (8)

2 tablespoons packed light brown sugar
2 tablespoons kosher salt
2 teaspoons ground ancho chile
2 teaspoons ground chipotle chile
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 1/2 pounds country-style pork ribs

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The cut of meat known as country-style pork ribs is, confusingly, not from the ribs at all. These meaty, boneless strips of meat are really cut from the blade end of the loin, close to the shoulder. They can be slow-roasted until fork-tender or quickly grilled, like we do here. Just mix together a simple dry rub and coat the ribs with it. Let them sit overnight, then grill them until they’re crusty on the outside and juicy on the inside. Serve them with some mac salad and grilled corn.

What to buy: Country-style ribs are cut from the blade roast located on the upper side of the rib cage (the fatty blade end of the loin). They are usually boneless, but depending on how the butcher cuts them, they may have smaller pieces of bone here and there. You can also purchase a pork shoulder or butt roast and cut it into “ribs” yourself.

Game plan: To get the best results, let the ribs sit at least 8 hours with the rub on them; the dry spices will rehydrate and lend better flavor. You can go as short as 4 hours, but the flavor will be less developed.

by Amy Wisniewski

Tips for Pork and Ribs

Tip

How to Freeze Pork

Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags. Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.

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Next: How to Thaw Pork

Tip

How to Thaw Pork

Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.

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Tip

How to Store Pork

Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.

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Tip

How to Store Ribs

Raw pork ribs can be refrigerated in their original packaging. The meat typically stays fresh for three to five days, but can last even longer if it remains unopened.

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Next: How to Freeze Ribs

Tip

How to Freeze Ribs

Overwrap pork ribs in their original packaging with aluminum foil, plastic wrap, or freezer paper. Ribs can last from four to six months in the freezer.

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Next: How to Thaw Ribs

Tip

How to Thaw Ribs

The fastest way to thaw ribs isn't necessarily the best. You can always use the defrost setting on your microwave and determine thawing time based on weight, but this may start to cook the meat. Alternatively, you can place the frozen ribs in a freezer bag and allow them to sit in a bowl of cold water. Continue to replace the cold water every 30 minutes. The most effective and time-consuming option is to place the ribs in the fridge, though a rack may take up for three days to fully thaw. Plan ahead!

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Instructions

1Place all of the ingredients except the pork in a small bowl and stir to combine. Rub the spice mixture evenly on all sides of the ribs. Place the meat in a resealable plastic bag or a baking dish covered with plastic wrap and refrigerate for 8 hours or overnight.
2Let the ribs sit at room temperature for 1 hour before cooking. Heat a grill pan or outdoor grill to medium (about 350°F to 450°F).
3Place the ribs on the grill with the larger, flatter side down, cover the grill, and cook until the pork is browned and crusty on the bottom, about 5 to 7 minutes. Flip, cover, and cook until it’s browned and crusty on the other side, about 5 to 7 minutes more. Rotate the ribs so that they are resting on a thinner side (you may need to prop them up against one another), cover, and cook until browned and crusty, about 4 to 6 minutes. Flip to the other thinner side, cover, and cook until browned and crusty or an instant-read thermometer inserted into the thickest part of the thickest rib registers 145°F, about 4 to 6 minutes more. Transfer to a clean serving platter, tent loosely with foil, and let rest about 5 minutes before serving.

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