These so-called ribs deliver meaty, grilled flavor in a fraction of the time of true ribs. recipe below.
THE GREAT THING ABOUT GRILLING BABY BACK RIBS is eating grilled baby back ribs. The not so great thing is grilling them. It’s not the prep work so much—it’s the time. To come out fall-off-the-bone tender, baby back (or spareribs or other pork ribs) need to be cooked low and slow. Two-plus hours minimum, but more often three or even four hours or more. By way of contrast, the country style ribs above cooked in 15 minutes.
That’s because country-style ribs aren’t truly ribs. They’re a different cut of pork that was first marketed as a kind of ribs in the 1960s. They’re closer to pork chops, not as fatty as ribs, so if you overcook them, they become dry and tough. The opposite of ribs. But they still pack a decent amount of fat, keeping them juicy and tender on the grill. You can get these “ribs” both bone-in and boneless. Or apparently at our local grocer, in a combo pack of bone-in and boneless.
This past holiday weekend, we picked country-style ribs both for their juicy, tender flavorfulness and for the fact that they grill quickly. You can find all kinds of recipes for this cut, many that include marinating up to overnight. But that would get in the way of quick—and call for planning ahead on a pleasantly busy weekend. So we went with a simple spice rub applied ten minutes before we threw them on the grill.
We’re including our spice rub in the recipe below, but feel free to use your favorite rub or experiment with your own mix. We didn’t use barbecue sauce, but again, make this recipe your own.
They are meatier than other rib cuts, so you’ll end up with lots of tasty meat with fewer bones to discard! Country style pork ribs are best when cooked low and slow to a high internal temperature to break down the tough connective tissue and make them super tender.
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Transfer the ribs to a broiler-safe pan. Turn them so the fat side is on top (you want to expose the fat to the broiler element), and baste them with the pan liquids.
Youll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Heres an overview of what youll need:
Like all slow-cooked meats, the leftovers are excellent. You can keep them in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power.
The pork shoulder is a well-marbled and flavorful cut. Its marbling makes it rich and juicy. It should be cooked low and slow to break down tough connective tissue. I use it when making pork roast and slow cooker carnitas.
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
This past holiday weekend, we picked country-style ribs both for their juicy, tender flavorfulness and for the fact that they grill quickly. You can find all kinds of recipes for this cut, many that include marinating up to overnight. But that would get in the way of quick—and call for planning ahead on a pleasantly busy weekend. So we went with a simple spice rub applied ten minutes before we threw them on the grill.
THE GREAT THING ABOUT GRILLING BABY BACK RIBS is eating grilled baby back ribs. The not so great thing is grilling them. It’s not the prep work so much—it’s the time. To come out fall-off-the-bone tender, baby back (or spareribs or other pork ribs) need to be cooked low and slow. Two-plus hours minimum, but more often three or even four hours or more. By way of contrast, the country style ribs above cooked in 15 minutes.
These so-called ribs deliver meaty, grilled flavor in a fraction of the time of true ribs. recipe below.
That’s because country-style ribs aren’t truly ribs. They’re a different cut of pork that was first marketed as a kind of ribs in the 1960s. They’re closer to pork chops, not as fatty as ribs, so if you overcook them, they become dry and tough. The opposite of ribs. But they still pack a decent amount of fat, keeping them juicy and tender on the grill. You can get these “ribs” both bone-in and boneless. Or apparently at our local grocer, in a combo pack of bone-in and boneless.
We’re including our spice rub in the recipe below, but feel free to use your favorite rub or experiment with your own mix. We didn’t use barbecue sauce, but again, make this recipe your own.
Watch This If Your Country Style Ribs Came Out Tough
FAQ
Why are my country-style ribs tough?
How do you soften country-style ribs?
Can country-style ribs be overcooked?
Are country-style ribs better than spare ribs?
Are ribs country style?
Ribs country style aren’t actually from the ribs at all. They are actually from the pork butt or shoulder area, which is the same cut of pork used in pulled pork ( carnitas ). The meat is cut in a way to resemble ribs. This recipe is honestly one of the easiest you’ll find for fall-off-the-bone ribs.
Are spare ribs better than country rib?
Spare ribs come from the rib section, have longer bones, and can be tough when cooked. Country style ribs are thicker and have more fat, which means they’re more tender and flavorful than spare ribs. For this recipe, look for country style ribs with bones that infuse more flavor as they cook. Plus, like I said, they’re my dad’s favorite.
Are country style pork ribs good?
They are meatier than other rib cuts, so you’ll end up with lots of tasty meat with fewer bones to discard! Country style pork ribs are best when cooked low and slow to a high internal temperature to break down the tough connective tissue and make them super tender.
What is a country style pork rib?
My Grandma’s recipe for country style pork ribs baked in the oven are literally fall-off-the-bone tender and topped with jammy sweet onions in a homemade BBQ sauce. These country style ribs aren’t your summertime picnic BBQ ribs.