Grilled Country Style Pork Ribs
Prepared with a simple dry rub and grilled, country-style pork ribs are affordable and full of marbled flavor.
- 1 Tbsp 1 Tbsp 1 Tbsp Sea Salt
- 2 tsp 2 tsp 2 tsp Ancho Chili Powder
- 2 tsp 2 tsp 2 tsp Chipotle Powder
- 1 tsp 1 tsp 1 tsp Cumin
- 1 tsp 1 tsp 1 tsp Garlic Powder
- 3.5 lb 3.5 lb 3.5 lb Pork Ribs, Loin Back Ribs, Sold as "country style" pork ribs
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Combine the dry ingredients in a small bowl and stir with a fork to combine.
- Rub the combined spices evenly on all sides of the ribs.
- Place the meat in a 1-gallon resealable bag and refrigerate for 8 hours or overnight. If you're in a hurry, skip this step. The ribs will still be good.
- Let the ribs sit at room temperature for 1 hour before cooking.
- Heat the grill to medium -- high heat will cause the fat on the meat to scorch.
- Place the ribs on the grill, flat site down. Cover the grill and cook until the pork is browned and crusty on the bottom, about 5-7 minutes. Flip, cover, and cook until it's browned and crusty on the other side, about 5-7 minutes more.
- Rotate the ribs so that they are resting upright, on a thinner side (you may need to prop them up against one another), cover, and cook until browned and crusty, 3-4 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 145F, about 3-4 minutes more.
- Transfer to a clean serving platter, tent loosely with foil, and let rest about 5 minutes before serving.
three beans on a string, adapted from Chow
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