Sweet and Tangy Grilled Country-Style Pork Ribs
Category: Dinner
Prep time : 15 min
Cook time : 1 hour
Total time : 2 hrs 15 min
Makes: 4-6 Servings
Scale recipe by: ×
4 teaspoons packed brown sugar
1 tablespoon kosher salt
1 tablespoon chili powder
1/8 teaspoon cayenne pepper
4 pounds bone-in country-style pork ribs, trimmed
1/2 cup barbecue sauce, plus extra for serving
***** This recipe requires refrigerating the spice-rubbed ribs for at least 1 hour or up to 24 hours before grilling. *****
Combine sugar, salt, chili powder, and cayenne in bowl. Rub mixture all over ribs. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burners to maintain grill temperature around 350 degrees.
Clean and oil cooking grate. Place ribs on hotter side of grill. Cover and cook until well browned on both sides, 4 to 7 minutes total. Move ribs to cooler side of grill and brush with 1/4 cup sauce. Cover and cook for 6 minutes. Flip ribs and brush with remaining 1/4 cup sauce. Cover and continue to cook until pork registers 150 degrees, 5 to 10 minutes longer. Transfer ribs to serving platter, tent with aluminum foil, and let rest for 10 minutes. Serve, passing extra sauce separately.
Combine sugar, salt, chili powder, and cayenne in bowl. Rub mixture all over ribs. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burners to maintain grill temperature around 350 degrees.
Clean and oil cooking grate. Place ribs on hotter side of grill. Cover and cook until well browned on both sides, 4 to 7 minutes total. Move ribs to cooler side of grill and brush with 1/4 cup sauce. Cover and cook for 6 minutes. Flip ribs and brush with remaining 1/4 cup sauce. Cover and continue to cook until pork registers 150 degrees, 5 to 10 minutes longer. Transfer ribs to serving platter, tent with aluminum foil, and let rest for 10 minutes. Serve, passing extra sauce separately.
***Good recipe***
Country-style ribs are actually more like pork chops—a point that can make them confusing and, thus, a little intimidating for home cooks. But with so much going for them—they’re relatively quick-cooking and have great pork flavor—we decided it was time to put them front and center in a grilling recipe. Because they feature a combination of light, lean loin meat and richly flavored, fattier shoulder, the trick is figuring out the best way to cook them so that the white meat is juicy and the dark meat is tender. We found that a doneness temperature of 150 degrees—a compromise between the usual 135 to 140 degrees required for light meat and 175 degrees for dark meat—delivered the best results. Starting the ribs over high heat and then moving them to the cooler side of the grill to finish ensured good browning and an evenly cooked interior. We apply a salty dry rub to the ribs prior to cooking to season them and help them stay moist once cooked. While the ribs were on the cooler side of the grill, we basted them with a simple sauce that balanced sweet and tangy flavors. Serving more sauce alongside the ribs at the table guaranteed a great finish.
Country-style ribs are actually more like pork chops—a point that can make them confusing and, thus, a little intimidating for home cooks. But with so much going for them—they’re relatively quick-cooking and have great pork flavor—we decided it was time to put them front and center in a grilling recipe. Because they feature a combination of light, lean loin meat and richly flavored, fattier shoulder, the trick is figuring out the best way to cook them so that the white meat is juicy and the dark meat is tender. We found that a doneness temperature of 150 degrees—a compromise between the usual 135 to 140 degrees required for light meat and 175 degrees for dark meat—delivered the best results. Starting the ribs over high heat and then moving them to the cooler side of the grill to finish ensured good browning and an evenly cooked interior. We apply a salty dry rub to the ribs prior to cooking to season them and help them stay moist once cooked. While the ribs were on the cooler side of the grill, we basted them with a simple sauce that balanced sweet and tangy flavors. Serving more sauce alongside the ribs at the table guaranteed a great finish.
America's Test Kitchen
Submitted by Jessica on 2023-05-12