Country Style Pork Ribs
Don’t get me wrong, I LOVE regular ribs – Memphis or Babyback but to mix things up and to save a bit of money, I have become very fond of Country Style pork ribs. You can get them in almost any grocery store and they look like something in between a rib and chop but they barbecue as good if not better any other product from Ms Piggy’s family. My way have cooking them has changed over the years cause I have learned stuff. I think country style ribs can make an excellent center piece to any 4th of July picnic or party.
2-3 lbs of Country Style Pork Ribs (enough for 5-6 people)
Sweet Rays Barbecue Sauce.
For the Brine:
1/3 cup Kosher Salt
1/3 cup Sugar
1/3 cup Apple Cider Vinegar
3 cups boiling water
3 cups ice
2 Tbs Peppercorns
2 bay leaves
For the Rub
2 Tbs mild paprika
4 tsp light brown sugar
3 tsp hot paprika (or blackening seasoning works if you are out)
1 tsp celery salt
1 tsp garlic salt
1 tsp dry mustard
1 tsp freshly ground black pepper
1tsp onion powder
1/2 tsp sal
- In a large container, combine vinegar, salt and sugar with hot water. Add peppercorns and Bay leaves and ice. Mix thoroughly until the brine is cool. Add pork, cover with saran wrap (or put the ribs and brine in ziplock bags) and place into the refrigerator for at least 2 hours.
- Removed ribs from brine, rinse well and dry completely with paper towels
- Mix rub ingredients together making sure to break up any clumps of sugar or other spices.
- Generously apply rub to the ribs, cover and place in refrigerator for at least 3 hours.
- Heat grill to 400 degrees. Arrange ribs on grate for indirect cooking ~ 5 minutes per side until the ribs reach 160 degrees internal temp.
- We happens next is up to you. I love to brush Sweet Ray’s Barbecue sauce on the ribs for the last turn. Others love the favor of the grilled ribs with just the rub. Your call. Either way your ribs will be meaty, moist and good. Allow Ribs to rest for 5 minutes before serving.