BBQ Country Style Ribs Recipe

Country-style pork ribs: These are meatier than other rib cuts and provide a hearty, satisfying meal.

BBQ sauce: Adds a smoky, tangy flavor to the ribs. Choose your favorite brand or make your own.

Olive oil: Helps the spice mixture adhere to the ribs and adds a touch of richness.

Garlic powder: Provides a robust, savory flavor to the spice rub.

Onion powder: Adds a subtle sweetness and depth to the seasoning.

Paprika: Gives the ribs a smoky, slightly spicy flavor and a beautiful color.

Salt: Enhances all the other flavors in the recipe.

Black pepper: Adds a bit of heat and complexity to the seasoning.

To ensure your country-style pork ribs are tender and flavorful, consider using the indirect grilling method. This involves placing the ribs on the cooler side of the grill, away from direct heat. This allows the ribs to cook slowly and evenly, preventing them from drying out. Additionally, wrapping the ribs in aluminum foil for the first hour of cooking can help retain moisture and infuse the meat with the spice mixture. When you unwrap the ribs for the final 30 minutes, baste them generously with bbq sauce to create a caramelized, sticky glaze.

• country-style pork ribs - Substitute with bone-in pork shoulder: Both cuts are flavorful and have a similar fat content, making them suitable for slow cooking and BBQ.

• bbq sauce - Substitute with homemade bbq sauce: You can control the ingredients and flavors to match your preference.

• olive oil - Substitute with vegetable oil: Both oils have a high smoke point and can be used interchangeably in cooking.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic flavor.

• onion powder - Substitute with finely chopped onions: Fresh onions add a more robust and natural onion flavor.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that complements BBQ dishes.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and can enhance the flavor of the meat more effectively.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• Allow the ribs to cool completely before storing. This helps prevent condensation, which can make the meat soggy.
• Wrap each portion of ribs tightly in aluminum foil or plastic wrap to maintain their moisture and flavor.
• Place the wrapped ribs in an airtight container or a heavy-duty freezer bag. If using a freezer bag, squeeze out as much air as possible before sealing.
• Label the container or bag with the date and contents to keep track of freshness.
• Store the ribs in the refrigerator if you plan to eat them within 3-4 days. For longer storage, place them in the freezer where they can last up to 3 months.
• When ready to reheat, thaw frozen ribs in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Reheat the ribs in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. You can also reheat them on the grill for a few minutes on each side to restore some of the original grilled flavor.
• For added moisture, brush the ribs with additional bbq sauce before reheating.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Place the ribs in a baking dish and cover with aluminum foil to retain moisture.
  3. Heat for about 20-30 minutes or until the ribs are warmed through.
  4. For extra flavor, brush with additional bbq sauce before serving.

• Microwave Method:

  1. Place the ribs in a microwave-safe dish.
  2. Add a splash of water or broth to keep them moist.
  3. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Heat on medium power for 2-3 minutes, checking and turning the ribs halfway through.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of olive oil.
  2. Place the ribs in the skillet and cover with a lid.
  3. Heat for about 10 minutes, turning occasionally, until the ribs are thoroughly warmed.
  4. Optionally, add a bit of bbq sauce to the skillet for extra flavor.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Wrap the ribs in aluminum foil to prevent drying out.
  3. Place the wrapped ribs on the grill and heat for about 10-15 minutes.
  4. Unwrap and brush with additional bbq sauce before serving.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the ribs in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes to 1 hour.
  4. Remove from the bag and, if desired, sear on a hot grill or skillet for a few minutes to add a crispy exterior.

• Grill: Used for cooking the ribs over medium-high heat to achieve that smoky, charred flavor.

• Small bowl: Used for mixing together the garlic powder, onion powder, paprika, salt, and black pepper.

• Tongs: Essential for turning the ribs occasionally while they cook on the grill.

• Basting brush: Used for applying the BBQ sauce to the ribs during the last 30 minutes of cooking.

• Meat thermometer: Helpful for checking the internal temperature of the ribs to ensure they are cooked through.

• Cutting board: Provides a surface for prepping the ribs before they go on the grill.

• Knife: Used for trimming any excess fat or unwanted parts from the ribs before cooking.

• Aluminum foil: Can be used to tent the ribs after they are removed from the grill to keep them warm while they rest.

• Serving platter: Used for presenting the ribs once they are ready to be served.

Pre-mix the spices: Combine the garlic powder, onion powder, paprika, salt, and black pepper in advance and store in an airtight container.

Marinate overnight: Rub the ribs with olive oil and the spice mixture the night before to save time on the day of grilling.

Use a meat thermometer: This ensures the ribs are cooked perfectly without constant checking, saving you time and effort.

Preheat the grill: Make sure your grill is preheated to the right temperature before placing the ribs on it.

Batch cook: Grill extra ribs and store them for future meals, saving time on cooking later.