Country Style Pork Ribs on a Gas Grill
Not a true rib, but cut from the blade-end of the pork loin, near the shoulder. and sold as "Country Style Ribs." This recipe is a way to get great barbecued pork flavor without the work.
The term "Country Style Ribs" is a marketing term rather than a technical butcher's term, and the USDA allows it because it is widely understood in the meat industry and among consumers to refer to a specific cut of pork, even though it is not anatomically from the rib section.
Country Style Ribs are cut from the blade-end of the pork loin, near the shoulder, and they contain more meat and less bone than traditional ribs. The name likely originated because the cut resembles ribs in appearance and preparation style. This naming convention helps consumers associate the product with cooking methods typically used for ribs, like grilling, smoking, or braising, even though they come from a different part of the hog.
The USDA allows such terms as long as they are not misleading in a way that could confuse consumers about the origin, quality, or safety of the meat. Since "Country Style Ribs" has become an established term with a known meaning in the culinary world, it is permitted under USDA guidelines.
This recipe is mostly about a method to cook the ribs in a way to get genuine barbecue taste and texture without the need to tend to fire all day. Although this is intended for a gas grill, you could easily also do this over hot coals.
Country Style Pork Ribs on a Gas Grill
Ingredients
- 4 lbs country style ribs
- 1/4 cup apple cider vinegar
- 1- 1/2 tbsp smoked salt (like San Francisco Salt Company Cherry Wood)
- 2 tbsp black pepper
- 1 tbsp crushed dried rosemary
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 1/2 tsp cayenne pepper
- non-stick cooking spray (like, Pam)
- 1/4 cup Stubb's Original Barbecue Sauce
- 1/4 cup Italian dressing (like, Newman's Own)
Instructions
- Pre-heat the oven to 300°F with a rack in the top 1/3 of the oven.
- Mix the smoked salt, black pepper,crushed rosemary, paprika, garlic powder, onion powder, dried oregano and cayenne pepper in a small mixing bowl and whisk to ensure the ingredients are evenly distributed.
- Spray a roasting pan or Pyrex casserole dish with non-stick spray.
- Liberally douse the ribs with apple cider vinegar.
- Coat all sides of each rib with the spice rub and place in the roasting pan or casserole dish.
- Cover the pan with aluminum foil and roast the ribs for 2 hours.
- Remove the ribs to a pre-heated gas grill and place them over direct heat with the flame on its lowest setting. Close the grill lid and wait 15 minutes.
- Turn the ribs over, close the lid and cook 15 minutes more.
- Mix the Stubb's barbecue sauce with the Italian dressing in a small mixing bowl and grab a basting brush.
- Raise the heat on the grill to half to three-quarters strong, and slather each rib with the BBQ sauce mixture.
- The flames of the grill will flare up because of the oil in the Italian dressing and this is intended. Finish grilling the ribs to get the desired level of crust and char to your liking, 2-3 minutes per side.
