The meaty country-style pork ribs are perfect for a long, slow cook. I usually do these in the oven, but decided to try putting them on the grill to get an extra smokey flavor. They turned out great. Just as good as we’re used to.
Although this is NOT a low calorie recipe, it is GLUTEN FREE. So, if you cannot eat gluten, this one’s for you.
I think most people would choose to use their favorite barbecue sauce (and that works great, too), but my husband and I aren’t huge fans of barbecue sauce. Years ago, I tried these country-style ribs with garlic and cumin. We loved them and have continued to make them this way ever since.
The 3 most used styles of ribs for barbecuing are:
- Baby Back Ribs
- Spare Ribs
- Country-Style Ribs
In my opinion, baby back ribs are the most flavorful and tender, but they are also expensive. The pork spare ribs and also very good, but if you don’t want to mess with cutting through the bones to make plate size pieces, then I recommend trying the country-style ribs.
Our market had boneless country-style ribs, but they are actually better if you can find them with the bone still in. It helps to keep them moist and adds flavor. Either way, I think you’ll love this recipe.
Ingredients: Serves 4-6
1 lg. family size pkg of Country-Style Pork Ribs
1 c. water
1/4 c. Cumin (or more)
Garlic Powder (or fresh garlic)
Salt & Pepper
If you are going to cook on your grill, use a metal pan. I recommend covering the pan completely with aluminum foil to save your pan from black, smokey marks from the grill and to save time on clean up afterwards.
If you are baking these in the oven, I usually use a glass or ceramic casserole dish.
I rinse the pork before putting in the pan because of possible lose bone or grit from the bones. Add 1 cup of water to pan and put in the washed ribs. Sprinkle with salt and pepper, garlic powder, and cumin.
Heat your grill or oven to 425-450 degrees and heat the ribs uncovered for 10 minutes. This step helps to seal in the natural juices of the meat.
Lower heat to 275-300 degrees, cover pan with aluminum foil, and cook for 2 1/2 – 3 hours. Sit back and relax or use the time to prepare your side dishes. It’s that easy. The ribs should be fork tender and will shred easily.
I served it with Buttered Parsley Potatoes and a Cabbage Pineapple Salad. Both of these side dishes are simple to make and shouldn’t keep you from your family or guests too long.
These country-style pork ribs are also a great recipe to do ahead of time and freeze to make a quick meal on a night when you have little time. You can put the entire pan in your oven when frozen, heat to 400 degrees and cook for an hour. No prep time necessary.
Great for a crock pot, too. (Omit the 1 c. water)
Add barbecue sauce
Instead of garlic pwd, use onion pwd.
If you like it spicy, sprinkle with a Cajun seasoning or slice a few hot pepper on top
If you like it a little sweet, top with brown sugar or honey
Add apple slices to help tenderize
As always, be creative and enjoy!