Grilled Country Style Pork Ribs

You’ll be so impressed with how meaty, juicy-tender these grilled country style ribs are. This recipe is easy to make, even for beginning home cooks.

What Are Country Style Pork Ribs?

Despite their name, Country Style Pork Ribs aren’t ribs at all. They are thick meaty strips of pork cut from the blade end of the loin near the shoulder. You can purchase them bone in or boneless, boneless being the more common. I’ve cooked them both boneless and bone-in with good results using this recipe. They contain a combination of fat and lean meat, which means they’ll benefit from a long cook, in this case simmered stove top, to render the fat. With their meaty nature, they’re less likely to dry out during the grilling process, and result in a very flavorful pork dinner.

How Do You Grill Country Style Ribs?

You don't need to be a pit master or expert smoker to make this recipe. Let’s take a look:

• Like any rib recipe, you’ll need to pre-cook the ribs before sending them to the fire. You can either place them in a foil-lined roaster and bake them at 250 degrees for about an hour and a half, or simmer them stove top for 20 minutes. I find the stove-top method to be easier and less hassle.
• Simmering them in water will render some of the fat and they’re ready for an overnight marinade.
• When you’re ready to grill, the heat from the flames will brown them for a quick finish, and basting them with BBQ Sauce will caramelize them for a true bbq treat.
• During our camping years, and planning ahead, they travel well and a breeze to cook at your campsite. I named them Campfire Ribs as this was my go-to ribs recipe for camping.

So instead of thinking about hot dogs and burgers for your next cook-out declare independence from mustard and catsup and grab a package of country style ribs and a bottle of BBQ Sauce.

Marinade For Pork Country Style Ribs

I love this marinade because it’s a unique and well balanced blend of savory and sweet ingredients, with a touch of acid (orange juice) to brighten the flavors, and with rustic vibe adding whiskey.

• Orange Juice: Brings a sweet acid to brighten the flavor.
• Whiskey: Adds a smoky, savory note while rounding out the sweet and acidic elements. It also tenderizes the meat by helping to break down the muscle fibers.
• Soy Sauce and Hoisin: Soy sauce brings heavy savory and umami flavor, and salt to help tenderize the meat. Hoisin a rich base of sweetness and garlic. Together, they create a sweet and salty Asian BBQ profile which will help caramelize the meat on the grill.
• Brown Sugar: Brings everything together with sweetness.

Ingredient Substitutions

• Pineapple Juice works well as a substitute for orange juice.
• Bourbon can be substituted for Whiskey
• Tamari substituted for soy sauce will make this gluten free.
• Unfortunately there’s not a great substitute for Hoison sauce. It’s hard to replicate it’s sweet, sticky, umami qualities.

Optional Finishing Sauces

A traditional bbq sauce works very well here, however, if you’re looking to change up the flavor profile, here are some options.

• Homemade zesty Peach BBQ Sauce.
• Easy homemade Cherry BBQ Sauce using cherry preserves.
• Or go Southwestern and once grilled, drizzle them with New Mexico Red Chile Sauce.

Any of these will go well with the flavor of the marinade.

Step by Step Instructions

1. Step 1: Make the marinade: Combine all of marinade ingredients in a bowl and whisk until well blended. Set aside.
2. Step 2: Simmer the ribs: Place the ribs in a 6 – 7 quart Dutch oven and add just enough water to cover. Bring to a simmer and cook for 20 minutes.

3. Step 3: Marinade Time: Drain the ribs in a colander in the sink and then place them in a roasting pan or a disposable foil pan.
4. Step 4: Pour marinade over boiled ribs.

5. Step 5: Use tongs to turn the ribs to coat them well in the marinade. Cover with foil and refrigerate the ribs for 24 hours, or even better, two days. Using tongs, turn a few times during this marinade time to coat with flavor.

6. Step 6: Grill The Ribs: The ribs are then easily finished on the grill and then slathered with your favorite bbq sauce for a beautiful glaze.

Storage and Reheating

• Refrigerator: Store cooked ribs in the refrigerator, well sealed, for up to 4 days.
• Reheating: Place ribs, covered in foil, in a 250 degree low-heat oven. Cook until just warm enough to eat, about 15 – 20 minutes. You don’t want to re-cook them, as it will compromise the tender texture. Do not re-heat ribs in the microwave. You’ll end up with rubbery meat.
• Freezer: Store ribs in the freezer for up to 3 months. I like to use freezer zip-lock style bags. You can lay them flat to optimize store space. Be sure to label and date them using a sharpie pen.

Explore More Of Our Colorado Grilled Favorites

And if you’re interested in more Summer recipes, don’t miss my Grilling Category, you’ll find lots of ideas for all of your backyard parties, including one of the most popular on my site for Grilled Flank Steak with Horseradish Cream Sauce.

And if you’re looking for more ways to cook Country Style Pork Ribs, try this Slow Cooker Country Style Ribs with Sauerkraut and Potatoes. Pure delicious comfort food.