Grilled Country Style Pork Ribs

A country style pork ribs recipe that's easy enough to take on a camping trip and perfect for feeding a hungry back-yard BBQ party crowd. A quick stovetop simmer and then a long marinade makes these country style pork ribs a breeze to finish on the grill or over a campfire.

Course Main Course Pork

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings Ribs

Calories 684kcal

Author Lea Ann Brown

Ingredients

6 pounds country style pork ribs
Marinade For Grilled Country Style Pork Ribs
3 Tablespoons Oil Canola or vegetable oil works well here
⅓ Cup Hoisin Sauce
⅓ Cup Soy Sauce Or tamari to make this guten free
2 Cups BBQ Sauce
4 Tablespoon Fresh Ginger grated - use a zester.
¾ Cup Whiskey
Orange Zest and juice
½ Cup Brown Sugar
6 Cloves Garlic fine chopped
Finishing Sauce
1 Cup BBQ Sauce Either bottled or homemade

Instructions

Add the country style ribs to a large 6-7-quart Dutch oven. Cover with water and simmer for 20 minutes. Drain the ribs in a colander in the sink.
Add all of the marinade ingredients to a bowl and use a whisk to combine.
Place ribs in a roasting dish and pour the marinade over them. Using tongs, turn the ribs several times to coat. Cover with foil and refrigerate for at least 24 hours and preferably two days. Turning occasionally. You can also use 2 - 3 heavy duty gallon storage bags. Turn bags occasionally.
Heat grill to 450 degrees. Lower temp to 350 and add ribs. Grill ribs over medium hot flame for 15 minutes, turning frequently or until just starting to char. You want to create a medium crust (Maillard Reaction) but not char them. Then baste liberally with bbq sauce, turning frequently until sauce is caramelized. This will only take a few minutes.

Notes

Tips For Success

I've seen several recipes where instructions indicate to boil ribs 50 minutes stove-top. I've done this to test the recipe and found the meat to be less desirable in texture. Hard to describe, but mushy comes to mind.
Let ribs come sit at room temperature for about 20 - 30 minutes before grilling. When meat goes straight from the fridge to a hot grill, the difference is extreme. A warmer piece of meat will cook the edge and the center more even.
Any BBQ sauce, bottled or homemade, will more than likely contain a good amount of sugar. This means flare-ups during the grilling process. Don't add the sauce too soon and monitor the ribs closely for flare ups, moving them around a a lot.
You'll notice the ribs can vary in size, moving them around will also insure even cooking.

Nutrition