{{ :recipes:sweet_and_tangy_grilled_country-style_pork_ribs.jpg?200|}} ====== Sweet & Tangy Grilled Country-Style Pork Ribs ====== /* Description */ **Why This Recipe Works:** Country-style ribs are actually more like pork chops—a point that can make them confusing and, thus, a little intimidating for home cooks. But with so much going for them—they’re relatively quick-cooking and have great pork flavor—we decided it was time to put them front and center in a grilling recipe. Because they feature a combination of light, lean loin meat and richly flavored, fattier shoulder, the trick is figuring out the best way to cook them so that the white meat is juicy and the dark meat is tender. We found that a doneness temperature of 150 degrees—a compromise between the usual 135 to 140 degrees required for light meat and 175 degrees for dark meat—delivered the best results. Starting the ribs over high heat and then moving them to the cooler side of the grill to finish ensured good browning and an evenly cooked interior. We apply a salty dry rub to the ribs prior to cooking to season them and help them stay moist once cooked. While the ribs were on the cooler side of the grill, we basted them with a simple sauce that balanced sweet and tangy flavors. Serving more sauce alongside the ribs at the table guaranteed a great finish. {(rater>id=100|name=Sweet And Tangy Grilled Country-style Pork Ribs|type=rate|headline=off)} |**Preheat:** °|**Yield:** 4 servings|| |**Prep:** 0:00|**Wait:** 24:00|**Cook:** 0:00| ====== Ingredients ====== **For the ribs:** * 4 teaspoons packed brown sugar * 1 tablespoon kosher salt * 1 tablespoon chili powder * 1/8 teaspoon cayenne pepper * 4 pounds bone-in country-style pork ribs * 1/2 cup barbecue sauce, plus extra for serving **[[Sweet and Tangy BBQ Sauce | For the BBQ sauce:]]** {{section>Sweet and Tangy BBQ Sauce#Ingredients&noheader&nofooter&noeditbutton}} ====== Directions ====== **Prep the ribs:** - Trim away any excess fat from the ribs. In a small bowl, combine 4 teaspoons brown sugar, 1 tablespoon kosher salt, 1 tablespoon chili powder, 1/8 teaspoon cayenne pepper. - Rub the spice mixture all over the ribs, and tightly wrap is plastic wrap. Refrigerate overnight (or for as little as 1 hour, if necessary) **[[Sweet and Tangy BBQ Sauce | Make the sauce:]]** {{section>Sweet and Tangy BBQ Sauce#Directions&noheader&nofooter&noeditbutton}} **Grill the ribs:** - Arrange ribs on the hot-side of grill. Cover and cook ribs cook the first side for 3 to 5 minutes until they become well browned. Flip the ribs and cook (covering again) for 3 to 5 minutes until they become brown. (My ribs took longer to become nicely browned, but wait because you can always reduce the cooking time on the cooler side of the grill, as necessary). - Once browned, move ribs to cooler side of grill without flipping. Brush the tops with 1/4 cup of bbq sauce. Again, cover and cook for 6 minutes. Flip ribs and brush another 1/4 cup bbq sauce. Cover and continue to cook for 5 to 10 minutes until internal temperature of the pork reaches 150-degrees, - Remove the ribs to serving platter, tent with aluminum foil, and allow to rest for 10 minutes. - Serve, passing 1/4 to 1/2 cup extra sauce separately. ====== Notes ====== /* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */ /* ====== Nutrition ====== |Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] | |Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): | |Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): | */ {{tag>Recipes Grilling-BBQ AmericasTestKitchen}} /* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line, replacing the "TagsNeeded" tag and separated by spaces. */ /* ---Recipe Types--- Appetizer Appetizer/Cold Appetizer/Hot Beverage Beverage/Cocktail Beverage/Liquor-Mixer Bread Bread/Biscuit-Roll Bread/Muffin Bread/Quickbread Bread/Yeast Breakfast Casserole Canning-Freezing Condiment Dessert Dessert/Bar-Brownie Dessert/Cake Dessert/Cake/Frosting Dessert/Candy-Chocolate Dessert/Crisp-Buckle Dessert/Cookie Dessert/Custard-Curd Dessert/IceCream-Ice Dessert/Pie Dessert/Pie/Crust Dessert/Topping Dip-Spread Entertaining Fondue Grilling-BBQ AmericasTestKitchen Grilling-BBQ/BBQSauce Holiday Ingredient Ingredient/Seasoning-Rub Ingredient/Brine-Marinade Kid-Friendly MainDish MainDish/Beef MainDish/Poultry MainDish/Pork MainDish/Seafood MainDish/Vegetarian Pasta-Rice Pizza Roast Salad Salad/Dressing Sandwich Sauce-Gravy Sausage-Pate Side Side/Starch Side/Vegetable Snack Soup Soup/Stock-Broth Stew-Braise Stew-Braise/SlowCooker-Crockpot Stir-Fry Vegetarian ---Recipe Cuisines--- American American/Cajun-Creole American/Southern American/Southwestern Asian Asian/Chinese Asian/Indian Asian/Japanese Asian/Korean Asian/Thai Asian/Vietnamese European European/English European/French European/Greek European/Polish European/Italian European/Spanish Latin Latin/Brazilian Latin/Mexican MiddleEastern ---Recipe Sources--- AmericasTestKitchen AmericasTestKitchen/CooksCountry AmericasTestKitchen/CooksIllustrated BonAppetit Chowhound FineCooking FoodWine GoodEats Gourmet MilkStreet LMaidment TMaidment DMarcos JMarcos KMarcos JPhalen DPendergast ---Recipe Ratings--- 5★ 4★ 3★ 2★ 1★ No★ ---Recipe Alerts--- RecipeNeeded RecipeIncomplete RecipeWrong RecipeFails TagsNeeded */ ~~DISCUSSION~~