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How do I grill boneless country style pork ribs?

A couple pounds of boneless country style pork ribs were bestowed upon me. I don't cook them often, but when I do I usually cook them in the ovenwith some sort of sauce concoction. It is way too hot here right now to have my oven cranking so I was wondering if there was a good method to grilling them. Would I do it low and slow, or just cook a few minutes on each side like a grilled pork chop? Should they be marinated?

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  1. Grill as you would a pork chop. I prefer a dry rub to a marinade.

    1. I would not grill like a pork chop, they need low & slow to get them tender. I typically will cook in the oven for a couple of hours or more and then finish on the grill. But I have also done them using the indirect heat method on my charcoal grill. I prefer them that way but isn't always feasible as my grill isn't that big.

      3 Replies
      1. re: ChrisKC

        Couldn't agree more ChrisKC, low and slow is the way, I marinade my country ribs in beer, Tamari, red pepper flakes, crushed garlic, ground ginger and a dash of sesame oil for a couple of hours then cook, tightly covered at 325 for 1 1/2 - 2 hours in the marinade. For the last 1/2 hour I remove the cover and turn up the heat, or finish them on the grill.

        1. re: ChrisKC

          I have an electric oven. I baked the boneless ribs (2.6 pounds) for two hours at 285 before putting them on the grill for finishing. What did I do wrong? They were dry beyond belief! It was a torment eating them. I did something wrong, obviously because what you suggest makes perfect sense.

          1. re: annachestnut

            annachestnut, sounds like your boneless country ribs were from the loin end, rather than from the blade end. See "matttrapp's post below on this thread:

            http://chowhound.chow.com/topics/4271...

        2. Are country-style pork ribs really cut from the shoulder? And thus a totally different er, animal than chops? Think it would be best to do low and slow.

          2 Replies
          1. re: Mandymac

            We always use the Bittman recipe - think this is it - it's easy & works really well with boneless country ribs - I think this is it http://www.thefoodsection.com/foodsec...

            1. re: Mandymac

              Yes, they are a shoulder cut. Delicious in a braise, as well as on the grill.

            2. If I were to grill them I would marinade them but I would slow cook them with a dry rub. I might even wrap them in foil after a time to be sure that they stay moist if you are concerned about that. Just a thought.

              1. put them on a gas grill after pre heating, high heat, 10 minutes on each side, bbq sauce at the end- was terrific- and very tender. (used meat thermometer- after the 20 minutes of cooking it was at 145 degrees- perfect for me)