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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)

                1. Do you have a crockpot? That's what I'd use if I didn't want to turn on the oven. Country style pork ribs are best braised - the low and slow method.

                  You might be able to do it on the grill using one burner and placing the ribs on an upper rack, but that's a long time to have the grill running.

                  I've had beef short ribs grilled (another low and slow cut) and they were okay, but not as good as if they had been braised.

                  http://threedogkitchen.com

                  1. I will never cook pork without brining first ever again. Guaranteed juiciness, even flavorless supermarket pork chops are tasty.

                    In a zip lock, Combine 1/4 c. salt and a Tablespoon of sugar in about a cup of water. Add pork. Squeeze out air and seal. Brine for at least 30 minutes, up to overnight.

                    Remove, pat dry, salt and pepper, a little oil and GRILL.

                    I like to cube this cut and marinate in apple cider, chipotles, and salt. Thread onto skewers. Grill hot!

                    1. I guess I should have specified a bit more. The country ribs we have in this area have mostly the loin meat and we grill them rather quickly. If you have the blade end ones you would need to cook low and slow.