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Jul 13, 2009 11:13 AM

Country style pork ribs??

I have about 4 lbs of country style pork ribs. I was thinking about putting them on the grill but not sure how long to grill them. I would appreciate any input on this and/or any other tasty ways to cook them tonight. I have four boys and they like relatively simple foods... Thanks!

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  1. These are usually sliced shoulder, no? Not really ribs. They are for low slow cooking. "Grilling" is fine, but it should be at a low temp.

    7 Replies
    1. re: gordeaux

      True enough country style "ribs" are from the shoulder and not really ribs at all. I still really enjoy country ribs. Plenty of meat and you can't beat the price.

      1. re: Fritter

        So I'm trying to narrow this down. Do these non-ribs have bones in them?

        1. re: c oliver

          no, though sometimes a little bit of a bone will be in a piece. they don't even look like what you'd call "ribs."

          1. re: alkapal

            Thanks. This little thread has taught me things - as usual

            1. re: c oliver

              ""Description: Country-style ribs are cut from the sirloin or rib end of the pork loin. The meatiest variety of ribs, country-style ribs are sold either as “slabs” or in individual servings. These pork ribs are perfect for those who want to use a knife and fork. ""

              maybe this chart and photos will give you a better idea:

              1. re: c oliver

                No bones at least not rib bones. I enjoy country style ribs grilled but I don't take them past medium. It's just not necissary to cook all pork until it's falling apart tender.

              2. re: alkapal

                Bone-in country style ribs simmering in beer. Cook in a covered skillet on the stove 2 or 3 hours until tender. Adding addl beer as necessary. When they are tender I cook the beer down to a nice thick syrup and then add the BBQ sauce and let simmer until falling apart.

        2. Just made some last nite; here's what we did: A spice rub of salt, pepper, cumin, dried oregano, chili powder, cayenne and a pinch of sugar. Into the fridge uncovered on a rack for three-four hrs. Then let sit @ room temp for an hour or so. Did a 2 level fire on the gas grill; one side on low the other turned off (after preheating both sides) Threw in a foil packet of soaked mesquite chips and cooked the ribs on the cool side of the grill for about 90 min. They were 165-170 when finished. The last 15 min. we basted them w/ a little homemade bbq sauce. They were super good!! Got 'em on sale @ Safeway for 99 cents a pound!! adam

          2 Replies
            1. re: c oliver

              They were very tender and juicy! adam

          1. I always brown in skillet, then add water and some BBQ sauce and braise until tender.

            Usually I refrigerate overnight, remove solidified fat, reheat and douse with BBQ sauce.

            Very tender, very good. Not grilled however

            6 Replies
            1. re: laliz

              I like the cumin, chili powder, oregano idea. Has anyone heard of cooking them in the oven a bit, and then putting them on the grill for to finish cooking and to get a little of that flavor and a little char? I think I want that grill taste, but am afraid of not getting them done....

              1. re: suites

                I do them in the oven as well as baby back and pork ribs. I like to seasoning well with a rub over night or and least a few hours put in the fridge and cover. Then the next night I I put in the oven 325 - 350 and cook. I like to add 1 can of beer to the pan depending on how many ribs. I can is usually the right amount and sliced onions. Cover and cook 2 hours maybe 2 1/2. Check at 2 hours and then remove to the grill. If you didn't want to grill remove and drain the liquid. Move back to the pan after draining the liquid and sauce on. Turn oven to 400 and cook until well covered on both sides. Cook an additional 10-20 minutes. Perfect tender fall apart.

                I do this with my baby backs all the time.

                1. re: kchurchill5

                  Hey K - I bake or braise mine too, before putting on the grill. I think they're juicier than ribs that are just grilled, and much more tender. Will try the beer and onion thing.

                  1. re: bayoucook

                    They are pretty darn tasty. Cooking time depends on the amount of ribs but the beer and onion just gives great moist and juicy ribs. I am having some this weekend and can't wait. It is a favorite no matter what type of rib.

                2. re: suites

                  I normally cook them in the oven, covered, at 300 for 3 hours. Use whatever seasoning I feel like. I once broiled them at the end to get them crispy and they got pretty tough, so I'm not sure about throwing them on the grill at the end. I'd sure like to know if you try it and it works, though!

                  1. re: GretchenS

                    When you take them out, make sure they are tender. Not falling apart but tender. Put on the grill but only a few minutes to dry on each side, 2-3 minutes and then sauce. Just a couple of minutes on each side should be plenty. until the sauce is warmed and gets stuck to the ribs and then serve. Cook longer on the grill or oven and then will be dry.

              2. Agreed don't grill. Brown and then slow braise or brown and then crock if no time. Grilling would not be my choice at all. Sometimes I will cook in the crock until almost done on low. When I come how I transfer to the grill with BBQ. Or you can just do a BBQ sauce in the crock.

                Or, Braise in the oven slow and then remove to the grill and sauce or honestly you can do it right in the oven if you want. Just depends how much time you have and what you have available to cook with ect, grill.

                I had some a few weeks ago. I did mine in the crock cuz I was working all day. Had 4 friends over so I added some seasoning, sliced onions and some beer, BBQ sauce and came home to saucy fresh ribs. Made some simple mashed potatoes in the microwave in 5 minutes which were creamy with sour cream, chives and seasoning, Corn on the cob, and a fresh salad. Couldn't be easier. Simple fresh food.

                2 Replies
                1. re: kchurchill5

                  Ok - I'm going to season well, cover and cook on low oven for a couple of hours, and then take off and hit the grill w/ some sauce just for few minutes. Hubby has some homemade sausage he wants to put on the grill, so I might has well utilize it too. Sweet potatoes and smothered okra and tomatoes, maybe some cornbread, and we're set! Thanks, ya'll!

                  1. re: suites

                    I think a perfect plan. Just make sure the ribs are soft tender but not falling off the bone and keep on the grill a little time, no long. Low to medium heat just to dry a bit and then sauce and that is it. Cover and let set as you do the sausage. Always works great.

                2. You could make carnitas. I put them on a pan, sprinkle with s&p, and top with sliced onions and sliced fresh jalapenos. Cover w/foil and bake at about 300-350 for about 2 -2 1/2 hours. Take them out, turn your oven up to about 450, heat a cast iron pan smoking hot, add a little bit of oil or lard to the pan, and roughly shred/pull the meat apart into chunks. Toss into the pan, and put back in the oven for about five minutes. (They should still be VERY juicy when you are "chunking" them, so don't worry too much about drying them out.)

                  Serve with tortillas, refried beans, rice, guac, whatever floats your boat.

                  1 Reply
                  1. re: shanagain

                    sounds marvelous! I will have to try this (but will do the last bit with the cast iron pan on the grill so I don't smoke up the kitchen.)