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how do you prepare country style ribs?

I have a delicious rub and sauce recipe for ribs (anyone interested in the recipe I can post it). I've only used it on baby backs, which I let rub marinate overnight, and then baked them for hrs!
Is there any other way to prepare country style ribs besides boiling them first, then grilling? I'd think boiling them for hrs would take away from their flavor? I really wanna use this rub/ sauce on them. I could drink this combo lol its that good:)
Any advice would be appreciated!

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  1. First, and most importantly, here's and older, pertinent thread: http://chowhound.chow.com/topics/867394

    Second, I like to do an indirect grill heat with mostly fruit woods as fuel. Keep the temp around 300-325 until they hit the 120-125 temp mark. Baste with a mop sauce (personally, I like tequila and ground chiles, but bourbon and barbecue sauce works great too). Close the lid and keep things indirect for a few more minutes until you get to 130 or so. Then, slather on the finish sauce, even if it's just a boiled down version of the mop (if you do the t&c thing, add turbinado sugar for the boil), YOUR sauce, or even, a commercial barbecue sauce. Move the meat over the coals to finish, caramelize, and get to 140 or so.* Slather on more sauce and bring 'em in.

    Now, if you haven't already been drinking beer, it's time to get out the church key. Sit, get at it. Just remember the beer is there to help "clean your palate" after every coupla bites and licking your fingers.

    Third, please post the rub and sauce recipes.

    *For all temps I note you can trust your fingers, but that's not for everybody.

    1 Reply
    1. re: MGZ

      Yes, the beer is key, and the ribs will be awful without partaking in a couple.

      I'm not a griller. I cook baby backs, spareribs, and country all the same way (with differences in oven time only) - covered in foil at 275-300 in the oven for about 3 hours, then about 30 minutes uncovered with sauce, as kgg said below. I'll usually blast them under the broiler for a few minutes at the very end.

      It's taken a few years of experiments to get ribs the way I like them, with CH tips being an important part of that.

    2. I bake them on a broiler pan covered tightly with foil for several hours on low heat, then when they're good and tender, I brush on some BBQ sauce and bake them uncovered, or put them on the grill till they are a little crunchy.

      2 Replies
      1. re: kitchengardengal

        So here's my question. I love country style ribs and have been trying to perfect this myself. I don't like BBQ sauce, opting for a dry run instead. Would you still do the uncovered bake if you're not saucing the ribs or would you just leave them on the low for an extra hour to finish cooking?

        1. re: jrrtubbs

          I would still do the uncovered bake... it browns the meat, creates those lovely crispy edges, and removes any wet flabby texture in the meat.

      2. The original recipe is from:

        I think the sauce and rub would be great on chicken as well. Especially for cumin lovers like myself!

        2 Replies
        1. re: parkerjaxmollymo

          Parker--I also love cumin, but is this super sweet (1 cup of molasses?)? Otherwise, love the spicing in the original recipe.

          Do you do some revisions of the original?

          1. re: pine time

            so sorry this took me so long pine..
            I guess it depends on your palate, but I thought the same thing at first. I made this sauce the morning of and let sit in the fridge all day to come together. Based on reviews I added extra brown sugar because I like a sweet sauce, a spoonful, and a squirt of ketchup. Made extra rub and put an extra spoonful in the sauce. I also reduced it quite a bit on the stove top so it was pretty sticky. The rub is where its at! I think next time I make it I'll make it a little spicier

            I made these the first time all with my mother-in-laws boiled CT ribs which she puts bottled BBQ sauce on before putting them on the grill. My father-in-law kept leaning over and dipping his ribs in the sauce on my plate lol
            If you ever try it let me know what you think:)

        2. I always do a dry rub for a day or two, then low & slow in the oven. When they're falling off the bone, I sauce them and broil or grill to crisp up. It's the same principle as the spare ribs and pork shoulder/butt, since c-s style ribs are really just cross section cuts of the shoulder. So they need tenderizing to break down the connective tissues to make it falling off the bone soft.

          2 Replies
          1. re: Dirtywextraolives

            I really wonder where people were taught to boil ribs to make them tender??? The few I've had were tender, but dry at the same time

            1. re: parkerjaxmollymo

              Not sure, but I know my mom would boil chicken parts too, before barbecuing them which, back in the 70s, meant charring on a grill and slathering with sticky sweet BBQ sauce. Must have been the popular way to cook them back then.

          2. I just put them in a baking dish with a tight fitting lid and bake them at 275 for about 5 hours or so - don't open the oven or the dish at any point during the cooking process (this is where it helps to use a clear dish, and have an oven with a window).

            I've tried pressure cooking them but wasn't pleased with the results. It broke down the fibers of the meat just fine, but it didn't really render down the fat at all, so it had an odd texture.

            1. One of my favorite preparations is to put them in a baking dish, pour a bottle of your favorite Indian simmer sauce (Patak's, Sharwoods, Kitchens of India) and bake for 3 hours at 300 degrees, tightly covered. Then take the cover off and bake another 30 minutes to reduce the sauce a bit.

              4 Replies
              1. re: mwk

                I like this idea. I use them also for making pork vindaloo. Maybe I can make it this way as a short cut when we're craving Indian, thanks for the inspiration!

                1. re: mwk

                  This sounds good too... I'm gonna have to look into those Indian simmer sauces. Are they available in general supermarkets?

                  1. re: parkerjaxmollymo

                    There are around here, but I've also seen good selections at some Cost Plus World Markets or Trader Joe's.

                    1. re: parkerjaxmollymo

                      Where I live, those simmer sauces are available in every supermarket. I have also seen them at Costco and BJ's. Trader Joe's also sells their own brands which are fine as well.

                      Make sure you check the label when buying them. They usually will have a "heat rating" on the label. I like my Indian food to be very spicy, so I buy the "Hot" ones. But, when they say "hot", they mean it, so if that's not your taste, stick with the "mild" options.

                  2. My favorite is about three hours on a smoker. The other recent adventure that may horrify you but was good was all day in a slow cooker full of Jamaican black beans with cider vinegar added near the end.

                    2 Replies
                    1. re: tim irvine

                      I love my slow cooker, and we eat a lot of beans in my house. Would you post your recipe?

                      1. re: tim irvine

                        +1 on the smoker. Nice thing is that they are a shorter smoke, but you still get meat that could only have come from a smoker.

                      2. I like to cut boneless country style ribs into cubes, marinade them, put them on skewers and grill them for pork kabobs.

                        1. Just last night I cooked some in the crockpot (overnight) in some chicken stock with guaillo and ancho chiles, cumin, Mexican oregano and garlic.

                          Separated the liquid from the csr's this morning and refrigerated both. Tonight, I'll make carnitas by heating a cast iron skillet and browning in olive oil. I'll probably skim the fat off the liquid and and some of that to moisten the meat.

                          Serve with tortillas, guac, salsa etc

                          1. I make them several times per year and will qualify my response by saying the country style ribs we get here are very lean and boneless.

                            During the warmer months, I smoke them over cherry wood.

                            During the cooler months, I braise them with red wine (a high acid/minimal oak type), beef stock, yellow onions, garlic, sweet red pepper, carrots, tomatoes, cooked bacon, whatever herbs are on hand and chile de arbol. I usually serve them with something like potato dauphinoise or something similar.

                            1. Boneless pork ribs are the basis for our family recipe for sugo (red sauce), which includes browning and simmering for hours. I've also just simply put them in a dutch oven, covered with a can of crushed tomato, and cooked on low all day. Pork does wonderful things to tomato sauce.

                              1 Reply
                              1. re: NonnieMuss

                                thanks! I'm doing it your way, NonnieMuss.