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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:

        http://m.cookingchanneltv.com/recipes...
        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.