Where's a quick-cooking country style ribs recipe when you need one? Right here! Country style ribs can be cooked over medium direct heat on the grill and be done in less than an hour. You'll have to keep an eye on them to prevent burning when cooked this way.
This country style ribs recipe is cooked using both direct and indirect
heat. The direct heat has a tendency to cause grease flareups as the fat
begins to melt. And grease flareups don't add a positive flavor note to
country ribs, or any grilled food for that matter. They create a bitter
tasting black and sooty coating...not very pleasing to the tongue or to
As soon as flareups begin, move the trouble-causing rib off to the side. The grease will burn away and the rib will cool a litte. Then it can go back over the flame. Keep constant watch to prevent flareups from fouling up your ribs.
To be able to serve a tasty batch of country ribs within a hour, you've
gotta season 'em quickly and cook 'em quickly. That knocks brining and
marinating the ribs out of the picture, leaving you with dry rubs or
injecting liquid flavors.
For maximum flavor, do both!
Injectable flavor can be thin and watery or thick and pasty. The thick
will add more flavor and require less injecting. Here's one I use when
I'm in the mood for garlic.
Injectable Garlic Paste
This makes enough for 6 country style ribs.
6 large garlic cloves, chopped fine
1 tablespoon salted butter, slightly softened
1/2 teaspoon fine grind black pepper
1/2 teaspoon paprika
1/4 teaspoon ground red pepper(optional)
Saute the chopped garlic in 1 teaspoon of the butter until it's softened. Push the garlic through a sieve, using a spatula, to make a garlic paste. Let the paste cool, then add it to the remaining butter, peppers and paprika. (a lot of salt isn't necessary since most pork these days has been "enhanced", or brined with flavor and salt for preservation). Mix the garlic paste well and spoon it into a flavor injector.
Country style ribs are often fatty. Remove some of the excess fat, but
not too much. Trimming it all away can leave you with odd sized bits
and pieces of pork. Try to keep the ribs in a semi-rectangular state.
Carefully inject a small amount of the mixture into each of the ribs. It's easiest for me to stick the needle into each end of the rib, and slowly pull it out as I inject a very small amount of the paste. Divide the paste evenly between the 6 ribs. This will add great flavor from the inside out.
This easy rub seasons the ribs in preparation for the grill. This little recipe'll do up six big country ribs.
You might have noticed that this dry rib rub recipe has no sugar in it like so many rub recipes do. That's because sugar burns easily when exposed to high temperatures...and burnt sugar tastes awful. The crushed anise seeds taste like black licorice, and give the country ribs a hint of sweetness. Use 'em if you got 'em!
Combine the dry ingredients, then lightly coat all sides of the pork ribs with the stuff. Not a heavy coat, just a nice even dusting...enough to color 'em up a little. Place the ribs in a glass dish and cover with plastic wrap. Let them rest at room temperature as you preheat the grill.
Heat up one side of your gas or charcoal grill to medium. You need to leave 1/3 to 1/2 of the grill space cool so there's a place to move them to in case of grease flares. They'll also finish grilling there indirectly. Cook them covered. Turn them a quarter turn every 5 minutes to sear the outer surface, then place them on the cool side to finish indirectly.
To add more flavor to this country style ribs recipe, place a foil packet of smoke wood over the charcoal or gas burner. The smoke flavor will liven 'em up a bit. Grill them until they reach an internal temperature of 160 degrees Fahrenheit.
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