Grilled Country Style Ribs
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These Grilled Country Style Ribs are first dry rubbed with a blend of ground cumin, oregano, black pepper and other warm spices before grilling. The exterior gets crusty and the tender interior is juicy. No typical BBQ sauce on these for an alternative, but feel free. Plus, no rib bones to deal with, just seasoned meat!
Typically my thoughts of any rib goes to a tender piece of meat, seasoned well and covered in a delicious, lip smackin’ sauce that’s sticky and has a little kick. Well, like my Memphis Style Ribs, you don’t always need to have a sauce on your ribs for a killer meal.
And it doesn’t always have to have that Southern flavor either.
Take these Grilled Country Style Ribs for instance. I decided to go the Mediterranean style route for the dry rub, but feel free to use whatever dry rub suits you. For the “mop sauce” I just used lemon juice and a little honey.
No BBQ Sauce on this round of ribs, but again, feel free to use whatever you like. The cooking time on these will be the same.
So What’s a Country Style Rib?
True Country Style Ribs are cut from the blade end of the loin, close to the pork shoulder. They are meatier than other ribs, like baby backs or spare ribs and contain no rib bones, so they are all meat.
Some are often times cut from the pork shoulder but in traditional circles these are known as “fake ones.”
With the Mediterranean influence on these Grilled Country Style Ribs I opted to have a Shirazi Salad with Chickpeas.
Light, super easy to make and perfect for a picnic, BBQ or mid-week dinner.
What to do with any leftovers?
If there are any leftover ribs, I typically make my BBQ Pork with Cheesy Grits. Leftover pork ribs get shredded and simmered in your favorite BBQ sauce and top creamy, cheesy grits for a Southern inspired dinner that’s sure to satisfy.
For other rib recipes try these classic Baby Back Ribs, How to Make St. Louis Style Ribs, Kansas City Style Ribs or for other sides, check out this Classic Potato Salad, or Bacon Mac and Cheese Casserole. Enjoy!
Grilled Country Style Ribs
Ingredients
Ribs
- 3 lbs country style pork ribs (typically 4 ribs)
- 4 tbsp dry rub of choice (Turkish Spice Blend recipe link, See Note 1}
BBQ Sauce
- 1 cup BBQ Sauce (optional)
Instructions
- Rub the ribs with the spice blend with your hands, pressing to adhere. Cover ribs with plastic wrap and place in refrigerator for minimum 1 hour, best overnight.
- In a small bowl whisk together the lemon juice and honey. Set aside.
For Low and Slow Grilling
- Preheat grill to 225°F. using indirect heat.
- Place the ribs on clean and oiled grill with the larger, flatter side down.
- Cover the grill and cook until browned and crusty about 90 minutes (brush with the lemon honey sauce every 30 minutes). Flip ribs, cover, and cook until browned and crusty on the other side, about 90 minutes more (basting every 30 minutes if using a BBQ sauce).
- Thermometer should register 195°F when inserted into the thickest part of rib. Transfer to serving platter, tent with foil, and let rest about 5 minutes before serving.
Gas Grill
- Take ribs from refrigerator, allow to come to room temperature at least 1 hour.
- Preheat grill to 350-400°F using indirect heat.
- Place the ribs on clean and oiled grill with the larger, flatter side down.
- Cover the grill, and cook until browned and crusty about 6-7 minutes. Flip ribs, cover, and cook until browned and crusty on the other side, about 6-7 minutes more.
- Rotate the ribs so that they're resting on the thinner side, brush with half the lemon honey sauce, cover, and cook until browned and crusty, about 5-6 minutes. Flip to the other thinner side, brush again with lemon honey sauce, cover, and cook until browned and crusty, another 5-6 minutes.
- Thermometer should register 195°F when inserted into the thickest part of rib. Transfer to serving platter, tent with foil, and let rest about 5 minutes before serving.
Charcoal Grill
- Same as Gas Grill Instructions, over indirect heat, meaning coals on one side and meat grilled on top on other side of grill.
Baked in Oven
- Preheat oven to 325°F.
- Place ribs on a wire rack in a baking dish, cover with aluminum foil and bake for 2 hours. Turn ribs and baste with BBQ sauce (if using, no mop sauce needed for Baked version), continue to bake for 30 minutes uncovered.
Notes
- I use my Turkish Spice Blend for this recipe, but feel free to use your favorite.
- For pork, the accepted finished temperature is 145°F. However, the collagen inside your ribs hasn't had time to become gelatin for that perfect bite, which happens when the internal temperatures reach 165°F. It's recommended to continue cooking ribs until they reach an internal temperature of 195°F to 200°F for that fall off the bone goodness.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I followed your “Baked in oven” directions exactly and my ribs came out dry.
Hi Lauren! I am sorry to read that. I have never received a comment with that issue. I am not sure what could have happened. Maybe give it another go?
When you cook on the gas grill are you using indirect cooking so maybe middle burner on low and two side burners on medium?
That’s correct Sue.
I used this recipe modified for my first tome cooking country style ribs on the grill. I had sweet mesquite seasoning at home and used that. The timing was perfect for turning. I used the lemon honey as directed and I was curious how that helps with the meat??? I also used some bbq sauce toward the end and did one more flip each on the flat side. They were amazing. Thank you.
I am so glad you enjoyed it! Are you asking about the mop sauce mixture?
Just finished country style pork ribs on a gas grill (with no sauce) following your directions. Not only was the pork cooked perfectly, the fat was burnt to a delicious crisp leading to arguments as to who got to have the most.
I am so glad it turned out! I hope you try some more of my recipes!
Instead of the lemon and honey would apple juice be just as good? I know it’s good to keep brisket moist but wasn’t sure about these.
Certainly Laikin!
Very Nice Post, I learned a lot through it. Thanks for posting.
No problem Scott, thanks!
Looks good, but i’m curious about the rub. I don’t see a recipe linked anywhere… was it forgotten or am I missing it?
Jason, there is a link for the Turkish Spice Blend in the post and if you roll over the ingredient there is a link as well. Anyways, here it is as well. Thanks!
Your ribs certainly do look delicious. I grew up in Texas where most meat just was grilled with a dry rub and sauce was served on the side for those who wanted it.
Sometimes I just don’t feel a sauce is needed and these are a perfect example. That’s probably why I love Memphis style so much too. Thanks Karen!
Don’t judge me for drooling on my keyboard! These ribs look incredible, Kevin! Going straight on the menu!
Thanks Marissa, no judgement here! Sending virtual napkins now… 🙂
These look beyond amazing, my friend! I’m running to Costco now to pick us up some pork ribs!!
The rub for these is so good and every once in a while we like something that isn’t with a BQQ sauce. It’s a nice change every now and then. Thanks Annie!
Mmmmm….perfect grilled marks and just in time for the upcoming long weekend! YUM!
Ribs of all kinds all perfect weekend grub. Heck who am I kidding, they’re great ANYTIME! 🙂