Country-style ribs fool me every time because there’s no bone in them to have to gnaw! For YEARS, I didn’t eat ribs in public, and I still don’t CHOOSE to do so very often. They’re just…messy. Good, but messy.
Not so with country ribs.
Country-style ribs are the meatiest variety of pork ribs, and are cut from the sirloin or rib end of the pork loin. You eat them with a knife and fork, or only a fork if they’re tender enough.
The ones we made last weekend certainly fit the bill, and we didn’t even have to do much to them. A good spice rub, a hot sear and then some slower cooking on the grill were all they needed. You could even marinate or brine them to infuse them with more flavor before you cooked them.
Country-style ribs are on sale this week at Brookshire’s, so don’t be afraid because you won’t get messy.
6 country-style pork ribs (about 2 1/2 lbs)
juice from 1 lime
2 Tbs cumin
1 tsp red pepper
1/2 tsp black pepper
1 tsp salt
Bring country-style ribs to room temperature. Drizzle with fresh lime juice and massage into meat. Combine cumin, red pepper, black pepper and salt. Rub into all sides of the country-style ribs.
Preheat grill to high heat. Sear ribs on all sides, about 1 minute per side. Turn heat down to low; cook until ribs are cooked through (145° F) and tender. Remove from grill; let rest until they reach 150° F internal temperature.
Nutritional Information: Calories Per Serving: 489, Calories from Fat: 160, Fat: 18 g, Trans Fat: 0 g, (7 g Saturated Fat), Cholesterol: 186 mg, Sodium: 1491 mg, Potassium: 78 mg, Carbohydrates: 2 g, Fiber: 0 g, Sugar: 1 g, Protein: 81 g.
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