Country Style Ribs

Blue_Runner

Blue_Runner

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Staff member
Have you ever tried them? They are not really ribs, but for some reason that is what they call them. They are meatier than most ribs and very reasonably priced. You can feed 3 people with just a $7 pack of country style ribs. The key to making them mouth-watering good is boiling them for close to an hour then finishing on the grill.....or you could just go low and slow on the smoker for 2 - 3 hrs and skip the boiling if you like.

Several years ago my brother in law turned me on to them and man they are soooo gooooood! Look at YouTube. There are some pretty vids on there showing a few ways to cook them.

Here is what I do:
  • Rinse the meat and season thoroughly with rib rub.
  • Boil some water (season water if you like w/ salt, beer, vinegar, lemon juice etc).
  • Place the meat in the boiling water and bring it back to a hard boil. Next reduce heat to medium and slow boil for an hour.
  • Remove and let sit for about 15 minutes, then baste in your favorite sauce and put them on the grill until desired doneness. I use a holland grill and put them on for about 20 minutes on each side at 350 degrees, basting occasionally with homemade mustard dip.
  • Here's a link to the mustard dip I make: http://wellcraftv20.com/community/showthread.php?t=8388
Absolutely delicious and tender "ribs". :sun:Try it
 
I have had these before, but not in many years. My mother used to just boil them and then top them with barbecue sauce in the pot after they had been boiled. I like your idea of grilling them for awhile after boiling and in fact I think I will try some doing them your way this weekend.
 
I checked out your mustard dipping sauce recipe--sounds like it would be real good. Do you just use regular yellow mustard?
 
Nipper, yes regular yellow mustard. The sauce works great on chicken (esp wings) and pork.

Did you try it? I find it addictive. :beer:
 
Did not get a chance to whip up any of the sauce or the "ribs" this weekend, but I am sure going to. Hey, if you make up a good sized batch of the sauce, will it keep in the refrigerator for a while? I am sure it would given the ingredients.
 
Nipper, yes it will keep for a while. The only thing I've found is it is better when it say 1 - 2 days old. I think the vinegar slowly breaks down the mustard and and other ingredients. It gets darker and more "blended" after a while but its still good and certainly ok to eat (or drink for that matter). The recipe is so simple making it really easy to mix up a batch in a hurry, which is what I like about it. All you have to remember is equal parts of the 3 main ingredients - oil, mustard, vinegar. Then add about a 1/4 part of worcester, your salt, pepper and sugar - hot sauce too if you want.
 
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