BBQ Country Style Ribs Recipe

Country style ribs: These are meatier ribs cut from the shoulder, perfect for slow cooking and grilling.

BBQ sauce: A rich and tangy sauce that adds flavor and moisture to the ribs.

Olive oil: Used to help the seasoning stick to the ribs and to prevent sticking on the grill.

Salt: Enhances the natural flavors of the meat.

Black pepper: Adds a mild heat and depth of flavor.

Garlic powder: Provides a savory, aromatic quality to the seasoning mix.

When grilling country style ribs, it's essential to monitor the heat closely. Maintaining a consistent medium-high heat ensures that the ribs cook evenly without burning. To enhance the flavor, consider marinating the ribs overnight in the olive oil, salt, pepper, and garlic powder mixture. This allows the seasonings to penetrate deeper into the meat. Additionally, when wrapping the ribs in aluminum foil, make sure to seal the edges tightly to lock in moisture, resulting in tender and juicy ribs.

• country style ribs - Substitute with pork shoulder: Pork shoulder has a similar texture and flavor profile, making it a good alternative for slow-cooked dishes.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce provides a sweet and savory flavor, though it will give the dish an Asian twist.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a suitable replacement.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, enhancing the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• garlic powder - Substitute with onion powder: Onion powder offers a different but complementary flavor that can enhance the dish in a similar way.

• Allow the ribs to cool down to room temperature. This helps prevent condensation, which can make the meat soggy when stored.
• Wrap each rib individually in aluminum foil or plastic wrap. This ensures that each piece retains its moisture and flavor.
• Place the wrapped ribs in an airtight container or a freezer bag. If using a freezer bag, make sure to squeeze out as much air as possible to prevent freezer burn.
• Label the container or bag with the date and contents. This will help you keep track of how long the ribs have been stored.
• Store the ribs in the refrigerator if you plan to eat them within 3-4 days. For longer storage, place them in the freezer, where they can last up to 3 months.
• To reheat, thaw frozen ribs in the refrigerator overnight. Preheat your oven to 300°F (150°C), place the ribs on a baking sheet, and cover them with aluminum foil. Heat for about 20-30 minutes or until warmed through.
• For a quicker option, you can also reheat the ribs in the microwave. Place them on a microwave-safe plate, cover with a damp paper towel, and heat on medium power in 1-minute intervals until hot.
• If you prefer a crispy exterior, finish reheating the ribs on the grill or under the broiler for a few minutes. Brush with additional bbq sauce if desired.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Place the ribs on a baking sheet and cover them with aluminum foil to retain moisture.
  3. Heat for about 20-30 minutes or until the ribs are warmed through.
  4. For an extra touch, brush with additional bbq sauce before serving.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Wrap the ribs in aluminum foil to prevent them from drying out.
  3. Place the wrapped ribs on the grill and heat for about 10-15 minutes, turning occasionally.
  4. Unwrap and brush with more bbq sauce if desired, then grill for an additional 5 minutes to caramelize the sauce.

• Microwave Method:

  1. Place the ribs in a microwave-safe dish.
  2. Add a splash of water or bbq sauce to keep them moist.
  3. Cover with a microwave-safe lid or plastic wrap with a few holes poked in it.
  4. Heat on medium power for 2-3 minutes, checking and turning halfway through.
  5. Continue heating in 1-minute increments until the ribs are warmed through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the ribs in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes to 1 hour.
  4. Remove from the bag and, if desired, sear on a hot grill or skillet for 1-2 minutes per side to add a crispy exterior.

• Slow Cooker Method:

  1. Place the ribs in the slow cooker.
  2. Add a bit of bbq sauce or broth to keep them moist.
  3. Cover and heat on low for 1-2 hours or until the ribs are warmed through.
  4. For a finishing touch, you can broil them in the oven for a few minutes to caramelize the sauce.

• Grill: Used to cook the ribs initially, providing a smoky flavor and char.

• Tongs: Essential for turning the ribs on the grill without piercing the meat.

• Basting brush: Used to apply the BBQ sauce evenly on the ribs.

• Aluminum foil: Wraps the ribs to retain moisture and flavor during the oven cooking phase.

• Baking sheet: Holds the wrapped ribs while they cook in the oven.

• Oven: Used to slow-cook the ribs after grilling, ensuring they are tender.

• Meat thermometer: Helps check the internal temperature of the ribs to ensure they are cooked properly.

• Cutting board: Provides a clean surface to rest the ribs after cooking.

• Knife: Used to cut the ribs into serving portions if needed.

• Measuring spoons: Ensures accurate measurement of salt, pepper, and garlic powder.

• Small bowl: Mixes the olive oil, salt, pepper, and garlic powder before rubbing onto the ribs.

Pre-cook the ribs: Boil the country style ribs for 30 minutes before grilling to reduce grill time.

Use a meat thermometer: Ensure the ribs reach an internal temperature of 145°F quickly without overcooking.

Marinate overnight: Let the ribs soak in bbq sauce and spices overnight to enhance flavor and reduce prep time.

Prepare in batches: Cook larger quantities of ribs at once and freeze portions for future quick meals.

Use a slow cooker: Cook the ribs in a slow cooker for 4-6 hours on low, then finish on the grill for a quick sear.