Country Side Ribs Grill Recipe
These Grilled Country Style Ribs are rubbed with a tasty mix of ground cumin, oregano, black pepper, and other warm spices before grilling. This gives them a crispy outside and a juicy inside. You won’t need the typical BBQ sauce, but you can add it if you like. Plus, there are no rib bones—just delicious, seasoned meat! These ribs are light, super easy to make, and perfect for a picnic, BBQ, or mid-week dinner.
Equipment
- Grill
- Mixing bowls
Ingredients
- 3 lbs Country style pork ribs usually 4 ribs
- 4 tbsp dry Rub of your choice See Note 1
- 2 Lemons juiced
- 4 tbsp Honey
- 1 cup BBQ sauce optional
Instructions
- Rub the ribs with the spice blend, pressing it into the meat with your hands.
- Cover the ribs with plastic wrap and place them in the refrigerator for at least 1 hour, but overnight is best.
- In a small bowl, whisk together the lemon juice and honey. Set aside.
- Preheat your grill to 225°F using indirect heat.
- Place the ribs on a clean, 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 the ribs, cover, and cook until browned and crusty on the other side, about another 90 minutes, brushing with the sauce every 30 minutes.
- The ribs are done when a thermometer reads 195°F in the thickest part.
- Transfer to a serving platter, tent with foil, and let rest for about 5 minutes before serving.
- Take the ribs out of the refrigerator and let them come to room temperature for at least 1 hour.
- Preheat the grill to 350-400°F using indirect heat.
- Place the ribs on a clean, oiled grill with the larger, flatter side down.
- Cover the grill and cook until browned and crusty, about 6-7 minutes. Flip and cook for another 6-7 minutes.
- Rotate the ribs to rest on the thinner side, brush with half the lemon honey sauce, cover, and cook for about 5-6 minutes. Flip to the other thinner side, brush with the sauce again, cover, and cook for another 5-6 minutes.
- The ribs are done when a thermometer reads 195°F in the thickest part.
- Transfer to a serving platter, tent with foil, and let rest for about 5 minutes before serving.
- Follow the same instructions as for the gas grill, using indirect heat. This means placing the coals on one side and grilling the meat on the other side of the grill.
- Preheat the oven to 325°F.
- Place the ribs on a wire rack in a baking dish, cover with aluminum foil, and bake for 2 hours.
- Turn the ribs and baste with BBQ sauce (if using; no mop sauce needed for the baked version), then bake uncovered for another 30 minutes.
Notes
- I like to use my All-Purpose Dry Rub or a Turkish Spice Blend for this recipe, but you can use your favorite.
- For pork, the safe finished temperature is 145°F. However, for that perfect, fall-off-the-bone texture, cook the ribs until they reach an internal temperature of 195°F to 200°F. This extra cooking time allows the collagen in the ribs to turn into gelatin, making the meat wonderfully tender.