These Country-Style Ribs are bathed in flavor; to be exact, they’re rubbed, marinated, charred, baked, braised, glazed, and grilled. And when slathered with my Bourbon BBQ Sauce, these fall-off-the-bone ribs are the best of all worlds.
Braised and glazed with my Bourbon BBQ Sauce, these Country-Style Ribs ribs are tender and tasty. (All photos credit: George Graham)
It’s Labor Day and time for one last summer holiday backyard bash. This dish — Country-Style Ribs with Bourbon BBQ Sauce — is one of my favorites and worthy of sharing with you again this Labor Day.
Before we get started, here’s the big question: What exactly are country-style ribs? Well, they aren’t ribs at all; they are more like a pork chop than a true rib. If you buy the bone-in country-style ribs, you are getting the blade end of the loin close to the pork shoulder. This cut of meat is the end that contains no rib bones, but rather bony parts of the shoulder blade.
Two types of country-style ribs; I prefer the bone-in loin ribs.
If you buy the boneless country-style rib, you are getting the pork shoulder (butt) cut into thick individually portioned slabs. So, don’t confuse country-style “ribs” with a baby back rib or sparerib cut from the ribcage of the pig. That said, country-style ribs are tasty and with this Country-Style Ribs recipe, cook up fork-tender delicious
Along with Bourbon BBQ Sauce, my Sweet Heat spice rub is another key to this recipe. It’s a versatile spice that balances flavors that work well with meat (pork, especially) and vegetables (glazed carrots are spectacular) alike.
Char-grill the ribs before braising and baking in beer.
- 4 tablespoons light brown sugar
- 4 tablespoons ground cumin
- 2 tablespoons ground coriander
- 2 tablespoons chili powder
- 2 tablespoons sweet paprika
- 2 teaspoons ground cinnamon
- 2 teaspoons ground allspice
- 1 teaspoon ground ginger
- 1 teaspoon. cayenne
- 1 teaspoon turmeric
- 1 teaspoon ground cloves
- 2 cups tomato sauce
- ½ cup sugarcane molasses
- ½ cup apple cider vinegar
- ½ cup bourbon
- 2 tablespoons Worcestershire sauce
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- 6 pounds bone-in loin country-style ribs (about 12 ribs)
- 1 cup Sweet Heat spice rub, see recipe
- 1 cup diced onion
- ½ cup diced celery
- ½ cup diced green bell pepper
- 1 tablespoon minced garlic
- 2 bottles beer
- 1 cup Bourbon BBQ Sauce, see recipe
- In a large mixing bowl, mix all spice ingredients together and place in an airtight jar.
- In a medium pot, add all ingredients and bring to a boil. Lower the heat to a simmer and let cook until the sauce thickens enough to coat the back of a spoon, about 15 minutes. Let cool and store in an empty bourbon bottle or an airtight container. Keep refrigerated for up to 3 months.
- In a large ovenproof baking dish lined with foil, add the ribs. Sprinkle liberally with spice rub on all sides to coat. Cover with foil and refrigerate to let marinate for 1 hour.
- Preheat the oven to 350ºF. Preheat a gas grill on high.
- Add the marinated ribs on the grill grates closest to the heat and char-grill on all sides creating a sealed exterior crust, about 8 minutes. Remove from the grill before the ribs are cooked through.
- Place the ribs back into the baking dish and add the vegetables. Pour the beer over the ribs until covered halfway. Cover tightly with foil and place in the oven to bake for 2 hours.
- Remove the cooked ribs and gently--using a spatula-- place them back onto the hot grill and brush with the BBQ sauce. Cook until the sauce sets and just begins to blacken, about 5 minutes. Serve immediately.
Brushed with Bourbon BBQ Sauce and seared for a tasty finish, these Country-Style Ribs are meaty and tasty.
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What a twist with the baking in beer after braising! I’m more of an indoor cook but you have inspired me to get outside and fire up the Green Egg!
Hey Kim –
Yep, my philosophy is that everything is better with beer.
George, is there a method of making these delicious morsels without the charring on them? My wife can’t stand the burnt char taste. I love it a lot but, happy wife, happy life. What would you suggest please?
Hey Seamus – Just omit the last step and do not put the ribs back on the grill for the “char.” Just brush and serve. All the best.
I haven’t tried this recipe yet, but I will this weekend. Looks and sounds fantastic! I use hard wood and pecan wood, so I’ll add that instead of a gas grill.
This was delicious when I made these last month, as written except, I didn’t finish them on the grill. They were perfect! I am going to make them for Valentine’s dinner tonight!❤ I put this recipe in your favorites!
AMAZING!!! I followed this to a T, and our family of seven (all foodies) devoured them, even the little kiddos. Happy tummies all around! I will definitely make this again! Easy, relatively quick, and fun to make. Thank you so much!
Thanks Amy! Glad your family enjoyed the recipe. All the best.
I have the boneless country-style ribs on hand but would like to try this recipe! Would I change the cooking time at all?
Kim- No. Since the ribs are cooked in liquid and will cook for a couple of hours, they will be fall-off-the-bone tender without drying out. All the best.
Hi. I just bought these in an 18-inch slab. Should I cut them into single pieces, or should I do them as a slab? Is there any difference? Thanks.
Hey Carl-
Either way, the ribs should be delicious. Please note that the cooking time will be longer with the whole slab, so check your internal temperature for doneness.