Found a great buy on Country Style Pork Ribs and its hard for to pass that up. A great Country Style Pork Ribs is about 1 pount per rib with fat marbled throughout. Its that fat that makes them taste so good. I’ve always said, fat makes everything taste delicious. So, if you were hoping for a light, low fat, meal; this one is not for you. These are moist, fall off the bone tender, fatty morsels of deliciousness.
Country Style Short Ribs are big. Often you will find them to be close to a pound each. So you can plan on one (at the most two) ribs per person. I usually account for one per person since I like to serve mine with roasted potatoes and homemade creamed corn. Whats more country than that? Makin’ me hungry!
So whats the key to making moist and tender Country Style Pork Ribs? I’m glad you asked. It’s actually quite simple. Theres really only one thing to remember; Low and Slow! Yep, that’s it; Low and Slow. For the most part, I cooked my ribs today at 250 degrees for 5 hours. Theres a little more to it than that but not much.
Just remember, if you try and cook Country Style Pork Ribs fast, it won’t work. So cook them on a day you will be home all day. I take mine out of the fridge around 9:30 to 10:00am in the morning, let them rest for an hour or so, prep them then cook them. No baby sitting is necessary but I don’t like leaving the house when I have the oven on.
As I said above, take your ribs out in the morning; between 9:30 and 10:00am. Let them rest for an hour before starting to work with them. While you’re waiting, you can prep 2 yellow onions by cleaning and cutting in ti 3/8″ to 1/2″ thick slices. This would also be a good time to clean and slice 4 large cloves of garlic. This prepwork will come handly shortly. Go ahead and finish your coffee now.
Preheat your oven to 250 degrees.
Grab your favorite cookie sheet and lay out a sheet of aluminum foil double the length of all those ribs. The end result will be to completely wrap them. I’m sure you can figure the rest out.
Skrinkle a little olive oil (not too much) on the foil then lay the sliced onion and garlic down. This will be the bed for your ribs. This will keep them from sitting in the rendered fat. Use a liberal amount of salt and pepper on those ribs. Remember, Country Style Pork Ribs are fatty so much of the salt and pepper will render off while cooking. The next step is to pull that foil up and over the ribs. Completely cover the ribs and seal the edges.
Popem’ in the oven and set your timer for 5 hours. Pat yourself on the back for a job well done and get ready to savor the smell all day.
5 hours later (about 4:00 to 4:30pm, depending on when you put them in) pull the ribs from the oven. I open the foil, release the steam. Let them rest for a good 30 to 45 minutes. If you still have a couple hours before you wish to serve dinner, that’s even better. Carefully place your ribs on a plate cover with plastic wrap and store in the fridge. Leaving the ribs in the fridge for an hour or two actually allows some of the fat to harden and will make it easier when you get to the grill with em. And, in between all that removing from the oven and getting them in the fridge, don’t do it; slap your hand if you are tempted to take a little bite. Just don’t do it. Trust me, these will be so much better when we have finished.
It only going to take about 30 minutes on the grill. So, when you are ready, get your grill prepared. I prefer apple wood and charcoal for grilling these, but feel free to use whatever works best for you.
Grab your favorite BBQ Sauce, your ribs and head to the grill. One word of caution, the rib meat will most likely start falling off the bone, so I use a stainless grill basket. I place the ribs on the grill and immediately start slathering on the BBQ Sauce. Turn them after 5 to 7 minutes and slather on more sauce. Continue this process until that sauce has carmelized on all sides. Try not to pass out with excitement while doing this; its happened to me and its no fun.
Server these with your favorite country sides.
|1 to 2 per person
||Country Style Pork Ribs, about one pound each
||Yellow (or while) Onions
||Salt and Pepper
||Your Favorite BBQ Sauce
Let me know your thoughts!