Sweet and Tangy Grilled Country-Style Pork Ribs
Why This Recipe Works
Country-style ribs are actually more like pork chops—a point that can make them confusing and, thus, a little intimidating for home cooks. But with so much going for them—they’re relatively quick-cooking and have great pork flavor—we decided it was time to put them front and center in a grilling recipe. Because they feature a combination of light, lean loin meat and richly flavored, fattier shoulder, the trick is figuring out the best way to cook them so that the white meat is juicy and the dark meat is tender. We found that a doneness temperature of 150 degrees—a compromise between the usual 135 to 140 degrees required for light meat and 175 degrees for dark meat—delivered the best results. Starting the ribs over high heat and then moving them to the cooler side of the grill to finish ensured good browning and an evenly cooked interior. We apply a salty dry rub to the ribs prior to cooking to season them and help them stay moist once cooked. While the ribs were on the cooler side of the grill, we basted them with a simple sauce that balanced sweet and tangy flavors. Serving more sauce alongside the ribs at the table guaranteed a great finish.