Grilled Country-style Ribs Recipe

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Grilled Country-Style Ribs

Carolyn Haas


We're having company from Brazil - the land of outdoor grilling. Country ribs were on sale locally, so this seemed a no-brainer! I happened to have those 2 types of chili powder - other can be used instead. Same with the salt.

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8 Hr 10 Min


20 Min




1 1/2 Tbsp
light brown sugar
1 Tbsp
coarse sea salt (or less!)
1/2 Tbsp
ground ancho chili powder
1/2 Tbsp
ground new mexico chili powder
1/2 tsp
ground cumin
1/2 tsp
garlic powder
1/2 tsp
onion powder
2 1/2 lb
country ribs

Directions Step-By-Step

In a small bowl, measure and blend together all the seasonings. Rub into all surfaces of country ribs. Put into resealable bag or dish covered with plastic wrap. Refrigerate for 8 hours or overnight. (Less time will work, flavors won't be as intense)
Let the ribs sit at room temperature for 1 hour before cooking. Heat a grill pan or outdoor grill to medium (about 350°F to 450°F). If using charcoal, let coals turn gray and spread out.
Place the ribs on the grill with the larger, flatter side down, cover the grill, and cook until the pork is browned and crusty on the bottom, about 5 to 7 minutes. Flip, cover, and cook until it’s browned and crusty on the other side, about 5 to 7 minutes more. Rotate the ribs so that they are resting on a thinner side (you may need to prop them up against one another), cover, and cook until browned and crusty, about 4 to 6 minutes. Flip to the other thinner side, cover, and cook until browned and crusty or an instant-read thermometer inserted into the thickest part of the thickest rib registers 145°F, about 4 to 6 minutes more. Transfer to a clean serving platter, tent loosely with foil, and let rest about 5 minutes before serving.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Southern
Hashtags: #ribs, #BBQ, #pork, #summer meals