Barbecued Country Style Pork Ribs
Submitted by kanali
Barbecued country style pork ribs simmer first in lemon-onion water until tender, then grill over slow coals slathered in chili-spiked lemon BBQ sauce. Two-step technique guarantees fall-apart tender ribs with no leathery edges.
YIELD
8 servingsPREP
30 minCOOK
60 minREADY
90 minBarbecued country-style ribs is the technique that finally cracks the toughest cut on the pig. Country-style ribs come from the shoulder end, which means more meat, more connective tissue, and more chance of leather if cooked wrong. The two-stage approach (par-boil first, grill second) is the move that turns them tender every time.
The par-boil in lemon-and-onion-spiked water does double duty. It tenderizes the connective tissue (which would take hours over a slow grill) and infuses the meat with subtle citrus and allium flavor from the inside out. Forty-five to sixty minutes is enough to soften the ribs without making them mushy.
The homemade BBQ sauce leans citrus-forward and chile-rich. Six tablespoons each of lemon juice and Worcestershire, plus 2 ¼ tablespoons of chili powder, creates a sauce with sharper, brighter flavors than the standard ketchup-and-brown-sugar style. The lemon zest is what makes it linger on the palate.
Reducing the sauce by simmering for 20 minutes concentrates the flavors and thickens the texture so it clings to the ribs during grilling. A thin sauce drips off; a properly reduced one lacquers on.
Pro Tips
- Drain the par-boiled ribs thoroughly and discard the lemon and onion. The lemon would turn bitter on the grill, and the onion contributes nothing further.
- Cook over slow coals (medium-low heat). High heat scorches the sugar in the sauce and burns the ribs before they finish cooking.
- Brush the ribs with sauce every 10 minutes as the recipe directs. Frequent brushing builds layered, lacquered coats.
- Internal temperature should hit 195°F to 200°F (90°C to 93°C) for fall-apart tender ribs. Pulled at lower temps and they’re chewy.
- Reserve some sauce before brushing the ribs and serve the unbrushed sauce alongside. Sauce that’s touched raw meat shouldn’t go on cooked meat.
Variations
- Substitute bourbon for half the lemon juice in the sauce for deeper, more complex flavor.
- Add 1 tablespoon liquid smoke or smoked paprika for backyard barbecue without the wood-smoke setup.
- Skip the grilling step and finish in a 350°F (175°C) oven brushing every 10 minutes for indoor cooking.
Ingredients
Directions
Place ribs in large dutch oven or kettle with enough boiling water to cover. Add 1 teaspoon salt, lemon and onion and cook 45 to 60 minutes.
Meanwhile, to make sauce, combine brown sugar, 1 tablespoon salt, pepper, chili powder, garlic, lemon peel, lemon juice, worcestershire, catsup and ¾ cup water in saucepan.
Bring to boil, reduce heat and simmer about 20 minutes, or until sauce is reduced to about 4 cups.
Drain ribs thoroughly, discarding lemon and onion slices.
Brush drained ribs well with sauce and place over slow coals.
Turn every 10 minutes, brushing frequently with sauce.
Cook 35 to 45 minutes, or until done and well coated with sauce. Serve with extra sauce.
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