Country-style Boneless Pork Ribs with Apples and Onions

I was overdue for some grilling on my Green Egg and kind of had in my mind that something of the pork variety would be the way to go for dinner. Since it was a weeknight, I didn’t have time to go low and slow and I needed something both simple and on the healthy side. I decided to just drop by the grocery store and see what grabbed me. Turns out what grabbed me were these pork loin country-style ribs:

Country-style Pork Loin Boneless Ribs

They looked small and lean — like they would cook up fast. I wandered over to produce and added some Pink Lady apples to the basket, figuring they might go well with the pork and, if not, the boy would eat them up anyway. Once I got home, my online search yielded an idea here, an idea there… and pretty soon I had come up with this Zen of BBQ original.

Country-style Boneless Pork Ribs with Apples and Onions (serves 2-4)

Let your lovely little ribs (about 1 lb.) take a nice brine bath made by combining 1/4 cup salt and 1 tbsp sugar in about a cup of water. You want at least 30 minutes and up to overnight.

Country-style Pork Loin Boneless Ribs

Heat your grill up for direct heat at about 450 degrees. Once brine time is over, remove the ribs from the fridge, drain them, and let them come to room temp while you make the rub. (I forgot to pat them dry so please do that, too.) Your rub is going to consist of 2 tbsps brown sugar, 1/2 tsp salt, 1/8 tsp pepper, 1/8 tsp ground cinnamon, and 1/8 tsp ground nutmeg.

Country-style Pork Loin Boneless Ribs

Rub it all over your ribs.

Country-style Pork Loin Boneless Ribs

Then thickly slice a sweet onion and two cored apples. (Be sure to put a little oil on ’em so they don’t stick.)

Country-style Pork Loin Boneless Ribs

Add your ribs to the grill and cook 4 minutes on one side then flip. As you flip the ribs, lay your onions and apples down.

Country-style Pork Loin Boneless Ribs

After two minutes, flip your onions and apples. Two more minutes and everything should be good to remove and tent with foil. (If anything looks underdone or you like your onions on the burnt side, then leave on a bit longer. To make flipping the onions easier, you can also skewer them during prep.) It should all look something like this:

Country-style Pork Loin Boneless Ribs

While everything rests for a few minutes, whip together a dressing of apple cider vinegar, honey, and jam of your choice to taste. (I did about 2 tsps each cocoa fig jam, vinegar, and honey. Apple jelly would be great, too.)

Country-style Pork Loin Boneless Ribs

Plate your food and drizzle with the dressing.

Country-style Pork Loin Boneless Ribs

Oh so good, y’all. If you want to know what I was thinking the whole time I was cooking, here’s a little video for ya.

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Categories: Pork, Recipes | Tags: , , , , , , , , , , , , , , , , , , | 3 Comments

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3 thoughts on “Country-style Boneless Pork Ribs with Apples and Onions

  1. Oh man does that look tasty. I was thinking after Germany that I was porked out for a bit, but I could go for that. Haven’t done country style ribs in a long time. Thanks for sharing.

    • Thanks, Jason and welcome back! Was very jealous of all your great food pics on FB — looked like an awesome trip.

  2. Pingback: Country-style Boneless Pork Ribs with Chipotle Sauce « Zen of BBQ

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