Posts Tagged With: pork

Country-style Boneless Pork Ribs with Chipotle Sauce

I’ve had quite a few folks end up on my blog after searching for country-style pork rib recipes so I figured I might do another. Plus, this is one flavorful and easy cut to grill up when you don’t have much time to throw together dinner. After arm-wrestling the boy for what seemed like a century over his homework the other day, I honestly was debating making a few cocktails my dinner. Since I’m pretty sure our health insurance won’t cover a trip to the Betty Ford Center, I figured I should get cracking on a family meal.

I started by placing my lovely little pork ribs…

Country-style Boneless Pork Ribs with Chipotle Sauce

… in the same brine bath I used last time — 1/4 cup kosher salt and 1 tbsp sugar dissolved in 1 cup of water. They went back in the fridge for two hours. (There ended up being too much salt for my taste, so I would recommend just 30 minutes in the brine.)

While they brined, I mixed up my rub: 1 tbsp each salt and pepper, plus 1 tsp each cumin, paprika, onion powder, brown sugar and chili powder. (If you don’t keep all of those on hand, then go with what you have — even if it’s just salt and pepper.)

Country-style Boneless Pork Ribs with Chipotle Sauce

I fired up my gas grill to cook over direct heat at 400 degrees. I pulled my ribs out of the fridge, patted them down with some paper towels, and covered them in rub. They sat on the counter for about 30 minutes, coming to room temperature.

Country-style Boneless Pork Ribs with Chipotle Sauce

In the meantime, I put together my lazy version of Chipotle BBQ sauce: 3/4 cup BBQ sauce of your choice, 1/4 cup honey, and 1-2 chipotles in adobo sauce. (You can also substitute ketchup for the BBQ sauce and add a bit more honey and spice.)

Country-style Boneless Pork Ribs with Chipotle Sauce

When the ribs were ready to go on the grill, I laid them on and left them for 3 minutes. Then I flipped them over and basted the tops with my sauce. After four minutes, I flipped them again and basted the other side with sauce. Another minute and they were ready to come off the grill and rest.

Country-style Boneless Pork Ribs with Chipotle Sauce

A simple side of baked beans and dinner was served. Hallelujah and pass the chardonnay!

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Italian BBQ Spare Ribs

In perusing the most recent Bon Appetit, I earmarked a recipe called “Glazed Pork Ribs with Shichimi Togarashi.” This is not the story of those ribs — although they sounded delicious. I was intrigued by the technique used — placing lemon, rosemary, and garlic between two racks of ribs before you wrap them up to tenderize a bit. Since the hubby isn’t a fan of the lemon/rosemary combo, I started imagining how orange and fresh basil might work. Hmmm… very Italian, I thought. So why not some Balsamic BBQ sauce?

Did all of this free association produce results? Friends, get ready to drool…

After I removed the membrane from my St. Louis spare ribs and smothered them in a mix of Dijon and yellow mustard, they were ready for a rub. Since I had so many other flavors in play with the prep and sauce, I decided to keep it basic (but spicy):

Kick Your Cayenne Rub

  • 1/4 cup kosher salt
  • 1/4 cup crushed black peppercorns
  • 1/4 cup onion powder
  • 2 tbsps garlic powder
  • 1 tbsp cayenne pepper

Italian BBQ Spare Ribs

I had my Big Green Egg set up for indirect heat at around 400 degrees — a little higher than usual since I had gotten off to a late start and my friend Jason would be arriving at 6 pm expecting some dinner. Total cook time for these ribs was 2.5 hours and they turned out plenty tender so I am going to give it to you like I cooked it. Feel free to steal the prep method and use your own preferred temp/time combination. I put the ribs on the grill and left them alone for an hour.

Italian Spare Ribs

While they were cooking up, I prepared my aromatics — one thinly sliced medium orange, 6-8 sprigs of fresh basil, and two large sliced garlic cloves.

Italian Spare Ribs

I also prepped my wrap — a sheet of foil with a sheet of parchment paper on top — and rubbed it down with some butter and honey.

Italian Spare Ribs

I placed a rack of ribs on the wrap (bone side up) and put the aromatics on top.

Italian Spare Ribs

Then I placed the other rack on top, bone side down. It kind of resembled a Flintstone-like sandwich.

Italian Spare Ribs

A quick slathering of softened butter and a drizzle of honey on top and I was ready to wrap up. I placed a sheet of parchment paper on top and rolled up all of the edges to seal.

Italian BBQ Spare Ribs

A sheet of foil on top and a quick wrap and we were ready to go back to the Egg.

Italian BBQ Spare Ribs

They stayed there for another hour, steaming up and smelling good. Meanwhile, I got my sauce ready.

Balsamic BBQ Sauce

  • 3/4 cup balsamic vinegar
  • 3/4 cup ketchup
  • 1/3 cup brown sugar
  • 1 garlic clove, minced
  • 1 tbsp Worcestershire ┬ásauce
  • 1 tbsp Dijon mustard
  • Salt and ground pepper

Heat all ingredients in a sauce pan and simmer for about 10-15 minutes.

Balsamic BBQ Sauce

After time was up, I pulled the ribs off and unwrapped them. Heavenly.

Italian BBQ Spare Ribs

Now they were ready to go back on the grill and get glazed with that lovely sauce. I left them on for 30 minutes and glazed them every 10 minutes.

Balsamic BBQ Sauce

I took the ribs off and let them rest for a few minutes while I grilled some romaine hearts and topped with artichoke hearts, sliced salami, and a honey mustard vinaigrette. We sliced a good chunk off for each of us and proceeded to dig in.

Italian BBQ Spare Ribs

In keeping with the theme, I had both cold Peroni and Moretti beer on hand. After sampling both (and maybe some Stella, too) we all agreed that the Peroni was the better Italian beer.

This was definitely one of my favorite recipes on the egg so far so I hope you give it a try. If so, let me know how it goes. Ciao, y’all!

Categories: Pork, Recipes | Tags: , , , , , , , , , , , , , , , , | 4 Comments

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