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Pork Country-Style Ribs – Scary Good!

Pork Country-Style Ribs are a meaty alternative to baby back or St. Louis ribs. We enjoy all types of ribs at the Rocks, Sticks & Hell Estate, without prejudice. It’s fun to switch up and try different cuts on occasion. Today, we’re cooking up scary good Country-Style ribs with a gluten free Root Beer BBQ sauce. These ribs will be roasted in the oven, and then finished on the grill for a nice “crispy” finish with pretty grill marks.

Pork Country-Style Ribs

Pork Country-Style Ribs are cut from the sirloin or rib end of the loin. (National Pork BoardCountry-Style Pork Ribs)  They are much meatier, and can be purchased as either boneless or bone-in. Today’s ribs include a combination of boneless and bone-in. I like the flavor that bones provide, but I also enjoy eating these with a fork (knife not necessary if cooked correctly). By cooking these low and slow, you will end up with a nice juicy, tender, fall apart rib. Pick ribs that aren’t overly fatty, but have enough marbling to keep them juicy and flavorful.

Root Beer BBQ Sauce

I shared my new favorite recipe for homemade Root Beer BBQ Sauce in a previous Pork Country-Style Ribspost. It’s my go to sauce for chicken and pork. If you don’t have the time to make BBQ sauce from scratch, or want to cut down on prep time, you can sub your favorite store brand of BBQ sauce, or check out Uncle Matty’s Sauces (my favorite local brand!).

 

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