Grilled Pork Country Ribs with Dry Rub and Barbecue Sauce
Grilled pork country ribs are an easy, delicious and economical alternative to spareribs. They are meatier, a little leaner, cook in less time, and are every bit as flavorful. They are also a good stand-in for more expensive bone-in pork chops. This recipe, which can be adapted for the broiler, can be doubled or made in any amount needed.
- 1 teaspoon ground cumin
- 1 teaspoon ancho chile powder (or other chile powder)
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried sage leaves
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground mustard
- 1/2 teaspoon sweet paprika
- Pepper to taste
- 1 pound meaty bone-in pork country ribs
- Salt to taste
- About 1/2 cup store-bought or homemade barbecue sauce (see recipes in the similar and related recipes links)
In a small bowl, combine the cumin, chili powder, thyme, sage, onion powder, garlic powder, mustard, paprika and pepper. Pat the ribs with paper towels to dry. Rub all over with the spice mixture. Cover and refrigerate for at least 2 hours or overnight.
Heat grill to high. Meanwhile, bring ribs to room temperature and season with salt. Oil the grill grates. Sear the ribs on both sides, about 4 minutes per side. Move to indirect/medium heat, or turn down grill, and baste with sauce. Continue until done, about 30 minutes, depending on grill and size of ribs, turning and basting several times. (Do not overcook. Country ribs do not need to cook as long as spareribs. If cooked too long, they will dry out.) Serve immediately.