Grilled – Barbequed County Style Ribs

Need a gluten free and dairy free main course? Grilled – Barbequed County Style Ribs could be an excellent recipe to try. This recipe serves 3 and costs $5.4 per serving. One serving contains 1273 calories, 52g of protein, and 88g of fat. 9 people were impressed by this recipe. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes around 1 hour and 50 minutes. It is brought to you by Cullys Kitchen. Head to the store and pick up ketchup, salt, dry mustard, and a few other things to make it today. Overall, this recipe earns a solid spoonacular score of 68%. If you like this recipe, you might also like recipes such as Barbequed Ribs, Slow Cooker Barbequed Beef Ribs, and Country-Style Grilled Ribs.

Servings: 3

Preparation duration: 90 minutes

Cooking duration: 20 minutes

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Ingredients:

¼ teaspoon cayenne pepper (or to taste)

2 tablespoons chili powder

1 tablespoon cider vinegar

¾ cup dark brown sugar (packed)

1 tablespoon dry mustard

6 tablespoons ketchup

1 tablespoon onion powder

2 tablespoons paprika

¾ teaspoon pepper

2 pounds of boneless country style ribs

1 tablespoon salt

Equipment:

plastic wrap

bowl

grill

aluminum foil

pastry brush

Cooking instruction summary:

In-between 2 pieces of plastic wrap pound ribs down to about ¾ inch thickness. Place the water in a disposable 1 gallon zip lock bag and dissolve the salt in the water. Add the country ribs, place in the refrigerator, and let the ribs soak in the brine for 30 minutes to 1 hour.In a medium size bowl mix together the sugar, chili powder, mustard, onion powder, cayenne pepper, pepper, paprika and sugar. Separate half the mixture into a shallow dish big enough to coat the ribs. Add the vinegar and ketchup to the half of mixture in the bowl; set aside.Preheat grill on high heat – clean and oil grates. While grill is heating remove the ribs from the brine and pat dry with paper toweling. Roll the ribs in the spice mixture in the shallow dish, kind of rubbing the spices in during the process.Shut all burners off except for the primary burner. (I have a 4 burner grill – I shut off 2 burners leaving 2 on high) place the ribs on the cold side of the grill, and grill covered to an internal temperature of 125F. Using a basting brush coat the ribs with the reserved sauce and transfer them to the hot side of the grill brushed side down. Grill until the ribs get a slight char, coat and flip the ribs and continue grilling to an internal temperature of 145F.Cover with aluminum foil and let rest for 5 – 10 minutes before serving.

 

Step by step:


1. In-between 2 pieces of plastic wrap pound ribs down to about ¾ inch thickness.

2. Place the water in a disposable 1 gallon zip lock bag and dissolve the salt in the water.

3. Add the country ribs, place in the refrigerator, and let the ribs soak in the brine for 30 minutes to 1 hour.In a medium size bowl mix together the sugar, chili powder, mustard, onion powder, cayenne pepper, pepper, paprika and sugar. Separate half the mixture into a shallow dish big enough to coat the ribs.

4. Add the vinegar and ketchup to the half of mixture in the bowl; set aside.Preheat grill on high heat – clean and oil grates. While grill is heating remove the ribs from the brine and pat dry with paper toweling.

5. Roll the ribs in the spice mixture in the shallow dish, kind of rubbing the spices in during the process.Shut all burners off except for the primary burner. (I have a 4 burner grill – I shut off 2 burners leaving 2 on high) place the ribs on the cold side of the grill, and grill covered to an internal temperature of 125F. Using a basting brush coat the ribs with the reserved sauce and transfer them to the hot side of the grill brushed side down. Grill until the ribs get a slight char, coat and flip the ribs and continue grilling to an internal temperature of 145F.Cover with aluminum foil and let rest for 5 – 10 minutes before serving.


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