Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, southern grilled country ribs. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Southern grilled country ribs is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Southern grilled country ribs is something that I’ve loved my entire life.
These tender, oven-roasted ribs are basted with our Melting Pot Barbecue Sauce, a sweet and tangy mix of several regional Southern sauces. The recipe includes tomatoes, light brown sugar, vinegar, and yellow mustard. It may not be for pit-loving purists, but it's undeniably good. Transfer ribs from the oven to the grill, discarding cooking liquid.
To begin with this particular recipe, we must prepare a few components. You can have southern grilled country ribs using 4 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Southern grilled country ribs:
- Make ready 2 lb country ribs
- Prepare 1/2 cup vinegar
- Take 1 small chopped onion
- Prepare 1 packages sweet baby rays bbq sauce
These Grilled Country Style Ribs are first dry rubbed with a blend of ground cumin, oregano, black pepper and other warm spices before grilling. The exterior gets crusty and the tender interior is juicy. No typical BBQ sauce on these for an alternative, but feel free. Plus, no rib bones to deal with, just seasoned meat!
Steps to make Southern grilled country ribs:
- Place ribs in large pot. Add vinegar and onion. Add enough water to cover meat. Boil for 1-2 hours.
- Drain water and place ribs on grill turning and basting with bbq every 7-10 minutes. Cook for about 30-40 minutes or until meat is falling off bone.
No typical BBQ sauce on these for an alternative, but feel free. Plus, no rib bones to deal with, just seasoned meat! The cut of meat known as country-style pork ribs is, confusingly, not from the ribs at all. These meaty, boneless strips of meat are really cut from the blade end of the loin, close to the shoulder. They can be slow-roasted until fork-tender or quickly grilled, like we do here.
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