Fire up the grill this 4th of July and give this Grilled – Barbequed County Style Ribs Recipe a try. These ribs are tender, sticky, and delicious; your family and guests will love them.
These ribs are first soaked in a brine, dry rubbed, grilled, and coated again with sauce; just be sure to allow a little time for a short brining period.
- 2 pounds of boneless country style ribs
- 1 tablespoon salt
- ¾ cup dark brown sugar (packed)
- 2 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon dry mustard
- 1 tablespoon onion powder
- ¾ teaspoon pepper
- ¼ teaspoon cayenne pepper (or to taste)
- 6 tablespoons ketchup
- 1 tablespoon cider vinegar
- 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.