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.
Grilled – Barbequed County Style Ribs Recipe
- 2 pounds of boneless country style ribs
- 1 tablespoon salt
- 3/4 cup dark brown sugar (packed)
- 2 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon dry mustard
- 1 tablespoon onion powder
- 3/4 teaspoon pepper
- 1/4 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 3/4 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 mixes 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 the 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.