Ribs are a universal favorite, but some of us want to chow down without bones getting in the way. If you fall under this category, you’ll want to bookmark my Country Style Ribs. This recipe uses a cut of ribs that doesn’t contain bone yet has the same delicious flavor as traditional ribs. The meat is perfected with spicy Worcestershire sauce and my award-winning Honey Chipotle Rub. I cooked these ribs at a low temperature, so they were fork tender, and wrapped them in a delicious glaze featuring sticky-sweet BBQ sauce and maple glaze. This recipe was easy, yet created a lip-smackin' eating rib that’s perfect for chill weekends. As far as ribs go, this dish comes together quickly in just 3 hours. You can use this recipe as the base for your favorite cooking method, so don’t be afraid to use your stovetop, kettle grill, or even Crockpot! The sky’s the limit.
Country Style Ribs | Heath Riles BBQ
Country Style Ribs are one of the strangest cuts around. For one, they’re not technically ribs and are meatier than your average rack. However, this cut of meat can be your greatest weapon when needing to impress a crowd. The meat is rich and juicy, taking on the flavor of whatever seasonings you put on it. I’ve made Country Style Ribs a few different ways, and they turn out delicious every time!
This recipe almost braises the meat, giving it time to soak in all the delicious honey, brown sugar, and hot pepper notes. If you want to change things up, you’ll adore this savory dish, which gives you all the flavor of pork with none of the obstacles.
The Ingredients
If you want to make the perfect plate of juicy Country Style Ribs, you need the right ingredients. Here’s what to add to your shopping list.
- Country-style pork ribs. This cut of meat is essentially boneless ribs. They’re generally taken from the shoulder of the pig, where the meat is thickest. They can also come from the shoulder blade. When cooked right, country-style ribs should have a similar tenderness to a pork steak. Country style ribs are popular among home chefs because they’re nearly foolproof, as they have more fat than other cuts of pork.
- Bear & Burton’s W Sauce - Fireshire. If you’re looking for a spicy Worcestershire sauce, grab a bottle of W Sauce. This product is made by good buddies of mine and was actually a “happy accident.” That’s right, the guys were experimenting (and possibly drinking) and added one too many habanero peppers. Thankfully, the result was excellent, and Fireshire was born. Add a dash to meatloaves, burgers, steaks, or salad dressings.
- Heath Riles BBQ Honey Chipotle Rub. This sweet rub adds brilliant color to pork chops, ribs, or roasts. It features the best flavors of honey without any of the char you get from the real deal. I love adding it to pulled pork to bring out the flavors of the meat.
- Heath Riles BBQ Sweet BBQ Sauce. This ketchup-based sauce took over 10 years to perfect and was worth every minute. You can use it on its own or add a vinegar-based sauce for a tangy effect. It gives ribs a tacky texture, but you can also use it in baked beans or to sauce chicken wings.
- Heath Riles BBQ Maple Honey Habanero BBQ Glaze. This tasty glaze combines the bold flavors of maple, honey, brown sugar, and habanero peppers. It adds a beautiful sheen to roasts and hams, but you can also drizzle it over roasted veggies, burnt ends, and country style ribs. It’s a great alternative to a traditional wrap, especially if you’re short on time.
The Smoker Setup
Here’s the main equipment I used for this recipe. More of my grilling favorites can be found in the Equipment and Tools section.
- Pellet grill/smoker. I smoked the Country Style Ribs on the Traeger Ironwood XL. If you prefer pits with fun features, you’ll love this model, which features a pellet sensor and super-smoke button. Even though it has cool features, it’s easy to use and stows away perfectly to fit any patio. Traeger produces pits that last for years, and they’re a wonderful investment for anyone who wants to take their BBQ to the next level. This is a must-have for any pitmaster who cooks for a crowd.
- Charcoal. I stoked the pit with Royal Oak Charcoal Hardwood Pellets. This is my go-to brand of charcoal because it’s ideal for cooking ribs, steaks, burgers, and even dips. With Royal Oak, you’re guaranteed the perfect kiss of smoke in every bite. Plus, the company doesn’t use fillers, giving you a good, pure smoke. Grab a bag at your local big-box store, and let me know what you think.
The Process for Making Country Style Ribs
Check out the visual tutorial of this recipe within the video and recipe card. For now, here’s a quick rundown of how I pulled these flavorful Country Style Ribs together.
- Fire up the pit. I stoked the Traeger Ironwood XL with Royal Oak Charcoal Hardwood Pellets and fired it up to 275℉.
- Season the ribs. I laid the ribs in a large aluminum pan and drizzled them with Bear & Burton’s W Sauce - Fireshire. Then, I seasoned the meat with Heath Riles BBQ Honey Chipotle Rub. I tossed the meat to coat it evenly, then got ready to set it on the Traeger Ironwood XL.
- Start smoking. I laid the Country Style Ribs directly on the Traeger Ironwood XL’s grates and let them smoke for 1 ½ hours, until they reached 155℉.
- Wrap the pork. I took the Country Style Ribs off the Traeger Ironwood XL and returned them to the aluminum pan. Then, I drizzled Heath Riles BBQ Sweet BBQ Sauce and Heath Riles BBQ Maple Honey Habanero BBQ Glaze over the top, then tossed the meat in the glaze. I covered the pan with aluminum foil and then set the pan back on the pit.
- Braise the Country Style Pork Ribs. I let the meat cook for 1 ½ hours, giving me a total cook time of 3 hours. I took the meat off the Traeger Ironwood XL and let it rest before digging in.
The Results
The Country Style Ribs came off the pit fork-tender with the texture of a pork steak. The sweet flavors of honey and chipotle perfectly complemented the pork, with just the right amount in every bite. For such an easy recipe, this meal tasted gourmet!
Serving Suggestions for Country Style Ribs
These delicately spiced ribs would go great with a creamy side dish like my Creamy Coleslaw or Heath’s Potato Salad. You can also add crusty bread, a side salad, and a dessert, like my Old School Smoked Peach Cobbler.
Storing Leftovers
You can store leftover Country Style Ribs in the fridge for up to five days or freeze them for up to five months. If reheating from frozen, add a little extra glaze to make them feel fresh. You can also season and freeze the ribs before cooking for easy meal prep.
Equipment and Tools
Aluminum foil, Traeger Ironwood XL, Royal Oak Charcoal Hardwood Pellets, ThermoWorks Thermapen ONE, wire cooling racks, Heath Riles BBQ Heat Resistant Gloves, disposable cutting board.
