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Recipe Details

Carolina Country Style Ribs

by 7 users

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Read Reviews (7)

Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

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Ingredients

1 1/2 to 2 pounds boneless country-style pork ribs
2 cups apple cider vinegar
1 cup water, cold
2 tablespoons vegetable oil
2 tablespoons molasses, OR 1/4 cup firmly packed brown sugar
1 tablespoon kosher salt
1 1/2 teaspoons crushed red pepper
1/2 teaspoon cayenne

Cooking Directions


Place ribs in a large bowl or resealable plastic bag, set aside. In 4-cup glass measure, stir together vinegar, water, oil, molasses, salt, red pepper flakes and cayenne pepper until salt is dissolved. Remove 1/2 cup marinade; set aside. Add remaining marinade to ribs; seal bag and marinate for 4 - 6 hours in the refrigerator. Remove ribs from marinade; discard marinade.

Prepare medium-hot fire; grill ribs over indirect heat for 50 to 60 minutes or until pork is tender and the internal temperature reaches 160º F. Baste ribs twice with reserved sauce mixture during last 15 minutes of grilling.
Serves 6.

Serving Suggestions

Give a vinegar-based sauce a try with these hearty ribs. Serve with hush puppies, corn on the cob, baked beans, and your favorite cornbread.

Nutrition Information

Calories: 198 calories
Protein: 14 grams
Fat: 14 grams
Sodium: 355 milligrams
Cholesterol: 51 milligrams
Saturated Fat: 5 grams
Carbohydrates: 2 grams
Fiber: 0 grams

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About the Cut: Country-Style Ribs

Country-style ribs are cut from the sirloin or rib end of the pork loin. The meatiest variety of ribs, country-style ribs are sold either as “slabs” or in individual servings. These pork ribs are perfect for those who want to use a knife and fork.


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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.


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Tips and Tricks

Buying, Handling & Storage Tips

According to the USDA, once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through defrosting. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods


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Butcher's Tips

Ribs are commonly prepared with either “wet” or “dry.” Ribs rubbed with a mixture of herbs and spices are called dry ribs. Such rubs can be applied just before barbecuing. Ribs basted with sauces during the barbecuing process are called wet ribs. For best results, brush ribs generously during the last 30 minutes of cooking.


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Outstanding
by anonymous 08/11/2012
I've tried this twice and both times the ribs were awesome. I didn't experience any overpowering vinegar taste at all. Make sure you're using "apple cider" vinegar. I did end up cooking at around 250 on the grill for around two hours, vice the one hour. 

Yuck II
by anonymous 01/08/2012
Overpowering vinegar taste. We never throw food away, but after a couple of bites, we gave up. Homemade pizza instead.

Stupendous!
by IA_Porkmeister 07/03/2011
These turned out really gr8, full of flavor and tender. I added hickory chips to the hot coals to create some smoke during grilling.

Mr.
by John Arnold 05/24/2011
 I enjoyed the first ones very much.The next Time I added a 1/2Cup of red wine. it was good

Love it
by Sabran 08/16/2010
We love this recipe. The marinade is perfect for keeping the ribs moist for grilling. Sometimes I even add a little barbacue sauce for added flavor.

Yuck
by Alyssa 03/23/2010
I followed the recipe exactly and the ribs tasted just like vinegar, that's it. NOT a flavor I like all by itself.

Awesomeness
by Brad Lewis 03/15/2010
:)