Country Ribs

This ain't exactly BBQ but I just put a couple of pounds of country pork ribs in the oven covered with Krafts BBQ sauce. I put it in with the sauce covered the ribs at 225 and I will let them have at it for about six hours.

I will let you know how it turns out.

Paul E. Smith
Knoxville, TN

Probably just like your pot roast! Late dinner?

Rusty, you are invited but it will not be available until about 9:00PM. Should be tender and delicious. I will relate to all after that time.

Slow and low temp makes a much beter taste.

Paul E. Smith
Knoxville, TN

Hi Paul,

Country pork ribs cut from a Boston butt are great the way you’re doing them, you’re gonna love them.

Some places also cut them from the pork loin; these have next to no fat in them and must be cooked like a pork chop.

John

Sounds good. We eat late. Expect us around 8:45.

Sounds delicious. I do country ribs like that in a crock pot. There is an enormous amount of liquid in the bottom of the crock pot at the end of the 6 hours but they are wonderful I think I'll try the oven next go around.

Wish I had some working right now.

So how did they turn out? They sure sounded yummy.

quote:

Originally posted by John A

Hi Paul,

Country pork ribs cut from a Boston butt are great the way you’re doing them, you’re gonna love them.

Some places also cut them from the pork loin; these have next to no fat in them and must be cooked like a pork chop.

John

I have a love/hate relationship with country ribs. They certainly are meaty enough and with the right amount of fat, they can be pretty good. It just seems that they lack the mouth feel of true ribs on the bone. Even though I slow cook them, they can seem dry.

So what am I cooking right now? Country ribs,,,,but these are not like any I have seen before. The store seems to slap that name unto any cut that doesn't fit a butcher's guide. These country ribs were just two massive 1 lb+++ pieces of meat.

I am boiling the bejesus out of them and they have reached the fall apart level and I will use the meat for burritos. To the stock, I have added a bunch of garlic, spices and whatever was in my spice cabinet. I pulled out the pork and put rice in to soak up some of the broth.
I'm pureeing up some Goya beans and will put grated cheese into the mix. I should be in burrito heaven for days.

mark

Hi Mark,

No telling what you have, you're right about the butchers slapping a name on things. As long as you have pork & fat you can't go wrong, however, I would not boil them. When you do that you boil out the fat = flavor. If you do not want to use a crock-pot I suggest you buy some rib rub, rub them down and place on the top part of a broiler pan with 1 ½ – 2 cups of water in the bottom pan. Cover tightly with heavy-duty aluminum foil, punch a couple of slits in the foil, and put on the middle rack of a 225-degree oven. Check them in 1 - 1½ hours, there is no way to specify an exact time as each oven, cut of meat, and size of meat will make a difference. It’s trial & error but they will be tender, moist, and flavorful. The best method is to use a thermometer with a probe inserted into the meat and cook to a predetermined temperature. You can add BBQ sauce while cooking, on the side, or not at all.

John

quote:

Originally posted by Pwingsx

So how did they turn out? They sure sounded yummy.

Me too?

John

The fat on the country ribs is what sets them off. The rendering of the fat gives all a wonderful taste.

Paul E. Smith
lknoxville, TN

My son and daughter are real rib lovers( I guess I am too!)I am not able to grill outside easily so I have perfected making "bar-b-qued" ribs in my oven. No matter what the type or meat, Sundancer is right, low heat and slow cooking works best. Yesterday I found alot of beef back ribs at my local supermarket(they don't always have enough), my kids favorite. I picked up a bottle of Sweet Baby Ray's Bar-B-Que sauce( added liquid smoke as I do with almost any store bought sauce, and slow cooked them in my oven. They came out great! I reccomend the method for any kind of ribs. Good food!

quote:

Originally posted by John A

Hi Mark,

No telling what you have, you're right about the butchers slapping a name on things. As long as you have pork & fat you can't go wrong, however, I would not boil them. When you do that you boil out the fat = flavor. If you do not want to use a crock-pot I suggest you buy some rib rub, rub them down and place on the top part of a broiler pan with 1 ½ – 2 cups of water in the bottom pan. Cover tightly with heavy-duty aluminum foil, punch a couple of slits in the foil, and put on the middle rack of a 225-degree oven. Check them in 1 - 1½ hours, there is no way to specify an exact time as each oven, cut of meat, and size of meat will make a difference. It’s trial & error but they will be tender, moist, and flavorful. The best method is to use a thermometer with a probe inserted into the meat and cook to a predetermined temperature. You can add BBQ sauce while cooking, on the side, or not at all.

John

I will use that method for many types of ribs and certainly country ribs too, it's just that these were not country ribs. It was two pieces of pork that weighed over two and one quarter lbs total. It's just that there is no such thing as a one+lb rib. In many ways it had the potential to become, well, what I did do with it. It did lack the necessary fat to create any flavor, so I had to use a lot of seasoning to the mix and even some chorizo.

mark

quote:

Originally posted by doggydaddy

quote:

Originally posted by John A

Hi Mark,

No telling what you have, you're right about the butchers slapping a name on things. As long as you have pork & fat you can't go wrong, however, I would not boil them. When you do that you boil out the fat = flavor. If you do not want to use a crock-pot I suggest you buy some rib rub, rub them down and place on the top part of a broiler pan with 1 ½ – 2 cups of water in the bottom pan. Cover tightly with heavy-duty aluminum foil, punch a couple of slits in the foil, and put on the middle rack of a 225-degree oven. Check them in 1 - 1½ hours, there is no way to specify an exact time as each oven, cut of meat, and size of meat will make a difference. It’s trial & error but they will be tender, moist, and flavorful. The best method is to use a thermometer with a probe inserted into the meat and cook to a predetermined temperature. You can add BBQ sauce while cooking, on the side, or not at all.

John

I will use that method for many types of ribs and certainly country ribs too, it's just that these were not country ribs. It was two pieces of pork that weighed over two and one quarter lbs total. It's just that there is no such thing as a one+lb rib. In many ways it had the potential to become, well, what I did do with it. It did lack the necessary fat to create any flavor, so I had to use a lot of seasoning to the mix and even some chorizo.

mark

Country ribs can easily weigh over 1 pound each, since they are NOT ribs. They are cut from the butt (top half of the shoulder) and are usually about an inch or so wide. Sometimes they have a bone; sometimes not. Cut them wide from a big butt and you get what you got. pb

My wife does them in the Convection Oven, low,slow and long, uses sauce at the very end..turn out great

On the other hand the guy who built my custom BBQ smoker grill, puts them in the smoker at 215 and leaves them for about 10 hrs, Mouth Watering GOOD!! Choices,Choices....

Want to add a nice kick to Sweet Baby Rays BBQ sauce,grind up some dried whole red peppers,about 6 andd them to about 2 shot glasses of Apple Cider Vinegar, mix well, then add a cup of Sweet Baby Rays Sauce to it..Hard to berat the flavor on ribs..

Porkbeaks: I guess about everybody knows they are not ribs and I am not sure why they call them country ribs but i know one thing for sure.

They sure do well on the grill, oven and the smoker. I prefer them when they have the bone in.

I guess what makes them so good is the fat that is contained. It renders well and what remains is a wonderful tast.

Just one word of caution is not to get them too well done. I like them moist. Low and slow is the word.

Paul E. Smith
Knoxville, TN

If you get to Austin, TX...check out Artz Rib house on S. Lamar. He does both kinds of ribs, Country and Baby Back...and they are OUTSTANDING.

I asked a local meat dept. guy for country-style ribs and he told me to get a package of neck-bones. I did. They're either identical or indistinguishable, as far as I can tell.

quote:

Originally posted by Sundancer7

The fat on the country ribs is what sets them off. The rendering of the fat gives all a wonderful taste.

Paul E. Smith
lknoxville, TN

Paul

How were the ribs???????

You have never answered that question, you are still posting so I can guess that they were not deadly.

When I am down at my fathers, he always roasts up some country ribs, and we munch on the goodness for a day or so.

Country ribs are just about the only ribs I successfully make..when they are to go in the crockpot,I use a rib rub on them, and then brown them in a fry pan first..Then throw them in with my favorite sauce, and let them cook for 8 hours or so...turns out every time!!

quote:

Originally posted by Rick F.

I asked a local meat dept. guy for country-style ribs and he told me to get a package of neck-bones. I did. They're either identical or indistinguishable, as far as I can tell.

Rick,

You must be getting some hefty neckbones, I've never seen a country cut rib that even resembled a neckbone.

The neckbones are cut from the very tail end (front end of the hog) of where the country cut ribs come from. So I guess if you were to buy neckbones from the beginning of where country cuts come from you could compare the two. I would say though that the neckbones are not truly counrty cut ribs....much the same way country cut ribs are not truly ribs......

Probably depends allot on the butcher as to where he or she decides to draw the line between neckbones and country cut ribs. I would imagine a hefty neckbone would be a good deal cheaper then something labeled "country cut ribs" but with a more pronounced bone.

H.E.B.grocery stores and Walmart sell country style ribs here.Momma would salt and pepper them,and roast them with saurkraut and potatoes,sometimes even putting in a few onions as well.
We would also roast them plain,and then check them and add bbq sauce,like Kraft's to them.
I'll have to get some and pour over them Good Value Fajita seasoning mix from Walmart.Tried it on chicken thighs it it was tasty.Would have gone good with guacamole if I had had it.

When I get those coountry rib things sometimes I cover them with onions, carrots, and kraut and do the low and slow- also awesome if you are for some unknown reason ready for a BBQ break...

I just cooked up a big batch the other day on my smoker grill. I made a rub then smoked them at about 250 degrees for about 1 1/2 hours. I then wrapped them in foil with some of my sauce I made. I let them cook for about another 2 hours. They really came out great. A good smokey flavor, a hint of crispness on the outside, but is still juicy and pulls apart with your fingers.