Signing you in…

Grilled Country-style Pork Ribs with Smoky Barbecue Glaze

Grilled Country-style Pork Ribs with Smoky Barbecue Glaze prepared dish

Meaty country-style pork ribs are seasoned with a smoky dry rub, grilled gently until tender, and finished with a glossy barbecue glaze. This backyard-style dinner delivers deep char, juicy pork, and a balanced sweet-tangy finish.

This recipe is american style, dinner, scaled for 6 servings, with 20 min prep and 85 min cook.

Prep: 20 min · Cook: 85 min · Total: 105 min · Serves: 6

Quick cooking notes

  • Core ingredients include garlic powder, apple cider vinegar, light brown sugar, olive oil.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 2 tsp garlic powder
  • 2 tbsp apple cider vinegar
  • 2 tbsp light brown sugar (packed)
  • 1 tbsp olive oil
  • 3 lb bone-in country-style pork ribs (patted dry)
  • 0.25 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp black pepper (freshly ground)
  • 2 tbsp fresh parsley (chopped)
  • 0.75 cup gluten-free barbecue sauce
  • 1 tsp onion powder
  • 2 tsp kosher salt
  • 1 tbsp dijon mustard

Instructions

  1. Place the 3 lb bone-in country-style pork ribs on a rimmed baking sheet, pat them dry with paper towels, and keep the raw pork separate from any ready-to-eat foods; wash your hands, the baking sheet area, and any tools that touch raw pork with hot soapy water before moving on.
  2. In a small bowl, stir together the 2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tbsp smoked paprika, 2 tbsp packed light brown sugar, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, and 0.25 tsp cayenne pepper until the rub is evenly blended, about 1 minute.
  3. Drizzle the pork with 1 tbsp olive oil, then sprinkle the spice rub over all sides and press it into the meat with clean hands or tongs until the ribs are evenly coated, about 3 minutes.
  4. Let the seasoned ribs stand on the rimmed baking sheet at room temperature for 20 minutes while you prepare the grill; do not leave the pork at room temperature for more than 1 hour.
  5. Set up a gas or charcoal grill for two-zone cooking, with one side at medium-high heat, about 400°F to 450°F, and the other side at medium-low indirect heat, about 300°F to 325°F; clean and oil the grates with tongs and a folded paper towel.
  6. In a small saucepan set over medium heat, whisk together the 0.75 cup gluten-free barbecue sauce, 2 tbsp apple cider vinegar, and 1 tbsp Dijon mustard, then simmer until slightly loosened and glossy, 3 to 4 minutes; transfer half to a clean serving bowl and reserve half in the saucepan for basting.
  7. Place the ribs on the medium-high side of the grill with tongs and sear them with the lid open until deep grill marks form, 3 to 4 minutes per side, turning to brown all broad surfaces without burning the sugar in the rub.
  8. Move the seared ribs to the medium-low indirect side of the grill, close the lid, and cook until the pork is tender and an instant-read thermometer inserted into the thickest part of the largest rib reads at least 145°F (63°C), 45 to 60 minutes, turning every 15 minutes for even cooking.
  9. For the most tender country-style ribs, continue cooking over indirect heat until the thermometer reads 185°F to 195°F and the meat yields easily when pierced with a skewer, 15 to 25 minutes longer, adjusting the grill vents or burners to keep the temperature near 300°F to 325°F.
  10. Brush the ribs with the basting portion of the barbecue glaze, close the lid, and cook over indirect heat until the glaze is sticky and lightly caramelized, 4 to 5 minutes; flip, brush the second side, and cook 4 to 5 minutes more without letting the sauce scorch.
  11. Transfer the ribs to a clean platter, tent loosely with foil, and rest for 5 minutes so the juices settle; verify that the thickest pieces remain at or above 145°F (63°C) before serving.
  12. Sprinkle the ribs with 2 tbsp chopped fresh parsley and serve hot with the reserved clean barbecue glaze on the side, using only clean utensils that have not touched raw pork.

Nutrition (per serving)

  • Calories: 492
  • Protein: 39 g
  • Fat: 28 g
  • Carbohydrates: 19 g
  • Fiber: 1 g
  • Sugar: 15 g
  • Sodium: 1058 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

Related recipes by cuisine or ingredients