# Country pork ribs

**URL:** <https://boards.straightdope.com/t/country-pork-ribs/661726>\
**Category:** Cafe Society\
**Created:** [June 23, 2013, 9:17pm UTC](https://boards.straightdope.com/t/country-pork-ribs/661726 "2013-06-23T21:17:25Z")\
**Posts on this page:** 4\
**Page:** 2

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**Author:** ![madmonk28](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/madmonk28/32/20811_2.png) [@madmonk28](https://boards.straightdope.com/u/madmonk28)\
**Post date:** [September 16, 2013, 5:47pm UTC](https://boards.straightdope.com/t/country-pork-ribs/661726/21 "2013-09-16T17:47:34Z")

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I like the Memphis Dust from the Amazing Ribs website and I smoke them using my Smokenator (I found out about it from SDMB). Here’s a link to how Amazing Ribs does country ribs: Vhttp://www.amazingribs.com/recipes/porknography/pork\_chops\_and\_country\_ribs.html

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**Author:** ![aruvqan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aruvqan/32/2891_2.png) [@aruvqan](https://boards.straightdope.com/u/aruvqan)\
**Post date:** [September 16, 2013, 6:24pm UTC](https://boards.straightdope.com/t/country-pork-ribs/661726/22 "2013-09-16T18:24:52Z")

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A roomie accidentally made a killer dish - I had set a package of about 6 faux rib strips marinading in burbon, some cinnamon, black pepper, brown sugar and candied ginger. She misunderstood the scribbled directions I left her [I had to run mrAru to the ER] so she dumped the entire package with all the marinade into a casserole dish instead of draining and laying them out on a broiler pan and putting it in the fridge to dry off, then she popped it into the oven on low and promptly fell asleep. 3 hours later, when mrAru and I arrived home we discovered them in the oven done to a fork tender state and glazed with a dense mahogany colored sweet sticky bourbony glaze. totally ruined the casserole dish, but was worth it.

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**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\
**Post date:** [September 16, 2013, 9:48pm UTC](https://boards.straightdope.com/t/country-pork-ribs/661726/23 "2013-09-16T21:48:21Z")

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I don’t have a rub recipe for you, but the next time you decide to make a meaty spaghetti sauce, brown up some of those ribs and cook them in the sauce for several hours, along with a chunk of beef chuck. Add meatballs of your choosing in the last 20 minutes or so.

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**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\
**Post date:** [September 16, 2013, 9:57pm UTC](https://boards.straightdope.com/t/country-pork-ribs/661726/24 "2013-09-16T21:57:35Z")

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> [@Johnny\_L.A](#):
>
> Purists are going to hate this.
> 
> I had enough rub…
> 
> … left over to do the other half of the ribs I had in the freezer.
> 
> I just didn’t feel like dealing with the coals and the temperature uncertainty, so I put my rubbed pork into the oven. (I used the same pan and rack I used when I did the whole thing on the barbie.) I put a little water in the pan, and covered the ribs to let them warm at 195° for five hours or so. _Then_ I started the coals and put the uncovered pan on the Barbie, as described above, for another hour. Finally, I brushed them with BBQ sauce and put them on the grill directly over the coals.
> 
> The SO liked them very much. (I liked them too.)

I tend towards purism in barbecue, but that’s how I would have done them, too: braise then grill.

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