# What should one do with "Country Ribs"? **URL:** \ **Category:** Cafe Society\ **Created:** [October 15, 2007, 6:52pm UTC](https://boards.straightdope.com/t/what-should-one-do-with-country-ribs/422823 "2007-10-15T18:52:40Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Cluricaun](https://avatars.discourse-cdn.com/v4/letter/c/bb73d2/32.png) [@Cluricaun](https://boards.straightdope.com/u/Cluricaun)\ **Post date:** [October 15, 2007, 6:52pm UTC](https://boards.straightdope.com/t/what-should-one-do-with-country-ribs/422823/1 "2007-10-15T18:52:40Z")
Found these in the supermarket this weekend. They look like boneless ribs, but I’m looking for the right way to prepare them. I know how to make regular bone-in ribs, but are these easier? Any favored methods are appreciated. ---
**Author:** ![WhyNot](https://avatars.discourse-cdn.com/v4/letter/w/c77e96/32.png) [@WhyNot](https://boards.straightdope.com/u/WhyNot)\ **Post date:** [October 15, 2007, 7:07pm UTC](https://boards.straightdope.com/t/what-should-one-do-with-country-ribs/422823/2 "2007-10-15T19:07:35Z")
I simmer them gently on the stovetop in broth, hot sauce and peppercorns for a while and then roast them in a low oven, adding sauce at the very end, just like bone in ribs. I don’t have a grill, you see, so this is the closest I can come to replicating the low-n-slow, moist cooking environment that meat with a lot of connective tissue needs. The simmering step also renders out some of the fat - country ribs tend to be fattier than their bone-in counterparts. I expect a Crock-Pot (slowcooker) would be awesome for Country Ribs, but I haven’t tried it myself. ---
**Author:** ![nevermore](https://avatars.discourse-cdn.com/v4/letter/n/a587f6/32.png) [@nevermore](https://boards.straightdope.com/u/nevermore)\ **Post date:** [October 15, 2007, 7:10pm UTC](https://boards.straightdope.com/t/what-should-one-do-with-country-ribs/422823/3 "2007-10-15T19:10:54Z")
I got some of these ‘cause they were on sale. I marinated and cooked them just as if they were any old steak and they were freakin’ delicious. Tenderized 'em, let 'em sit in some worcestershire-&-spices, rubbed 'em with A1, grilled 'em, and mmmmmm. ---
**Author:** ![butler1850](https://avatars.discourse-cdn.com/v4/letter/b/779978/32.png) [@butler1850](https://boards.straightdope.com/u/butler1850)\ **Post date:** [October 15, 2007, 7:59pm UTC](https://boards.straightdope.com/t/what-should-one-do-with-country-ribs/422823/4 "2007-10-15T19:59:43Z")
I tend to cook these in some [Ah-so](http://www.drhot.net/ahsoribsauce.html) sauce (it’s flourescent red, and sweet, with a hint of spice), right on the grill. Wife doesn’t like the sauce, but for me it’s a blast from my youth. ---
**Author:** ![D\_Odds](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/d_odds/32/2882_2.png) [@D\_Odds](https://boards.straightdope.com/u/D_Odds)\ **Post date:** [October 15, 2007, 8:06pm UTC](https://boards.straightdope.com/t/what-should-one-do-with-country-ribs/422823/5 "2007-10-15T20:06:50Z")
Brine them, dry them, season them, grill them, glaze them (in that order). I like to include some ‘sweet’ in my brine for them, like pineapple or orange, and I use duck sauce as a glaze. They also braise very, very well. ---
**Author:** ![flickster](https://avatars.discourse-cdn.com/v4/letter/f/7bcc69/32.png) [@flickster](https://boards.straightdope.com/u/flickster)\ **Post date:** [October 15, 2007, 9:00pm UTC](https://boards.straightdope.com/t/what-should-one-do-with-country-ribs/422823/6 "2007-10-15T21:00:15Z")
I assume you’re talking about pork country style ribs. If so, marinate in beer, garlic, soy & teriyaki sauce for a few hours then grill over low temps until almost done then coat with BBQ sauce (watch to keep the sweet sauce from burning) then serve with pasta salad and corn on the cob (grilling some fresh pineapple will go great as well) Damn, now I’m hungry 😛 ---
**Author:** ![Rebo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/rebo/32/13005_2.png) [@Rebo](https://boards.straightdope.com/u/Rebo)\ **Post date:** [October 15, 2007, 9:20pm UTC](https://boards.straightdope.com/t/what-should-one-do-with-country-ribs/422823/7 "2007-10-15T21:20:05Z")
I have wrapped them in foil and cooked them low and slow in the oven, about 3-1/2 hours at 275°. Then unwrap them and broil with BBQ sauce for a few minutes. ---
**Author:** ![Kalhoun](https://avatars.discourse-cdn.com/v4/letter/k/3bc359/32.png) [@Kalhoun](https://boards.straightdope.com/u/Kalhoun)\ **Post date:** [October 15, 2007, 9:41pm UTC](https://boards.straightdope.com/t/what-should-one-do-with-country-ribs/422823/8 "2007-10-15T21:41:53Z")
[QUOTE=WhyNot] I simmer them gently on the stovetop in broth, hot sauce and peppercorns for a while and then roast them in a low oven, adding sauce at the very end, just like bone in ribs. I don’t have a grill, you see, so this is the closest I can come to replicating the low-n-slow, moist cooking environment that meat with a lot of connective tissue needs. The simmering step also renders out some of the fat - country ribs tend to be fattier than their bone-in counterparts. I expect a Crock-Pot (slowcooker) would be awesome for Country Ribs, but I haven’t tried it myself. [/QUOTE] I do these the same way (except I’ve never found them boneless). Yum!! ---
**Author:** ![Oslo\_Ostragoth](https://avatars.discourse-cdn.com/v4/letter/o/a9a28c/32.png) [@Oslo\_Ostragoth](https://boards.straightdope.com/u/Oslo_Ostragoth)\ **Post date:** [October 16, 2007, 3:06am UTC](https://boards.straightdope.com/t/what-should-one-do-with-country-ribs/422823/9 "2007-10-16T03:06:53Z")
IIRC, these are actually a shoulder cut. They are my favorite thing to grill - I just give them a little rub first. ---
**Author:** ![thirdwarning](https://avatars.discourse-cdn.com/v4/letter/t/ecccb3/32.png) [@thirdwarning](https://boards.straightdope.com/u/thirdwarning)\ **Post date:** [October 16, 2007, 4:26am UTC](https://boards.straightdope.com/t/what-should-one-do-with-country-ribs/422823/10 "2007-10-16T04:26:55Z")
I make my own barbecue sauce for these, and put them in either the electric skillet or the crockpot. Well, country ribs, but not usually boneless ones. We like them when they’ve been cooked long enough to fall off the bone. ---
**Author:** ![flickster](https://avatars.discourse-cdn.com/v4/letter/f/7bcc69/32.png) [@flickster](https://boards.straightdope.com/u/flickster)\ **Post date:** [October 16, 2007, 4:39am UTC](https://boards.straightdope.com/t/what-should-one-do-with-country-ribs/422823/11 "2007-10-16T04:39:30Z")
I’m amazed that only a couple of us have mentioned grilling these. These have been one of my favorite items to grill for at least the last 30 years. ---
**Author:** ![NinetyWt](https://avatars.discourse-cdn.com/v4/letter/n/cc9497/32.png) [@NinetyWt](https://boards.straightdope.com/u/NinetyWt)\ **Post date:** [October 16, 2007, 8:48am UTC](https://boards.straightdope.com/t/what-should-one-do-with-country-ribs/422823/12 "2007-10-16T08:48:11Z")
90’s easy way: Pack the ribs tightly in foil. Roast in the oven at 400 for 2 hours. Take the pack out and let it rest 30 mins. Preheat the broiler in the meantime. Make up a BBQ sauce (I cheat a bit and put some smoke flavoring in … a drop or two). Baste the ribs on one side and broil at 450 to 500 for 10 mins; turn and do the same for the other side. Fall off the bone, quite tasty and not much work 🙂 . We find them on sale for 1.99 a pound quite often; this weekend they were 1.89 ! w00t! (I’m eating them right now) ETA: **flickster** , no reason why one couldn’t finish them on the grill. ---
**Author:** ![TommyTutone](https://avatars.discourse-cdn.com/v4/letter/t/c4cdca/32.png) [@TommyTutone](https://boards.straightdope.com/u/TommyTutone)\ **Post date:** [October 16, 2007, 12:28pm UTC](https://boards.straightdope.com/t/what-should-one-do-with-country-ribs/422823/13 "2007-10-16T12:28:20Z")
Dry rub them for a day with chili powder, salt, pepper, Old Bay and/or whatever else tickles your fancy. Wrap them securely in foil. Then add into the foil a brine of wine vinegar, red wine, honey, worcestire sauce, and garlic, broil them at a low temperature (300 degrees) for four or five hours. Next, pour the brine/rub mix out of the foil into a pan and reduce the sauce until it thickens up a bit. Lastly, put the ribs on the grill just enough to sear the outside, brushing the sauce on as they cook to get them nice and wet. Eat and try not to suck the marrow out of your fingers as you lick the sauce. ---
**Author:** ![Cluricaun](https://avatars.discourse-cdn.com/v4/letter/c/bb73d2/32.png) [@Cluricaun](https://boards.straightdope.com/u/Cluricaun)\ **Post date:** [October 16, 2007, 1:29pm UTC](https://boards.straightdope.com/t/what-should-one-do-with-country-ribs/422823/14 "2007-10-16T13:29:30Z")
[QUOTE=Kalhoun] I do these the same way (except I’ve never found them boneless). Yum!! [/QUOTE] Try the Jewel on Randall in South Elgin. Howdy neighbor! ---
**Author:** ![An\_Arky](https://avatars.discourse-cdn.com/v4/letter/a/87869e/32.png) [@An\_Arky](https://boards.straightdope.com/u/An_Arky)\ **Post date:** [October 16, 2007, 1:35pm UTC](https://boards.straightdope.com/t/what-should-one-do-with-country-ribs/422823/15 "2007-10-16T13:35:20Z")
for ~3 lbs of ribs Brown the ribs, put in a big baking dish and pour on a mix 1.5 cups of your favorite bbq sauce and 1 cup of orange juice, cover with foil and bake at 250 for 2.5 hours, remove the foil, bake for another ~hour. ---
**Author:** ![Oslo\_Ostragoth](https://avatars.discourse-cdn.com/v4/letter/o/a9a28c/32.png) [@Oslo\_Ostragoth](https://boards.straightdope.com/u/Oslo_Ostragoth)\ **Post date:** [October 17, 2007, 5:29am UTC](https://boards.straightdope.com/t/what-should-one-do-with-country-ribs/422823/16 "2007-10-17T05:29:00Z")
Oh, and these are perfect for Korean-style ribs. Marinate with soy, ginger, green onions, sesame oil and sesame seeds. I might have forgotten something, so do a search. ---
**Author:** ![Missy2U](https://avatars.discourse-cdn.com/v4/letter/m/3bc359/32.png) [@Missy2U](https://boards.straightdope.com/u/Missy2U)\ **Post date:** [October 17, 2007, 3:24pm UTC](https://boards.straightdope.com/t/what-should-one-do-with-country-ribs/422823/17 "2007-10-17T15:24:03Z")
[QUOTE=Cluricaun] Try the Jewel on Randall in South Elgin. Howdy neighbor! [/QUOTE] I get mine at Dominick’s (by me - not in South Elgin. Unless I’m visiting my sister in law since she lives out there.) They have them all the time too. And I bake them for a couple of hours first covered, then uncover them, slather them with sauce, and bake another 1/2 hour. They’re one of my son’s favorite things to eat. ---
**Author:** ![Ceejaytee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ceejaytee/32/2956_2.png) [@Ceejaytee](https://boards.straightdope.com/u/Ceejaytee)\ **Post date:** [October 17, 2007, 8:16pm UTC](https://boards.straightdope.com/t/what-should-one-do-with-country-ribs/422823/18 "2007-10-17T20:16:33Z")
I cook them in the slow cooker for about 7 hours on low, using bbq sauce (originally from Bon Appetit). You can shred 'em and put them on a roll or just eat them with a fork (no knife needed). They’re really great cooked in the Crock Pot. ---
**Author:** ![WhyNot](https://avatars.discourse-cdn.com/v4/letter/w/c77e96/32.png) [@WhyNot](https://boards.straightdope.com/u/WhyNot)\ **Post date:** [October 18, 2007, 1:29pm UTC](https://boards.straightdope.com/t/what-should-one-do-with-country-ribs/422823/19 "2007-10-18T13:29:23Z")
[QUOTE=Kalhoun] I do these the same way (except I’ve never found them boneless). Yum!! [/QUOTE] Well, I only shop at four stores, so they must be at Aldi, Marketplace on Oakton, Jewel or Dominick’s - in that order of likelihood! Hey…I was trying to think of a slow-cooker meal for a crowd to be ready after Trick-or-Treating…I think I might try **Ceejaytee** ’s slow cooker idea. I’ll let y’all know how it turns out. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [October 19, 2007, 2:42am UTC](https://boards.straightdope.com/t/what-should-one-do-with-country-ribs/422823/20 "2007-10-19T02:42:53Z")
[QUOTE=TommyTutone] Eat and try not to suck the marrow out of your fingers as you lick the sauce. [/QUOTE] That sounds really good. I throw a bunch of stuff into a large zip-lock bag. Chili powder, cumin, carlic salt, pepper cayenne pepper, crushed garlic, olive or vegetable oil, lime juice… Whatever I have at hand. I put the ribs into the bag (I guess about five will fit) and let them marinate in the fridge overnight, turning occasionally. Then I put them on the charcoal grill until they’re done. [Next page](https://boards.straightdope.com/t/what-should-one-do-with-country-ribs/422823.md?page=2)