BBQ Country Pork Ribs

Recipe Summary

Prep Time: 35 minutes

Yield: 4 servings

Ingredients

4 meaty “Country Style” or boneless pork ribs (2 lbs total)
kosher salt
fresh ground black pepper
dry rub (recipe below)
marinade (recipe below)
½ cup basil leaves
¼ cup fresh thyme
1½ tbsp olive oil

Preparation

Salt and pepper the ribs all sides. Place ribs in a zip-locked bag and refrigerate until the marinade is ready.

Prepare the marinade by juicing and zesting the orange and lemon in a bowl. Add the pineapple juice and BBQ sauce and mix thoroughly. Pour the marinade in the zip-locked bag with the ribs. Coat all sides of the ribs with the marinade, seal the zip-locked bag and refrigerate overnight. Turn the rib package over the next morning and once again before roasting.

Preheat oven to 375°. Lightly oil a disposable aluminum pan. Take the ribs out of the marinade and place in the pan. Reserve the leftover marinade for basting the ribs later. Combine the dry rub ingredients together and coat all sides of the ribs. Sprinkle the basil and thyme evenly over the ribs. Tent the pan with foil and place in the oven for one hour. Lift the foil and turn the ribs over halfway through baking. Start the grill at this time such that there will be hot coals in ½ hour for searing and basting the ribs. Apply a non-stick coating to the grill prior to heating (olive oil or vegetable oil does nicely).

When the ribs have baked for an hour, remove them from the oven and place them on the hot grill. Baste the ribs with the reserved marinade, turning the basted side down toward the fire. Continue basting and cooking on the grill until a nice seared crust forms (we like a slightly charred coat). Remove from the grill and serve with rosemary rice or garlic mashed ‘taters and steamed veggies. AWESOME!

Dry Rub

¼ tsp cayenne pepper
¼ tsp coriander
¼ tsp ancho chili powder
¼ tsp paprika
¼ tsp dried oregano
¼ tsp dried thyme
1 tsp granulated garlic
1 tsp onion powder

Hint: Make the dry rub in advance by quadrupling the measurements and store in an empty spice jar. Use what you need and then store the rest away for next time.

Marinade

¾ cup hickory BBQ sauce
6 oz. can pineapple juice
1 medium lemon zested and juiced
1 medium orange zested and juiced