Grilled Country Style Pork Ribs

A knife smears butter on corn on the cob hovering over a plate with a Grilled Country Style Rib.

5 from 1 vote

Grilled Country Style Pork Ribs

These Grilled Country Style Pork Ribs are seasoned with a savory spice blend, grilled low and slow, and finished with a brush of tangy BBQ sauce. It’s an easy recipe that delivers tender, flavorful ribs with a perfectly caramelized finish.

Prep Time2

Cook Time1

Total Time3

Course: Main Course

Cuisine: American

Servings: servings

Calories: 726kcal

Author: Valerie Brunmeier

Ingredients

6 bone-in country style ribs approximately 3 ½ pounds
2 teaspoons Lawry's Garlic Salt or to taste
2 teaspoons McCormick's Montreal Steak Seasoning or to taste
1½ cups sweet chili sauce like Mae Ploy
1 cup Kinder's Mild and Hot BBQ Sauce (½ cup of each) or brand of your choice, for basting

Instructions

Season the ribs with garlic salt and steak seasoning on all sides. Place in a large dish and add the sweet chili sauce, turning to coat the ribs. Cover the dish and refrigerate for a minimum of 2 hours or overnight.
Prepare your grill for indirect heat. For a charcoal grill, spread the hot coals to one side. For a gas grill, turn on the burners on only one side.
Place the ribs on the grill on the indirect heat side and cook, covered, turning occasionally. While the ribs are cooking, combine some of the mild and hot BBQ sauce in a small mixing bowl to achieve the heat level desired.
After about 45 minutes, baste the ribs with sauce. Move the ribs over to direct heat and continue to cook, basting every now and then and turning often, for another 15 to 20 minutes or until cooked through and nicely caramelized.

Notes

The minimum safe temperature for pork is 145 degrees F but for tender, juicy ribs, it's best to cook them to 190 to 200 degrees F. This allows the connective tissue to break down, resulting in that fall-apart tenderness you're aiming for.

Use tongs instead of a fork to turn the ribs on the grill. Piercing them can cause flavorful juices to escape.

Storage: Leftover ribs can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 300 degrees F, covered with foil, until warmed through. For longer storage, wrap tightly and freeze for up to 2 month. Thaw frozen ribs overnight in the fridge before reheating.

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