Not actually ribs — chunks of pork shoulder cut to look like them. Slow-smoked or oven-roasted, glazed with sticky barbecue sauce, served with slaw. The cookout standby that requires very little technique.
Serves 4 to 6Prep 15 minCook 2 hr 30 min
What to ask for
This recipe calls for Country-style ribs. Can't get it where you are?
Ingredients & method
Ingredients
1.5 kg country-style pork ribs
2 tablespoons brown sugar
1 tablespoon smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon mustard powder
1 teaspoon coarse salt
1 teaspoon cracked black pepper
1/2 teaspoon cayenne (optional)
300 ml barbecue sauce (your favourite)
60 ml apple-cider vinegar
Method
1Mix all the dry spices to make a rub. Coat the ribs all over and let stand at room temperature 30 minutes.
2Preheat the oven to 150 °C (300 °F) — or set up a smoker at the same temperature with apple or hickory wood.
3Place the ribs in a roasting pan in a single layer. Pour the apple-cider vinegar into the bottom of the pan (don't pour over the ribs). Cover tightly with foil.
4Cook for 90 minutes, until the meat is tender when poked with a knife.
5Remove the foil. Brush half the barbecue sauce over the ribs.
6Increase the oven to 200 °C (400 °F). Cook uncovered for 20 minutes, brushing with more sauce every 7 minutes, until the glaze is sticky and lacquered.
7Rest 5 minutes. Serve with extra sauce, coleslaw, and bread.
Cook this well
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Chef's tip Country-style ribs vary wildly in fat and bone — adjust the cook time if your batch is leaner (less time) or fattier (more time). They're done when a fork twists easily in the meat.
Cook this later?Save the recipe, then keep notes on what worked and what you'd change next time.
