Country-Style Ribs Recipe

Servings
8-10
Prep
30m
Cook
7h
Difficulty
Easy

Country-style pork ribs are not ribs at all. They’re actually cuts of pork shoulder. These Country-Style Pork Ribs are dry rubbed with a sweet and spicy blend, submerged in a sweet and tangy apple barbecue sauce and smoked low and slow. Like pork shoulder roasts, country-style ribs are inexpensive, meatier than ribs and have sufficient marbling to keep them moist throughout a long day’s smoke. Once they’ve rested from all that smoking, you’ll have pork ribs that are tender and juicy, inside and out.

Ingredients

Ribs

8-10 country-style pork ribs
handful oak, hickory or pecan wood chunks

Dry Rub

½ cup dark brown sugar
½ cup paprika
3 tablespoons kosher salt
2 tablespoons ground black pepper
2 tablespoons onion powder
1 teaspoon chilli powder
¼ teaspoon ground celery seed

BBQ Sauce

3½ cups apple juice
3 cups dark brown sugar
1½ cups apple cider vinegar
1 cup butter (2 sticks)
½ cup tomato sauce
¼ cup tomato paste
¼ cup molasses
3 teaspoons salt
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons ground black pepper

Preparation

  1. Preheat your smoker to 275°F and toss a few wood chunks onto hot coals for smoking.
  2. Combine brown sugar, paprika, salt, pepper, onion powder, chilli powder and celery seed in a medium-size bowl, mixing with your fingers to break up any lumps. Generously apply the rub on all sides of the pork ribs.
  3. Place pork ribs in the smoker. Cook until the internal temperature of the meat reaches 170°F on an instant read thermometer, about 3 hours.
  4. In a large saucepan, whisk together apple juice, brown sugar, vinegar, butter, tomato sauce & paste, molasses, salt, onion & garlic powder and pepper. Simmer for 10 minutes. Transfer the sauce to an extra-large aluminium foil pan.
  5. Once the pork ribs have reached an internal temperature of 170°F, remove from smoker. Submerge them in barbecue sauce in the foil pan and place the pan in the smoker. Cook until the internal temperature of the meat reaches 195°F on an instant read thermometer, about 4 more hours.
  6. Remove ribs from smoker and let rest at room temperature for 30 minutes before serving.

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