Grilled Country-style Pork Ribs
These so-called ribs deliver meaty, grilled flavor in a fraction of the time of true ribs.
Servings 3 to 4 people
Ingredients
- 2 pounds country-style ribs (see Kitchen Notes)
- olive oil
For the spice rub:
- 3 tablespoons chili powder (see Kitchen Notes)
- 1 tablespoon cumin powder
- 1 teaspoon garlic powder (not garlic salt—see Kitchen Notes)
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cinnamon
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
Instructions
- Combine all the spice rub ingredients in a small bowl. Set aside.
- About 1/2 hour before you’re ready to grill, remove the ribs from the fridge, pat them dry and let them come to room temperature. Prepare grill for direct grilling and let it get good and hot.
- About 10 minutes before you’re ready to grill, brush the ribs with olive oil. Sprinkle generously with the spice rub and, using your fingers, rub the seasoning into the meat.
- Lightly oil the grill grates and place the ribs directly over the heat. Close grill and cook ribs for about 15 minutes, turning them every 5 minutes. Move them to different parts of the grill if some are cooking up too fast, getting overly charred. Check internal temperature with an instant-read thermometer; temperature should be at least 140ºF. Continue cooking as needed, but don’t overcook.
- Transfer to a platter and let them rest for about 5 minutes. Serve.
Kitchen Notes
How much meat? Two pounds will serve 3 to 4 people. You’ll have more spice rub than needed, so make more ribs, if you like. If not, save the extra rub for future pork or chicken grilling.
What kind of chili powder? Use your favorite. We used a mix of 2 parts New Mexican and 1 part guajillo.
Garlic powder, not salt. As the name implies, garlic powder is dehydrated garlic. If the name says salt, that is the main ingredient. Don’t use that.