Grilled Country-Style Pork Ribs Recipe

Photo of Grilled Country-Style Pork Ribs

Grilled Country-Style Pork Ribs

Serves 2

Country-style pork ribs are a lesser-known cut from the shoulder. These boneless pieces are marbled and juicy. They don’t need to be slow-cooked until they fall apart like their bone-in counterparts. In fact, they’re perfect for a good hot sear on the grill and are a well-marbled, dark-meat alternative to pork chops.


  • 1 pound country-style pork ribs
  • 1 tablespoon Dijon mustard
  • Blackened Spice Rub, to taste (See Cook’s Tip)
  • Flaky finishing salt, to taste, to taste


  1. Rub pork ribs all over with a thin layer of mustard. This will help the spices stick to the meat.
  2. Season all over with spice rub. For best results, do this a day ahead. Wrap ribs tightly so that the spices and salt can penetrate the meat.
  3. Heat grill on high. Grill ribs about 2 to 3 minutes per side, until a probe thermometer entered into the thickest part reads 145°F. Each side of the ribs should be well caramelized.
  4. Remove pork from grill and let rest 5 minutes on a cutting board. Slice thinly against the grain. Sprinkle with flaky salt.
  5. Cook’s Tip:
  6. Due to their higher fat marbling, country-style ribs hold up well to more complex spice rubs such as Cajun blends or blackened spice. Use your favorite one but be sure to pick a rub with minimal sugar. The high heat needed for the fat to render tends to burn sugary rubs.


Amount Per Serving (based on 2 servings)
Calories: 630 undefined
Fat: 50 g
Saturated Fat: 18 g
Trans Fat: 0 g
Cholesterol: 155 mg
Sodium: 690 mg
Carbohydrates: 4 g
Fiber: 1 g
Sugar: 0 g
Added Sugars: 0 g
Protein: 38 g
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