“… succulent boneless ribs…”
Lots of grilling this week guys! These succulent boneless ribs have surely been a summer staple at our cabin over the years. Easy easy prep gives way to tantalizing and juicy pork and will make your male spousal unit very happy indeed. Speaking of, what is it about men and bbq-ing by the way? Is it just the primal instinct to cook their kill over an open fire as some ancient male theorists believe? Many say yes, but others say it’s the fun-beer-drinking-while-meat-is-cooking theory. I believe that theory comes from present-day male theorists, also known as wives.
In my particular case, Big Bear neither bbq’s or drinks beer. Now before you shake your head, just know that I am the one that kicked him out of the bbq pit. Why? Well obviously cooking’s my thing right? And the beer thing? Well gout plays a bit of role in that decision. Thank God the poor man still has wine.
First things first. Before you put your bad boys on the grill, beat the crap out of (also known as tenderizing) them with a couple of forks.
These boneless pork ribs, also known as Country Style Ribs are Big Bear’s favourite and so I am so happy to share with you my favourite guy’s favourite ribs. Now go turn on the bbq then combine your basting ingredients!
It is a must to grill / bbq pork over very low heat in order to keep it succulent and moist. My grill thermometer usually registers at about 325 – 350 degrees; medium-low on the gas. And baste baste baste. Basting is good.
Before you remove them from the heat, check the internal temp. It should be around 136-140 degrees. When you transfer them to a serving platter, cover with foil and let them sit for a few minutes before serving. The ribs will continue to cook after you remove them from the heat source. Pork is very annoying that way!
Garnish with your favourite fresh summer herbs. I like garnish. It’s pretty and tasty. Hope you enjoy. ♥
- 3 lbs country style ribs
- 1½ cups bbq sauce
- ¾ cup orange marmalade
- 1 teaspoon Sriracha sauce
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon garlic salt
- 4 tablespoons olive oil
- Kosher salt and freshly ground pepper
- In a large baking pan or cookie sheet, prep your ribs. Using a fork, tenderize the pork on both sides, sprinkle with salt and pepper and drizzle with olive oil. Set aside.
- In a medium bowl, combine the bbq sauce, orange marmalade, Siriachi sauce, onion powder, smoked paprika and garlic salt. Stir until well combined and there are no lumps left from the marmalade. Reserve ½ of the sauce.
- Pour the other half over the tenderized ribs and let sit at room temperature for ½ hour.
- Preheat your grill to 350 degrees.
- Grill the ribs for approximately 15 minutes per side.
- Flip and baste with half of the remaining sauce and grill for another 15 minutes or until the internal temperature reaches 136 degrees.
- Just before removing from the grill, baste with the last of the sauce.
- Garnish with your choice of herbs if desired and serve immediately. Enjoy!