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Country Style Pork Ribs | Dishin' With Darla
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Country Style Pork Ribs with Fresh Tangy and Sweet Slaw

Country Pork Ribs in the Southeast are merely pork shoulder or Boston butt cut into one inch by one-inch strips. They are primarily boneless but an occasional shoulder bone is possible.
Prep Time40 minutes
Cook Time4 hours
Total Time4 hours 40 minutes
Course: Main Course
Cuisine: American
Servings: 6 people

Equipment

  • Outdoor grill or broiler
  • Ovenproof pan with a lid or deep pan and foil
  • Food processor or hand grater

Ingredients

  • 10 Country Style Ribs (Really depends on your eaters, but most people eat one, and your bigger eater will eat two)
  • 2 c favorite BBQ sauce (homemade or store-bought)

Rub

  • 2 T sage
  • 2 T paprika
  • 1 T chili powder
  • 1 T pepper
  • 1 T salt
  • 2 t cayenne pepper
  • 3-4 T olive oil

Cole Slaw

  • 2 large stalks broccoli (with stems)
  • 1 large zucchini (or yellow squash)
  • 6-8 green onions
  • 2-3 carrots
  • 1 yellow or red pepper
  • 1-2 large jalapenos (depending on spiciness)
  • 1 c buttermilk
  • 3/4 c mayonnaise
  • 3 T cider vinegar
  • ½ c sugar
  • 2 t salt
  • 1 t pepper
  • 1 t dill weed
  • 1 t dry mustard

Instructions

Ribs

  • Preheat oven to 250 degrees F.
  • Rub meat on all sides with spice rub.
  • Let sit for 30 minutes.
  • Put oil in a pan and spread.
  • Place ribs in pan. Ideally, not on top of each other, but if your pan is not big enough, layering is fine.
  • Cover pan and bake for about 3-4 hours.
  • The meat will be done when you can pull it apart with a fork.
  • Remove meat with a big spatula so you don't end up with a bunch of small pieces.
  • Lay on a medium-low hot grill.
  • Spread on sauce and cook all sides until BBQ sauce gets cooked into the meat and it doesn't look wet. This should only take a few minutes on each side.

Slaw

  • Cut stems completely off broccoli.
  • Shred broccoli stems, peppers, zucchini, and carrots on the largest spread attachment.
  • Hand chop green onions.
  • Place vegetables in a large bowl.
  • Blanch broccoli florets until just tender.
  • Cool under cold water, drain and put with other veggies.
  • Mix remaining ingredients in a bowl and whisk to combine.
  • Taste. It should be sweet and a touch tangy. If not, add more sugar for more sweet or vinegar for more tangy.
  • Add to vegetables. Taste. You may need more salt and pepper and dill.
  • Refrigerate until you're ready to use.
  • Serve and ENJOY!