It’s official, summer is here and with it comes grilling season. Anything I can think of goes on the grill: salmon, vegetables, every cut of steak and chicken, sausages, hot dogs and, of course, hamburgers. I look forward to the long warm early-summer evenings all year long. I think the memory of them is what gets me through each winter.
We love to entertain in the summer, inviting friends and family to barbecue with us, sitting on the back patio watching as our kids play baseball or fly down the slip and slide. I like to keep the meals easy. I choose a cut of meat and prep it early in the day. I look for a vegetable in season that I can throw on the grill as well. Some of my favorite sides are asparagus, zucchini, onions and peppers or romaine for a grilled ceasar salad.
But I do have a tiny little confession to make: historically, I don’t handle the actual grilling of our food. I do the prep; the seasoning, the marinating, the chopping and then I hand the actual cooking off to my husband. He mans the grill and in a perfect world I lounge on the patio with a cold beverage while our meal cooks.
This has never actually happened before, but you never know, it could happen one day. These days my lounging looks more like dodging a stay nerf gun war as my boys run past me, or watching my daughter do a dance or gymnastics routine. ‘Mom, watch this, Mom! Watch this.’
But in the last year or so, I got it in my head I wanted to learn the art of grilling. I started with pizza and moved on to hot dogs and sausages before finally trying my hand at a few cuts of meat. Initially, it was a disaster. I torched a few dinners before I got the hang of it. But once I learned the secret of the grill: low and slow, there was no turning back.
Country style pork ribs are perfect for an easy dinner on the grill. The cut of meat is, confusingly, not from the ribs at all. These meaty, boneless strips are from the blade end of the loin, close to the shoulder. They can be slow-roasted until fork-tender or quickly grilled. A dry rub seals in flavor and ensures the meat is tender and flavorful. I am always drawn to a sweet and savory flavor profile and this dry rub is no exception. Brown sugar, smoked paprika, onion, garlic and a hint of cayenne combine to give these ribs big flavor. While the ribs grill on the barbecue, I like to baste them a few times with my favorite barbecue sauce. The result is a tender juicy cut of meat everyone goes crazy for. Some grilled corn slathered in a little butter and lots of salt and pepper and a big juicy watermelon are all you need for the perfect summer dinner with friends.
Grilled Pork Ribs
• 4 pounds country-style pork ribs
• 4 tablespoons brown sugar
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon smoked paprika
• 1 tablespoon granulated garlic
• 1 tablespoon onion powder
• 1 tablespoon mustard powder
• 1 teaspoon ground ginger
• 1 tablespoon dried parsley
• ½ teaspoon cayenne powder
• ½ cup prepared barbecue sauce
Line a baking sheet with parchment paper. Lay the pork ribs evenly on the baking sheet and set aside. In a small bowl combine the brown sugar, salt and pepper and all spices. Use a spoon to combine the ingredients.
Liberally cover the pork ribs in the spice rub making sure to massage the rub into both sides of the meat and on the sides. Let the meat marinate at room temperature for 2 to 3 hours or cover with foil and marinate in the refrigerator for 6 to 8 hours. Discard any remaining dry rub.
When you’re ready to grill, pull the meat from the fridge and allow to come to room temperature. Set your grill to medium heat (about 350 degrees). Place the ribs on the grill and allow them to cook for an hour to an hour and fifteen minutes. Turn the ribs halfway through the cooking time and baste both sides of the meat with barbecue sauce three to four times while they cook. When the internal temperature of the meat reaches 155 degrees, pull the ribs off the grill and cover with aluminum foil for 10 minutes. Serve immediately.
Ribs serve 6 generous servings.