Grilled Country-Style Pork Ribs

I am a wife, mother, and grandmother. I love to cook. I have Multiple Sclerosis. I am also known as the Snack Lady at Vacation Bible School.

2 tablespoons packed light brown sugar

2 tablespoons kosher salt

2 teaspoons ground ancho chile

2 teaspoons ground chipotle chile

½ teaspoon ground cumin

½ teaspoon garlic powder

½ teaspoon onion powder

3 ½ pounds country-style pork ribs

The cut of meat known as country-style pork ribs is, confusingly, not from the ribs at all. These meaty, boneless strips of meat are really cut from the blade end of the loin, close to the shoulder. They can be slow-roasted until fork-tender or quickly grilled, like we do here. Just mix together a simple dry rub and coat the ribs with it. Let them sit overnight, then grill them until they’re crusty on the outside and juicy on the inside. Serve them with some mac salad and grilled corn. The cut of meat known as country-style pork ribs is, confusingly, not from the ribs at all. These meaty, boneless strips of meat are really cut from the blade end of the loin, close to the shoulder. They can be slow-roasted until fork-tender or quickly grilled, like we do here. Just mix together a simple dry rub and coat the ribs with it. Let them sit overnight, then grill them until they’re crusty on the outside and juicy on the inside. Serve them with some mac salad and grilled corn.

Directions at chowhound.com

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