Lunch / Dinner
Garlic-Rubbed Country-Style Ribs brined & grilled
Country-Style Pork Ribs don’t get the respect they deserve. Because they’re cut from the blade end (closest to the shoulder) of the pork loin, they have more flavor than chops. But since they’re not actually ribs, they don’t require the low and slow cooking that “true” ribs do, so they can be grilled quickly.
Brining the ribs adds moisture and flavor, while the aromatic wet rub takes the flavor to the next level. And after a quick sear, these ribs become mouthwatering — they’re perfect with grilled summer squash simply tossed with an easy lemon vinaigrette, feta, and mint. This is the epitome of a fresh and simple end-of-summer meal.
FOR THE BRINE, WHISK:
FOR THE RUB, COMBINE:
For the brine, whisk together water, salt, and sugar in a bowl until salt and sugar dissolve. Submerge ribs in brine; cover and chill at least 4 hours, or overnight.
For the rub, combine minced garlic, rosemary, granulated garlic, Italian seasoning, and pepper.
Remove ribs from brine, pat dry with paper towels, then coat with rub; let stand at room temperature 1 hour before grilling.
Preheat grill to medium-high. Brush grill grate with oil.
Arrange ribs, flat sides down, on grill. Grill ribs, covered, until edges are browned, 5–7 minutes. Flip ribs and cook until a thermometer inserted into the thickest part registers 145°, 3–5 minutes more.
Transfer ribs to a serving platter; tent loosely with foil and let rest 5 minutes before serving.
To allow the process of brining to occur, the ribs must be submerged in the brine, completely, for at least 4 hours, but overnight delivers the most flavor and moisture.
Mixing the dry seasonings with fresh garlic creates a wet rub. It adheres well to the ribs and stays put while grilling, making the meat super flavorful.
% Daily Value*
Total Fat 26g 40%
Saturated Fat 9g 45%
Cholesterol 149mg 49%
Sodium 564mg 23%
Carbs 6g 2%
*Percent Daily Values are based on a 2,000 calorie diet.