Learn how to grill pork ribs the easy and delicious way. These grilled country style pork ribs make the perfect crepe filling recipe, especially with our bourbon barbecue sauce recipe.
Now that we've settled on a sauce, our favorite cut for pork ribs has to be the country style boneless rib.
These ribs come from the rib end of the loin and have far more meat than spare or baby-back ribs.
Read along for our secret on how to cook the most tender and succulent barbecue pork ribs recipe on the planet!
As any true North Carolinian will tell you, the best way to cook barbecue is "low and slow." The majority of the cooking time for these ribs takes place in your oven, rather than the grill, but the extra step is well worth the end result: ribs so tender they melt in your mouth!
Preheat oven to 250 degrees. Place ribs in a 9" x 13" casserole dish in one inch of water. Cover tightly with tin foil and cook for 2 - 2 ½ hours or until a fork easily penetrates the meat. If you like, you may do this earlier in the day and simply refrigerate the meat until you are ready to grill.
If you made your crepes ahead of time, wrap them in foil and reheat in a 325-degree oven for about 10 minutes or until warmed.
Preheat grill to medium-high heat. Meanwhile, re-heat sauce in saucepan or in the microwave. Place ribs on grill and baste with sauce. Cook for just 2-3 minutes per side, or until ribs and sauce are heated through, not any longer or sauce may burn. Remove from heat.
Assemble crepes: Lay first crepe across serving platter. Lay 1-2 ribs (depending on length) across crepe. Ladle 1-2 tablespoons of warm sauce. Roll up. Top with an additional tablespoon sauce and 1 teaspoon of parsley, if desired.
Repeat with remaining crepes and serve immediately.
Yield: 6 servings (1 crepe each)
Want more recipes for barbecued pork? Try our BBQ Pork in Cornmeal Crepes.
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