Grilled Country Style Pork Ribs

These are the boneless,  (not really ribs ) pork chop looking cut, and are delicious, but, need more cooking time than pork chops. You may get one or two that actually have some of the bone still on them, but that’s okay. The ones with a little bone usually cook up more tender and have more flavor.

Marinade Ingredients:

• 1/2 cup Juice from can of Pineapple
• 1/2 cup Cola
• 1 Tablespoon  fresh Lemon Juice
• 2 Tablespoons Chopped Cilantro
• 1/4 teaspoon dried ginger
• 2 Teaspoons Red Wine Vinegar
• Fresh Thyme Sprigs…to taste
• dash of smoked paprika
• Red Chili Flakes…to taste
• 1 teaspoon Worcestershire sauce

Mix Together, Add Ribs, Fridge, let Marinate as long as possible.

While they are soaking up all those flavors, you can prepare your choice of barbeque sauce. ( Ribs Will Be Simmered In the Sauce Mixed With the Marinade )

This is the sauce I prepared this time: ( Honey/Mustard ) very tangy!!!

• 1/2 cup canned Pineapple Juice
• 1 cup yellow mustard
• 1/4 cup Balsamic Vinegar
• 1/3 cup Brown Sugar
• 1/4 cup Honey
• 1/2 cup Ketchup, or,  for more tangy
• flavor use Catalina French Dressing.
• 2 Tablespoons Butter
• 1 Tablespoon Lemon Juice
• 1 Teaspoon dried Cayenne Pepper
• 1 Clove Chopped Garlic
• Red Pepper Flakes, Salt and Pepper to taste.

Simmer over low heat for 30 minutes. You May Want To Keep Some Back To Baste the Ribs in !

Mix BBQ sauce with Marinade, Ribs, and One Onion, cut four ways, in a grill safe cooking pan ( Foil Pan is Fine ) with foil on top.

Put pan on Grill, simmer 1 hour in sauce, (longer if you like). Keep Grill Temp between 200 ( F  ) and 235 ( F ).

Remove Ribs From Pan, and Place on Grill for 3 minutes per side, or to desired results. Basted again, or dried, they are delicious

While the grill was doing all the work outside, I was preparing roasted potatoes in the oven, and tossing the special “Reuben ” style Cole Slaw. Oh, almost forgot, I also cooked a few pineapple rings along with the ribs, popped it all on plates with a couple of Pickled Okra, and the rest is history. Or, at least, this meal is history.

I hope you enjoy yours as much as I enjoyed these. I realize it sounds like a lot of different seasonings, but, believe me they work well together in this dish. I dare to say I tasted each element that went into the meal, in every bite. Till next time, I now have a little clean up to do, so, have a blessed day, and don’t eat too much.