Pork ribs are cheap, meaty grill option
| • | Wrap it up! |
By Jim Romanoff
Associated Press
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Barbecued pork ribs are a favorite for the summer holidays, but this year you might want to pass on pricier baby back and St. Louis-style ribs. There is a tasty alternative that can cost as little as half the price per pound.
Flavorful country-style pork ribs, which are loin chops that have been cut into two pieces, have enough fat in them to make them suitable for slow cooking, yet are tender enough to cook relatively quickly on the grill.
They are a great value because compared to baby backs and spare ribs, they offer far more meat than bone.
Pork loins are sold boneless as well, so they're well-suited for stewing and braising.
This recipe for chili-orange glazed country-style ribs has a flavor reminiscent of Chinese-style spare ribs, but with far more meat on each bone. The ribs take just 1 1/2 hours to prepare, and reheat well without drying out.
Besides using economical ribs, this recipe also creates a chili-orange glaze from only a few inexpensive off-the-shelf and pantry ingredients. The glaze is delicious on these ribs, but also would be excellent on poultry and fish.
The pork ribs in this recipe are par-cooked in simmering salted water. This step ensures the meat will be moist and that the ribs will cook quickly on the grill without the sweet glaze getting too burnt.
Make sure the grill isn't too hot, and be sure to turn the ribs every few minutes while basting constantly with the glaze. The results will be super tender, as well as perfectly browned and glossy.
Serve chili-orange country-style ribs with corn on the cob or a hunk of corn bread and perhaps a heap of creamy potato or pasta salad.
CHILI-ORANGE GLAZED COUNTRY RIBS
Place the ribs and salt in a large pot with a cover or in a Dutch oven. Add enough water to just cover the ribs and bring to a boil. Reduce heat and simmer for 45 minutes.
Meanwhile, to make the glaze, in a medium bowl, whisk together the marmalade, chili sauce, soy sauce, vinegar and oil. Set aside.
Preheat a gas grill to medium or prepare a charcoal fire. Oil the grill grates.
Transfer the ribs to the grill and cook, turning and basting with the glaze often, until the ribs are well-browned and glossy, 20 to 30 minutes. Transfer to a platter to serve.
Start to finish: 1 1/2 hours.
Makes eight servings.
