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Barbequed Country Ribs

Barbeque Country Ribs

In our house, country ribs are actually more popular than conventional pork or baby back ribs. Although you eat them with a knife and fork rather than your fingers, they are generally more moist and flavorful.

You don't need to buy quite as much meat per person, since these ribs are boneless and have very little waste. Probably 1/2 pound per person is enough unless you're feeding your football team.

These ribs can also be cooked indoors. In the photo I've served them with Swiss chard and Easy Cheesy Potatoes. Mashed potatoes and corn on the cob are also popular.

If you have time, brine the ribs for an hour or two. After that, rinse them off, pat them dry, and cover them liberally with a dry rub. You can make your own, or use a prepared rub. In this recipe I used Emeril's Southwestern Seasoning. Put the ribs in a plastic bag in the fridge for an hour or more -- overnight is even better.

When it's time to cook, get the grill hot, and place the ribs directly over the coals or burners. (OK, this is grilling, not barbequing. Maybe I should change the name.)

The ribs will cook in about 15 minutes per side. Keep flare-ups under control with a spray bottle or by adjusting the heat, or moving the ribs around, or all of the above. When they are done, serve them with your favorite barbeque sauce (or grilling sauce), like Cattlemen's, or make your own.


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