country style pork ribs , what to do? High heat... low heat?

I cook these quite a bit at home. I do mine in a wok at high heat. I marinate in Hoisen sauce, few drops red food color, sesame oil, pepper Chinese 5 spice, garlic, ginger in a plastic bag for 2 days. First make sure you cut them all the same size and toss constantly in the bag. After the wok  I put them in oven a few minutes then serve. Left over? dice it up for fried rice. Can be done on grill and usually real tender after marinade.

Season to taste, flour, drop in the deep fryer.

I would season to preference. Give them some good markings on a hot grill and then finish them in one of two ways.

 1. Move them to a cooler part of a covered grill and let them slow roast until tender.

  2. Place them in a baking/roasting pan with a liquid i.e. chix stock, beef stock, combo of the two or even just water. Enough to cover the bottom of the pan to about a 1/4 inch to a 1/2 an inch depending on the thickness of the cuts. Seal tightly with tinfoil making sure the foil does not lay on the meat as tinfoil will adhere to the product as it cooks. And again slow roast until desired tenderness.

  Personaly I am not a big fan of marinades. Especially the full flavored ones with elongated time frames. However I do like natural tenderizers. Tenderizers are a liquid with an acid be it a vinegar or a citric. You might try a fresh lime tenderizer for the pork. Keep in mind that acids will "cook" the meat and make it tough if left too long. 1-3 hours tops depending on the type/cut and thickness of the meat.

I have been marinating them for years and never had a problem. If I put in oven I cover for a while because I do not want them to get to dark and loose their red rib like color.

Country ribs aren't ribs at all and aren't part of either the back or the loin.  Rather, they're the top part of the shoulder as it joins the neck and "cushion."  It's actually a versatile cut which can be cooked fairly hot without getting too tough, but is really better for low and slow.  I usually prefer loin for most high heat dishes, and real ribs (spares and bbs) for "real" barbecue.  Country ribs are my "cut of choice" for many braises and stews, including chile verde.

 

BDL

We have always called it the Flap.

Country style "ribs" are, as others have said, a versatile cut. If I'm doing a full batch of chili verde I'll use a butt roast. If I just want a few portions I go for the country style ribs. I often use them in stir fry dishes. One of my favorite ways to do so is cut them into bite size chunks. Dust the chunks in corn starch, season with some salt and a fair bit of black pepper. Fry them in the wok until nice and browned and crispy. Remove and set aside, do the veggies and sauce or whatever then return the pork to the wok to reheat before serving.

They are good on the grill, over moderately high heat. They are good when slowly braised in orange juice, garlic and black pepper [ http://wasatchfoodies.com/viewtopic.php?f=8&t=9 ] carnita style.

I hope you enjoy them.

mjb.

This afternoon I found a nice butt roast, and I'm making Chile Verde right now - smells so good!! I will have to try it with the country style "ribs" next time, never tried that before.

 

Teamfat that carnitas recipe is inspiring me too.. I LOVE carnitas but have never tried to make my own. Probably my next butt roast will get that treatment! Thanks for the link.

Those cuts grill really good as BDL stated, low and slow with your favorite pork rub and a little sauce glaze t the end. Grill them over heat first and then slow and indirect till they they become nice , soft and glossy in their own juices, then glaze if you like. Yum    yum    yum!