Kent wrote in rec.food.cooking:

> Mrs. bought 5lbs of boneless country style pork ribs today. I'd like
> to grill them. How do you do it? I don't find many recipes for
> grilling country style ribs. If you want to see something pretty
> ridiculous to point where it's humerous look at the BBQ Pit Boys Old
> Time.
>
> http://www.youtube.com/watch?v=rt_yLN57E8Y
>
> They boil the ribs in barbecue sauce and beer in an aluminum pan on
> the Weber charcoal grill.
>
> Thanks for any thoughts.
>
> Kent

Hi Kent, just had a discussion on these with one of the others here.
'Technically' they are not 'ribs' but another cut that seems to vary
from area to area. Ignore it if someone tries to tell you an exact cut
as they are only speaking their area on it.

The ones here seem to be the meaty part below the ribs and over the
stomach and the cut is usually 5-6 inches long, and sort of 'square'
but that is often crosscut for you to block shaped. There will be some
silver tissue running through it and bits of fatty material as well but
most is meat. Color will range from a medium 'red' to a 'fairly dark
pink', often in the same slice.

Cooking them varies but if you have the same type, they take well to
hot smoking with a rub or a marinade. You can precook them mostly in a
crockpot in the marinade then finish off on a hotter grill if you like.

Main way we do it when grilling is a marinade of 'hot sweet chicken
sauce', soy sauce, a little vinegar, and worstershire. Marinade
several hours. Our 'smoker/grill' is the sort with the side area for
coals and wood chips though you can add coals and/or chips to the
center as well. Takes about 2-3 hours.

Another thing they do well with, is being sliced down to bitesize and
used in fast stirfrys.

Leftovers do very well in pancit (cantonese or glass noodle) or fried
rice if the seasonings used match.

--