Weighing in on country ribs

TonyA

So, I marinated some country ribs in Chinese rib sauce (Butcherblock Sauces) grilled at 450 for 6 minutes a side, wrapped in foil raised direct for a total of 16 minutes while I grilled two rounds of sliced eggplant and squash.

When i tell you I was rushing, there aren't words. But they were tender and fun to eat! So, for 22 minute tender pork, where does everybody weigh in? Love em or leave em?

The Cen-Tex Smoker

they are generally pork shoulder so I love the cut. if you can do that in 22 minutes, i'm all in

smbishop

I have never done them that fast or that high of heat.  More power to you!

Charlie tuna

I like to braise them , then place the ribs on top of a big pot of saurekrute and chopped cabbage - cover and allow to simmer for two hours............... 

TonyA

@ Charlie Tuna, I put them in my Sunday gravy. Always a favorite there. If you like them with cabbage look up choucroute garnie. I tend to cook it more as a one pot meal than some of the servings you will find. I also like to add fresh tarragon, parsley and capers. There is really not a wrong way to make choucroute.

Charlie tuna

Thanks for that information, i will look "choucroute" up!!  My cousin posted something about cooking all red cabbage with a pork roast, brown sugar and few other things in a slow cooker.  I am considering, converting the recipe to use on the egg??  Thanks for the info and "heads up"!