Here's a little bit of a different take on ribs. For this walk on the wild side we went boneless. *Gasp* That's right.
Country-style ribs are one of the sweetest deals at your butcher counter. Technically they aren't actually ribs at all. They are cut from the pork shoulder. Not only are they cheaper, but country-style ribs are thick and meatier and no bone means more meat for you and less waste in the can.
They are exceptionally meaty and juicy, but the sweet stickiness that brings these boneless wonders home is the luscious apple cider and maple glaze.
Find this recipe in our Traeger on a Budget cookbook and try 'em out!
COUNTRY-STYLE PORK RIBS WITH APPLE CIDER AND MAPLE GLAZE
PELLETS: Hickory
PREP TIME: 10 min. plus 8 hours for brining the meat
COOK TIME: About 1-1/2 hours
SERVES: 4 to 6
THINGS YOU’LL NEED
FOR THE MEAT AND THE BRINE:
• 1 quart water
• 1 cup apple cider
• 1/3 cup coarse (kosher) salt
• 1/4 cup brown sugar
• 1/4 cup Worcestershire sauce
• 3 cloves garlic, smashed
• 2-1/2 pounds boneless country-style pork ribs
• Coarsely ground black pepper
FOR THE GLAZE:
• 1 cup apple cider
• 1/2 cup maple syrup
• 1/4 cup brown sugar
• 1 tablespoon bourbon or sweet vermouth (optional)
• 1 tablespoon cold butter, cut into 4 pieces
PREPARATION
In a large mixing bowl, combine the water, cider, salt, brown sugar, and Worcestershire sauce and stir until the salt and sugar crystals have dissolved. Add the garlic and pork ribs. Cover and refrigerate for 8 hours or overnight.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 300 degrees F and preheat, lid closed, for 10 to 15 minutes.
Meanwhile, make the glaze: In a small saucepan over medium-high heat, combine the apple cider, maple syrup, and brown sugar. Boil until the mixture is reduced by half. Watch carefully. (If you accidentally reduce it too much, simply add a little more apple cider.)
Remove from the heat. Add the bourbon, if desired, and whisk in the butter, one piece at a time. Keep warm.
Remove the pork from the brine and discard the brine. Pat the ribs dry with paper towels. Season on all sides with pepper.
Arrange the pork ribs on the grill grate and grill for 1 hour. With a basting brush, brush the ribs on all sides with the glaze.
Repeat glazing in 30 minutes, and grill for a few minutes more so the heat can “set” the glaze. The internal temperature of the ribs should be 145 degrees F. If not, continue to grill and glaze until the meat is tender and cooked to your liking.
Let rest for 3 minutes before serving.
PRINTABLE RECIPE: