Ribsters: Scott and Krista Craig, Martin family (Barry, Nate, Tammy and Sarah), Stults family
This was my maiden voyage with grilling country-style ribs. Steven Raichlen perfectly described the country-style rib as "a rib that believes it's a pork chop." It's tender and well-marbled (aka it's got a lotta tasty fat in it.)
The meat is simply grilled over direct heat for. Few minutes per side, rotating half way through for the cross hatches that make the meat look good. It's topped with pebre, a tangy tomato, onion and pepper sauce from Chile that's similar to a pico de gallo. As far as rib recipes go, it doesn't get much simpler, not to mention quicker, than this one.
Some of the attending ribsters thought it tasted like a T-bone steak.
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| Ribs, seasoned prior to grilling |
Scott Craig piled onto the "is it beef or pork?" theme. "The cow's death was worthwhile. Oops. I mean the pig," he remarked.
Sarah Martin said simply they were "super delicious," while my sexy sous chef wife thought they were "very fatty."
I thought the spice and acidity of the pebre balanced out the fatty, chewy cut of meat and rather enjoyed experimenting with country-style ribs. However, being a bit of a wine snob, Country-style Ribs with Chilean Pepper Sauce weren't exactly wine friendly due to the sauce, and therefore weren't my favorites. I plan to try them again with a different sauce on top, or perhaps none at all. We ate the ribs with a nice Chilean Syrah (Matetic Vineyards) as well as a nice Cuvaison Syrah bought earlier in the day on a Carneros wine tasting adventure.
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| Ready to eat! Ribs served with Mexican corn and beans |
It was a fun night, welcoming Scottie and Krista back into town for the weekend, Nate and Tammy back into town as residents and saying sayonara to Sarah as she heads off to Edinburgh to study for a masters degree there (ain't no good BBQ there Sarah! But loads of good Whisky...)
More country-style ribs on deck. Country-Style Ribs with Oregano and Mint!
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