• 4 teaspoons packed brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon chili powder
  • teaspoon cayenne pepper
  • 4 lbs. bone-in country-style pork ribs, trimmed
  • ½ cup barbecue sauce, plus extra for serving


1. Combine sugar, salt, chili powder, and cayenne in bowl. Rub mixture all over ribs. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

2A. FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.

2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burners to maintain grill temperature around 350 degrees.

3. Clean and oil cooking grate. Place ribs on hotter side of grill. Cover and cook until well browned on both sides, 4 to 7 minutes total. Move ribs to cooler side of grill and brush with 1/4 cup sauce. Cover and cook for 6 minutes. Flip ribs and brush with remaining 1/4 cup sauce. Cover and continue to cook until pork registers 150 degrees, 5 to 10 minutes longer. Transfer ribs to serving platter, tent with aluminum foil, and let rest for 10 minutes. Serve, passing extra sauce separately.


NOTE FROM THE TEST KITCHEN For information on buying country-style pork ribs, see “Ribs That Aren’t” in related content. Be sure to trim the pork well to reduce flare-ups. This recipe requires refrigerating the spice-rubbed ribs for at least 1 hour or up to 24 hours before grilling.



MacGourmet downloadSweet and Tangy Grilled Country-Style Pork Ribs. To import, drag image to your MacGourmet recipe box.


America's Test Kitchen


Servings: 4
Yield: 4