Mississippi Country-Style Ribs

🧂 Ingredients

• 3 1/2 pounds country-style pork ribs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons oil
• 2 tablespoons powdered ranch dip mix
• 1 packet powdered au jus mix

  sub with brown gravy mix
• 1/4 cup butter
• 8-10 pepperoncini peppers, plus 2 tablespoons brine
• 1/2 cup unsalted beef broth

  or substitute with unsalted vegetable stock or water

Instructions

• 1 Pat country-style ribs dry with paper towels to remove excess moisture.
• 2 Mix the salt, pepper, and garlic powder in a small bowl. Apply mixture evenly
  over both sides of the ribs.
• 3 Let the seasoned ribs rest at room temperature for 15-20 minutes to allow the
  flavors to penetrate.
• 4 Preheat your pellet grill to medium-high heat, aiming for around 375°F.
• 5 Once the grill is fully heated, place the seasoned ribs directly on the grill
  grates. Grill the ribs on medium-high heat for about 4-5 minutes per side or
  until they develop a nice, golden-brown crust.
• 6 Remove the ribs from the grill and set them aside.
• 7 Lower the temperature of your pellet grill to 225 degrees F.
• 8 Place the grilled country-style ribs in a disposable aluminum grill pan,
  arranged in a single layer.
• 9 Sprinkle the powdered ranch dip mix and the au jus mix evenly over the ribs.
• 10 Place small pats of butter across the top of the ribs, distributing them evenly.
• 11 Add the pepperoncini peppers to the pan, nestling them around the ribs, and pour
  the 2 tablespoons of brine over everything.
• 12 Finally, pour the unsalted beef stock (unsalted veg stock or water) around the
  ribs.
• 13 Place the aluminum pan with the country-style ribs on the grill grates. Close
  the lid and cook the ribs for 1 1/2 hours to absorb smoke flavor.
• 14 After 1 12 hours, cover the aluminum pan with foil to effectively trap the
  moisture and allow the ribs to become nice and tender. Continue cooking the ribs
  for an additional 1 1/2 hours.
• 15 Once the ribs have cooked for 3 hours, they should be tender, with the meat
  easily pulled apart. If not, place the pan back on the grill (covered) for an
  additional 30-45 minutes.
• 16 Remove the foil, and let the ribs rest in the pan for about 10 minutes. Serve
  hot, garnished with pepperoncini peppers and a few spoonsful of the gravy.
• 17 Store leftovers in an airtight container in the refrigerator for up to 4 days
  Reheat in the microwave or oven until warmed all the way through.

Nutrition Info