This boneless country pork ribs recipe takes around 2 hours of cooking time but very little interaction. The pork is rich and juicy, with a flavorful garlic and basil zest.
1 package boneless country pork ribs
1/2 cup canola oil
dash garlic powder
Choose a pork that is not cut all the way through and has a decent fat layer, which limits the surface area exposed to direct heating. Spice the pork with salt, pepper, garlic powder, and basil, more or less to your taste. Spray the meat with the canola oil to help lock in the juices.
Crank your grill up to full power for 15 minutes to get the grates quite hot, then drop the pork in at the front edge of the grill. Immediately turn down the heat on the rear burner, and turn it off on the front two. This results in a good sear on the meat from the hot grates, and about a 200-225F degree temperature from indirect heating to cook the meat.
Turn the pork about once every 30 minutes. The overall cook time should be between 2 and 2.5 hours.
Sometimes we will pre-parboil the pork in a big spaghetti style pot with spices for 15-20 minutes beforehand. This will help tenderize the meat and infuse the flavors into it.
The ending meat is practically zero carb. Serve it with a delicious spinach dish and cole slaw to keep the carb count low and the taste factor high. Perfect for that summer afternoon of enjoying the outdoors and soaking in the sunshine!
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