Whole30® - Pederson’s Natural Boneless Country Style Pork Ribs
Boneless country style pork ribs actually come from the shoulder blade. These inch-thick strips cook up with a melt-in-the-mouth tenderness. This unsweetened mustard BBQ sauce provides an excellent pop of flavor.
- 1 pound Boneless Country Style Pork Ribs
- 2-4 TBS Canadian Steak Seasoning (Montreal by McCormick’s or other style)
For the BBQ sauce
- 2 TBS Yellow Mustard (French’s doesn’t include sugar)
- 2 TSP Paprika (Smoked Spanish is best)
- 1 TBS Ghee, or clarified butter (warmed)
- Dust the pork ribs with the steak seasoning and let sit for a few minutes while you prepare the BBQ sauce.
- For the sauce, combine all three ingredients and reserve in a bowl for use later.
- Place pork ribs on the Cinder, close the lid and set to 175°F. They should take approximately 45 minutes to come to temperature.
- Once temperature is reached, remove the ribs from the Cinder and place on a sheet of aluminum foil (make sure your piece of foil is wide enough to wrap the ribs up for further cooking).
- Measure out 1/4 cup of the juices from the drip tray and mix into the BBQ sauce.
- Wipe off the Cinder plates with a damp kitchen towel or paper towels.
- Baste the ribs with the BBQ sauce and wrap in foil.
- Place the ribs back into the Cinder Grill and close the lid, set temperature for 195°F and let cook for another hour.
- Once finished, take the package off the Cinder and let sit for 15 minutes to rest.
- Arrange ribs on a plate and drizzle the cooking juices on top. Garnish with herbs like cilantro, or even bright mustard greens.
Note: Pork is safe to eat at 145°F, but by cooking to 195°F we are able to break down the tough connective tissues in the shoulder allowing for a more tender texture in a very flavorful cut.