Grilled Country Style Pork Ribs

Total Time
1hr 5mins
Prep 35 mins
Cook 30 mins

This is a marinade that for pork that has very good flavor

Ingredients Nutrition


  1. Wisk together the Brown Sugar, Pepper, Garlic Powder, Onion Powder, Water, Worcesteshire Sauce and Soy Sauce. Then wisk in the Mustard. Reserve 1/4 cup of the marinade.
  2. Trim the pork ribs and place in a sealable plastic bag in a large bowl.
  3. Pour in the marinade remove the excess air and seal the bag. Let the ribs marinade at room temerature for 30 minutes.
  4. Heat up the grill and clean the grates.
  5. Mix the reserve marinade with the barbecue sauce.
  6. Remove the meat from the marinade and discard the remaining marinade.
  7. Brush the meat with the marinade & Barbecue sauce and grill over direct high heat with the grill covered turning every 10-15 minutes. When meat temp reaches 155° remove from grill and enjoy.
Most Helpful

Excellent marinade! I left the ribs in all day in the fridge and they were so good we didn't even use BBQ sauce! I didn't have any stone ground mustard, so I used spicy brown, but I only had about 2 tsp of it. It was still excellent! I'll definitely use this every time I make ribs!

Chef Alice #2 September 23, 2013

The BEST ribs I have ever prepared, or eaten!! Everyone in my family loved it!! I made the mistake of grilling it on high, as the recipe said, and ended up burning part of two, but even the burned part was great! One of my 12-year old boys, who can be VERY picky about eating food that's just a little overdone, actually told me that the part that I burned was still really good!! It came out tender and juicy, even the burned ribs!! Next time I make it, I'll just have to watch the grill a little more vigilantly. And believe me, I AM going to make this again. I am making this recipe my own, and I can't wait to hear the comments when I have people over for cookouts next summer! Thank you so very much!!

Robert M. November 08, 2013

This had wonderful flavor. I made as directed, except used Dijon mustard. I will definitely make again.

Bobbin March 01, 2011