As a bbq enthusiast and pulled pork aficionado, I’m always looking for new ways to achieve tender, fall-off-the-bone pulled pork. While pork shoulder is the traditional cut used for pulled pork, I recently discovered that country-style pork ribs can also yield delicious shredded meat perfect for sandwiches, tacos, or platters.
In this article, we’ll dive into everything you need to know about using country ribs for pulled pork. We’ll cover what exactly country-style ribs are, how they compare to pork shoulder, tips for cooking them, and some mouthwatering recipes to try. If you love smoked meat but don’t always have time to cook a full pork butt, country ribs may be just the solution you need!
What Are Country-Style Pork Ribs?
Country-style ribs come from the upper part of the shoulder, near the loin. They contain parts of the blade bone along with Meaty portions from the shoulder. This gives them a similar flavor and marbling to a pork butt or shoulder, which makes them ideal for slow cooking.
While labeled as “ribs”, country-style ribs don’t actually contain rib bones. The bones are part of the shoulder blade instead. You can buy them with the bone in or boneless. Boneless country-style ribs are sometimes labeled as “pork shoulder ribs” in grocery stores.
Compared to spare ribs or baby back ribs, country ribs have more fat and connective tissue. This means they excel when cooked low and slow to break down those tough bits into tender, juicy meat
How Do Country Ribs Differ from Pork Shoulder?
Pork shoulder, also known as Boston butt, comes from higher up on the front leg of the pig. It’s a larger, tougher cut that contains a good amount of connective tissue. Pork butt is the most common choice for pulled pork.
While located in a similar region, country-style ribs are smaller and leaner than pork shoulder. Since they contain less fat and collagen, country ribs cook faster than pork butt. You’ll need to adjust cooking times and methods accordingly to ensure tender and juicy meat.
Their smaller size does mean country ribs yield less meat than pork shoulder. If cooking for a crowd, you may need multiple racks of country ribs to equal a full pork butt.
Tips for Cooking Country Ribs for Pulled Pork
Cooking country ribs low and slow is the key to tender, pull-apart meat. Here are some tips:
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Use a flavorful dry rub – Generously season country ribs all over with a spice rub. This adds flavor and helps form a tasty crust.
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Add liquid – Keep ribs moist by cooking with broth, barbecue sauce, or other liquid. You may need more than with pork shoulder since country ribs are leaner.
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Cook at 300°F or less – Low, slow cooking breaks down connective tissue over time Use a slow cooker or oven set to around 275-300°F.
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Cook for 4-6 hours – Country ribs may take only 4-6 hours to become tender compared to 8-12 for pork butt. Check tenderness and adjust time.
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Let meat rest before pulling – Letting it rest allows juices to reabsorb for moister, more flavorful pulled pork.
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Pull meat apart with forks – Use two forks to shred the tender meat once cooked. Be sure to remove any bones first if using bone-in ribs.
Delicious Country Rib Recipes for Pulled Pork
Here are a couple amazing recipes to try using country ribs for succulent pulled pork:
Slow Cooker Cola Country Ribs
Ingredients:
- 3 lbs bone-in country ribs
- 1 cup cola
- 1⁄2 cup barbecue sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp liquid smoke
- 1 tbsp chili powder
- 1 tsp each salt, pepper, garlic powder
Instructions:
- Mix dry rub ingredients and coat ribs.
- Pour cola, barbecue sauce, Worcestershire sauce, and liquid smoke over ribs in slow cooker.
- Cook on low for 6-8 hours until meat shreds easily.
- Shred meat with forks and toss with cooking liquid to coat.
Oven-Roasted Country Ribs
Ingredients:
- 3 lbs boneless country ribs
- 1⁄4 cup brown sugar
- 2 tbsp paprika
- 1 tbsp each garlic powder, onion powder, salt
- 1⁄2 tsp cayenne pepper
- 1 cup chicken broth
Instructions:
- Mix spices for dry rub and coat ribs.
- Pour chicken broth in bottom of roasting pan and add ribs.
- Roast uncovered at 275°F for 4-5 hours until tender.
- Remove ribs from pan and shred meat using two forks.
The oven method gives you deliciously caramelized and crusty ribs perfect for piling high on sandwiches. Try them both to find your favorite!
FAQs About Using Country Ribs for Pulled Pork
Can you substitute country ribs for pork shoulder?
Yes, country ribs can absolutely be substituted for pork shoulder in pulled pork recipes. Cook them low and slow until tender. The meat may cook faster than pork butt so check doneness early. Add extra liquid as needed since country ribs are leaner.
How long do you cook country ribs in a slow cooker?
In a slow cooker, cook country ribs on low for 6-8 hours. Check after 6 hours for tenderness. They usually take less time than larger pork shoulder cuts. Add more time if needed until meat shreds easily.
What’s the best way to cook country ribs?
The best cooking methods for tender, juicy country ribs are slow cooking, braising, or roasting at 300°F or lower. Cook for 4-6 hours until meat is very tender. Finishing ribs under the broiler or on the grill adds delicious caramelized flavor.
Can I smoke country ribs?
Absolutely! Smoking is a fantastic way to cook country ribs. Apply a flavorful dry rub and smoke for 4-6 hours at 225-250°F using hickory, apple, or mesquite wood. Spritz the ribs with apple juice or other liquid during smoking to keep them moist.
Satisfy Your Pulled Pork Craving with Country Ribs
If you’re seeking a smaller cut to make juicy pulled pork, give country-style ribs a try. Cook them low and slow until the meat pulls apart effortlessly. Though they require some adjustments to time and technique, country ribs can yield tender, smoky shredded pork perfect for sandwiches, tacos, nachos, and beyond.