Although this is another slow-cooked grill recipe, you could certainly make it in the oven in a roasting pan or even in a slow cooker. I just needed a change from my usual rub flavors of chili powder, smoked paprika, cumin, and brown sugar. I still want the same tender, pulled pork in the end, but I’ll combine it with some Napa cabbage in a tortilla for a kind of fusion soft taco, drizzled with a honeyed hot sauce.
This marinade is wet, but thick, so it sticks to the meat better during the long cooking process.
Asian-Marinated Country Style Ribs
Set up grill for indirect heat. I used the snake charcoal method to keep the heat between 250°-300° for at least 3 hours.
- 3 lbs country style pork ribs—these are cut from the pork shoulder and may or may not have bones
- Marinade:
- 2 tablespoons soy sauce
- 2 tablespoons grated ginger
- 2 large garlic cloves, grated
- 1 tablespoon rice vinegar, unsweetened
- 1 teaspoon sesame oil
- 1 tablespoon Asian hot sauce, like sriracha or chili-garlic sauce
- Napa cabbage, thinly sliced
- tortillas, fajita or soft taco size
- Drizzling sauce: 2 tablespoons Asian hot sauce, like sriracha or chili-garlic sauce; 2 tablespoons honey; 2 teaspoons sesame oil
- Combine marinade ingredients and pour over ribs in large zippered plastic bag. Marinate for at least 2 hours, turning occasionally.
- Place ribs on pre-heated grill over drip pan. Cook with lid closed for about 3 hours or until tender.
- Shred ribs into bit-sized pieces.
- Serve on tortilla with Napa cabbage, drizzled with hot honey sauce.
Kitchen Portfolio 
Country style ribs are my favorite. Your ribs look amazing.
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Thanks. I love them, too, and they’re so much easier than cooking a huge pork shoulder.
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I think they are tastier no I need to get some and make!
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How long would you suggest if using a slow cooker?
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Probably on high for 4-6 hours, with maybe a cup of chicken broth added to prevent burning. Like I have cooked slabs of baby back ribs: https://kitchenportfolio.blog/2016/12/04/baby-back-ribs-you-dont-need-a-barbecue/
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For browning, I might put them under a broiler before or after slow cooking.
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Can I cook in oven what temp and how long . Thanks
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I would follow something like this recipe where the ribs are first baked in foil for a long period and then uncovered to develop browning: https://www.thespruceeats.com/easy-baked-barbecued-country-style-ribs-3054359
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