arrow-down icon arrow-left icon arrow-right-thin icon arrow-right icon calendar icon circle-plus icon cross icon facebook foodicons icon Stroke 1 Granor Farm granor-farm icon hamburger icon instagram icon linkedin mail icon print icon search icon spinner icon stamps stamps stamps stamps stamps tick icon twitter youtube

Paprika and Honey Country Ribs with Scallions

Country ribs are cut from the blade end of the pork shoulder yielding super meaty and meltingly tender ribs. We slow roast in the oven until tender and then broil to slightly burn the honey for a smokey, sweet, salty, spicy, finger-licking meal.

Print this page


1 tbsp smoked paprika
1 tbsp sweet paprika
1 tsp salt
1/2 tsp chili flakes OR 1/4 tsp ground cayenne
4-8 country ribs
1/4 cup honey
4 scallions, sliced thinly
10 sprigs cilantro, roughly chopped
1 lime, juiced
1/4 cup olive oil


  1. Combine all spices and rub the ribs and let cure for minimum 20 minutes
  2. Bake ribs at 300F until the meat is fall apart tender (about 40 minutes)
  3. Glaze the ribs with the honey and place under the broiler or on the grill to char the outside
  4. Combine the sliced scallions, chopped cilantro, lime juice, and olive oil with a big pinch of salt
  5. Serve the ribs with a hefty spoonful of the scallion relish over the top