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