Here's the recipe:
Country Ribs with Maple-Mustard Glaze
This recipe combines a marinade with a glaze to make mouth-watering “ribs.” Country ribs are not true ribs but pieces of pork sliced from the rib end of the loin or from the shoulder. Country ribs are sold both boneless and bone-in. (If you use bone-in ribs plan on an eight to 12 ounce trim loss.) This recipe serves four.
2 pounds boneless country ribs
Coarse kosher salt
Freshly ground black pepper
For the marinade:
1 1/2 cups apple cider vinegar
1 cup unfiltered apple cider
2 tablespoons oil
1/4 cup dark brown sugar
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon coarse kosher salt
1/2 teaspoon ground cayenne chile
1/2 teaspoon ground chipotle chile
For the glaze:
1/2 cup pure Grade B maple syrup
1/2 cup coarse-grain Dijon-style mustard
1/3 cup dark brown sugar
2 teaspoons less sodium soy sauce
1 1/2 teaspoons Louisiana-style hot sauce (I prefer Frank’s)
Prepare the marinade by combining all of the ingredients in a mixing bowl.
Trim any extraneous fat from the ribs and place them in a resealable zip top bag. Add the marinade. Squeeze out any air and marinate the ribs, refrigerated, for at least six hours or up to 12 hours. (If using a vacuum marinator, marinade the ribs for four hours.) Remove the ribs from the marinade and pat dry. Discard the marinade. Season the ribs with salt and pepper.
Prepare the grill for 300 degrees F. indirect cooking. Place a disposable drip pan under the cooking grate on the cooler side of the grill. Set the iGrill “peak” meat alarm to 140 degrees F. and insert the probe into the thickest part of a rib. Set the “range” on ambient temperature alarm to 275 and 325 degrees F. Put the chops over the drip pan and place the ambient temperature probe adjacent to the ribs. (I also like to rename the probes.) Roast the ribs with the grill cover closed for 45 minutes (use the iGrill “count down” timer function to keep track of the remaining cooking time). Turn the ribs over and continue cooking for another 30 minutes or to an internal temperature of 145 degrees F. Move the ribs to the hot side of the grill and baste the ribs with the glaze. Cook, covered, for about 15 minutes or until the glaze is nicely caramelized.
Remove the ribs from the grill and transfer to a warmed platter; tent with aluminum foil. Allow the ribs to rest for five to 10 minutes before serving.
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