Grilled Maple Country-Style Ribs

I love boneless country-style ribs - lean meat and very little fat.  You can grill, slow-cook, barbecue, bake or even roast them and they work well with a variety of sauce and marinade recipes (my favorite combination is Barbecue Pork with Mop Sauce).  Use a meat thermometer when broiling - they cook rapidly. Don't worry about the onion salt and garlic salt - they blend right in.  If you don't want to barbecue them at the end, you can just pan fry or grill on the stove top. 

3 servings
18 calculated points

Roussanne, Torrontes

Ingredients

• 2½ to 3 pounds country-style pork ribs
• 1½ teaspoons Garlic Powder
• 1½ teaspoons Seasoned Salt
• ¾ cup pure maple syrup
• ¾ cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon prepared yellow mustard
• 1 teaspoon hot pepper sauce (Sriracha is good)

Directions

Preheat oven to 325°F. Place ribs in 13×9-inch baking pan. Season with 1 teaspoon each garlic powder and seasoned salt. Set aside.

Mix maple syrup, ketchup, Worcestershire sauce, mustard, pepper sauce and remaining 1/2 teaspoon each garlic powder and seasoned salt in medium bowl. Spoon 3/4 cup of the sauce over ribs. Cover.

Bake 2 hours or until ribs are tender.

Grill ribs over medium heat 10 minutes or until browned, turning occasionally and brushing with 1/2 cup of the remaining sauce. Serve ribs with remaining 1/2 cup sauce.