First step marinate the country ribs in Chinese Rib Sauce for at least an hour preferably overnight. I got this Butcher Block Sauces Original Chinese Rib Sauce at Market Basket.
Set up your kettle for indirect heat. I used a slow n sear on the right and be sure to line the other side of the charcoal grate with foil as this sauce is STICKY!
Using a chimney of lit coals, choke down the top vent half way and bottom vent half way and adjust accordingly to achieve around 275 degrees. Once the kettle is up to temp place the marinated country ribs opposite the coals at 275 degree pit temp for an hour. Add fruit wood (peach, apple, cherry) if you got it for smoke.
Leave the lid closed for an hour . About 45 minutes into the cook add a half a beer into a foil pan. I only had a couple of small foil pans so I used about a quarter of a beer in each one and then about 8 oz of the Rib sauce into each pan and whisk it together so the rib sauce is less gooey. If you have one large on it will work just as well. This will be your braising liquid.
After one hour in the smoke pull the country style ribs one by one off the grate and dredge them in the braising liquid coating both sides and then put them in the foil pan with the juices you dredged them in. Once you have them all in the foil pans cover them with foil and place them back on the grill for another hour, opposite side of the coals.
After the second hour take the ribs out of the foil pans and place them directly over the coals and mop them with the remaining Chinese rib sauce. A couple of minutes on each side til the edges just start to burn. you don’t mind a little caramelization, it’s what makes it delicious. Pay attention though, there’s a ton of sugar in that sauce and if you let it go too long it will be black. So just keep an eye on it.
You take a cheap cut of meat and turn it into something outrageously delicious.
You won’t to be able to stop eating these, so yummy.
Northeast BBQ 