Are you ready for a football game? On the big day, this recipe for country ribs will delight. Cut from the shoulder, slow-cooked, and glazed with your preferred barbecue sauce, these BBQ pork "country ribs" are delicious! This Recipe is best paired with your favorite Red Skin Potato Salad. The complete meal for your Super Bowl party's fuel! 

Prep: 10 mins | Cook: 3 hrs 30 mins | Total: 3 hrs 40 mins

Ingredients

• 4 country ribs, about 3 pounds
• Kosher salt
• Vegetable oil
• The barbecue sauce of your choice

Directions

1. Cut and salt the ribs. Country ribs are usually more than a foot long. We recommend slicing them in half before cooking, as they'll be easier to handle. Coat the ribs in oil and then salt them well.
2. To begin, slow cook the ribs for 90 minutes: You have a few options on how to cook the ribs. They can be baked in an oven at 250 °F (line a baking pan with foil and cover the pan). They can be slowly roasted on a covered gas grill with half the burners off (put them on the side that is not over direct flame). You can erect a sizable charcoal grill and cook the country ribs in a cool environment (again covered). The best option, though, would be to light a wood fire on one side of the grill and cook the ribs gently over wood smoke.No matter what you do, let the ribs cook untouched for 90 minutes. At the 90-minute mark, turn them and paint them with your barbecue sauce
3. Turn your ribs over and re-sauce them about every 30 minutes:
   How long should I cook? Depending on the heat of your fire. 3 minimum hours. maybe up to five hours. These ribs are quite fatty, so you should slow-cook them as much as you can. Your ribs will be smoother and have more fat rendered out if you cook them more slowly. Give it some time.
4. Move to hot side of grill or broil. When the meat begins to fall apart – you’ll notice this when you turn the rib – you’re ready for the final step. Paint the ribs one more time and then move them to the hot side of the grill. If you are using the oven method, move the ribs to the broiler.
5. Let the ribs cook a minute or two so the sauce can caramelize. Pay attention, and do not let the ribs get too blackened. A little char is good, but you don’t want a briquette.