Quick Answer
Parboiling country-style ribs before grilling is optional but can be beneficial. Parboiling helps render some of the fat, makes the ribs more tender, and reduces grilling time. Many pitmasters recommend parboiling for 30-45 minutes or until the ribs are just shy of being fully cooked. The ribs can then be finished on the grill with sauce and/or dry rub to add flavor and achieve the ideal texture.
What Are Country-Style Ribs?
Country-style ribs are not actually ribs at all – they are cuts of pork shoulder. They get their name from their curved shape and bone-in form that resembles a beef rib. Country-style ribs come from the blade end of the pork shoulder near the loin and arm.
They contain a good amount of connective tissue and marbling which requires long, moist cooking methods to break down and tenderize. This makes them ideal for braising, simmering in barbecue sauce, or parboiling before grilling.
Characteristics of Country-Style Ribs
| Cut of Meat | Pork shoulder |
| Other Names | Bone-in pork shoulder chops, pork shoulder blade steaks |
| Flavor | Rich, meaty, tender |
| Texture | Tender, juicy when cooked properly |
| Collagen/Connective Tissue | Moderate to high amount |
| Fat Content | Well-marbled with fat cap |
| Cooking Methods | Braising, stewing, grilling, smoking |
The moderate to high collagen content in country-style ribs requires moist cooking methods to break it down. Grilling alone may result in ribs that are tough and chewy. Parboiling before grilling helps render collagen and connective tissue.
Benefits of Parboiling Country-Style Ribs
Parboiling country-style ribs before throwing them on the grill provides several advantages:
Renders Fat and Collagen
The moist heat from parboiling helps melt the fat and collagen in country-style ribs. This pre-cooks the ribs and makes them more tender before grilling. The melted fat also helps prevent the ribs from drying out.
Infuses Flavor
Adding aromatics like onion, garlic, herbs, spices, citrus, or even barbecue sauce to the parboil liquid infuses the ribs with flavor. The ribs will take on these flavors as they simmer.
Reduces Grill Time
Parboiling partially cooks the ribs, so they spend less time on the grill. This prevents them from drying out or burning over direct heat. You typically need just 10-15 minutes over the fire to caramelize the outsides and finish cooking.
Allows Sauce and Rub Adhesion
The parboiled ribs better absorb any dry rub or sauce applied before grilling. The moist surface helps the flavorings stick so they don’t just slide right off on the grill.
Easier to Get Bone Off
The connective tissue around the bone softens during parboiling. This makes the cooked meat easier to remove cleanly from the bone.
Step-By-Step Parboiling Method
Here is a simple process for parboiling country-style ribs before grilling:
Trim and Season (Optional)
Trim off any excess fat or silver skin for more even cooking. Season lightly with salt, pepper, and spices of choice.
Bring Water to Simmer
Place ribs in a pot and cover with water or broth by 1 inch. Add your choice of aromatics (onion, garlic, herbs, etc.). Bring to a gentle simmer over medium heat.
Parboil 30-45 Minutes
Let the ribs gently simmer for 30-45 minutes. Check for doneness after 30 minutes by poking with a fork – they should be slightly undercooked in center.
Remove from Liquid
Remove ribs from pot and pat dry. Reserve parboil liquid for making a sauce, if desired.
Apply Dry Rub and/or Sauce
Brush ribs with your favorite barbecue sauce or sprinkle on a dry rub to coat.
Grill 10-15 Minutes
Get your grill or smoker heating to medium heat. Cook ribs for 10-15 minutes, flipping once halfway through, until browned and cooked through.
Rest 5 Minutes
Let ribs rest 5 minutes before slicing and serving.
Choosing a Parboil Liquid
The liquid used for parboiling can significantly impact the final flavor. Some good options include:
Water
Plain water is the most neutral option. The ribs will take on flavor from any aromatics simmered in the water.
Broth or Stock
Chicken, beef or vegetable broth impart a bit more flavor. Opt for low-sodium to control saltiness.
Beer or Wine
Deglaze the pot with beer, wine, or cider after browning the ribs first. This adds bold, complex flavors.
Fruit Juice
Juices like apple, orange, pineapple, mango, etc. infuse a fruity essence.
Barbecue Sauce
Use diluted barbecue sauce to marinate and parboil the ribs.
Spiced Liquids
Steep spices and aromatics in the liquid like onion, garlic, peppercorns, chiles, etc.
Grilling Tips After Parboiling
Here are some tips for grilling country-style ribs after parboiling:
Pat Dry Before Grilling
Dry the surface well so rubs and sauces adhere better. Wet meat won’t brown as nicely.
Grill Over Direct Heat
Use direct heat around 400-450°F to quickly sear both sides and caramelize the outside.
Flip Once
Let the ribs cook undisturbed before flipping once halfway through grilling.
Baste with Sauce
Baste ribs with sauce during last few minutes of grilling if desired.
Check Temperature
Use an instant read thermometer to check doneness – ribs are done at 145°F.
Let Rest
Always allow ribs to rest 5-10 minutes before cutting to finish cooking and retain juices.
How to Tell When They’re Done
Checking doneness of country-style ribs:
Instant Read Thermometer
Insert into thickest part of ribs. Look for 145°F for perfectly cooked ribs.
Toothpick or Fork Test
Meat should be very tender and shred easily with two forks. A toothpick should slide in smoothly.
Internal Color
Cut into ribs – meat should no longer be pink and juices should run clear.
Bend Test
Ribs should bend and flex easily without breaking apart.
Charred Outside
Exterior should have nice grill marks and lightly charred crust.
Common Parboiling Mistakes
It’s easy to overlook small details that can make a difference in the parboiling process. Avoid these common mistakes:
Not Parboiling Long Enough
Ribs need 30-45 minutes to become tender. Under-parboiling produces tough, chewy meat.
Parboiling Too Long
Cooking ribs beyond tender stage causes them to fall off the bone and overcook.
Boiling Too Vigorously
Keep liquid at a gentle simmer – boiling hard can make the meat dry and stringy.
Not Patting Dry
Failing to dry ribs allows them to steam vs. sear on the grill.
Cutting Too Early
Slicing ribs before they rest makes juices run out and meat dry out.
Burning on Grill
Grilling over high heat too long chars ribs instead of browning.
Frequently Asked Questions
Here are answers to some common questions about parboiling country-style ribs:
Should You Remove the Membrane?
Removing the tough membrane from the bone side can help ribs cook more evenly. Use a knife to loosen it first.
Do You Need to Add Liquid During Grilling?
No, parboiled ribs won’t need any liquid on the grill. The parboiling keeps them moist inside.
What About Marinating Before Parboiling?
Yes, you can marinate for 1-2 hours before parboiling to enhance flavor. The simmering intensifies marinade notes.
Can You Skip Parboiling if Using Tender Ribs?
If ribs are already very tender with minimal connective tissue, you may be able to grill directly.
Is It Necessary to Wrap Ribs While Grilling?
Wrapping isn’t required since parboiling keeps ribs moist. But you can wrap in foil if wanting more tender “fall-off-the-bone” ribs.
What Wood Should You Use for Smoking?
Fruit woods like apple and cherry pair nicely with pork. Hickory and pecan also work well.
How to Get a BBQ Bark After Parboiling?
Apply a dark, sticky glaze and grill over high heat at the end to caramelize the outside into a nice bark.
5 Delicious Recipes for Parboiled Country-Style Ribs
Take your parboiled ribs to the next level with these flavorful recipes:
1. Bourbon Brown Sugar and Chili Glazed Ribs
– Parboil in apple juice, onion, garlic, and spices
– Coat with a sauce of brown sugar, ketchup, bourbon, soy sauce, Worcestershire, chili powder, cumin, mustard, and red pepper flakes
– Grill glazed ribs 5 minutes per side over high heat
2. Cola-Hoisin Ribs
– Parboil ribs in cola, ginger, and star anise
– Brush with hoisin-sesame sauce
– Grill 3-5 minutes per side and glaze again at the end
3. Jamaican Jerk Ribs
– Parboil in rum, allspice berries, habanero peppers, thyme, garlic, and onions
– Rub jerk seasoning blend on ribs
– Grill with mango wood for tropical flavor
4. Margarita-Lime Ribs
– Parboil with tequila, lime, orange juice, cilantro, and jalapeño
– Sprinkle with lime zest, salt, and pepper
– Quick grill with fresh lime juice glaze
5. French Onion Ribs
– Parboil ribs in bold French onion soup with thyme and brandy
– Coat ribs in Dijon mustard before grilling
– Brush with melted Swiss cheese to finish
Conclusion
Parboiling before grilling is highly recommended for country-style ribs. It cooks the ribs until just shy of being done, allows seasonings and sauce to penetrate, and cuts down on grilling time. Keys are not to over or under-parboil, pat ribs dry before grilling, and grill over direct heat to quickly sear. The result is tender, juicy ribs with the perfect amount of smoke and char. Consider parboiling your next racks of country-style ribs – you won’t be disappointed with the deep flavor and luscious texture.