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Mar 14, 2014

Country-Style Ribs with Grilled Sweet Potatoes and ChowchowRecipe by Jamie Purviance

Rating: 5 stars

1 Reviews

YouTube Video
Serves: 6 // Prep time: 30 minutes | Marinating time: 1 to 2 hours | Grilling time: 1 to 1¼ hours

Grocery List

Fresh Produce

  • 1 ear fresh corn, husked
  • .25 oz fresh thyme
  • 2 jalapeño chile peppers
  • 1 red bell peppers
  • 1 red onions
  • 3 sweet potatoes, each about 12 oz

Meat / Poultry / Seafood

  • 2 lb boneless country-style pork ribs, ¾ to 1” thick

Oil and Spices

  • 1 tsp brown mustard seed
  • 3 tbsp extra-virgin olive oil
  • .5 tsp freshly ground black pepper
  • .5 tsp ground cumin
  • 1 tsp kosher salt

Condiments

  • .25 cups cider vinegar

Other

  • 3 tbsp golden brown sugar

Ingredients

Rub

  • 1 tablespoon finely chopped fresh thyme leaves or 2 teaspoons dried thyme
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon freshly ground black pepper
  • 2 pounds boneless country-style ribs, each ¾ to 1 inch thick
  • Extra-virgin olive oil
  • 3 sweet potatoes, each about 12 ounces

Chowchow

  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon brown mustard seeds
  • 1 cup finely diced red onion
  • 1 cup seeded and finely diced red bell pepper
  • 2 tablespoons seeded and minced jalapeño chile pepper
  • 1 cup corn kernels (from 1 ear fresh corn)
  • ¼ cup cider vinegar
  • ¼ cup water
  • 3 tablespoons golden brown sugar
  • 1 teaspoon finely chopped fresh thyme leaves or ½ teaspoon dried thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).

  2. In a small bowl combine the rub ingredients. Lightly brush the ribs on both sides with oil and season evenly with the rub. Cover and refrigerate for 1 to 2 hours. Allow the ribs to stand at room temperature for 15 to 30 minutes before grilling.

  3. Brush the cooking grates clean. Grill the potatoes over indirect medium heat, with the lid closed, until tender when pierced with the tip of a knife, about 45 minutes, turning once or twice. Remove from the grill and let cool. Meanwhile, make the chowchow.

  4. In a medium saucepan over medium high heat, warm the oil. Add the mustard seeds and cook until they begin to pop, about 1 minute (if the mustard seeds don’t pop, the seeds will be too crunchy and won’t have much flavor). Have the lid handy to keep the seeds from popping out of the pan. Quickly add the onion, bell pepper, and jalapeño. Cook until the onion is softened but not browned, 3 to 5 minutes, stirring often. Put all the remaining chowchow ingredients into the saucepan and bring to a boil. Reduce the heat to a gentle simmer and cook, partially covered, until the liquid reduces and the vegetables are softened, 8 to 10 minutes, stirring occasionally. Remove from the heat and let cool.

  5. Cut the sweet potatoes crosswise into 1-inch-thick slices. Brush the slices on both sides with oil and season evenly with salt and pepper. Grill the ribs over direct medium heat, with the lid closed, until cooked to medium doneness (145°F), 15 to 20 minutes, turning four times to brown each side. Remove from the grill and let the meat rest for 5 minutes. Meanwhile, grill the sweet potatoes over direct medium heat, with the lid closed, until they are lightly browned, about 5 minutes, turning once. Serve the pork warm with sweet potatoes and chowchow.

1 Review

Average Rating

Rating: 5 stars

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Rating: 5 stars

Mar 14, 2014

Jamie P

Country-Style Ribs with Grilled Sweet Potatoes and Chowchow

Hits the spot!

Type of Griller

Advanced

Would you recommend this recipe? YES

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Country-Style Ribs with Grilled Sweet Potatoes and Chowchow

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