German Country Style Ribs

German Country Style Ribs at oldfatguy.ca

One of the great things about food is that all parts of the world give us their traditions and techniques. I had some Country Style Ribs and I wanted to try something different. Steve Raichlen’s book, Planet Barbecue had a recipe in it for pork heavily seasoned with paprika and onions and then grilled. I was inspired to give it a try and changed it to my tastes and for smoking on my Louisiana Grills pellet smoker.

These ribs could easily be baked or grilled if you don’t have a smoker but I think the smoking adds a layer of complexity.

I mixed the spices together and rubbed them on the ribs in a casserole.

German Country Style Ribs 01

I added the onion, garlic, thyme, sage and vegetable oil and stirred them around. I let the meat marinate in the fridge for four hours, stirring occasionally.

German Country Style Ribs 02

I took the ribs out of the marinade and brushed most of the onions off. I put the ribs on a rack and put them in a fridge, uncovered, for about an hour.

While the ribs were in the fridge, I preheated my smoker to 230 F.

I put the ribs in the smoker and cooked them to an internal temperature of 115 F.

German Country Style Ribs 03

I turned the ribs and cooked to an internal temperature of 155 F.

German Country Style Ribs 04

I brought the ribs in and let them sit for a few minutes before serving. We served them with a wonderful pasta and salad.

German Country Style Ribs 06

This is quite a different seasoning blend and I quite like it. It has a nice mellow soft heat from the paprika and great taste from the onion. She Who Must Be Obeyed really liked it. So guess what I will be making again.

The Old Fat Guy

German Country Style Ribs

Yield: 6 ribs

German Country Style Ribs

Ingredients

  • 6 country style ribs
  • 7 ml (1 1/2 teaspoon) kosher salt
  • 15 ml (1 tablespoon) paprika
  • 5 ml (1 teaspoon) fine grind black pepper
  • 250 ml (1 cup) onion, chopped
  • 2 cloves garlic, chopped
  • 15 ml (1 tablespoon) fresh thyme, chopped or 5 ml (1 teaspoon) dried
  • 15 ml (1 tablespoon) fresh sage, chopped or 5 ml (1 teaspoon) dried
  • 25 ml (2 tablespoons) vegetable oil

Instructions

  1. Mix salt, paprika and black pepper together.
  2. Rub the mixture into the ribs and put them in a casserole.
  3. Add the onion, garlic, thyme, sage and vegetable oil and toss the ribs in the mixture.
  4. Marinate in the fridge for 4 hours, turning occasionally.
  5. Take the ribs out of the marinade and knock most of the onions off.
  6. Put the ribs on a rack in the fridge, uncovered for an hour.
  7. Preheat your smoker to 230 F.
  8. Smoke the ribs to an internal temperature of 115 F.
  9. Turn and continue smoking to an internal temperature of 155 F.
  10. Remove and let sit for a few minutes before serving.
  11. These could also be baked in an oven or grilled in a barbecue.
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13 thoughts on “German Country Style Ribs”

    1. Oh my. Sauerkraut and grilled cabbage. Dang, you made me hungry again! Thanks for the kind words and definitely keep smoking.

  1. I am going to try these for an Oktober fest dinner (along with sauerkraut with apples, onions and potatoes). For planning purposes, how long did it take in the somkernfor you to reach the ITs?

    1. It depends on your smoker. If you use the bottom rack in mine you get some direct heat and it only takes 1 hour 20 minutes. If I use the top rack, it takes 1 hour 45 minutes.

      1. Thanks. I will plan on some extra time, the country ribs I have were cut quite thick. Love the web site, thanks for your willingness to share.

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