Spring is the season of the year when budding magazine food editors and blooming food stylists (yes, dear friends) conspire to create flights of fanciful dishes and colorful misrepresentations and proudly proclaim them barbecue.
I have no idea how this name came about, but it certainly shows that folk in the country know a good thing when they taste it. Country style ribs come from "high on the hog" and therefore have generous portion of the pork loin attached. They are, for all practical purposes a thick pork chop sliced open to expose the center of the loin and the ribs section is the same that the faddish loin back ribs come from. Since the country style ribs are not as fashionable, at the moment, they often sell for less than the trendy loin back ribs — and loin backs are just country style with the loin meat removed. Makes you wonder why anyone would choose loin back over country style. The loin meat of the country style rib is so tender that it is almost a waste of time to barbecue. I personally like to broil this rib for a very short time and eat the tender, juicy meat while I am barbecuing a tougher cut.
If you are generous, allow 3-4 ribs per person. Trim off excess fat and extraneous meat and wipe dry.
Sprinkle generously with garlic powder, onion powder and paprika. Come back lightly with thyme, black pepper and salt and allow to come to room temperature.
Prepare the grill for barbecuing - temperature about 210 º - and lay in enough coals for 3-4 hours of cooking. Control the temperature with the draft (air) inlet. Good, all hardwood charcoal is all that is required. Add white oak or hickory for additional smoke flavor, if desired.
Prepare a basting sauce of 1/3 cup each of oil, water and Worcestershire with 1 T. each of garlic powder, onion powder and 1 t. each of mustard, thyme, ground bay and celery seed.
When the coals are ready, baste the ribs and place on the grill opposite the coals. Close the grill and play. Baste and turn ribs about every half hour.
Prepare a finishing sauce of 1 cup apple butter and 1/2 cup Worcestershire sauce and 2 T. prepared mustard simmered slightly. Baste when the ribs are done (begin checking after about 3 hours) and serve sauce on the side at the table.
You don't need fancy fixin's to make good gobblin's. Don't over cook.