Honey BBQ Country Style Ribs

Start by patting the ribs dry with paper towels to remove any excess moisture.
This helps the seasoning stick better and promotes a good sear.

Drizzle yellow mustard over the ribs and rub it in evenly.
This acts as a binder to help the seasoning adhere to the meat and adds a subtle tang.

In a bowl, mix together your dry rub ingredients.

Generously coat the ribs on all sides with the seasoning blend, pressing it in to ensure full coverage.

To Grill Outdoors:

Create a two-zone fire by arranging your grill with one side on high heat and the other for indirect heat.
Place the country-style ribs over the high heat side. Grill for 5–10 minutes, turning occasionally, until a rich char and deep color develop on all sides.

Once the ribs have developed a nice char, remove them from direct heat and transfer to a grill-safe foil tray.

Top the ribs with 4–5 slices of butter, then drizzle with your favorite BBQ sauce and a touch of honey for added richness and sweetness. Cover the tray tightly with foil.

Place the tray on the indirect heat side of the grill and cook for about 1½ to 2 hours, or until the ribs are probe tender—meaning a skewer or thermometer slides in with little to no resistance. (around 195°F to 205°F)

Once the ribs are tender, carefully remove the foil cover. Move the ribs back over high heat for a few minutes, brushing with additional BBQ sauce if desired. This step helps caramelize the glaze and adds a final layer of flavor and texture.

or 

To Cook Indoors:
 

Set your oven to 300°F (150°C) for slow roasting.

Heat a heavy-bottomed skillet or cast iron pan over medium-high heat. Add a bit of oil, then sear the ribs for 5–10 minutes, turning occasionally until all sides have a rich brown crust. Work in batches if needed to avoid crowding.

Place the seared ribs in a roasting pan or deep baking dish. Top with 4–5 slices of butter, drizzle with your favorite BBQ sauce, and add a touch of honey for sweetness.

Cover the dish tightly with foil to trap in moisture. Bake in the preheated oven for 1½ to 2 hours, or until the ribs are probe tender—a skewer or knife should slide in easily (internal temperature should be around 195°F to 205°F).

For added caramelization, uncover the ribs and place them under the broiler for 2–4 minutes, keeping a close eye so they don’t burn.

Let the ribs rest for 5–10 minutes before serving to allow juices to redistribute.

Enjoy!