**Grilled Country-Style Ribs with Honey Tomato Barbecue Sauce**

**By Chadwick Boyd**
Photo by Rebecca Ryan

Sweet Cherry Tomatoes & Honey Make This Zesty Homemade BBQ Sauce Lip-licking Great!

Who doesn’t love sink-your-teeth-into thick cut pork ribs slathered heavily with a really good, homemade barbecue sauce? Bone in country-style ribs were a treat for us as kids growing up. We asked for them all the time. I still love them today.

These ribs are grilled low and slow until tender, then basted with a simple, homemade tomato-honey sauce cooked quickly right alongside. Chadwick’s favorite, sweet NatureSweet Cherubs®, give the salty-juicy pork unmistakable, well-rounded flavor.

Chadwick’s Checklist

What you need to know before you cook.

This recipe can be made on the grill or in the oven and on a grill pan
Call ahead and ask the butcher for bone in, country-style ribs. Boneless will work for this recipe, too.
The sauce cooks alongside the ribs so they are done at the same time. You can make the sauce ahead of time and cook the ribs in the foil the day before, then finish off on the grill the next day.

SERVING SIZE: 4-6 PREP TIME: 20-25 minutes COOKING TIME: 1 hour 30 minutes

Ingredients

3 pounds country-style pork ribs
2 10-ounce containers NatureSweet® Cherubs®
1 serrano pepper, stem removed
¾ cup Nature Nate’s Raw & Unfiltered Honey
¼ cup apple cider vinegar
¼ cup light brown sugar
1 tablespoon lemon juice
1 tablespoon lemon pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1½ tablespoons smoked paprika
1 teaspoon ground ginger
1 teaspoon black pepper
Kosher salt to taste

Directions

Preheat the grill or oven to low (300°F).
Season both sides of the ribs generously with salt and pepper. Wrap tightly in aluminum foil. Place on the grill and cook for 1 hour.
Add the serrano pepper, honey, vinegar, brown sugar, lemon juice, lemon pepper, onion powder, garlic powder, paprika and ginger to a large cast iron skillet. Stir to combine. Place on the grill (or on the stove top on medium heat) and cook 30-40 minutes, or until the tomatoes and pepper are very soft; stir occasionally. Remove from heat and allow to cool.
Place half of the cooled sauce into a blender and purée until smooth. Fold back into the remaining sauce. Add salt to taste.
Remove the ribs from the foil and place on the grill or a grill pan. Turn the heat up to medium low (350°F) or medium heat on the stove top. Slather with the sauce. Grill 20-25 minutes, turning once. Transfer to a large platter. Slather with more sauce. Serve remaining sauce on the side for dipping.

Chadwick’s Changeups

Switch things up. Have some fun! Do more.

Serve the ribs along with Litehouse Chunky Blue Cheese Dressing for extra dipping
Grill chicken, beef ribs or brisket instead of pork ribs
Stir in 1-2 tablespoons dried onion to the sauce for more sweet onion flavor