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Servings: 4

GRILLED PORK SHOULDER RIBS WITH BLUEBERRY PEACH SALSA

Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
GRILLED PORK SHOULDER RIBS WITH BLUEBERRY PEACH SALSA
Grilled pork shoulder ribs with blueberry peach salsa
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Ingredients

FOR THE BLUEBERRY PEACH SALSA:

  • 1 large ripe peach — , cubed
  • 1 cup fresh blueberries
  • juice from 1 lime
  • 1/4 medium red onion — , diced
  • 1/2 jalapeno — , finely diced
  • 1 tbsp chopped cilantro
  • 1/4 tsp salt 1 tbsp olive oil

FOR THE GRILLED PORK SHOULDER RIBS:

  • 2 pounds boneless Country-Style pork shoulder ribs
  • 2 tbsp brown sugar
  • 2 tsp salt 2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp chopped fresh parsley or 1/2 tsp dried parsley

Instructions

FOR THE BLUEBERRY PEACH SALSA:

  1. Combine all ingredients for the salsa in a bowl. Mix to combine. Refrigerate for up to 3 days.

FOR THE GRILLED COUNTRY-STYLE PORK SHOULDER RIBS (FOR 2 POUNDS OF MEAT):

  1. Mix all ingredients for the rub in a bowl. Rub gently into the meat, making sure all sides are covered.
  2. Place in a zip lock bag and refrigerate for 1 hour or up to 2 days. Preheat a gas grill to medium heat (400 F). Clean grates.
  3. Grill pork shoulder ribs for 5-6 minutes per side on the thicker side. Then flip to the thinner side and cook for additional 4-5 minutes on both thinner sides.
  4. Cook for a few minutes more, if necessary. A thermometer inserted should read 150 F. Transfer to a plate and let ribs rest for 5 minutes. Serve with blueberry peach salsa.
Course: Main

Nutrition Information

Calories: 281, Fat: 10g, Saturated Fat: 3g, Cholesterol: 92mg, Sodium: 130mg, Potassium: 624mg, Carbohydrates: 18g, Fiber: 2g, Sugar: 13g, Protein: 28g, Vitamin A: 560%, Vitamin C: 14.6%, Calcium: 34%, Iron: 2.4%