Country style ribs are very similar to pork shoulder, and are sometimes cut directly from it. They are a rich and fatty cut that holds up well to strong BBQ sauces. I like to serve them glazed in a simple honey-chipotle sauce served alongside corn slathered in a sweet honey butter.
Country style ribs are usually cooked for 8 to 24 hours, depending on how tender you want them, and the temperature ranges from 140°F to 180°F (60°C to 82.2°C). Some common time and temperature combinations are 24 hours at 140°F (60°C) for a tender, meaty rib; 12 hours at 176°F (80°C) results in fall-apart ribs; and 12 hours at 156°F (68.8°C) lands in between the two extremes.
Preheat a water bath to 140°F (60°C).
Mix together the spices in a bowl. Salt and pepper the country style ribs and then coat them with the spices. Place the pork in a sous vide bag then seal. Cook the pork for 24 hours.
Blend all of the ingredients together then bring to a boil. Let simmer for 10 minutes while stirring occasionally. Remove from the heat
The honey-chipotle glaze can be stored in the refrigerator for about a week.
To make the butter place all of the ingredients in a bowl and mix and mash thoroughly using a fork. The butter will last in the refrigerator for several days or in the freezer for a month.
Preheat a grill to high heat or the broiler in the oven.
Remove the ribs from the sous vide bag and pat dry. Brush the country style ribs with the honey-chipotle glaze and sear them on the first side for a minute. Brush the glaze on the side facing up and turn the ribs. Repeat several times until it is coated with the glaze, cooking about 30 to 60 seconds per turn. Remove from the heat, brush once more with the glaze, and place on a plate.
Add the corn to the plate, sprinkle with the parsley and orange zest then serve.
Once you remove the honey-chipotle glaze from the heat you can blend in 0.2% xanthan gum, about 1 gram. This will thicken the sauce and it will better coat the country style ribs.