Country Pork Ribs have lots of meat, unlike spare ribs.  My husband made some with a glaze that my middle son said tasted like popsicles.  So these are now called “Popsicle Ribs”.   Salt and pepper them before putting them on the grill toward the edges (on “indirect heat”: not over the flaming coals) for 20 minutes turning occasionally.   Coat with the glaze and cook for another 5-10 minutes.  These were very thick, so you might need to adjust cooking time according to thickness.

Apricot Orange Soy Glaze (“Popsicle Sauce”) for Country Ribs

1/2 cup apricot jam

1 tsp fish sauce

1 Tbsp Tamari soy sauce

1 Tbsp orange zest

Mix together.  If you want to kick it up a notch add some hot pepper. 

Baste meat after it’s almost done and keep it on indirect heat.  That way it won’t burn because of the sugar.

We also grilled some calamari (squid) that I put in olive oil, salt and pepper before putting them on the grill.  These take just a couple of minutes.  So we put them on when everything else was done.  Squeeze of lemon is perfect on top. 

Only my middle son would taste the calamari, but before he went to bed, my eldest said he’d wished he had tasted them.  Luckily we bought 8 tubes and had only 4 that night and the other half the following night. 

We served them with a cucumber and onion salad; green beans; tomato basil goat cheese salad; corn on the cob and also some eel sushi for a side dish per request of my 8 year old.  Too much food for only five of us, but thoroughly enjoyed.