Similarly to how pork butt is actually the shoulder, and head cheese is a terrine of offal, country-style ribs don't adhere to logical pork naming conventions. Country-style ribs, available boneless or bone-in, come from the shoulder end of loin or from the shoulder itself; baby backs are the upper portion of ribs, where they meet the spine. The main difference between country-style ribs and baby backs is meat -- country-styles are essentially slabs of shoulder meat, albeit a bit more tender than Boston butt, whereas baby backs look like nibbles by comparison.
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What does this mean when you grill? Not much. As with baby backs, you need to grill country-style ribs low and slow.
Lay the ribs on the direct-heat side of the grill. Sear the ribs until golden brown all over, about 15 to 20 minutes total.
Transfer the ribs to the indirect-heat side of the grill. Close the lid.
Grill the ribs until they reach an internal temperature of 140 F, about 1 1/2 hours. If you are using a barbecue sauce, add it after the ribs finish cooking and let them caramelize on the grill, which takes between 5 and 10 minutes.
Bake the ribs for 1 1/2 to 2 hours in an oven set to 325 F before grilling to minimize the cooking time. After baking, grill the ribs for 15 to 20 minutes on the direct-heat side of the grill.