This recipe for country-style pork ribs baked in the oven uses a cheap cut of meat, so it’s a very cheap meal. Follow my tips for perfectly tender juicy meat.
My son texted me on a normal Wednesday afternoon and said, “Guess what I just put in the oven?” ”.
I couldn’t wait for his answer. He likes to cook and try new foods. And that means, I get to try them too.
Wow. I love baby back ribs, but they can be a bit pricey. So this sounded good to me. (Check out your supermarket to see if they have the same low price!).
Country-style pork ribs are very meaty, but they can dry out quickly while they’re cooking. By soaking them in a brine first, you can keep them very moist and flavorful.
Brining is the process of soaking meat in a saltwater solution, which helps season the meat while also keeping it incredibly juicy When done right, brined country style pork ribs become succulent and packed with flavor.
This complete guide will teach you how to properly brine country style pork ribs, along with tips for brining success. Let’s get started!
Why Brine Country Style Pork Ribs?
Brining provides two major benefits for country style pork ribs:
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Seasons the meat: The brine’s salt, sugar, and spices get deep into the meat to add layers of flavor. This amplifies the taste of the ribs.
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Retains moisture – Salt helps the meat retain moisture during cooking by dissolving some proteins Sugar also improves tenderness This keeps the ribs incredibly juicy.
Brining is especially useful for ribs since they are prone to drying out during grilling or smoking. It’s an easy way to guarantee tender, flavorful ribs every time.
A Simple Brine for Beginners
If you’re new to brining, starting with a basic brine recipe is the best way to begin
Ingredients:
- 4 cups water
- 1⁄4 cup kosher salt
- 2 tablespoons brown sugar
- 1 tablespoon black peppercorns
- 2 bay leaves
- 2-3 lbs country style pork ribs
Instructions:
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Combine all ingredients except ribs in a saucepan. Heat until salt and sugar dissolve.
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Remove brine from heat and let cool completely.
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Place ribs in a container and pour cooled brine over to cover.
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Refrigerate 8-12 hours, flipping ribs occasionally.
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Remove ribs from brine, rinse, pat dry and cook.
This easy brine adds mild seasoning flavor and keeps the ribs super moist. Feel free to experiment with spices like garlic, chili powder or cumin.
Tips for Successful Pork Rib Brining
Follow these tips when brining country style pork ribs:
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Use a non-reactive container like plastic, glass or stainless steel. Avoid reactive metals.
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Ensure ribs are fully submerged in brine. Weigh them down if needed.
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Brine in the fridge at 40°F or below to prevent bacteria growth.
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Brine at least 8 hours, up to 24 hours maximum.
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Rinse ribs after brining and pat dry to prevent burning from excess salt.
Fun Flavorful Brines to Try
While basic brines are foolproof, you can also experiment with creative flavors. Here are some tasty brine ideas for pork ribs:
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Apple cider – Use apple cider instead of water, along with cinnamon and cloves.
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Citrus – Add citrus juices, zest, garlic and thyme for a tangy brine.
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Asian – Soy sauce, ginger, chili paste, sesame oil and garlic make a tasty Asian brine.
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Beer – Dark beer, garlic, onion and bay leaves gives a deliciously robust flavor.
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Cola – Try cola, brown sugar, chili powder and cumin for sweet and spicy ribs.
Feel free to mix and match different brine ingredients to find your favorite flavored ribs!
How Long to Brine Country Style Ribs
The ideal brining time for country style pork ribs is 8-12 hours. This gives enough time for the brine to fully penetrate the meat.
For a more intense brine flavor, soak for 12-24 hours. Check ribs occasionally and flip to brine evenly.
Keep ribs chilled at 40°F or less during brining to prevent bacteria growth.
Cooking Brined Country Style Ribs
After brining, there are many great cooking options for tender, juicy country style pork ribs:
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Grilling – High heat helps render fat and caramelize sauce glazes.
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Smoking – Low, indirect heat infuses smoke flavor over 2-4 hours.
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Braising – Braise in broth, beer or cola for ultra moist ribs.
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Roasting – Roast at 350°F on a rack until tender and browned.
Brining guarantees moist, seasoned ribs no matter which cooking method you choose. Just be sure not to overcook, as ribs can dry out quickly. Use a meat thermometer and remove them from heat at 145°F for the juiciest results.
Achieving Perfectly Brined Ribs Every Time
Now that you know the secrets to brining success, you can look forward to flavorful and incredibly juicy country style pork ribs off your smoker or grill.
By following the proper brining times, temperatures and methods in this guide, you’ll be able to infuse your ribs with seasoned moisture and flavor.
Your patience will be rewarded with tender, succulent country style pork ribs your whole family will request again and again. Brining makes all the difference!
For more mouthwatering pork recipes and cooking tips, explore the rest of our site.
What cut of meat is country-style pork ribs?
The butcher cuts these ribs from the pork butt, which is not from the back of the pig. It’s from the pork shoulder, high on the foreleg, and much meatier than regular pork or beef ribs. They’ll leave fat on the ribs that helps add moisture to an otherwise dry cut of meat.
You might need to ask the butcher to cut you a pork butt if the country style ribs aren’t already in the case.
When my son came to visit again, he brought these country-style pork ribs with him and showed me how to make them quickly and easily.
The first thing is to marinate them overnight. He likes to marinate them in vinegar.
I prefer to go with a simple salt brine as I do with this spice-rubbed pork roast.
Let me show you how.
First, tenderize your meat in a brine overnight for about 24 hours. Toss in other flavorings like peppercorns and basil leaves.
The next day when you’re ready to cook them, rinse the meat and pat it dry. The brine solution should be thrown away, and the dish should be cleaned, before the meat is put back in the same baking dish fat side up to cook.
Rub the meat on all sides with a mixture of salt, pepper, and thyme. Cover the dish with foil and bake at 300℉ for two hours.
Now you can relax, read a book, or do anything else you enjoy while the oven does all the work.
Finally, remove the foil and carefully drain the dish (there will be a lot of liquid). Turn the oven down to 275℉.
I love the taste of these ribs with just a dry rub.
If you’re going with bbq sauce, now is the time to brush it on.
Then finish cooking uncovered, for another hour.
And that’s it. You’ve been very patient and your oven baked country style ribs are ready to enjoy. Serve with lots of napkins.
Pro tips and recipe notes
- I think you’ll enjoy the unique taste of my dry rub. You could also add your favorite spices, like paprika, chili powder, black pepper, cumin, or even cayenne pepper. It’s up to you.
- I use this unsweetened barbecue sauce. Today, I have the golden sauce. I used the classic sauce in the video that’s right above the recipe card. They’re both good. If you like hot sauce, go for Texas Pete. It also has no sugar. Yum.
- The most important thing I can tell you about making meat juicy is to brine it. Soak the meat in salt water overnight. This traps the moisture in the meat. When you’re done brining, wash the meat in clean water and pat it dry. You’ll be left with tenderized, juicy pork.
- Low and slow cooking makes meat that is very tender, very juicy, and very flavorful. And, of course, the recipe is ridiculously easy.
- Serve with this simple keto low-carb coleslaw and this better potato salad recipe, which includes my tip for making potatoes lower on the GI scale.
- In a container that keeps air out, leftovers can be kept in the fridge for up to 4 days.
Just look at that. Mmmm. Am I making you hungry?
I can’t wait for you to try this. If you have any questions, feel free to leave a comment or email me, and I’ll get back to you as soon as I can!
Great baby back ribs that are easy to make. This recipe has lots of tips on how to make the best tender meaty baby back ribs.
Braised short ribs in the slow cooker: These beef short ribs cook slowly in a lovely red wine sauce until the meat is so soft and juicy that it just falls off the bone.
There are root vegetables and beef provencal (also called beef daube) in this classic French stew. I use both beef short ribs and cross-cut beef shank. So good.
How to Tenderize Boneless Pork Ribs : Ways to Prepare Ribs
FAQ
Can you brine country style ribs overnight?
Should pork ribs be brined?
Do you rinse ribs after brining?
How long should you dry brine pork ribs?
How do you brine pork ribs?
Here is a simplified step-by-step guide to brining your pork ribs: Prepare the Brine Solution: In a large pot, combine the water, kosher salt, and brown sugar. Heat the mixture over medium heat, stirring occasionally until the salt and sugar have completely dissolved.
Should you brine ribs for BBQ?
The benefits of brine for ribs for BBQ are manifold. Firstly, brining yields a more tender and juicy cut of meat. This is an essential quality for BBQ, where the high and sustained heat can easily dry out the meat. The second benefit is flavor enhancement.
How do you make a smoked rib brine?
To create a smoked rib brine, combine 4 parts water with one part brown sugar. Add plenty of Kosher salt, black pepper, and any seasonings you want to infuse into the meat such as garlic powder, onion powder, or paprika. Soak the ribs (membranes removed) in the mixture overnight. Then pat dry before smoking as usual.
How do you brine pork tenderloin?
This is a standard brine for ribs, pork tenderloin, or pork chops. Use 2 cups of water, 1 tablespoon salt, and 1 tablespoon brown sugar. Be sure the brine covers the ribs. Refrigerate for 1-4 hours, then rinse well under running water before proceeding. Also, leave the salt out of any rub or seasoning.