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 a delicious cut of meat, but they can easily dry out and become tough when cooking. The secret to making them incredibly moist, tender and packed with flavor is brining them before grilling or smoking. Brining is a simple process that makes a huge difference in the final texture and juiciness of the ribs. In this article, I’ll explain exactly how to brine country style pork ribs to perfection.
What is Brining and Why Brine Country Style Ribs?
Brining is the process of soaking meat in a saltwater solution (known as a brine) before cooking. The brine is typically made by mixing water salt sugar and flavorings like herbs and spices.
Brining works by helping the meat retain moisture and seasoning:
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The salt in the brine allows the meat to hold onto more moisture. This is because salt breaks down some of the muscle fibers, allowing them to absorb and retain more liquid.
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Sugar adds flavor and helps balance out the saltiness. It also caramelizes nicely when cooking for enhanced browning
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Aromatics like garlic, peppercorns, bay leaves etc infuse the meat with extra flavor.
Country style ribs specifically benefit from brining because they are leaner than other pork cuts. The brine keeps them incredibly juicy, tender and flavorful from the inside out.
Brining does take some extra time upfront. But the payoff of perfect, succulent ribs is well worth it!
How to Make a Simple Brine for Pork Ribs
Making your own brine at home is easy Here is a basic brine recipe and method
Brine Ingredients:
- 2 liters Dr. Pepper
- 1/2 cup kosher salt
- 3 bay leaves
- 1 tablespoon black peppercorns
- 4 cloves garlic, smashed
Instructions:
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Combine all brine ingredients in a pot and bring to a boil. Stir to dissolve the salt.
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Remove from heat and let cool completely. You can speed up the cooling process by placing the pot in an ice bath.
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Once cooled, transfer brine to a large zip top bag or container.
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Add your country style pork ribs and press to submerge in brine. Seal bag.
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Refrigerate for 8-12 hours, flipping bag occasionally.
And that’s it – simple as that! The ribs are now ready for grilling or smoking after brining.
Tips for Brining Country Style Ribs
Here are some tips and tricks for getting the best results when brining country style pork ribs:
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Use the right sized container – Make sure ribs are fully submerged in brine. Use a large enough bag or bowl with plenty of extra room.
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Weigh down the bag – This keeps ribs fully immersed in brine. Place a bowl on top of zip top bag.
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Chill thoroughly – Brine needs to be completely cool before adding ribs. Otherwise it won’t properly penetrate meat.
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Brine for 8-12 hours – This timing ensures full flavor and moisture infusion.
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Rinse before cooking – Gently rinse ribs after removing from brine. Pat dry thoroughly with paper towels.
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Season additionally before cooking – Rub with your favorite BBQ seasoning to add another layer of flavor.
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Watch the sugar – If brining more than 12 hours, reduce sugar slightly to prevent overly sweet meat.
Best Flavorings to Add to Pork Rib Brine
The basic brine of salt, sugar and water does the trick. But you can also add extra flavor with aromatics like:
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Whole spices – Peppercorns, coriander, mustard seeds, juniper berries
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Herbs – Bay leaves, rosemary, thyme, oregano, sage
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Fruit juices – Apple cider, grape, cherry, pineapple
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Citrus – Lemon, lime, orange zest and juice
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Alliums – Onion, garlic, shallots
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Vinegars – Cider, white wine, rice wine
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Sweeteners – Brown sugar, honey, maple syrup
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Chiles – Chili powder, crushed red pepper
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Umami – Soy sauce, fish sauce, Worcestershire sauce
Experiment with combinations to find your favorite brining flavors.
How to Grill or Smoke Brined Country Style Ribs
Once your country style pork ribs have finished brining, it’s time to cook them up! They are delicious prepared either grilled or smoked.
For Grilling:
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Preheat your grill to medium high heat.
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Lightly oil the grill grates. This prevents sticking.
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Place ribs directly on grill and cook for 5-7 minutes per side with the lid closed.
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Baste ribs with your favorite barbecue sauce during the last few minutes of grilling.
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Grill until ribs reach an internal temperature of at least 145°F.
For Smoking:
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Prepare smoker with preferred wood chips and heat to 225-250°F.
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Place ribs directly on racks of smoker.
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Smoke for approximately 4-5 hours until tender and ribs reach internal temp of at least 145°F.
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Baste ribs with barbecue sauce during the last 30-60 minutes of smoking.
The brined ribs will come out unbelievably juicy, tender and packed with smoky barbecue flavor.
Serving Suggestions for Brined and Smoked Country Ribs
Brined and smoked country style pork ribs make for amazing barbecue meals. Here are some tasty serving suggestions:
- Chopped ribs over baked beans
- Ribs with coleslaw and cornbread
- Pulled rib sandwiches with pickles and bbq sauce
- Rib tacos with salsa and guacamole
- Ribs with potato salad and baked beans
- Rib platter with corn on the cob
- Ribs with macaroni and cheese
- Chopped rib nachos
The opportunities are endless for enjoying these succulent, flavorful ribs!
Troubleshooting Brined Pork Ribs
Follow these tips if you encounter any issues when brining country style ribs:
Ribs are too salty:
- Reduce the amount of salt in brine
- Rinse ribs well and pat dry after brining
- Soak in fresh water for 30 mins before cooking
Ribs still seem dry:
- Make sure brine fully penetrates (weigh down bags)
- Brine for the full recommended time
- Check salt amount – too little salt prevents moisture retention
Ribs are bland:
- Add more salt and sugar to brine for flavor
- Use additional seasonings like spices when cooking
- Make sure brine penetrates entire cut of meat
Ribs are tough:
- Make sure not to overcook – smoke/grill to 145°F internal temp
- If boiling ribs, do not overcook and make mushy
Brining is a simple but incredible effective technique for making country style pork ribs come out perfect every time – incredibly juicy, tender and full of flavor. I highly recommend taking the small amount of extra time to brine ribs before cooking. It makes a huge difference in the final texture and taste. Experiment with different brines and flavor combinations to find your favorite. Enjoy your fantastic brined and smoked country style pork ribs!
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!
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FAQ
Should you brine pork ribs?
Can you brine country style ribs overnight?
How long can you leave ribs in brine?
How long should you dry brine pork ribs?