Oven Baked BBQ Country Style Pork Ribs

 
I’m always looking for bargains, especially when it comes to buying meat these days. This morning while shopping,  I spotted a great deal on some Country Style Pork Ribs. Several years ago these would have been automatically headed for the charcoal smoker in the back yard.  However,  I now consider slow-roasting to be a very good alternative (especially when the colder, wintry weather moves in).
 
There is no boiling of the meat.  Nor does it sit flat on a sheet pan, cooking in its own juices.  I find both cause the meat to lose flavor.  Rather, I try to imitate indirect heat of a grill by cooking the ribs on a grill rack that sits over a sheet pan.  I even preheat the pan and rack with the oven, so when the ribs are placed in the oven, they sizzle as they hit the preheated grate.  I think the air is able to flow underneath the meat, creating a crisper and juicier rib due to better searing.

This is a pretty “no-fuss” recipe, with minimal prep work involved.  I’ve opted to mix my own blend of dry rub.  Or, you can use a premixed one from the store. I personally recommend one with brown sugar, as it helps to caramelize the meat. 

    

Prep Time 15 minutes

Total time from start to table 5.25 hours
Total cooking time in oven is 2 hours

What you need:

3-4 pounds of country style pork ribs

4-5 Tbsp. of your favorite dry rub. 

1 to 1 1/2 cups of your favorite barbecue sauce

 What you do:

1.     Apply enough dry rub to coat the ribs, cover with plastic wrap, and refrigerate for 3 hours.

 


2.  Preheat oven to 350F, also putting another sheet pan/tray with a grill grate on top so it can get hot. 



3.  Remove the sheet pan/tray  from the oven and transfer the ribs onto the grate and return to the oven.  (Reaching into a hot oven is never safe).  Cook for 1 hour.

 

4.      Remove the foil and brush with barbecue sauce.  Cook another 30 minutes, turn ribs over, brush the other side with sauce and cook for another 30 minutes.  Check the internal temperature with a meat thermometer.  The new USDA guidelines call for a lower temperature of 145F, but I still use 160F

 

5.     Remove cooked ribs and serve.  Enjoy!

 


 
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