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Oven Baked Country Style Pork Loin Back Ribs

Brined and Oven Baked Country Style Ribs

   This works for both oven and grill. This recipe is for the oven just in case its raining or there is threat of rain.  If there is no rain in site, use the same prep and put them on the grill.  A Weber kettle works  really well.

The brine

1 pint water
1/2 cup agave nectar (you can use honey instead, just add a little more water)
2 Tbls kosher salt

The dry rub

4 Tbls sugar
2 tsps chili powder (Mexene)
1 tsp paprika
1 tsp lemon pepper seasoning (Lawry’s)

     The ribs need to be brined overnight then rinsed off, dried with paper towels and coated generously with the rub. I lined a baking dish with aluminum foil, placed a wire rack on top of the foil and loaded the country style ribs onto the rack. You should use a rack as it keeps the ribs from cooking in pools of rendered fat.

     These got baked for an hour at 325F (internal temp of 155F). They looked pretty good at this point.

      Brush the ribs with some Sweet Baby Ray and pushed them back in the oven for another 20 minutes. The internal temp had reached 165F and the ribs were pretty! If you want to make your own bbq sauce instead of using a commercial one you can use your own sauce favorite.

     These were very juicy and real tender. Again, these country style ribs weren’t quite as good as the last batch I made on my Weber kettle but I wouldn’t hesitate to feed these to my friends. I hope you can see how juicy these guys are in the picture.

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