In my last post I brined a batch of country style ribs and cooked them on my Weber kettle. They were delicious and my favorite way of cooking them to date. The problem was that while I was cooking them it started raining. It’s not too much fun working a grill in a downpour. It was looking like rain again today so I decided to try making these country style ribs in the oven. The end result was great but I still like the grilled ones better.
- 1 pint water
- 1/2 cup agave nectar
- 2 Tbls kosher salt
The dry rub
- 4 Tbls turbinado sugar
- 2 tsps chili powder (Mexene)
- 1 tsp paprika
- 1 tsp lemon pepper seasoning (Lawry’s)
The ribs were 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. I like to use the 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.
I brushed 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 then here are a few homemade bbq sauce recipes that I think are nice.
These were very juicy and real tender. Again, these country style ribs weren’t 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.
If you have any questions or comments I would love to hear from you!