First, tenderize your meat in a brine overnight for about 24 hours. Dissolve salt in water in your baking dish and immerse meat in the brine. Toss in flavorings like peppercorns and basil leaves if you’d like. Cover and refrigerate.
The next day when you're ready to cook, preheat your oven to 300℉. Rinse the meat and pat it dry.
Discard the brine solution and wash out the dish before placing the meat back in to cook right in the same baking dish.Rub the meat on all sides with a mixture of salt, pepper, and thyme.Cover the dish with foil and bake for two hours.
Then take the ribs out of the oven and carefully drain the dish (there will be a lot of liquid).
Turn the oven down to 275℉.
If you would like, brush the ribs with barbecue sauce.
Then finish cooking uncovered, for another hour. Serve with a lot of napkins.
What cut of meat is country-style pork ribs?Your butcher slices these ribs from the pork butt which is not actually from the rear of the pig. It's from the shoulder of the pig, 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 may have to ask your butcher to cut a pork butt for you if the country style ribs aren't already in the showcase.
I think you’ll love the distinct flavor of my simple dry rub. But, you may choose to add some other favorite spices such as 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. In the video which is right above the recipe card, I used the classic sauce. They're both good. If you like hot sauce, go for Texas Pete. It also has no sugar. Yum.
For the juiciest meat, the most important tip that I can give you is to brine them. Soak the meat in salt water overnight. This traps the moisture in the meat. Rinse the salt water off and pat dry when finished brining. You'll be left with tenderized, juicy pork.
Low and slow cooking results in a really tender, super juicy, incredibly flavorful meat. And, of course, the recipe is ridiculously easy.
Leftovers can be stored in an airtight container in the fridge for up to 4 days.