Pork brisket strips, also known as country-style ribs, are a flavorful and relatively inexpensive cut of meat that become incredibly tender and juicy when cooked low and slow in the oven. If you’re looking for an easy, budget-friendly dinner option that delivers big on taste, learning how to cook pork brisket strips in the oven is a great skill to have.

In this comprehensive guide, I’ll walk you through everything you need to know to make melt-in-your-mouth oven-baked pork brisket strips, from choosing the right cut of meat to foolproof cooking techniques. Let’s get started!

Selecting the Best Pork Brisket Strips

The first step is choosing high-quality pork brisket strips at the store Here’s what to look for

• Uniformly Flat Shape Avoid tapered ends, which can lead to uneven cooking Opt for strips with a uniform width

• Flexible Cartilage: Press along the meat, which should flex slightly. This indicates a good amount of cartilage that will break down into gelatin during cooking.

• Marbling: Light marbling of fat throughout the meat ensures flavor and moisture. Avoid pieces with big untrimmed chunks of fat.

• Meat Color: Look for strips with a pinkish-red hue without any gray, brown, or yellowing areas, which indicate aging.

• Thickness: Around 1-inch thick works well. Thinner strips may dry out while thicker ones take longer to cook.

For the best results, select boneless pork brisket strips, about 1-1.5 pounds to feed 3-4 people.

Trimming and Portioning the Meat

Once home, use a sharp knife to trim off any large pieces of fat, leaving a thin layer over the meat. Uniform pieces around 4 inches long and 1 inch wide are ideal for even cooking. Rinse and pat the pork dry with paper towels.

Flavoring the Pork Brisket Strips

Next up is seasoning the meat, which adds tons of flavor. You can coat the strips in:

• Dry Rub: A homemade blend of spices like salt, pepper, paprika, garlic powder, onion powder, chili powder, etc.

• Wet Marinade: Soy sauce, brown sugar, garlic, and ginger makes a quick Asian marinade.

• Brine: Soaking in a saltwater solution ensures super moist, well-seasoned meat.

Cover all sides liberally and let the seasoned strips rest overnight in the fridge for the most flavor infusion.

Preheating the Oven and Prep Work

About an hour before cooking, take the pork out of the fridge and let it come closer to room temperature. Preheat your oven to 225°F.

Set up a wire rack over a foil-lined baking sheet to catch any drips. Place the seasoned pork brisket strips directly on the rack.

Cooking the Pork Brisket Strips

To ensure tender results, pork brisket strips need to cook low and slow. Follow these tips:

• Cook for 2-3 hours for sliceable strips or up to 4 hours for pull-apart meat.

• Maintain the oven temperature at a steady 225°F.

• Flip and rotate the strips halfway through cooking for even browning.

• Temp the center of the thickest strip, cooking until it reaches 140-145°F.

• Tent foil over the strips if browning too quickly.

Letting the Pork Rest

Once cooked through, remove the brisket strips from the oven and tent them loosely with foil. Letting the meat rest for 10-15 minutes allows juices to redistribute for a juicy texture.

Slicing and Serving

Time for the best part – eating! To serve, slice the pork brisket strips against the grain into 1⁄4-inch pieces. The meat should be fall-apart tender.

Pair the brisket with sides like mashed potatoes, rice, beans or roasted veggies. Drizzle with barbecue sauce, gravy or jus for extra moisture and savor the mouthwatering oven-baked pork!

Helpful Tips and Tricks

Follow these tips for foolproof oven-cooked pork brisket strips every time:

Choose Uniform Strips

Select strips that are evenly sized so they cook at the same rate. Avoid tapered ends.

Trim Excess Fat

Leave just a thin layer over the meat. Large fat pieces create greasy results.

Season Well

Use a dry rub, marinade or brine for maximum flavor. Let seasoned strips rest overnight.

Cook Low and Slow

225°F for 2-4 hours allows the collagen to break down into tender gelatin.

Use a Meat Thermometer

Cook until the internal temperature hits 140-145°F for a safe and accurate doneness.

Let Meat Rest

A 10-15 minute resting period results in a juicier texture once sliced.

Slice Against the Grain

Cutting perpendicular to the muscle fibers makes the meat extra tender.

Common Questions

If you’re new to cooking pork brisket strips in the oven, you may have some questions. Here are answers to some of the most frequently asked:

What temperature should I cook pork brisket strips?

Cook the meat at 225°F until it reaches an internal temperature of 140-145°F. This low, slow cooking helps break down collagen.

How long does it take to cook brisket strips in the oven?

Cooking time ranges from 2-4 hours depending on thickness. Plan for at least 2 hours for sliceable strips and up to 4 hours for fall-apart meat.

Should I wrap pork brisket strips in foil?

Wrapping the seasoned meat in foil helps retain moisture. Remove it halfway through cooking for browning.

Can I speed up cooking pork brisket strips?

Unfortunately, no. Cooking the meat low and slow is vital for tenderizing the pork. Rushing the process results in tough meat.

Is pork brisket safe to eat?

Yes, as long as it’s cooked to an internal temperature of 145°F as measured by a meat thermometer to destroy harmful bacteria.

What spices go well with pork brisket?

Classic barbecue-style seasonings like chili powder, cumin, garlic, onion, paprika, salt, and pepper.

Conclusion

Cooking pork brisket strips in the oven results in incredibly tender, fall-apart meat when you use the right technique. With a tasty dry rub or marinade, low 225°F temperature, and quick rest, you’ll enjoy budget-friendly oven-baked brisket strips packed with homemade flavor.

Now that you know how to cook pork brisket strips from start to finish, you can whip up this hearty, comforting meal for your family. Those melt-in-your-mouth meaty morsels will have everyone asking for seconds!