Country style pork ribs can sometimes be tough and dry if not prepared properly. But brining is an easy technique that helps ensure tender, succulent country ribs every time. When done right, brining infuses flavor and moisture into the meat for outstanding results.
What Are Country Style Ribs?
Country style ribs come from the pork shoulder or butt. They contain both light and dark meat in one cut. The bone is removed, so they are boneless. This makes them easier to eat than traditional ribs with bones.
Why Brine Country Ribs?
There are a few key benefits to brining country pork ribs before cooking:
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Breaks down collagen – The salt in the brine helps dissolve tough collagen in the ribs, leaving the meat more tender.
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Adds flavor – Brining allows seasonings and aromatics to penetrate deep into the meat.
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Retains moisture – The brine helps the ribs better hold onto moisture during cooking for juicier meat.
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Enhances texture – Brined country ribs turn out incredibly tender with great mouthfeel.
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Promotes even cooking – Brining leads to uniform seasoning and moisture content.
Without brining, country ribs can end up dry, chewy, and lacking flavor since they contain both light and dark meat.
How to Make a Simple Country Rib Brine
Brining country style ribs is straightforward. Here is an easy basic brine recipe:
Ingredients:
- 1 gallon water
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- 3 bay leaves
- 1 tablespoon peppercorns
- 2 tablespoons garlic powder
- 5 lbs country style ribs
Instructions:
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Combine all ingredients except ribs in a pot. Heat over medium until salt and sugar dissolve.
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Remove brine from heat and let cool completely.
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Place ribs in a large container and pour cooled brine over to submerge.
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Refrigerate 12-24 hours, flipping ribs occasionally.
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Remove ribs from brine, rinse off, pat dry and cook as desired.
Tips for Brining Country Ribs
Follow these tips for best results when brining country pork ribs:
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Use a nonreactive container like stainless steel or plastic. Avoid aluminum.
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Ensure ribs are fully submerged in brine. Weigh them down if needed.
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Brine in the fridge at 40°F or below.
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Brine 12-24 hours for moderate flavor infusion. Up to 2-3 days for intense brining.
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Turn and massage ribs periodically for even exposure to brine.
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Rinse ribs after brining and pat dry before cooking.
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Discard used brine. Don’t reuse.
Customizing Your Country Rib Brine
Feel free to customize your country pork rib brine with different seasonings:
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Herbs – rosemary, thyme, sage, oregano
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Spices – garlic, onion, cloves, jalapeños
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Fruits – orange, lemon, cranberries
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Sweeteners – honey, maple syrup, molasses
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Soy sauce, worcestershire
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Beer, bourbon, wine
Mix and match flavors to create your own signature brine!
How Long to Brine Country Ribs
Recommended brining times for country style pork ribs:
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12-24 hours – For moderate brining with decent flavor infusion.
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1-3 days – For very intense brining and pronounced seasoning.
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5-7 days – For extreme brining that makes ribs quite salty.
In most cases, a 12-24 hour brine strikes the right balance of flavor enhancement without getting too salty.
Cooking Brined Country Pork Ribs
Brined country ribs can be cooked many ways. Popular cooking methods include:
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Braise – Braise in broth at 250°F until fall-off-the-bone tender.
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Grill – Get nice char and caramelization on the grill.
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Roast – Roast in the oven with BBQ sauce for delicious flavor.
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Smoke – Hot or cold smoke brined ribs for extra depth.
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Instant Pot – Pressure cook brined ribs for fast tender results.
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Slow cooker – Slow cook brined ribs in a crockpot with sauce.
No matter how you cook them, brining helps country ribs turn out super moist and packed with flavor.
Delicious Brined Country Ribs Recipes
Here are a couple excellent brined country rib recipes to try:
Maple Brined Country Ribs
- 5 lbs country ribs
- 1 gallon water
- 1/2 cup salt
- 1/2 cup maple syrup
- 1 tablespoon black peppercorns
- 2 bay leaves
Brine 12-24 hours. Grill over medium heat until cooked through, basting with maple syrup.
Apple Cider Brined Country Ribs
- 5 lbs country ribs
- 1 gallon apple cider
- 1/2 cup salt
- 1/2 cup brown sugar
- 1 onion, quartered
- 5 cloves garlic, crushed
- 2 tablespoons oregano
Brine 1-2 days. Roast at 325°F until tender, basting with apple cider syrup.
FAQs About Brining Country Ribs
How much salt do you use to brine country ribs?
Use around 1/2 cup of kosher salt per gallon of water. Reduce to 1/4 cup if using table salt.
What’s the ideal brining container?
Use a nonreactive container like stainless steel, plastic or glass. Avoid aluminum containers which can impart metallic flavors.
Is it necessary to rinse ribs after brining?
Yes, always rinse brined ribs under cool water to remove excess surface salt, then pat dry. This prevents over-salting.
Can you reuse a country rib brine?
It’s not recommended. The brine pulls out proteins and fat from the meat, changing its brining effectiveness.
How do you know if ribs are brined long enough?
Check after 12 hours. If not as salty as desired, continue brining up to 24 hours for moderate brining with decent flavor infusion.
Conclusion
Brining helps turn tough country pork ribs into succulent, well-seasoned meat perfection. Use this complete guide to start brining country style ribs at home for outstanding results every time. Adjust brine times and flavors to suit your tastes.