Written by Ribs are a summertime staple at our house, and I’d reckon yours. Standing outside in the warmth of the summer sun (perhaps drink in hand), the smell of charcoal and simmering ribs on the grill is as strong in my mind on a December morning as it is in the peak of July. If grilling isn’t a strong suit of yours, or you’re hoping to enjoy ribs even in the cold, this week’s recipe is right up your alley.
Making ribs in the oven is a great adventure—you get the benefit of setting a consistent temperature and your whole house smells like heaven! These ribs are no exception. One way to combat ribs drying out (on the grill or in the oven) is to brine them. Brine can be as simple and straightforward as salted water, or you can add some great flavors to the meat. Tenting or wrapping your ribs in foil is also an effective tool. For these, we did both, because who doesn’t love juicy ribs?
Ingredients
9-10 lbs pork loin back ribs
4 cloves crushed garlic
2 habanero peppers, halved
2 Omission gluten-free lager beers (24fl oz) [this can be substituted for hard or alcohol-free apple cider]
1 large yellow onion, quartered
1/4 C sea salt
1 tbsp black pepper
1 tsp white pepper
4 large dried bay leaves, torn in half
12 C Water
1 C barbecue sauce
Method
Cut pork loin ribs into segments of 3-4 ribs, and place into the brine of water, beer, habanero pepper, garlic, salt and peppers, and dried bay leaves. With ribs fully submerged in the brine, allow them to rest in the refrigerator (or outside if cold enough) for at least 2 hours.
Smother ribs with homemade barbecue sauce, and set the oven to broil on high.
Place ribs on a baking pan, and broil 5-8 minutes with the meat side of the ribs pointing up. Remove ribs when the sauce starts to bubble under the broiler.
Heat oven to 325ºF and bake for 2 hours.
Add 1/4 C of brine liquids to the pan and cover pan and ribs with foil. Allow to cook for an additional hour at 325ºF.
Remove ribs from the oven and allow to rest, covered, for at least 15 minutes. Carve and serve with a side of barbecue sauce!
Oven-Baked Beer-Brined Pork Ribs
Ingredient
9-10 lbs pork loin back ribs
4 cloves crushed garlic
2 habanero peppers, halved
2 Omission gluten-free lager beers (24fl oz) [this can be substituted for hard or alcohol-free apple cider]
1 large yellow onion, quartered
1/4 C sea salt
1 tbsp black pepper
1 tsp white pepper
4 large dried bay leaves, torn in half
12 C Water
1 C barbecue sauce
Method
- Cut pork loin ribs into segments of 3-4 ribs, and place into the brine of water, beer, habanero pepper, garlic, salt and peppers, and dried bay leaves. With ribs fully submerged in the brine, allow them to rest in the refrigerator (or outside if cold enough) for at least 2 hours.
- Smother ribs with homemade barbecue sauce, and set the oven to broil on high.
- Place ribs on a baking pan, and broil 5-8 minutes with the meat side of the ribs pointing up. Remove ribs when the sauce starts to bubble under the broiler.
- Heat oven to 325ºF and bake for 2 hours.
- Add 1/4 C of brine liquids to the pan and cover pan and ribs with foil. Allow to cook for an additional hour at 325ºF.
- Remove ribs from the oven and allow to rest, covered, for at least 15 minutes. Carve and serve with a side of barbecue sauce!
that paleo couple 