The Bluster and the Burrow
Dry Brine Pork Ribs in the Oven
These dry brined pork ribs are seasoned all the way through and baked low and slow for tender meat with real structure and a caramelized exterior. A simple salt-and-time technique transforms ordinary ribs into something deeply flavorful and confidently cooked.
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Ingredients
- 5-6 pounds Baby Back Pork Ribs can scale up or down
- 1 tablespoon salt sea, Himalayan, or Redmond Real
Instructions
Dry Brine the Ribs
- Pat 5-6 pounds Baby Back Pork Ribs dry thoroughly.
- Season evenly on both sides with 1 tablespoon salt.
- Place on a rack over a sheet pan and refrigerate uncovered for 24 hours.
Bake the Ribs
- Preheat the oven to 275°F. Line a baking sheet with parchment and place ribs on top. Cover tightly with aluminum foil.
- Bake for 2½ to 3 hours, until the meat is tender, but not falling apart. When you lift the rack with tongs, the surface should crack slightly and the bones should begin to show. I cooked my ribs 2 ½ hours before proceeding.
- Increase oven temperature to 325°F. Remove foil, brush with barbecue sauce, and bake for 15 minutes to set the glaze. Remove and baste again then bake for 15 minutes for deeper caramelization.
- Broil 1–2 minutes at the end for extra crust, watching closely.
- Let rest for 10 minutes before slicing. You should hear a gentle crackle when the knife slides between bones.
Notes
Dry means dry. If the ribs still look wet when they come out of the refrigerator, pat them lightly before baking.
Structure over collapse. Properly cooked ribs should bend and slightly crack when lifted; they should not disintegrate. If they are completely falling off the bone, they are overcooked.
Sauce is a finish, not a crutch. Because the meat is seasoned throughout, you do not need a heavy hand with barbecue sauce.
Storage: Store leftovers in an airtight container for up to 4 days. Reheat covered at 300°F until warmed through, then uncover briefly to restore the exterior.
Nutrition
Calories: 533kcal | Protein: 45g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 164mg | Sodium: 1370mg | Potassium: 588mg | Vitamin A: 52IU | Calcium: 75mg | Iron: 2mg
