Meat Week: Oven Pork Ribs

Meat Week: Oven Pork Ribs

It is National Meat Week 2019 folks and we couldn't be happier! Time to ditch the kale and cucumbers healthy diet resolutions for some delicious, fatty, melt in your mouth carnivore recipes.

Kick off the week with this easy oven-baked, fall off the bone pork ribs. No need to mix a million spices together to make a dry rub. Our Cowboy Shake makes your life easier. Start around 2pm and you will have dinner on the table in four hours that makes your mouth water. 


1 Rack Pork Ribs (approx 3-4lbs)

2 Tablespoons J. Brady Seasonings Cowboy Shake

1/4 cup brown sugar

Your favorite BBQ Sauce


It is ideal if you can season the ribs at least 24 hours in advance and wrap ribs in aluminum foil. If not possible, they will still turn out great. 

Preheat oven to 250 degrees F. Ribs will cook for a total time of 4 hours.

Combine the brown sugar with the Cowboy Shake in a small bowl. Line a baking pan with aluminum foil. On the bottom side of the ribs, sprinkle on a generous amount of the dry rub and rub it in. Set the ribs on the baking pan with the seasoned side down, and apply the remaining dry rub on the top side.

Roast uncovered at 250 degrees F for 2 hours.

After the ribs have cooked for 2 hours, remove them and pour some of the sauce over the top of the ribs. Using a brush, gently spread the sauce all over the ribs. Cover the entire pan tightly with aluminum foil and return to the oven, baking for an additional 2 hours, or until the meat begins to pull away from the bone. If you like, unwrap, brush with a bit of sauce and finish under the broiler for a minute or so.

When ready to serve, brush a little extra sauce on each serving but definitely serve with a side of sauce for dipping

Adapted from Deep South Dish

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