These country style pork ribs bring those same juicy, tender, and decadent BBQ flavors as traditional ribs, but with the added convenience of being cooked in your oven!
Growing up, ribs were something we only ate at BBQ restaurants. Rarely did we have them at home and if we did, it would be after my parents borrowed a relative or friend’s smoker.
Not anymore!
With minimal prep time and just 5 simple ingredients, you’ll be dying to make these country style ribs over and over again.
Table of Contents
Why this recipe works
- Juicy and meaty. Because ribs country style don’t have any bones, the meat melts in your mouth and it’s so darn juicy.
- Easy to cook. They bake in your oven as opposed to on the grill or in a smoker, which means you can enjoy them year-round without needing anything other than a baking sheet.
- Cheap. Pork butt is one of the most affordable and easy-to-find kinds of pork. You can make a huge batch for very little money.
- More meat for less work. No ribs mean you get more meat per serving, so you get a bigger bang for your buck.
What are country style ribs?
Ribs country style aren’t actually from the ribs at all. They are actually from the pork butt or shoulder area, which is the same cut of pork used in pulled pork (carnitas). The meat is cut in a way to resemble ribs.
Ingredients needed
This recipe is honestly one of the easiest you’ll find for fall-off-the-bone ribs. Besides the pork and barbecue sauce, there isn’t much else that goes into them! Here is everything you will need.
- Pork ribs. Also known as pork butt or pork shoulder. Can be found either boneless or bone-in, so choose whichever you prefer.
- Oil. To rub on the ribs before seasoning them with salt and pepper.
- Salt and pepper. For added flavor.
- Barbeque sauce. To coat the ribs and add an essential smoky and tangy flavor. If I have time, I like to make my own but any good quality grocery store kind works.
How to make country style ribs
Oven bake the ribs. Rub oil over the ribs. Season them liberally with salt and pepper, then arrange them in a single layer on the baking sheet. Roast the ribs for 90 minutes, stopping halfway through to flip them.
Brush the ribs with BBQ sauce. Remove the ribs from the oven, then increase the temperature to 210°C (420°F). Discard any excess liquid that forms on the baking tray before brushing the ribs in your barbeque sauce.
Bake the ribs a 2nd time. Return the barbeque-covered ribs to the oven and bake them for another 10 minutes or until the glaze on the ribs becomes bubbly.
Recipe tips and tricks
Pat dry the ribs. Do this before seasoning them, as it will help the seasoning and barbeque sauce adhere to the ribs better.
Allow the ribs to rest. Give the ribs a few minutes to rest after you pull them out of the oven, as this will help keep them juicy. Otherwise, you risk losing all of that goodness as soon as you cut into them.
Use your favorite BBQ sauce. It really makes all the difference. If you want, you can make your own barbeque sauce or just use your favorite store-bought sauce.
Flavor variations
As delicious as these ribs are, they can also be easily customized to suit your preferences. Here are some recommendations:
Use a spice rub. As opposed to seasoning with salt and pepper, try either a store-bought barbeque rub or the rub used in these 3-2-1 ribs.
Add mustard. For a Carolina Gold style of BBQ sauce, add a few tablespoons of mustard to your sauce before basting the pork ribs.
Amp up the heat. If you like spicy ribs, then try adding a little cayenne to the salt and pepper mix.
Brine the ribs. Letting the ribs sit in a brine of saltwater as opposed to seasoning them with salt and pepper will help make them more savory and impart additional flavor.
Use different sauces. I like to change up the flavor by using different sauces. Bulgogi and katsu sauce is great for an Asian flare, and when we want something more Italian, nothing beats some homemade pomodoro sauce.
Storage instructions
To store: Leftover ribs can be stored in an airtight container and kept in the fridge for up to 4 days.
To reheat: Transfer leftover ribs to a baking sheet lined with foil and heat at 250°F for 10-15 minutes or until they’re fully reheated. A microwave will also work. Simply heat them in 30-second intervals until warmed.
To freeze: Store cooled ribs in an airtight container or freezer-safe bag and keep them in the freezer for up to 3 months.
More delicious pork recipes to try
Frequently asked questions
Traditional ribs, such as baby back ribs or St. Louis-style ribs, are found in the ribcage of the pig, where strips of bone separate the meat. Country style pork ribs are actually the pork butt cut of the pig, cut into slender strips and cooked in barbeque sauce.
Your ribs may be tough if you attempt to cook them at too high of a temperature. The pork butt is best prepared at a low and slow temperature to tenderize the meat.
The best way to guarantee your country ribs come out juicy and tender is to cook them at a low and slow temperature, covered in aluminum foil. This will help to preserve the heat and slowly tenderize this cut of pork, so it doesn’t become tough.
Country Style Pork Ribs
Ingredients
Instructions
- Preheat the oven to 150C/300F.
- Rub the oil over the ribs and season with salt and pepper.
- Line a large baking tray with tin foil and arrange the ribs in a single layer. Roast the ribs for 90 minutes, flipping them halfway through.
- Remove the ribs from the oven and increase the temperature to 210C/420F.
- Discard any excess liquid on the baking tray and brush the barbecue sauce all over the ribs. Return the ribs to the oven and bake them for a further 10 minutes, or until glazed and the sauce is bubbling.
Notes
Nutrition
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Help for all that Sunday fun, We love this delicious, tender and oh-so-good treat 😛
During the 90 minute baking at the lower temperature, are the ribs covered with foil? Or are they open to the air in the oven?
I have been making country style ribs this way for years, but I do one thing different. I pour a couple tablespoons of Liquid Smoke in the pan at the beginning. I owned a restaurant and sold 50 to 60 lbs. of ribs this way every weekend.
Yum!
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