Oven Baked Country Style Pork Ribs
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My oven baked country style pork ribs are juicy, fork-tender, and coated in a sticky barbecue glaze. They’re incredibly easy to make and mostly hands-off.
My country-style pork ribs are seriously crave-worthy
Growing up, ribs were something we only ate at BBQ restaurants or whenever my parents borrowed a friend’s smoker. These days, though, I make them at home all the time- and country-style pork ribs are my favorite way to satisfy cravings without spending all day tending a smoker (although I do own one now!).
Despite the name, country-style ribs aren’t actually ribs at all. They’re cut from the pork shoulder, which means they’re extra meaty, incredibly tender, and much easier to cook than traditional ribs. Here’s why I love making them:
- Easy to make. The oven does almost all the work, and you only need five simple ingredients.
- Budget-friendly. Pork shoulder is one of my favorite cuts because it’s affordable and becomes incredibly tender after a slow bake.
- Easy to customize. Use your favorite barbecue sauce or change up the seasoning depending on what you’re craving.
Let’s make them together!
Key ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Pork ribs. Also known as pork butt or pork shoulder. I can find this cut in both boneless and bone-in forms, though I prefer boneless pork ribs for convenience. If you’re using bone-in country-style ribs, add 20 minutes of cooking time.
- Oil. To rub on the ribs before seasoning them.
- Salt and black pepper. To taste.
- Barbecue sauce. To coat the ribs in. I like to make sugar-free barbecue sauce when I have time, but any good-quality grocery-store brand works.
How to oven bake country style pork ribs
Prep. Preheat the oven and line a baking dish with aluminum foil.
Season. Coat the ribs in oil, salt, and pepper. Place them on the baking sheet.
Bake. Bake the ribs covered, flipping halfway through. After 90 minutes, increase the oven temperature.
Second bake. Discard excess liquid and coat the ribs in sauce. Bake until a meat thermometer reads 202-205°F. Rest the ribs for 5-10 minutes before serving.
Arman’s recipe tips
- Plan on 2 ribs per person. They’re much meatier than regular ribs, and I find 2 ribs to be more than enough, especially with a couple of sides.
- Pat the ribs dry before seasoning. If you do this before seasoning them, you’ll notice a far crispier exterior. Plus, the sauce will stick better to the ribs.
- Don’t rush the cooking. Low and slow is what makes country-style ribs so tender. If you increase the oven temperature too early, the meat is more likely to dry out.
- Brush on the barbecue sauce at the end. This keeps the sauce sticky and caramelized without burning or becoming too dark.
Oven Baked Country Style Pork Ribs
Video
Ingredients
- 2 pounds pork ribs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups barbecue sauce
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
More pork shoulder recipes
Originally updated June 2023
Hello again Arman!
The pictures look like chops not country style ribs.
The ribs I bought are bone-in. I’m going to dry rub them. So, how long at what temperature? I plan to cover with foil. No sauce as my family doesn’t like it. Thanks for any advice.
Hi Marcia! These are definitely ribs- they do look like chops though!
If you have bone-in ribs, add 20 minutes to the cooking time.
I make these in the Instant Pot about 18 minutes, and they just fall off the bone. I add the BBQ sauce after cooked to some of it and have it over buttered rice. Then I have some left to do other things with. I make a gravy and use that one meal, again with rice. I sometimes eat it as it is right out of the pot! Pork Butt Roast is also good in the Instant pot and so much quicker, tender and delicious!
🙂 Thank you
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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!
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?
Help for all that Sunday fun, We love this delicious, tender and oh-so-good treat 😛