These Country Style Pork Ribs are what I make when I want all that slow-cooked, finger-lickin’ barbecue goodness without hauling myself outside to fool with the grill. They bake low and slow in the oven until they’re good and tender, then get brushed down with BBQ sauce and hit under the broiler until that sauce gets thick, sticky, and caramelized in all the right places. Serve these Country Style Pork Ribs with Velveeta mac and cheese, fried cornbread, greens, or whatever side dish makes your family come runnin’ into the kitchen ! Get into it, boos!
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How to Make Country Style Pork Ribs
These step-by-step photos show how to cook country style pork ribs in the oven, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Country Style Pork Ribs Recipe
1. Mix all the rub ingredients, pat the ribs dry, and season them
Coat all sides, then place in a single layer on a foil-lined pan.
2. Cover tightly with foil and bake low until tender
Place on the bottom rack and cook until the ribs are nearly falling apart.
3. Remove foil, drain juices, and brush generously with BBQ sauce
Turn the ribs to coat fully so every side gets that sticky goodness.
4. Broil the country style ribs until the sauce caramelizes
Place on the top rack and watch closely until glossy and slightly charred, then serve.
PRO TIP: When purchasing your ribs, choose packages with ribs of similar size so they cook evenly. If you end up with a couple much larger than the others, you can cut them in half.
Full Country Style Pork Ribs Recipe
Country Style Pork Ribs Recipe
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Equipment
Ingredients
- 4 pounds country-style pork ribs
- 1 tablespoon kosher salt
- 2 teaspoons coarse-ground black pepper
- ¼ cup light brown sugar
- 1 ½ teaspoons garlic powder
- ¾ teaspoon onion powder
- 1 ½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon dried thyme
- 2 cups your favorite BBQ sauce
Instructions
- Pat the ribs dry with paper towels, then lay them on a foil-lined baking sheet.
- In a small bowl, stir together the salt, black pepper, brown sugar, garlic powder, onion powder, smoked paprika, cumin, and thyme. Coat the ribs on all sides with the dry rub, then arrange in a single layer. Let sit at room temperature for 30 minutes.
- Preheat your oven to 250°F and place one rack in the bottom third position and the other rack in the top third position (about 6 inches away from the broiler).
- Cover the pan tightly with foil, then place on the bottom rack and bake until an inserted digital thermometer reads 195°F and the ribs are fall-off-the-bone tender, about 2 hours to 2 hours 20 minutes.
- Carefully remove the ribs from the oven (there will be liquid in the pan) and set the oven to broil. Uncover the ribs and carefully drain and discard the cooking juices. Liberally brush the BBQ sauce onto the ribs, turning to coat each rib completely.
- Return the uncovered pan to the top rack and broil until the sauce thickens and the tops of the ribs begin to caramelize, about 5 minutes. Watch closely, so the sauce doesn’t burn.
- Remove from the oven, place the ribs on a serving platter, and enjoy immediately.
Notes
How to Store
- Fridge: Let the ribs cool completely, then store them in an airtight container with some of the sauce to keep them from drying out. They will keep for up to 4 days.
- Freezer: Wrap the ribs tightly in plastic wrap, then foil, or place them in a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm them in a 300°F oven covered with foil until heated through so they stay tender. You can also use the microwave, just add some extra sauce and cover the ribs they don’t dry out.
Nutrition
Recipe Tips
- Season the meat right before cooking. Don’t let it sit in the fridge with the rub for too long or it will dry out.
- Use a BBQ sauce you actually love. The favorite BBQ sauce in my house is Sweet Baby Ray’s, but if you got a homemade one you swear by, go on and use that.
- Check the ribs are truly tender. You want them around 195°F to 200°F. If you don’t have a thermometer, stick a fork in and twist a little. It should slide in easy and start to pull apart.
- Be EXTRA careful when you pull them out the oven. There will be hot liquid sitting in the pan, plus the steam under the foil is no joke! So open it away from your face and take your time.
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Serving Ideas
- Grits on the Side: I love me some BBQ country style ribs with grits. Creamy Southern grits, cheese grits, sweet potato grits, cauliflower grits, or crispy grit cakes all soak up the sauce real nice.
- Mashed Potatoes: Classic sour cream mashed potatoes, garlic mashed potatoes, or sweet potato mash hit every time.
- Bread and Cornbread: Sweet potato cornbread, buttermilk cornbread, honey butter cornbread, or soft yeast rolls. Don’t forget the napkins, boos! You’re gonna get ya fingers dirty.
- BBQ Sides Done Right: Potato salad, baked beans, deviled eggs, or even mac and cheese bring that full cookout plate together.
- Veggies: Y’all know the drill, fried cabbage, collard greens, green beans, or coleslaw.
Recipe Help
They’re not actually ribs, boos. They’re cut from the pork shoulder or blade area, which is why they’re meatier and (usually) boneless.
They probably just need more time in the oven. These cuts have more connective tissue, so if you pull them out too early, they will be chewy.
Fo sho! Season them the same way, then cook on low for 6 to 8 hours or high for about 3 to 4 hours until tender. Brush on the sauce and pop them under the broiler for a few minutes after. You can also add the BBQ sauce right into the crockpot and let the ribs cook in it.
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