Sink your teeth into these tender, juicy, oven roasted country style pork ribs and you won’t believe you can make such a delicious recipe so easily. With just a few simple ingredients, you can have restaurant quality country style ribs, without all the hassle of smokers, grills, or any special equipment at all. Your oven is the only thing you need!
These succulent country style ribs will cook low and slow in the oven for about 3 hours. When done, get ready to feast on the most tender and delicious pork you’ve ever enjoyed.
What are Pork Country Style Ribs?
Country style ribs are not actually ribs at all. I know I know… bummer, right? Not all all. Country style ribs are actually cuts of pork from the shoulder/butt area of the pork, which is the exact same meat used in pulled pork. Yay! The meat is cut in such a way that it resembles ribs. Most cuts are boneless but some do have the y-shaped bone that you find in a shoulder/butt roast. Either way, the meat is well marbled, so tender, and absolutely mouthwatering.
Country style ribs are usually sold in packages of about 8 “ribs”, totaling 2-3lbs. Of course, depending on the particular store, the packaging can vary. Also make sure the meat is well marbled. Some country style pork ribs are cut from the loin area and tend to be very lean. These ribs are not as good and tend to be very dry.
The standard packages of 2-3lbs are perfect for a hearty family meal. If cooking for more than 4, look for larger packages of more than 3 lbs. As a general rule, 2 standard sized country style ribs are the prefect serving size for 1 person.
What Do I Need to Make This Recipe?
You won’t need any special equipment to make these country style ribs. They cook right in the oven in a baking dish. A 13″ x 9″ glass baking dish is perfect for 2-3 lbs. of ribs. I like to line it with aluminum foil to make cleanup easier. You’ll also need foil to cover the dish while they roast in the oven.
Naturally we’ll need 2-3lbs. of country style pork ribs. Make sure is says butt/shoulder ribs and not loin ribs.
We’ll make an awesome pork rub with some real basic ingredients:
- brown sugar
- onion powder
- garlic powder
- ground mustard
- smoked paprika
- cayenne pepper
- salt and pepper
And finally, we’ll brush some of our favorite BBQ sauce onto the ribs for the final 30 minutes of cooking. This will give the sauce a chance to caramelize and stick to the ribs.
Start by mixing all the dry ingredients together in a small bowl. Then we simple coat all the meat with the rub. I’ve found the best way to do this is to use a large, gallon-sized zip-top bag. Add the ribs, seasoning, seal the bag and shake, shake, shake. Massage that seasoning into all the ribs for about a minute and you’re good to go.
Line a glass or oven safe baking dish (13″ x 9″ is the perfect size) with aluminum foil and place the seasoned ribs in the dish, spaced apart as best possible. Make sure the fattier side of the ribs are on top. This allows that moisture from the fat to drip down through the rib, making it as juicy as possible. Cover the dish tightly with foil.
Bake Low and Slow
Place the covered dish into a preheated oven at 325°(F) for 2.5 hours. After the 2.5 hours, remove from oven, carefully remove the foil cover and drain the liquid from the dish. You can do this by removing the ribs to a plate, and just pouring the liquid out, then return the ribs to the dish.
Now, apply a liberal amount of your favorite barbecue sauce. Use a brush and brush it on each rib as best possible.
Back in the oven they go, uncovered, for another 30 minutes with the temperature bumped up to 375°(F).
After the final 30 minutes, remove from oven and they’re done.
Ready to Serve
No need to wait, your country style ribs are now ready to serve. The best way to serve is to place them on a plate or platter and let everyone serve themselves. They can be quite large so usually one or two will be plenty.
The brussels sprouts you see in the picture are our Best Damn Air Fryer Brussels Sprouts. They’re the perfect accompaniment for this dish and also very easy to make. I’m also a HUGE fan of macaroni and cheese with BBQ dishes and our Best Damn Instant Pot Mac and Cheese is an excellent choice for a side-dish. And of course, BBQ pork can be topped with, or served with some delicious homemade country coleslaw. The cool crunch is perfect to go along with the tender pork.Print
Best Damn Oven Roasted Country Style Ribs
- Total Time: 3 hours 10 minutes
- Yield: 4 servings
Mouthwatering, tender and juicy country style pork ribs are seasoned to perfection and roast right in your oven. No special equipment needed.
- 2.5–3lbs. country style pork ribs (shoulder/butt ribs)
- 3 tbs brown sugar
- 2 tsp kosher salt
- 1 tsp ground mustard
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- ½ tsp cayenne pepper
- ¼ cup BBQ sauce
- Preheat oven to 325°(F) and line a 13″ x 9″ baking dish with aluminum foil.
- Mix all dry ingredients and apply to the ribs. You can do this in a large, gallon-sized zip-top bag.
- Place the seasoned ribs, spaced apart, in the baking dish and cover tightly with foil.
- Place in the oven at 325°(F) on middle rack for 2.5 hours.
- After the 2.5 hours, remove from oven and drain liquid from dish (remove ribs to a plate and pour the liquid out, then return the ribs to the baking dish). Raise oven temperature to 375°(F).
- Brush all the ribs liberally with your favorite BBQ sauce and place back into oven, uncovered, for another 30 minutes at 375°(F).
- Remove from oven and they’re ready to serve!
- Prep Time: 10 min
- Cook Time: 180 min
- Category: Dinner
- Method: Oven
- Cuisine: American
I made it in the crockpot and ended it in the oven with the bbq sauce! O M G 😍
Very tender and flavorful!
After baking the ribs, covered, for 2.5 hours, I removed the pan from the oven and tested the them; they were perfectly done and tender. However, after brushing the ribs with sauce, increasing the temperature, and baking them, uncovered, for another 30 minutes, the ribs dried out. We did not enjoy eating them.
I am going to wrap the leftover ribs in foil with a small amount of water and bake them again for a short while to steam them back to tenderness. If I use this recipe again, I will pull the ribs after baking for 2.5 hours, brush them with barbeque sauce, and serve them.
Delicious! I didn’t have dry mustard so substituted 1/2 tsp curry powder. I reduced salt by 50% for personal preference and that seemed just right. Made a double batch using boneless country ribs and they were perfect after the 2.5 hrs. Didn’t need any more cooking or BBQ sauce. Thanks!
I’ve made this twice in 10 days, perfect tenderness and flavor.
Hello Jason, can I make these ribs in an air fryer??
Hi Rita. I’m currently working on a recipe specifically for the air fryer. Hopefully i’ll have that posted soon.
Here in St Louis pork steaks are a common entree sometimes they are called shoulder cuts. Anyway I’ve always used your rub on them and bake in the oven almost exactly as this recipe. I however bake them for 3 hours on 250 degrees. Then sauce them and instead of the high oven I put them in my 6 quart air fryer. I like mine with sauce almost burned on with crispy edges. This rub is fantastic and I triple it and save what I don’t use since I do my pork tenderloin and other pork meats with this rub. Great Rub you need to try it!! Thanks for the recipe