Country Style Pork Ribs

You won’t believe how easy it is to make this oven baked country style pork ribs recipe. You don’t need a grill, smoker, or slow cooker to make tender, juicy, ribs that your whole family will love.

 

With just a few simple ingredients, you’ll have restaurant quality ribs every bit as good as your local barbecue restaurant.

And the best part about making your own barbecue at home is getting to control the ingredients used. Why pay crazy high prices, when you can make your own barbecue just as good!

My country style ribs are rich and delicious alternative to traditional ribs. So why not save some money and cook up a batch of deliciousness for your family this weekend.

With just a few minutes of prep, all you need is some time to let the pork cook low and slow. It couldn’t be easier. But if you prefer traditional style, try my oven baked baby back ribs, they’re guaranteed to impress.

Ingredients

Let’s start by gathering the ingredients we need to make these country-style ribs in the oven. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”

Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

What are they?

Well, they’re not actually ribs. Country-style pork ribs come from the shoulder area of the pig. It’s a cut that is taken from the blade end of the pork loin close to the shoulder, making this cut more like a pork chop.

Don’t confuse these with spare ribs which are baby back ribs. And although

This cut includes parts of the pork shoulder blade bone and is characterized by a good amount of marbling, which makes it tender and flavorful when cooked. There are boneless ones. But since this cut of pork doesn’t come from the rib area of the pig, it’s not technically a boneless pork rib.

Country ribs are actually closer to being a pork chop.

How to make a dry rub?

• Add the coarse sea salt, black pepper, garlic powder, onion powder, chili powder, sweet paprika, and brown sugar to a small bowl.
• Mix the seasonings well to make the dry rub for the country style pork ribs.

Can I add other seasonings to the dry rub?

Absolutely, you can change up the seasonings every time you make these delicious pork ribs. You can add cumin, dried oregano, dry mustard, or any of your favorite seasonings. If you like a spicy rub, add a teaspoon of cayenne pepper.

You can also add any of your favorite seasoning blends to the mixture, or use them straight out of the jar to season the meat.

How to Cook Country Style Ribs

Follow along at home to learn how to cook country style pork ribs in the oven.

When it comes to cooking pork that is tender and juicy, slow cooking at low temperatures is the key. Make sure your oven temperature is set to 250 degrees F. That’s the sweet spot for pork.

• Pat the ribs dry with paper towels.
• Season the ribs liberally with the dry rub and let them sit for 20-30 minutes before cooking. This gives the spices a little time to penetrate the meat and also allows time for the pork to come to room temperature.
• Place the ribs, fatty side up, in a single layer in a baking dish or on a foil-lined baking sheet pan.
• Cover the pan tightly with aluminum foil and place it on the center rack of the preheated oven. Cook the ribs for 2 – 2 ¼ hours or until a meat thermometer reads 195-205 degrees F.
• Remove the pan from the oven and very carefully remove the foil covering from the pan.
• Give the ribs a generous coating of your favorite barbecue sauce and return the ribs to the oven uncovered for another 30 minutes.

Cooking times can vary depending on the size of the ribs, that’s why it’s always a good idea to use a meat thermometer like the Meater Plus that I use.

You can also use a Dutch oven to bake the ribs, then place them on a baking sheet to finish.

If you like a crisp caramelized exterior, place the ribs under the broiler for 3-5 minutes.

Remove the ribs from the oven, brush them with more of your favorite BBQ sauce, and tent them with foil. Let them rest for 15 minutes before serving to give the juices time to redistribute into the meat.

Brush with additional barbecue sauce and serve with your favorite sides and dishes. My Creamy Cole Slaw, Classic Potato Salad, and Macaroni Salad are a few of my favorite sides to serve with barbecue.

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