Country-style Pork Ribs ribs are a great rich and fall-apart tender alternative to traditional ribs. Cheap, easy to make, and SO good, this might just be your new favorite way to eat pork.
One of the first really popular recipes on this site was my No-Fuss Easy Oven-Baked Ribs. The recipe’s designed to use beef back ribs, but since the post went live people have been asking about using it to make country-style pork ribs.
And asking.
And asking.
And asking.
And every single time, I would have to admit that I had no idea because I’d never eaten, let alone cooked, country-style ribs.
Whelp, I finally got sick of saying “I don’t know,” and feeling like I was missing out on something (because clearly, people love these things), so I tried them for myself, and now I am so angry.
Guys, I am so angry I haven’t been making these for years because country-style ribs ARE AMAZING. And this is coming from someone who is usually firmly Team Beef Ribs over pork.
These ribs are so tender and rich and easy to make. Two ingredients, ten minutes of hands-on prep time, and you end up with these absolutely beautiful ribs with meat you can shred with a fork.
And if you’re sitting there going sure, that sounds great, but WTF are country-style pork ribs? Read on, friend.
What Are Country-style Pork Ribs?
Country-style pork ribs aren’t ribs at all. They’re cuts of pork shoulder, which is the same meat you use to make pulled pork and carnitas. If you get bone-in “ribs,” you’ll recognize the distinctive y-shaped bone you get when you buy a bone-in pork shoulder roast.
This means that one, just like pork shoulder roasts, country-style ribs are super cheap, usually about $2/pound.
Two, they’re way meatier than regular pork or beef ribs (and don’t have all that gross cartilage), so you’re getting more meat for your buck.
And three, they have that wonderful marbling of fat which helps keep them moist during the long, slow cooking process on the way to tender, fall-apart ribs.
And speaking of long, slow cooking…
How to Cook Country Style Pork Ribs in the Oven
For fall-apart meat, country-style ribs really need to cook long and slow. Otherwise you’re going to get chewy pork.
The good news is that the cooking time is almost entirely hands-off. After a minimal amount of prep to get the ribs ready to cook, your oven’s doing most of the work here.
You start by salting and peppering your ribs and placing in a single layer in a roasting pan or baking dish. If you use a baking tray, make sure it has a fairly high rim, as the meat will release a lot of liquid as it cooks.
Cover with foil and bake at 300°F for 2 hours. Go read a book and sip some lemonade in front of a fan.
When your timer goes off, carefully uncover the meat–the steam will be hot–and drain the liquid from the tray. The meat looks super gross and sad at this point, but don’t worry. The next time it comes out of the oven, it will be beautiful.
Brush a generous coat of your favorite BBQ sauce over the meat.
Lower the temperature to 275°F and then bake uncovered for another hour. Your ribs are done when the meat has a beautifully baked-on coat of BBQ sauce and when you can pull it apart with a fork.
Brush with a little more sauce, give the ribs a couple minutes to rest, and then serve with some mashed potatoes or macaroni salad, and a simple veggie side like Garlic and Butter Green Beans or Oven-roasted Broccoli, and enjoy!
Country-Style Ribs Recipe Notes
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- If making for guests, I recommend making two ribs per person. That’s going to be a really generous serving, but you won’t have to worry about anyone going hungry. If making a lot of ribs, you can make two trays at a time. Just add 15 minutes to the initial cooking time and swap them halfway through both cooking periods so that they cook evenly.
- You can use bone-in or boneless country-style ribs for this recipe. Since they are covered for most of the cooking time, both come out equally moist and tender. My local stores sell them in mixed packs, so I usually cook with both at the same time.
- Be very careful removing the ribs from the oven the first time. Hot liquid can slosh out of the pan, and the steam will be very hot when you remove the foil.
- For brushing on BBQ sauce, I love these silicone basting brushes that can go through the dishwasher.
- Looking for more simple meaty mains? Try my Tri-tip in the Oven, Broiled Steak with Mustard Sauce, Carne Asada, and Quick Rosemary Pork Chops.
Easy Country-Style Pork Ribs in the Oven
Ingredients
Special Equipment
- Foil
- Roasting pan or rimmed baking sheet
- Silicone basting brush optional
Country-style Ribs
- Country-style pork ribs*
- Salt and pepper
- Your favorite BBQ sauce
Instructions
- Preheat your oven to 300°F. Salt and pepper both sides of your ribs and place in a single layer in your pan, fattier side up.
- Cover the pan tightly with foil and bake for 2 hours. Carefully (steam and liquid in the tray will be hot!) remove ribs from the oven and check the meat. They should be starting to become tender. If they still feel tough, re-cover them and place them back in the oven for 15 to 30 minutes.
- Transfer ribs to a plate and drain liquid from the pan. Return ribs to tray and brush with a generous coating of BBQ sauce.
- Turn oven down to 275°F and bake ribs, uncovered, for 1 hour more, or until you can pull the meat apart with a fork (if your ribs were small and already pretty tender when you put them back in the oven, start checking after 20 minutes). Brush with another coat of BBQ sauce, rest for 5 minutes, serve and enjoy!
Darrell R King says
GOING TO TRY THIS SUNDAY. Hope everything works out. Would hate to waste good meat.
Tracy says
Hope you enjoyed them, Darrell!
Rosemary Meyer says
How long would baking time be for two small boneless country ribs weighing only about 3 1/4 oz.each in toaster oven?
Tracy says
I’ve never made these in a toaster oven, but for ribs that small I’d check them at an hour, see if they’re starting to pull apart and then bake in 20 minute increments until they are. Then add the BBQ sauce and bake until totally tender. Hope that helps!
Barbara says
I am going to try a few things.
First, cook in cast iron oven proof pot w lid. Using all rubs mentioned.
Second, partial cook today then finish tomorrow leaving in pot overnight.
Will report success or failure!!
This is for 2 w leftovers.
Tracy says
Hope you enjoyed them, Barbara!
Lori says
Hi Tracy, I am actually replying to Barbara’s post. If everybody else reads the comments like I do, they usually read the replies as well!
Especially since her post was 2 years ago…
I use cast iron cookware often and it is important to read up on cooking times. It cooks faster and if your not paying attention to the meat it can overcook. Secondly, don’t leave food in the cast iron pot. The food draws out the “iron” taste and it is noticeable.
By the way, your recipe is great, very tender and flavorful. Thank you for sharing!
Tracy says
Thanks for the additional info, Lori!!
Karen says
Hello Tracy this recipe is very easy, exceeds all expectation and is amazingly delious, I added garlic powder, onion salt, Worcestershire sauce, honey, mollasses, Brown sugar, apricot preserve, bacon, Apple cider vinegar and 1/4 cup of bourbon. Simply sweet and nothing left over my family and I love them for Sunday dinner.
Tracy says
Your homemade sauce sounds absolutely amazing, Karen! So glad you enjoyed the ribs!
Erica says
In the oven right now! Added onion powder with salt and pepper. I’ll let you know how they turn out.
Tracy says
Hope you enjoy them, Erica!
Patricia says
This were amazing. I don’t have too much experience in the kitchen, and when I picked the ribs in the supermarket my husband told me not to. The last two I’ve cooked weren’t that good, I told him I really wanted to learn because we love ribs and I am so so happy I did because this were the most delicious ribs that I’ve ever tasted, indeed, they were THAT good. Thank you Tracy so much for your recipe, it was simple to make, and exceeded our expectations.
Tracy says
Yay! I’m so happy they worked out for you, Patricia!
Deanna says
Do you think dry rub in place of sauce would work?
Tracy says
I haven’t tried this, so I’m not sure. If you give it a try, please let me know how it turns out!
Amy says
I made them both way’s today!! Spicy Cajun dry rub for the guys, and bbq sauce for me. AWESOME!!! Best thing I’ve ever cooked.
Terri says
WHY DID MINE TURN OUT OVERCOOKED AND DRY? Threw mine out!. I did follow your directions to a tee except I did the 2nd cook for 45 minutes and then broil 5 minutes. All of these comments are positive and I was excited to try it. What did I do wrong?
Tracy says
Hi, Terri, so sorry your ribs came out that way! Your ribs might actually have been *under*-cooked. If your ribs were extra large, they would have needed more covered cooking time. I did some research and the “rib” sizes are all over the place. I updated the recipe to take larger pieces of meat into consideration.
Jaynie says
I love the recipe. My Mum used to make it but she would place thickly sliced carrots, celery, 1 lg. onion sliced and today when I made it, I added about a yellow pepper, cut in large pieces. You put the veggies on the bottom of your greased baking pan. Cover with prepped ribs and basically, follow your recipe. After draining off the fat, leave in the veggies, put the ribs back on top and add your choice of BBQ sauce. You can eat the veggies, which have that nice smokey flavor. If you want to make mashed potatoes, great, but you have the carrots, etc. which are healthy, too.
Scott says
Hi i was just wondering with these cooking times what size where the ribs in weight each approx?
Tracy says
Hi, Scott, so sorry I didn’t respond right away, this comment got buried. The ribs in the photos were between 6 and 9-ish ounces. Anything over 10 ounces is going to need a slightly longer cooking time. I updated the recipe to reflect that. Hope that helps!
Jared says
My mom often made these for Sunday lunch. It was easy to prep and leave in the oven during church. One final step she included is to turn the oven up to broil and cook the ribs for a couple minutes per side to caramelize the bbq sauce. It gives a little bit of added depth to the flavor.
Tracy says
You’re the second person to suggest that tip! I’m going to have to try it the next time I make these. Thanks, Jared!
Larry says
I’ve been using this basic recipe for years. In my version, I add minced garlic (about 1 tsp/lb of meat) and lemon slices which I remove after the first bake. After the second bake with the BBQ sauce, I increase temp to 450 (or broil) for a few minutes to make everything a little sticky. Never any leftovers.
Tracy says
Mmmm, love the sound of these little changes. Thanks, Larry!
Daniel Kujda says
Hi Tracy, I’m just putting the country ribs in the oven right now, it sure looks like an easy recipe. I also added onion and garlic powder to the salt and pepper with spicy powder and crushed red pepper to most of them. My Daughter and I like em a little more spicy than my Wife and Son-in-law. So with the extra heat added and Stubbs Spicy Sauce I’m thinking they are gonna be great!!! So actually I meant to just tell you that I tried to get your newsletter, I tried twice but it keeps going to my spam and it will not let me click for verification for you to send me recipes. Oh yea by the way “Happy Labor Day” I’m guessing everyone at your house are full of delicious dinner and dessert by now.
Tracy says
Hi, Daniel. Love the idea of making these spicy. Hope you guys enjoy them! I actually have some in the oven right now too. 🙂
And thanks for subscribing to the newsletter. If you’re receiving the weekly newsletter but it’s going to spam, you don’t have to worry about verifying anything. Sometimes you just have to teach your email client that it’s not spam.
There should be somewhere on the email that says something like “this is not spam.” A time or to of clicking that and it should start to go to your inbox automatically. If that’s not the case, and you’re getting the verification email over again, you can send me an email at tracy@bakingmischief.com and I’ll add you manually to the list. Sorry it’s being difficult!https://bakingmischief.com/wp-admin/edit-comments.php#comments-form
Nikki says
Can I cook these in the Traeger on the same cooking temperature as you noted in the recipe?
Danielle says
Do I leave the foil off when i put back in oven for the last hour?
Tracy says
Yes. Bake uncovered when they go back in the oven. I’ll edit the recipe to make sure that’s clear. Hope you enjoy them, Danielle!
Erika A Webster says
Making tonight for dinner praying they come out great hubby is a rib guy. I made years ago when we first met. But forgot how I made them. Think how I landed him.. lol
Tracy says
Hope you both enjoy them, Erika!
Diane says
This is exactly what I was looking for. I have some dry rub left over from past ribs that I think I’ll put on first and see how that goes. Thank you for the great pics and easy directions.
Tracy says
Thanks, Diane! Hope you enjoyed them!!
Lori says
They turned out amazing! Your recipe is perfect. Thank you
Tracy says
Yay! Thanks, Lori. So glad to hear it!
Kathi says
Recipe sounds and looks good. Would it be possible to do the initial oven roasting – when the ribs are covered- the day before and finish up the next day? If I’m having company for dinner that would make it easier.
Tracy says
I’ve never tried it, but it should work (though I’d do a test run before making for company). Leave a bit of the cooking liquid in the tray and keep tightly covered overnight so they don’t dry out. I’d also put them back in the oven for about 20 minutes at 300 before dropping the temperature and adding the BBQ sauce so they come back up to temp. If you try it, please let me know how it works out.
Diane says
So….did you do the initial cooking the day before? That’s what I want to do. How did they turn out?
Katherine | Love In My Oven says
These look amazing, Tracy! We love ribs at our house – it’s one of the few meats that the boys really, really love. I always do mine in the slow cooker, so I am so happy to see an oven style here! I can’t wait to try!
Tracy says
Trying these in the slow cooker is next on my list!!
Linda L. says
Just took these out of the oven … . .possibly the best, most tender and flavorful ribs I’ve ever tried. Thanks so much!!
Tracy says
I’m SO glad you enjoyed them, Linda! Thanks so much for coming back to let me know!!
steven schreibstein says
How does one leave a comment here, Tracy?
Tracy says
You just did, Steven. 😉
Rachel C. says
I. Boiled mines first
And then did your recipe …
can’t wait til they are done…….
Tracy says
Hope you enjoy them, Rachel!
Cindy says
I’ve made these exactly like this recipe for years..EXTRA TIP: save the strained juice..it makes the best base for gravy for another time
Don says
Cindy’s suggestion about saving the liquid for gravy is excellent. I would also add you can use it to cook baked rice (replaces the butter or oil since this is mostly fat). Mmmmmm-mmmmm–porky, fluffy rice!
Tracy says
That sounds amazing, Don!!
Rick in says
It’s the second time I made those ribs Tracy. I won’t cook my ribs any other way now thanks to your recipe.
Gina says
I just made these following your method….turned out perfect!….sooo soft and hubby loves em…lol I used some bbq sauce we had in the cabinet…but 2 hrs at 300 tightly covered then uncovered after saucing it up at 275 for 40 mins as our ribs were cut a lil smaller than normal… nice…in the past I boiled it till it was almost falling apart then threw it in the oven….this was less cleanup and turned out just as good maybe even better.
Thank you for teaching me a new way.
Diana Cruz says
We added corn on the cob, sweet potatoes, and garlic bread to complement the ribs
Barbara says
Ribs were dry, hard and over cooked. I feel 3 hrs total time is too long even at 300 then 275 degrees. Had to toss them.
Tracy says
So sorry to hear that, Barbara!! I’ve never had them come out dry and hard, that’s so odd. Did you cook them tightly covered for the first 2 hours? That initial covered cooking time should keep them pretty moist. Happy to trouble shoot if you’d like.
Bozo says
You probably used regular pork ribs instead of the country style “ribs” from the shoulder. There’s a big difference.
Maci says
Same thing happened to my ribs and I cooked them exactly as indicated
Michelle says
My mom always makes them with about a half inch of water on them for the 1st round in oven. That’s the only thing different than this recipe. I am going to try this tonight but I’ll probably use stock instead of water. Moms are always fall off bone tender.
Tracy says
Thanks for sharing this tip, Michelle!
Tyrone says
My Grandfather taught me with about a half inch of water/apple vinegar for the initial round of cooking and they are tender every time. The ratio is about 60-40, just a bit more vinegar than water. Another thing that I do sometimes is, for the final round of cooking with the sauce applied, I go to the grill for that authentic char and smoky flavor.
Tracy says
This is an excellent tip. Thanks, Tyrone!
Jimmy says
I worked as a cook for years. We did this with alot of styles of ribs but wrapped the ribs in suran wrap to completely seal them then in foil and sealed it. Then put it on a sheet tray. The wrap completely eliminates the possibility of them coming out dry. Might help those in different altitudes where cooking time differs.
Tracy says
This is a great tip, thank you!
Sharon Robinson says
I usually make my CSR in a pressure cooker for the initial cooking (30 minutes) then baste with sauce and finish in the oven, uncovered @ 300°…slathering several times for another 30 minutes. Yum!
Shelly says
Mine too. Terrible. I don’t understand how this recipe got such high reviews.
Vicki says
First, mine came out lovely without having to add liquid. I checked after the first hour. If dry ribs are your problem (like when I do bone-in spare ribs), I saw people say water, vinegar or a mixture. I use beer. Beer is wonderful for moist, tasty pork and it doesn’t clash with my barbecue sauce. Enjoy.
Brenda Thompson says
I followed the recipe ,and they are on the last 34 minutes!!!
Look wonderful, and I did do a taste test >
Serving with baked sweet potato and corn
Tracy says
Hope you enjoyed them, Brenda!!
Mari says
Your oven thermostat is probably off. You can get an inexpensive oven thermometer at Walmart. Turn the oven on and place the thermometer in there to see if set at 300 your oven really does stay at 300. Check it often and recalibrate until the thermometer reaches the correct temp.
JT says
Mine also came out dry at leaner sections. I’ll try it again but maybe short time under the broiler after the initial 2 hrs.
Cee stre says
So likely you used a rack of ribs vs country style ribs. Country style ribs refers to the cut of meat not the way it’s cooked. This is a common mistake . I hope you will try again.. because this is honestly the best oven cooked pork I have ever cooked and I’ve been cooking for over 30 years. This is one of THE easiest ways to impress a hungry crew . Even those not hungry can’t seem to resist picking at these!!! So sorry your trial run didn’t work out. I remember learning about the cut as well and these things can be frustrating but don’t give up! Happy finger licking!!
KEVIN says
Love this recipe. Not possible for actual Country style ribs to not turn out perfectly if you follow this recipe and have actual thick cut country style ribs. Spare ribs, Babyback, or cross cut ribs would be wrong for this recipe and come out as others have described.
Rod says
You probably used BONELESS country style pork ribs. They’re from the opposite end of the pig. They are loin meat, so they cook the same as a pork chop, hot and fast. The bone-in variety are shoulder meat and cook low and slow like pulled pork.
Carol says
I have used this recipe many times and I have never been disappointed.
Barbara, I would check your ribs halfway through and adjust your cooking time and be sure to tightly cover again..
Trust me these ribs are worth another try.
Natasha says
What if the ribs already have a seasoning on them along with barbecue sauce? How long do you cook them than?
Tracy says
Hi, Natasha. I’ve never used pre-seasoned/sauced ribs before, so I can’t say for sure, but I’d cook them just as described in the recipe, and maybe spray the top of the foil with a little cooking spray so it doesn’t stick to the sauce.
Johnny says
Tracy,
I just removed the ribs from the oven they look delicious. I tested the tenderness with two forks and they pull apart with no effort. I can’t wait to taste them. Easiest recipe ever!
I’ll be looking for more of your recipes.
Thanks
Eleanor says
If you want to use one of the many pre-spiced and pre sauced rib product I would recommend cooking them according to the package instructions. If you want to use something from a butcher shop, ask the staff for their recommendation.
Chris says
Made these last night for my wife and was scared to make them because the ribs we used were extra thick, followed the recipe exactly and they came out HEAVENLY!!
Tracy says
Thanks for reporting back, Chris! I’m so glad you enjoyed them!
Diaje says
I followed the recipe exactly as written … these ribs were fabulous!!! My husband absolutely loved them as did I. I will be searching your site for more recipes!
Tracy says
So thrilled to hear it!!
Cathie says
I understand your anger! After years of spending all day fighting with baby back ribs I bought a meat bundle from my butcher that had country style ribs. Google brought me this recipe and we eat them frequently now!!!! SO GOOD! And they are on sale at least once a month.
Donna Keel says
Tracy,
I’m making these ribs right now. Looks easy and I hope the meat is very tender. Just an FYI I added a few caps full of liquid smoke just to have that “cooked on the grill” flavor. I also added the plastic wrap and added the foil on top of that to keep the steam inside the pan. I’ll let you know how it turns out in 2 hours.
Donna Keel
Tracy says
Thanks for sharing, Donna!!
Karen W says
I know the cooking is done at low temps but doesn’t the plastic leach in to the ribs.
Roxanne says
I agree, I’m sure they come out moist but I personally don’t cook fatty or acidic foods in plastic due to the leaching of chemicals into my food.
Teralynn S Parodi says
These are the best ribs we’ve ever had!
Tracy says
So thrilled to hear it, Teralynn!!!
Crystar Strempke says
I am a beef over pork rib person too!!
I tried this recipe and since your 5 stars over 300 times I thought I’d play a bit . So I used (in addition to the s+p ) half teaspoon of golden mango habanero sauce on each rib, baked two hours covered as you directed. Poured off liquid then coated top side of ribs with molasses and 2 teaspoons of roasted salsa verde. Before returning to oven I added back just enough of the liquid to coat pan bottom( I hate when molasses burns to my pans, the liquid helps keep that from happening) only cooked for another 30 m as my crew was going crazy about being hungry and how great the kitchen smelled. I fork tested and the meat fell off the bone. Served w corn tortillas, cabbage with lime juice (and a little habanero infused vinegar) and salt, and pinto beans.
HUGE HIT!!! SO easy! Incredibly delicious! Who knew?!?! Thank you
Tracy says
Thank you so much!! I’m so glad you enjoyed them, and habanero infused vinegar sounds AMAZING!!
BarbaraB says
Just finished eating these delicious ribs. They came out perfect, I followed your recipe exactly. I will be using this recipe a lot. Thank you so much
Alexandra Burton says
II give this recipe 5 stars!! I had my doubts, made it exactly as the recipe and it was amazing!!
Tracy says
Thanks, Alexandra! So glad the recipe worked for you!
Kathleen says
I’ve been making these ribs for a long time and could never get it right so I decided to try and find a recipe this time and I found yours I’ve made them at least three times since they are perfect with my homemade barbecue sauce the meat fell off the bone absolutely delicious I will never make them any other way
Tracy says
Yay! This makes me so happy to hear. Thanks for reporting back, Kathleen!
Kathy says
Just made these. What a recipe for delicious, tender moist country style ribs.
Michelle says
I made these ribs they turned out Awsome thank you
Tracy says
Fantastic! Thanks for taking the time to let me know!!
Eva Czaplinski says
Very good! Thanks!
Tracy says
Yay! So happy you enjoyed them!
Julie says
I love this recipe. This is the first time I didn’t have to put the Heimlich maneuver poster up before eating ribs. They were moist and beyond my expectations. Great recipe. Thank you.
Tracy says
Lol! So glad you enjoyed them, Julie!!
JEN says
I never come back to comment on recipes. I just wanted to say I followed the directions exactly, and it turned out exactly the way the directions said it would. These were so tasty! Very tender too, my whole family loved them. I did cover tightly in foil, and I did have a ton of juice and steam when I uncovered them an hour later. I think the people leaving bad reviews must be trying to use this recipe for standard rack ribs. So if you are using country ribs, yes, this recipe is fantastic! I will never make them any other way now. Thank you for sharing this with us!
Tracy says
Thanks, Jen! I’m so glad these worked out for you!!
Kristina says
I haven’t made them yet but this is how we always made these ribs growing up and I’ve never had them tough or dry so the people leaving bad comments are either not covering them or are using the wrong rib entirely… I just needed a refresher on the temps so I am positive these will be absolutely amazing and I love the tip about saving the juices for later for gravy!!! So thank you very much!
steve sedlak says
I just made the country style ribs according to your recipe and they were very tasty, however ,how do you get the meat to fall
off the bone?
Linda says
I had country style ribs in my freezer that I needed to cook. I have to admit that I was sceptical about such a simple 2 ingredient recipe but thought I’d give it a try. I’m sure glad I did.
I’m one of those people that never follows a recipe as written. But again I thought why not change my ways with this recipe. Smart move on my part.
They were absolutely delicious fall off the bone tender and moist. My husband’s had only one complaint, “why didn’t you make more.”
For some reason I feel like bbq ribs should always be served with corn on the cob. So I served them with corn on the cob, southern green beans, creamy mashed potatoes and a salad. We were both in a food coma for the next 2 hours.
Thank you for this yummy recipe.
Jane says
I also never follow recipes, but made my first boneless country ribs ever exactly as written. Delicious and tender! I served with yellow squash casserole and tossed salad. Yum! I might play with the vinegar and beer suggestion next time just for fun! Great recipe!
Tracy says
So glad you enjoyed them, Jane!!
Sarah E says
Sorry, but can’t figure out how to comment so tapped reply. I made this recipe tonight exactly as written and it was wonderful. Our pork shoulder ribs came out deliciously tender. Thank you!
Tracy says
Thanks, Sarah! I’m so happy to hear it!
Josie F. says
Made these for tonight’s dinner. My ribs were on the small side, so I cooked them at 350°F for an hour and then I added the BBQ sauce and turned down the oven to 250° for half an hour. Also put them under the broiler for 3 minutes. They turned out perfect, bone tender and delicious. I will make it again. Thanks for the recipe!
Meech says
I tried your easy recipe and they came out looking amazing and taste and tenderness is on point thanks
Kathy says
My store says country pork loin ribs not shoulder.
Will they work as well.
Tracy says
Hi Kathy, definitely don’t use pork loin. It’s a super lean cut of meat and will dry out if cooked using this method.
Earl Hudson says
OMG. I just did it. I used a Corningware dish with a glass lid and it looked and tasted amazing after 2 hours but I went ahead and brushed them with BBQ sauce and moved them to an uncovered cake pan like you said. Awesome!
dee says
Never had these kind of ‘meats? But so glad I tried them!
Fabiola Endres says
Thank you for the recipe. I did a little diferente. I boiled first x 20 minutes, then I sealed x 10 minutes, and follow your recipe. It was delicious, and tender. I made it for my son’ friends at the Fire Department! He said they loved it! I will make this for us next time.
Brenda Cheesman says
My pork Boston I used to cook at work, is pork strips fried off put in casserole dish on bed of baked beans, hubby likes curry ones,then coat ribs in smokey BBQ sauce add the rest of beans with caramelised onions on top add a 50 MLS water cover and cook slowly for about hour, half until serve with chips or new potatoes but he loves the ribs one also