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!
Liz says
These are cooking right now in my oven. Almost to the end of 2 hours and they smell divine, y’all!! Can’t wait for dinner to be ready! Decided on a macaroni salad and baked beans for sides on this cold rainy day because I’m ready for summer already!!
Tracy says
Hope you enjoyed them, Liz! Macaroni salad and baked beans sound soooo good with these!
MJ says
1-5-22
Everyone’s a little right.
Mine were boneless “CSPR”, 5 ribs, 3.36 lbs.
I used a dry rub, foil wrapped baked on middle rack 2 hrs, it was already very fork tender and internal temp. done. So, I brushed on bbq sauce and broiled uncovered bottom rack 4 minutes.
It didn’t need the extra hour at lower temp w/ sauce. Had I baked it a 3rd hour it definitely would’ve been dry.
I cherry picked everyone’s comments = success
-Used verbatim “CSPR” not pork ribs. Checked and rechecked “CSPR”
-Spray foil w/ non stick spray
-Pour 1/2 inch or 1/2 cup water in baking sheet for moisture (next time 60/40 ACV to water)
-Internal temperature done at 145ºF
-Used juices to make a gravy for mash.
People were commenting that those whose turned out dry probably didn’t use “CSPR” but rather pork ribs. I can’t speak for them but for me I absolutely did so and 2 hours was enough followed up with the broiler. So, I’m not sure why my time only needed 2 instead of 3 hours but it worked. Since stores sell in different weight and thickness I’ll use the 2 hour check method and go from there. Everyone’s comments were very helpful! Hubby and I really loved this!
Tracy says
Thanks for the detailed comment, MJ. This is super helpful!
Recipe troll says
Because you added water it boiled and steamed cooking the ribs faster . The directions if followed correctly are fall apart delicious.
Melissa says
Hi Tracy,
Thank you for the best country style rib recipe ever!!! I made these ribs last night with rice a roni and garlic buttery green beans. I was amazed at how tender and flavorful this was not to mention how easy dinner came together. I followed your recipe, then added a couple things some reviewers mentioned just because it was easy. A couple minor additions which doubtful made much difference but why not? A little vinegar and water to my pan and some garlic, cumin and carne asada spice to the ribs along with the S&P. My husband said this is a new favorite, absolutely delish! He also said that I should take the time to give you a 5 STAR review, I normally don’t do many reviews but I would give you a 10**********Thanks!
Tracy says
Thanks, Melissa!! That makes me so happy to hear!!
Colleen says
Perfect ribs! Made these today, and the tenderness and flavors were great!
Timothy R Gill says
Followed recipe it for tat. Using my own sauce. Wow… Delicious fell right apart
Kevin Loring says
Very nice! I love ribs! Worked like a charm!
Kelly says
First time I made these I ran out of time. So after the first 2 hrs I brushed with sauce, uncovered, and broiled for a few minutes to caramelized the sauce. Delicious!
The second time I tasted after two hrs and they were amazing. I uncovered, brushed with sauce, put them back in…. and half an hour later they were dry dry dry! so from now on I only will do it the first way!
Joshua Beard says
I pour the BBQ sauce over the ribs first then cook them with tin foil over it for 2 hrs. Ribs come out just as good with out that last out of cooking. Quicker and less time this way.
Eileen S. Kranz says
Delicious
Natasha Smith says
Hi, I am making these now! we raise pigs, we just had a pig cut and smoked! no store bought meat in this household. but i just put these in a baking dish , i added garlic powder with salt and pepper , cant go without garlic lol. first time making em like this. what do yall do with the juices? i see some said gravy, how do u thickin it? wanna use it for my mashed potatoes. mmmm
Tracy says
That’s so awesome that you’re able to raise your own meat. I’d love to be able to do that someday! To be honest, I usually discard the juices, but you could definitely use them to make a gravy! This is my favorite recipe for making gravy from pan drippings: https://bakingmischief.com/gravy-from-drippings/ Hope you enjoy the “ribs”!
Matthew says
Made these in a large baking dish with about 6 lb of country style ribs. Trimmed a little fat and removed whatever few bones there were. They came out perfectly tender after about two and a half hours. Sauced them and put them back in for another hour at a lower temperature. The reason this gets four stars is because you can season your ribs a lot better than just salt and pepper. Sprinkle on garlic powder, onion powder, ground mustard powder, chili powder, paprika, and then some brown sugar on top. When you season them well, the first time they come out of the oven they’re delicious enough to eat just like that even before you put any sauce on. Otherwise, good timing and temperatures for country ribs.
Jim says
Hi Tracy:
I’ve just made these for fam and me. I followed your instruction precisely, and we LOVED these ribs!!! Thank you so very much for sharing!
Kenny says
My family is CRAZY about these ribs. I’ve made it three times now and suggest you bake an hour longer at 250, remove the lemon slices and then bake for the final hour w/bbq sauce. Perfection!
Sam says
Made these today oh my delicious! I usually get the boneless country style ribs but picked bone in by mistake. I found your recipe and used it today with my favorite BBQ sauce (I am a diabetic so I have to watch the sugar in barbecue sauce). I found G Hughes BBQ sauce and used nothing else.
Thank you for your recipe! Will be using it again and again!
Moira Kelly says
Sweet Baby Ray’s makes a vert good no added sugar BBQ sauce.
Stephanie Waszczuk says
I never leave reviews because I simply don’t have a lot of time but I decided to just leave a quick “thank you” more than a review. This recipe is fool proof. Which also makes me wonder how anyone could ever say these come out dry? I don’t get it. Anyway, Thank you Tracy! These ribs are a favorite in my household. Simple but delicious!!
Tracy says
Thanks for taking the time to leave a review!! I’m so glad you enjoyed them!
Pam says
Making this were so simple easy and came out tender and delishish. I actually have more in oven now .. thanks so much for sharing..
Tracy says
Thanks, Pam! I’m so glad you enjoyed them!!