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!
Zer098 says
I just made these according to the directions, excellent! My picky eaters at home told me it was amazing and asked me to make them again. I will definitely be doing this again with different sauces to switch it up.
Keith says
I tried these with both bbq sauce, first, and a second time, with General Tso’s sauce. The General’s sauce was amazing on them. Delicious recipe. Thanks.
Tracy says
Oooo, I love that idea!! So glad you enjoyed them!
Wade says
For us, the time was spot on. We did it exactly as directed the first time and they turned out great and then the second time we seasoned them with taco seasoning. Then for glazing Instead of barbecue sauce, we put on Al pastor sauce and shredded it up and had it as tacos.
Mikey T says
Watch the cook time for smaller ribs, and I always do half bbq and half teriyaki. Asian wins the crowd almost every time!
Lynn says
My family loves this recipe. Thank you so much.
Kelly says
I have used this recipe countless times but I am just now leaving a comment…sorry! But each and every time it came out perfect. I also use
my broiler for last 5 minutes of cooking time to make my BBQ sauce baked on…and I usually put an extra slather of sauce on the ribs before starting the broil.
P.s. Since they take so long to cook you can make your own BBQ sauce even! It only takes like 25 minutes …5 minutes to mix ingredients and 20 minutes to simmer on the stove and most ingredients are probably in your fridge… I just did a search for easy BBQ sauce recipe and found many variations…
Tracy says
Thank you, Kelly!! I love that you made your own sauce!
Jeanette says
I don’t usually make comments but I felt compelled to give you huge kudos for this great recipe. I have made it several times and I so appreciate simplicity.
Miss Karen says
How could you NOT love these?! I have used a a peach honey BBQ sauce and also a smoked garlic BBQ sauce (not at the same time.)
BOTH versions are SNARFILICIOUS!
Tracy says
Oh wow, peach honey BBQ sauce sounds divine!!
Deborah says
OhMyGosh, these foolproof ribs are so delicious & can be prepared “lickety-split!” This batch tonight (cooking as I type) is making my whole apartment smell like a restaurant, & Iv’e prepared half with the traditional BBQ sauce, & the other half with an apricot glaze! Thanks for sharing such a budget friendly & family pleasing recipe!
Bridget says
Peach honey bbq sauce sounds delish Where did u find that at? Ive made this recipe b4 & its perfect but peach honey bbq sauce would take it off the charts
Jim K says
Myron Mixon, the winningest man in BBQ has a FABULOUS Peach BBQ sauce called “Tangy Sweet sauce”
1 cup Basic Vinegar Sauce (see below)
1 cup light corn syrup
1 18-ounce jar peach preserves
Combine all 3 in a blender. No need to heat
Basic Vinegar Sauce. Combine on the stove and heat until fully blended. No need to boil.
2 cups cider vinegar.
1 cup ketchup.
½ cup hot sauce.
2 tablespoons salt.
2 tablespoons coarsely ground black pepper.
1 tablespoon red pepper flakes.
½ cup sugar.
Tracy says
Thanks for sharing this, Jim!
Connie says
I live in an apartment, so no outdoor grill. I decided to try your recipe last week. The ribs were beyond wonderful. They were fork tender and thanks to a few minutes under the broiler, the bbq sauce was nice and baked on the ribs. I enjoyed the leftovers just as much. I am making them again today to take to my Dad tomorrow. Great recipe!
Tracy says
Thanks, Connie!! I hope your dad enjoys them!
Janna says
It depends on the size of your ribs how long to cook them. Mine were just slightly dry but tested great! Will try the recipe again next time being a little more aware of the time.
Jim K says
Im surprised I dont see any references to temp. I believe they should be cooked as all pork to 200-205. Easy to check with a quick read thermometer
Mike says
Yum yum YUM!!!
Stephanie H. says
I first tried this recipe this past winter (first time ever making pork butt “ribs”), and they turned out perfectly!! I have, since, followed the same recipe several times (sometimes doing 2 baking pans at a time), and they have always turned out so tender, moist & delicious!!! Idk why/how anyone’s could’ve come out dry! I’m actually about to make them again, tonight! My neighbor says I can “really lay down some ribs”! ☺️ Thank you for such a yummy recipe!
Karen says
Excellent and so easy!
Connie says
How easy, tender and truly delicious they were! Thank you SO MUCH!!!!
Theresa says
My family’s favorite way to have COUNTRY STYLE ribs is to fix them with shake and bake coating. But sometimes I want something a little different. Country style ribs don’t take hours for them to be tender….spare ribs do. My country style ribs I cook for an hour or, if pretty large, an hour and a half. I’ll have to try your recipe but don’t think I will cook them this long.
Susan says
I’ve made them several times using this recipe. I cooked them in Corning Ware covered with the lid. I also added a tiny bit of water before cooking. They are usually done after the two hours so I don’t cook them much after that.