Country Style Ribs In Oven
No need for a grill, smoker or homemade sauce for these Country Style Ribs In Oven. This low-and-slow oven method turns an affordable cut of pork into juicy, fork-tender ribs with rich barbecue flavor and almost no hands-on work.
Save This Recipe!
Enter your email and we’ll send this recipe to your inbox.
Juicy Country Style Pork Ribs Without A Grill
Country style ribs are one of the most underrated cuts in the meat department. They’re meaty, flavorful, forgiving to cook and usually way cheaper than baby back ribs.
Unlike traditional ribs, country style pork ribs actually come from the shoulder area near the blade end of the loin. That means they have more marbling and connective tissue, which is exactly why they become super tender when cooked low and slow in the oven.
This recipe keeps things easy. No smoker. No complicated sauce. No babysitting a grill for six hours. Just dry rub, foil, barbecue sauce and time.
The foil-covered bake is what makes these country ribs in oven turn out so tender. The covered portion gently traps moisture while the connective tissue slowly melts down. Then the final uncovered bake caramelizes the sauce and gives everything that sticky barbecue finish.
They’re hearty, affordable and hard to mess up.
Why You Will Love Country Style Ribs In Oven
- The low-and-slow oven method creates juicy, fork-tender ribs without needing a smoker or grill.
- Country pork ribs are usually much more affordable than baby back ribs, making this recipe great for feeding a family without spending a fortune.
- Covering the ribs tightly with foil for the first part of cooking prevents them from drying out while giving the connective tissue time to break down properly.
Country Ribs Recipe Ingredients
A full recipe card, including exact ingredient amounts, appears at the bottom of this post.
- bone-in country style pork ribs – these are cut from the shoulder area, so they have more marbling and connective tissue than traditional ribs. That’s exactly what makes them so flavorful and tender after a long oven bake. Boneless country style pork ribs in oven work here too, although bone-in tends to stay juicier.
- dry rub for ribs – we use our homemade Rib Rub (a mix of chili powder, garlic powder and other good stuff) because it gives the pork a sweet, smoky, savory flavor without needing a long marinade. The brown sugar also helps create that sticky barbecue finish during the uncovered bake.
- barbecue sauce – this recipe for baked country style pork ribs is meant to be grocery-store friendly, so grab a bottle of your favorite bbq sauce. Sweet, smoky or spicy all work well. Use one you actually enjoy eating straight off a spoon because the flavor really comes through here.
How To Make Country Style Pork Ribs In Oven
- SEASON. Preheat oven to 325 degrees F. Pat the ribs dry with paper towels, rub them all over with the dry rub and place them on a rimmed baking pan. Let stand 15 minutes so the seasoning starts penetrating the meat.
- COVER AND BAKE. Cover the pan tightly with aluminum foil and transfer to the oven. Bake 2 hours. This covered bake is what keeps the country ribs moist and tender.
- SAUCE. Remove the ribs from the oven and carefully remove the foil. Transfer ribs to a plate and drain the liquid from the pan. Return the ribs to the pan and brush barbecue sauce on all sides.
- FINISH. Lower oven temperature to 300 degrees F. Return ribs to oven uncovered and bake 45 minutes longer or until the meat is tender enough to easily pull apart with a fork.
- SERVE. Let the ribs rest a few minutes before serving so the juices stay in the meat and not all over your plate.
Country Ribs In Oven Home Chef Tips
- If the ribs still feel tight or chewy after the final bake, they simply need more time. Country style ribs become tender when the connective tissue fully breaks down.
- Don’t skip covering the pan tightly with foil. This is the key to keeping the meat moist during the long cooking time.
- Bone-in country ribs usually cook a little juicier than boneless because the bone helps insulate the meat during baking.
- Want deeper flavor? Rub the ribs the night before and refrigerate uncovered overnight. Just don’t go beyond 24 hours or the salt can start curing the meat.
How To Serve Country Pork Ribs
Serve the ribs hot with the Sides For Ribs that you like best. Some of our very favorites are:
Storage And Reheating
- Refrigerate: Transfer leftovers to an airtight container and refrigerate uncovered until fully chilled, then cover and refrigerate up to 3 days.
- Reheat: Place ribs in a baking dish with a splash of water. Cover with foil and warm at 300 degrees F until heated through.
- Freeze: Cool completely, then transfer to an airtight container and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Recipe For Baked Country Style Pork Ribs FAQ
Country style ribs are cut from the pork shoulder near the blade end of the loin, not the rib section. They’re meatier than traditional ribs and contain more connective tissue, which makes them especially tender when cooked low and slow.
The best way to prevent dry ribs is cooking them covered with foil during the first part of baking. This traps moisture while the connective tissue slowly breaks down.
Both work well, but bone-in country style ribs usually stay slightly juicier and more flavorful during long cooking.
Yes. Properly cooked country ribs recipe should be fork tender and easy to pull apart. If they’re still chewy, they probably need more time in the oven.
More Foxes Love Lemons Favorites
Country Style Pork Ribs In Oven
Save This Recipe!
Enter your email and we’ll send this recipe to your inbox.
Ingredients
- 3 pounds bone-in country style pork ribs
- ¼ cup dry rub for ribs
- ½ cup barbecue sauce
Instructions
- Preheat oven to 325 degrees F. Rub all sides of ribs with dry rub and place them on a rimmed baking pan. Let stand 15 minutes.
- Cover pan tightly with foil. Transfer to oven and bake 2 hours.
- Remove ribs from oven and carefully remove foil. Transfer ribs to plate and carefully drain and discard liquid in pan.
- Transfer ribs back to pan and brush barbecue sauce on all sides of ribs.
- Lower oven temperature to 300 degrees F. Transfer ribs back to oven, uncovered, and cook an additional 45 minutes or until meat is tender enough to pull apart with a fork.
Lori,
Where do you find the bone in country ribs? Nino’s only has boneless.
Thanks!
Hi Kimberlee – if you’re in the Detroit area, I’ve found them at Whole Foods, Meijer, Holiday Market in Royal Oak, and Farm Field Table butcher shop in Ferndale. No matter where you go, ask the butcher! They might have stuff in the back (or be able to cut you something) that you don’t see out. Or, you can use boneless country style ribs for this recipe. The cooking directions are actually exactly the same, with the bones or without.