These oven baked country style pork ribs take a little time and isn’t our normal 30-minute meal type dinner but these fork-tender, fall-off-the-bone ribs are definitely worth the wait. We make these ribs most often in the winter when using the oven isn’t a problem for heating up the house and it’s too cool outside to tend to the grill.
Country Style ribs are thick and meaty and laced with fat, and require low-temperature, slow cooking to render the fat and break down the meat to become fork-tender and delicious.
Since they are a fattier cut of meat, they tend to be less expensive than a traditional rack of ribs so they are actually pretty economical.
Roasting country-style ribs is nothing like cooking a rack of baby back ribs but you also only need one (or two) to fill you up since they are quite large and chock full of meat. You can buy country ribs either bone-in or boneless, so chose whichever you prefer.
I begin by dry roasting mine in the oven and then during the second half of the cooking, I baste the ribs several times with sauce. I like to let the layers of sauce caramelize before adding the next layer. You can use your favorite jarred sauces but I have a few favorites I use like Sweet and Tangy, Spicy BBQ Sauce or my Basic BBQ Sauce.
To recap, these oven baked country style pork ribs are:
finger licking good
worth the wait
Oven Baked Country Pork Ribs
Yield 4 -6 servings
- 3 lbs country-style ribs
- Salt and pepper, to taste
- Vegetable oil
- For the Sauce
- 2 cups ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup firmly packed brown sugar
- 2 tablespoons molasses
- 2 tablespoons ground mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper, to taste
- salt, to taste
- Preheat the oven to 250°F.
- Coat the ribs in oil and then season them well with salt and pepper and add them to a baking sheet lined with aluminum foil. Bake for 90 minutes.
- Meanwhile, combine all of the BBQ sauce ingredients in a saucepan and slowly bring to a boil over medium-high heat. Reduce the heat to medium-low and gently simmer until dark, thick, and richly flavored, 10 to 15 minutes.
- After 90 minutes, turn the ribs over and baste them with BBQ sauce.
- After that, in 30-minute intervals, turn the ribs each time you baste with sauce. After about 3 hours, the meat will begin to fall apart – you’ll notice this when you turn the ribs during basting.
- Once the ribs are tender, baste them one more time and then move them under to the broiler.
- Let the ribs cook a minute or two to caramelize the sauce. They can char fast so be sure to man the oven during the broil process.
You can use any sauce you choose for these oven baked country style pork ribs from your favorite bottled sauce to your favorite homemade sauce.
I’m including a simple BBQ sauce as well to get you started. Feel free to spice it up, if you choose.