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So tender and juicy. Thanks!


the broiling at the end to caramelize the sauce is a must-do trick in this recipe. So delicious.


So tender. So worth the time.


My daughter in law made these for Sunday supper. They were amazing fall-off-the-bone tender!!

Thanks, Cheryl. I’m so glad you liked it!


Made this exactly as written and it was great. So easy to make great-tasting indoor ribs.

Hi Micah – so glad you enjoyed it!


Is the cooking time the same for about half the amount of meat? Or is there no change in time?

Hi Donald,

If this were one large roast, the cooking time would change based on the larger (or smaller) cut of meat. Since these are pre0cut country-style ribs, the cooking time will be the same. The only variance is a slightly longer or shorter cooking time based on bone-in vs deboned ribs.


So good. I roasted mne covered since they were boneless and they were tender and juicy. So, so good!

Thanks Lula – so glad you enjoyed them!


I just made these tonight & followed the recipe Exactly as written & they were Fantastic!! This is the BEST way to make Country Style ribs in the Oven. Totally Recommend!!!!

Thank you very much. I’m so glad you enjoyed it.


I’ve just tried this recipe yesterday. I did add a few drops of liquid smoke to the sauce and finished them on the bbq. This one is a keeper!

Sounds great, Bettina. I use liquid smoke sometimes, too.

Donna Buccieri

Can this recipe be cooked in the crock pot?

Hi Donna,
Yes, it may be cooked in the crockpot. For the slow cooker, I would go 8-10 hours on LOW or 4-6 hours on High. Drain any excess accumulated liquid and add your BBQ sauce at the end just before serving.
To develop a caramelization on the ribs as described in the recipe, you would have to transfer the ribs to a baking pan and broil them in the oven for 3-5 minutes to develop the color and flavor – watch them closely as they can burn quickly under the broiler.
Good luck.


With a June winter weather advisory in our area, we were forced inside. These country style pork ribs really hit the spot.


After reading your post I could immediately see the differences in the pork in the meat case. Picked up some nice light pink pork ribs and made them by the recipe except w a bottled sauce. So tasty. Thank you for the tips on making great ribs in the oven since I’m my studio apartment I can’t have a grill.

Bruce Barr

Hi Ronda! I just wanted you to know that the oven baked ribs recipe works well on the gas grill also! I basically followed your instructions for oven cooking and [modified the sauce a bit with] 1 cup of brown sugar, 2 TBS Worcestershire sauce 1 TBS liquid hickory smoke and 2 TBS Tony Chachere’s Creole seasoning. Since they were boneless, I covered them after each basting with aluminum foil. They were amazing!! Thank you!!

Wow, Bruce! That sounds like a delicious creole/cajun BBQ sauce – sweet and sassy! I am going to have to try that out! Thank you for sharing! I’m so glad you enjoyed the ribs.


OK. I’ve enjoyed trying all different ways to cook my ribs and I tried this recipe exactly as is today. DELICIOUS!! I was a little hesitant about the sauce, but once it was in the oven roasting for so long, it was amazing. This is definitely a keeper! Thank you for sharing!

Joella Wind

How might you change cooking times for boneless ribs?

Hi Joella, I have never tried the boneless ribs for this particular recipe. My biggest fear is that you may find them dry as they have less fat and connectve tissue to break down which keeps the bone-in variety more moist. Best thing to do when experimenting like this is to go by the internal temperature. I use a meat thermometer for this – I have two kinds, the regular one you may already have for quick testing meat and an electronic one that goes in the oven inserted into the center of the meat and monitors the temperature throughout… Read more »


Going to be making this today! Do you start bone-side up or down when you bake?

Hi Brent,
Great question. I usually start with bone side down (fat, if any, side up). In the dutch oven version, I start fat side down so it gets super heated in the enamel coated cast iron pan. For this recipe, I feel it’s more like how I would cook them low and low in the smoker. I hope this helps! I hope you enjoy them!


hey can i sub the ground mustard for actual mustard? if so, how much?

Prepared mustard has a much stronger flavor than ground dry mustard. That said, you’d have to go by taste starting with maybe 1/2 teaspoon and working up in increments intil you hit a flavor you enjoy. Alternatively, you could omit the ground mustard (or prepared mustard) altogether and see how you like the flavor of that as well.

Andi B

I love country style ribs but they sometimes come out tough for me. I’m so happy to have come across your recipe. The ribs really did come out tender and juicy. THey layers of goey caramelized sauce were amazing. Keep up the great work!

Thanks, Andi. That’s so kind of you to say – I’m so happy you enjoyed them.


This recipe is absolutely delicious. I made these for a birthday dinner for a crowd of people. They take some time to slow roast but it’s mostly hands-off leaving me to be able to go about preparing the appetizer and sides. They were a raging success and the 2 ribs per person rule you shared was spot on for my group of hungry guests. I used my favorite bottled sauce but next time I am going to give your sauce a try. Thanks for sharing!


When basting, am I basting for an additional 3 hours, or am a baking for 90 and basting for 90?

Hi Amy,
It’s 90min and 90min. I changed to wording to make this more clear. Thank you for taking the time to ask! I hope you enjoy.


So I altered the recipe a little and just straight cooked these covered for two hours and then drained and basted them. Finished cooking the last hour uncovered to caramelize the sauce. Absolutely tender and amazing.

Sounds great. I will add that to the recipe notes, Ray. So glad you enjoyed them.


My first attempt at your recipe will be ready soon. They look good already. I will let you know….


These are great as written! The 2nd time I made them I used 1/2 tsp Hickory Smoked Salt (to replace the regular salt) and 1/2 tsp onion salt. YUM!!


Do you cook the ribs covered or uncovered?

I cook them uncovered. You may cover them if you like but the sauce will not caramelize in the same way. The sauce keeps them moist and juicy.


Do you cover these at any point during the cooking process?

I do not usually cover them but you can if you like. The sauce will not caramelize in the same way. The basting and turning keeps them moist.


I really couldn’t believe how tender these came out.


We just picked up some giant beef ribs, do you think I can prepare them according to this recipe?

Hi August, I believe that you can and that the cooking times will be similar.

Yes. We like this for beef ribs too.


I have never had such tender country style ribs. They can usually be quite dry.

Thank you, Felicia. I am so glad you liked it.

alejandrina frewi

Looks tasty



Sounds wonderful. Do you have any recipes for crock pot ribs?

i do!. Two, actually. Here’s my favorite https://kitchendreaming.com/crock-pot-barbecue-ribs/


These look delicious. What kind of BBQ sauce did you use?

I used my Spicy barbecue sauce . It’s my favorite.


My first attempt following the receipt. I used a commercial sause and poured the fat off as suggested. Any help on the ribs not being dry.

Hi Dan – I have not run into a problem with the ribs being dry. This can happen though if the ribs are boneless or possibly when cut closer to the loin end of the pig as opposed to the shoulder end – in which case, I would cover the ribs in between basting and then just caramelize the sauce at the end of the cooking time under the broiler for a minute or two.


Dan, when you turn them over for the last basting and baking see if they are super tender. If so then I would stop at about 10-15 mins and place them under the broiler for about 2 mins. That is how I make mine following this recipe. (FYI, this is an amazing recipe. I have to cook these for my family almost once every week.)