Oven-baked country-style pork ribs take a little extra time but these fall-off-the-bone tender ribs are definitely worth the wait!
WHAT ARE COUNTRY PORK RIBS?
We most often prepare these ribs during the winter months when using the oven for a long period of time isn’t a problem for heating up the house since it’s still a little too cold outside to want to stand outside and tend to the grill.
Country Style ribs are thick and meaty and laced with fat, and require a low-temperature for slow cooking to render the fat and break down the meat to become fall-off-the-bone-tender and delicious. These unctuous ribs are my ideal winter comfort food.
HOW MUCH DO COUNTRY STYLE PORK RIBS COST?
Since these ribs are one of the fattier cuts of meat, they tend to be a little less expensive than a traditional rack of baby back or St. Louis-style ribs so they are actually pretty economical. Though available year-round, fresh pork is more plentiful from October to February, meaning the prices are also usually lower in the winter months.
Typically, I usually find these country-style pork ribs somewhere around $1.29/pound or less from October to February, but truth be told, country-style ribs are not very expensive at all. On the high end, I may see them for about $1.69/lb. to $1.99/lb during the rest of the year.
HOW DO I SELECT THE BEST RIBS AT THE MEAT COUNTER?
As a rule, look for pork that is pale pink with a small amount of marbling and white (not yellow) fat. The darker pink the flesh, the older the animal – which usually means it’s also a little bit tougher and sometimes drier.
I tend to look for the pale pink meat as I find it to be more tender and juicy.
HOW DO I COOK COUNTRY STYLE PORK RIBS?
Roasting country-style ribs are nothing like cooking a rack of baby back ribs so you 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. Bone-in are juicier in this preparation than boneless center cut ribs.
I have several methods for cooking ribs but generally begin by dry roasting mine on a cooling rack (affiliate link) or aluminum foil set inside a rimmed baking sheet (affiliate link), you could also use a 3-qt baking pan (affiliate link) in the oven. During the second half of the cooking process, I increase the heat in the oven and begin basting the ribs with sauce.
WHAT SAUCE DO I PUT ON COUNTRY STYLE PORK RIBS?
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’ve included a simple BBQ sauce as well to get you started. Feel free to spice it up, if you choose.
Looking for more Rib recipes?
- Oven-Baked Jamaican Jerk Pork Ribs
- Instant Pot Spicy Jamaican Jerk Ribs
- Instant Pot Country Pork Ribs
Want to try this Oven-Baked Country Style Rib Recipe?
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Oven-baked country-style pork ribs take a little extra time and aren’t our typical 30-minute meal but these fall-off-the-bone ribs are definitely worth the wait!
- 3 lbs country-style ribs (bone-in) [See Notes 1 and 2]
- Salt and pepper, to taste
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.
- Season the ribs well with salt and pepper and add them to a baking sheet lined with aluminum foil. Bake for 90 minutes, uncovered. [See Note 1]
- Pour off any abundance of grease that has collected in the pan. [See Note 3]
- 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.
- At the end of the first 90 minutes, increase the oven temperature up to 350 degrees F. Then turn the ribs over and baste them with BBQ sauce.
- Continue basting in 30-minute intervals, turning the ribs each time you baste with sauce. After 90 minutes, the meat will begin to fall apart it’s so tender – 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 the broiler.
- Broil the ribs for a minute or two just to caramelize the sauce. The sugars in the sauce can char fast so be sure to stay close to the oven during the broiling process.
- Serve with your favorite BBQ sides like mac n cheese, cole slaw, or potato salad.
- Bone-in ribs work well with this recipe and usually stay moist and tender throughout the process. If you prefer to use boneless ribs, consider covering them with foil to keep moisture in and keep the ribs from becoming dry.
- Look for country-style pork ribs that is pale pink with a small amount of marbling and white (not yellow) fat. The darker pink the flesh, the older the animal – which usually means it’s also a little tougher and sometimes drier than its younger counterpart. I tend to look for the pale pink meat as I find it to be more tender and juicy.
- Thank you Pattie R. for reminding me that we needed to drain the excess grease and oil before the basting process.
Keywords: BBQ, oven roasted, county ribs, pork, home made BBQ sauce, caramelized, juicy, fork tender, easy rib recipe,
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