This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
These country style ribs cook low and slow until they’re fork tender, then get brushed with barbecue sauce and finished under the broiler for a sticky, caramelized coating.
No smoker, no grill, and no standing outside pretending the weather is fine. Just tender oven-baked country style ribs with a thick barbecue coating and very little fuss.
Bone-in or boneless both work here. The key is keeping the pan covered while the pork cooks, then waiting to add the sauce until the meat is already tender. Add it too early and it just steams into the pan.
Highlights For Oven Baked Country Style Ribs
Low-and-slow cooking does the heavy lifting. Country style ribs are cut from pork shoulder, so they need time for the connective tissue to soften. The low oven gives them that time without drying them out.
A little liquid goes a long way. The water and apple cider vinegar in the pan create steam while the ribs cook under the foil, helping keep the meat tender during the long cooking time.
The sauce goes on at the end. Adding barbecue sauce after the ribs are tender prevents the sauce from becoming thin and watery while the meat cooks.
The double coating creates better texture. The first layer of sauce sticks to the meat while the second layer caramelizes under the broiler, creating a thick, sticky finish.
Buying Country Style Ribs
Country style ribs usually come from the pork shoulder, the same cut used for pulled pork. That’s why they do so well with low-and-slow cooking.
The one thing to watch for is pork loin country style ribs. They’re much leaner and won’t become as tender with this method. Look for packages labeled pork shoulder country style ribs or pork butt country style ribs when possible.
Bone-in and boneless both work here. Boneless ribs are often easier to find and may cook a little faster, while bone-in ribs usually take a bit longer. Either way, start checking around 2½ hours and cook until the meat is fork tender before adding the sauce.
Key Ingredients
Country style pork ribs: Look for shoulder-cut ribs rather than loin-cut ribs. The extra marbling helps keep them moist and tender during the long cooking time.
Seasoning salt: A simple seasoning blend lets the flavor of the pork and barbecue sauce shine through.
Apple cider vinegar: Combined with water in the pan, it helps create a moist environment while the ribs cook.
Barbecue sauce: Use your favorite store-bought sauce or make a batch of homemade Carolina Gold BBQ Sauce for a tangy twist.
If you enjoy homemade barbecue sauces, my Chocolate Chipotle Barbecue Sauce is another great option with these ribs.
Recipe Tips
Keep the pan tightly covered. The foil traps steam and helps prevent the ribs from drying out during the long cooking time.
Wait to add the barbecue sauce. Adding sauce too early causes it to thin out while the ribs cook. For the best texture, add it after the ribs are tender.
Use tenderness as your primary guide. The ribs should be easy to pierce with a fork before they’re finished.
A thermometer can help confirm doneness. Country style ribs become exceptionally tender when they reach about 195°F to 205°F. The temperature isn’t a substitute for checking tenderness, but it can help remove the guesswork.
Watch the broiler carefully. Barbecue sauce contains sugar and can go from beautifully caramelized to burnt in a hurry.
Trim excess fat if needed. Leave a thin layer in place. As it renders, it helps keep the meat moist and flavorful.
If you’re looking for a faster recipe, my Instant Pot Country Style Ribs provide similar results in a fraction of the time.
Frequently Asked Questions
Country style ribs are safe to eat well before they become tender. For the best texture, cook them until they are fork tender and have an internal temperature between 195°F and 205°F. This allows the connective tissue to break down and create that fall-apart texture.
The most common reason is that they need more time. If the ribs aren’t fork tender, cover them again and continue cooking. Another possibility is that you purchased pork loin country style ribs instead of shoulder-cut ribs.
Make sure the oven rack is positioned close enough to the broiler and give the sauce enough time to bubble and darken slightly. Keep a close eye on it because barbecue sauce can burn quickly.
Absolutely. The seasoned ribs are flavorful on their own. You can serve them dry, add a different finishing sauce, or brush them with a glaze of your choice.
Tender Oven-Baked Country Style Ribs
These country style ribs are one of those recipes that rewards patience. Most of the cooking time is hands-off, and the oven does all the work while the pork slowly becomes tender.
Serve them with a side of Picnic Potato Salad or BBQ Black Beans for a classic barbecue-style meal.
Pin this now to find it later!
Pin It
Country Style Pork Ribs in the Oven
If you make this recipe, please leave a star rating and comment.
Ingredients
- 3 pounds country-style pork ribs, bone-in or boneless
- 1 tablespoon seasoning salt, homemade or store-bought
- ½ cup water
- ¼ cup apple cider vinegar
- 2 to 3 cups barbecue sauce, homemade or store-bought
Instructions
- Preheat the oven to 300°F.
- Place the ribs on a foil-lined baking sheet. Sprinkle the seasoning salt all over the ribs.
- Add the water and apple cider vinegar to the bottom of the baking sheet and cover the baking sheet with tin foil.
- Cook the ribs until fork tender. This will take anywhere from 2 ½ to 3 ½ hours depending on the size of your ribs. Check them after 2 ½ hours and continue to cook them if they are not tender.
- Remove the ribs from the oven, raise the oven so it is 6 inches under the broiler. Turn the oven to broil.
- Place the ribs on a platter then pour off the fat and liquid in the bottom of the baking sheet. Return the ribs to the baking sheet.
- Brush on side of the ribs with barbecue sauce. Broil for 3 to 5 minutes then turn the ribs over, brush the other side of the ribs and cook for another 3 to 5 minutes.
- Repeat the process again so the ribs get a double coating of sweet sticky barbecue sauce. Watch the ribs closely while they are under the broiler as they can burn quickly.
- Remove the ribs from the oven, tent with foil and let them rest for 10 minutes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I have made this recipe many times, and it always comes out great.
That’s so great to hear. Thanks for the comment.
These were phenomenal~!!! I made 8 country style ribs and we had enough for 2 meals just eating them as ribs with different sides, and the 3rd meal I shredded the rest of the meat and made pork bbq sandwiches for my hubby. They were so good! Definitely will be making them again. Thank you for the recipe!
Wow, three meals out of one night’s worth of cooking. That is impressive. Thanks for the comment, I’m glad you enjoyed them.
I am making these ribs for the second time for 15 people tonight. I made them for 15 to 20 people a couple months ago and they begged me to make them again for the same gathering! These are absolutely no fail, the best country ribs ever! The only thing I add and I got this tip from a friend of mine who owns a restaurant and makes ribs all the time, is before I put the foil over the pan I put a layer of saran wrap and cover the pan real tight and then put the foil over and they make the ribs so juicy and tender!!!
Thanks for the comment. I have heard that you can cover food for the oven with plastic wrap as long as you cover it with aluminum foil but I have never tried that.
I always use plastic and then foil, never had a problem. The plastic sticks to the foil and it comes off as one. Plastic protects foods that react to foil like tomato products.
Just to clarify for anyone reading along….I don’t recommend using plastic wrap in the oven unless it’s specifically labeled oven-safe. This recipe is designed to be covered with foil only, and there’s no issue with foil here since there are no acidic ingredients in contact with it. Foil alone works perfectly for this recipe.
Made these today, they were wonderful. Only thing I did different was cook them in my dutch oven. Great recipe!
Thanks for the comment. The Dutch oven sounds great.