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Country style pork ribs in the oven come out fork tender with a thick, sticky coating of barbecue sauce. They’re an easy way to get that barbecue-style dinner without firing up the grill.
The prep takes just a few minutes, and most of the cooking time is hands-off. Once the pork is tender, a quick trip under the broiler caramelizes the sauce and gives the ribs those delicious browned edges.
Bone-in or boneless country style ribs both work here. Keep the pan covered while the pork cooks, then brush on the barbecue sauce once the ribs are tender. Adding the sauce at the end keeps it thick and gives it a chance to caramelize under the broiler.
Tender Ribs and a Sticky Barbecue Finish
A gentle oven gives the pork time to get tender. I use shoulder-cut country style ribs because they have plenty of connective tissue that softens during the long cooking time.
A covered pan keeps the cooking environment moist. A splash of water and apple cider vinegar creates steam under the foil while the pork cooks.
The barbecue sauce stays thick. I wait until the ribs are tender to add the sauce, so it doesn’t thin out in the cooking juices.
Two coats make a sticky finish. Each layer gets a turn under the broiler, building up a thick barbecue coating with caramelized edges.
Buying Country Style Ribs
Look for country style ribs cut from the pork shoulder, sometimes labeled pork butt or Boston butt. This is the same well-marbled cut used for pulled pork, and it becomes tender with a long, slow cook.
Some country style ribs are cut from the pork loin. They’re leaner and can dry out with the longer cooking time in this recipe, so check the package label when you shop.
Bone-in and boneless shoulder-cut ribs both work. The cooking time will depend on their size and thickness, so start checking them at 2½ hours. They’re ready for the barbecue sauce when you can easily pull the meat apart with a fork.
Key Ingredients
Country style pork ribs: Choose shoulder-cut ribs, either bone-in or boneless. The marbling and connective tissue make them well suited to the long cooking time.
Seasoning salt: Use your favorite homemade or store-bought blend. The saltiness can vary between brands, so adjust the amount to your taste.
Apple cider vinegar: A splash adds a little tang to the liquid in the pan. If you don’t have any, you can use water in its place.
Barbecue sauce: Use a store-bought favorite or try my tangy Carolina Gold BBQ Sauce or Chocolate Chipotle Barbecue Sauce.
Recipe Tips
Cover the pan tightly. Seal the foil around the edges to trap steam while the ribs cook.
Cook until fork tender. The meat should pull apart easily with a fork before you add the sauce. Shoulder-cut ribs are often tender at around 195°F to 205°F, but use the fork test as your guide. If they’re still tough, cover the pan and give them more time.
Add the sauce at the end. The pork releases juices as it cooks, which can thin out the barbecue sauce. Brushing it on after the ribs are tender helps it stay thick.
Watch the broiler closely. Barbecue sauce can go from caramelized to burnt quickly, especially during the second coating.
Trim excess fat. If the ribs have a thick layer of fat, trim it to about ¼ inch before cooking.
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
Shoulder-cut ribs may need more time. Cover the pan again and continue cooking until the meat pulls apart easily. If you used leaner loin-cut ribs, they can become dry and firm with prolonged cooking.
Pour off the cooking liquid before brushing on the sauce, and position the ribs about 6 inches below the broiler. The sauce should bubble and darken slightly, but watch it closely so it doesn’t burn.
Yes. You can serve the seasoned ribs as they are and skip the broiling step, or finish them with another sauce or glaze.
Oven-Baked Ribs with All the Fixings
These saucy country style ribs are right at home alongside a scoop of Picnic Potato Salad or a helping of BBQ Black Beans. Add some coleslaw or your favorite vegetables, and dinner is ready.
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BBQ Country Style Pork Ribs
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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 BBQ 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.
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.