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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!
Can I make these ahead of time and then broil them when I want? Cook in the morning and broil them at night?
Yes, that will work. The broiler isn’t meant to warm them up very much though. It is just meant to caramelize the sauce so you may want need to heat them in the oven at 300°F for about 15 minutes.
Thank you! @Dahn Boquist,
@Dahn Boquist,
Making it ahead worked out great! I heated it up for 15 min. Then continued with the broiler. What do you do with the left over broth?
If you put the leftover broth in a jar and chill it in the fridge then you can skim the fat off the top and save the broth for soups
I made this rib recipe for dinner tonight and it was a hit!! After a 10 hour shift, my daughters mate was very pleased to have a delicious and filling meal to finish the day;) Adding this recipe to my rotating meal plans!
Well a 10 hour work shift deserves a good, hearty meal! I’m glad it was a hit. Thanks for the comment
I made these ribs yesterday. I mixed Hunts Original BBQ sauce with Apricot Preserves for the sauce. They were very easy to make, tender, and delicious! Will definitely make them again. I also made the “make ahead mashed potatoes”. They were great also. Thank you for the recipes.
Oh, thanks for the comment, Katrina. That sauce sounds amazing with the apricot preserves. So glad you liked the mashed potatoes too 😉
Me and my husband absolutely loved these!!!!!! They were so tender and the taste was absolutely amazing…… thank you for posting this recipe!!! Loved them!!!! I never left a comment…. you are my first!!!! AWESOME!!!!
,!
Wow, that is a great complement if this is your first comment. Thank you. I am so happy to hear you enjoyed them.
I was skeptical because of the vinegar but followed your recipe to the t . I first got these thinking it was some thing different. So I had to pintrest recipes and quickly found this one . I’m glad I did my whole family loved it . My son first said mom that’s yucky while it cooked but once he tried it all made he was so happy . Thanks for the easy to follow recipe
Oh thanks, Ashley. That’s funny about your son but I do have to agree with him. They really are not very pretty but sometimes ugly food is really delicious 😉
Your method is the BOMB! I LOVE how the fat and collagen turn to gooey, STICKY, lip-smacking perfection. I had been cooking them exposed and they came out dry and tough. The foil and vinegar made them fork tender. Twice under the broiler is the perfect finishing touch. Excellent work.
Thank you, I’m so glad you liked it.
Can I use regular vinegar my apple cider ha expired
Hi there! That would work just fine, Cak…thanks for your question!
Made it last night. Great recipe – simple, yet resulted in a delicious meal. thank you
Thanks for the comment, glad you liked it 🙂
Tried this recipe tonight. My family was not fond of them at all. They said there was too much fat and they didn’t like all the small bones. I don’t like pork ribs, so I just took one bite of each kind- just to try them. I made one pan with BBQ sauce and left one pan without. (I used a dry rub on both sides). But 2 of the 4 of us are very picky eaters, so I wasn’t surprised.
Your recipe was wonderfully written and explained nicely, so that made it very easy on me, which I appreciate. Hope to try some regular ribs next. (Not “country” pork ribs)
Thanks for your comment. Yes, country-style pork ribs do have more fat on them than regular ribs. If you want to re-purpose them, you could remove the bones and the large chunks of fat then warm them up again and shred them for sandwiches. The family might like them better as shredded pork sandwiches or shredded pork over rice???
Literally melt-in-mouth ans so flavourful…they must have tasted amazingly delicious!
They are incredible Angie, thanks for the comment.