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Country style pork ribs with broccoli in the background

Country Style Pork Ribs in the Oven

Country-style pork ribs slow-cooked in the oven become so tender they practically melt. They get finished with a double coat of barbecue sauce that gets caramelized under the broiler.
Country-style pork ribs will come out perfect every time with this fool-proof recipe.
4.43 from 68 votes
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Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 6 servings
Calories: 242kcal
Author: Dahn Boquist

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 2-1/2 to 3-1/2 hours depending on the size of your ribs. Check them after 2-1/2 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

  • Do not put the barbecue sauce on the ribs until the very end of cooking. If you put it on too soon it will get watery as the ribs steam under the foil. 
  • Increase the oven temperature in the last step when you baste the ribs with barbecue sauce. The high heat will thicken and caramelize the barbecue sauce. The ribs will already be cooked so you only need to baste them with sauce and let the sauce get thick and sticky under the broiler.
  • If you have larger ribs you may need to increase the cooking time by 30 to 40 minutes. 
  • If your ribs have a thick layer of fat, trim the fat to 1/4 inch thickness. You want to keep some fat on the ribs. The fat will render down and keep the ribs tender. 
  • Country-style pork ribs were made to be cooked low and slow. They have a lot of fat and the longer you cook them the more the fat will render out. As the fat renders out, the ribs get smooth and tender
  • Country-style pork ribs are sometimes labeled “Pork shoulder country-style ribs”

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Nutrition

Serving: 1 | Calories: 242kcal | Carbohydrates: 30g | Protein: 11g | Fat: 7.2g | Saturated Fat: 2.5g | Polyunsaturated Fat: 25g | Cholesterol: 30mg | Sodium: 2112mg | Fiber: 0.5g | Sugar: 21g