Country Style Pork Ribs in the Oven
These country style ribs cook low and slow until they're fork tender, then get finished with a layer of barbecue sauce and a quick trip under the broiler. The result is juicy, tender pork with a thick, sticky barbecue coating that's hard to resist.
Servings: 6 servings
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
Add the barbecue sauce at the end: Do not add the sauce during the covered baking time. If you add it too soon, it will thin out and turn watery as the ribs steam under the foil.
Broil to finish the sauce: The ribs are already cooked before the sauce goes on, so the broiler is only there to thicken and caramelize the barbecue sauce. Watch closely because it can burn quickly.
Adjust the time for larger ribs: Larger or thicker ribs may need an extra 30 to 40 minutes in the oven. Cook until the meat is fork tender.
Trim excess fat: If the ribs have a thick layer of fat, trim it to about ¼ inch. Leave some fat in place so it can render as the ribs cook and help keep the meat tender.
Cook low and slow: Country style pork ribs have enough fat and connective tissue to benefit from a long, gentle cook. As they cook, the fat renders and the meat becomes tender.
Check the package label: Country style pork ribs are sometimes labeled “pork shoulder country style ribs.” Shoulder-cut ribs work best for this low-and-slow method.
Nutrition
Serving: 1serving | 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
