Oven baked country style pork ribs are slow-roasted for melt-in-your-mouth comfort food. This easy recipe starts with a perfectly balanced dry rib rub and then gets slathered in our favorite barbecue sauce.
Country-style pork ribs have always been one of my family's favorite meals. The ribs recipe is simple to make and turns out tender ribs every time.
Country pork ribs are relatively inexpensive cuts compared to other ribs. Yet they have such exceptional flavor that you would never know.
The simplicity, flavor, and outstanding tenderness of oven-roasted meats are ideal for home-cooked meals. More reader favorites are this oven chuck roast recipe, and this lean and tender rump roast. And if you are looking for more ribs, these fast baby back ribs in the oven are outrageously good.
Country-style ribs aren’t really ribs at all. They are more like pork chops. This cut of pork is from the pork shoulder where the loin and shoulder meet. They may include small portions of the upper rib bones. This area is also called the blade end of the loin.
With so much going for them—they’re easy to cook and have great pork flavor
Like a pork shoulder roast, these boneless pork ribs benefit from low and slow cooking. They also are a great candidate for pressure cooking such as in this Instant Pot Pork Roast.
For our boneless oven baked country style pork ribs, I like to make my own dry rib rub and barbecue sauce. I know this particular combination works well together.
Dry Rib Rub:
- Paprika. Use a milder and sweeter variety, often domestic, or a good Hungarian variety that is not spicy. Spanish varieties are smoky which isn't used in this recipe.
- Brown sugar. Adds sweetness and a bit of crust to the pork ribs.
- Kosher salt. The recipe calls for Diamond Crystal kosher salt. If you use Morton kosher salt, use less salt as directed in the recipe card.
- Freshly ground black pepper.
- Onion powder.
- Granulated garlic. The granulated kind mixes better with the other rub ingredients than garlic powder. It also has less tendency to clump.
- Mushroom powder. This gem of an ingredient adds the ultimate in umami and great flavor to the country style ribs.
Country style pork ribs. Bone-in country-style pork ribs are my favorite. But boneless country-style ribs will work too. They are more flavorful than boneless ribs. Plus the sauce thickens and clings better to those delicious pork ribs. But, sometimes it comes down to what is available at the grocery store or meat market.
- Apple cider vinegar.
- Molasses. Use a light cooking molasses and not backstrap molasses.
- Worcestershire sauce.
- Yellow mustard.
- Freshly ground black pepper.
Visit the recipe card for the exact measurement of these ingredients.
- Add 1 tablespoon chili powder to the dry rub ingredients and omit 1 tablespoon of the paprika for added spiciness.
- If you don't have molasses, use 1 tablespoon brown sugar and 1 tablespoon honey. Or, use 1 tablespoon brown sugar and 1 tablespoon real maple syrup. Maple syrup is runnier than molasses or honey, so you may have to simmer the sauce slightly longer.
- For the yellow mustard, you could use a Dijon mustard. It will have slightly less tang but you have the apple cider vinegar to compensate.
Even easier, substitute your favorite BBQ dry rib rub or your favorite barbecue sauce or both! For some of the best store-bought barbecue sauces, check out my master list on my recipe for cooking ribs in the oven. You will also find some suggestions for how to jazz up your sauces.
This St Louis-Style dry rib rub recipe is inspired by one of our favorite ribs joints and is a must try for any type of ribs.
Of course, if you have your own favorite barbecue sauce and dry rib rub, by all means go for it. These country style boneless pork ribs will stand up well to just about everything.
💭 Cooks Tips
Select ribs for this recipe of equal shape so they cook evenly.
The barbecue sauce can be made ahead of time and refrigerated for up to 3 days.
An instant read meat thermometer is ideal for testing the internal temperature of the ribs.
Country style ribs have a lot of connective tissue and fat and a mixture of dark and white meat. They are also thicker and meatier than baby back ribs or spare ribs. This low and slow cooking method melts the connective tissue into tenderness. This infuses the ribs with flavor
- Prepare the equipment. Set your oven temperature to 300°F. Line a rimmed baking sheet with heavy-duty aluminum foil.
- Make the dry rib rub. In a small bowl, combine paprika, brown sugar, kosher salt, pepper, onion powder, granulated garlic, and the mushroom powder. Then, remove 1 tablespoon of the spice rub and set aside to add to the barbecue sauce later.
- Prepare the pork ribs. Pat the ribs dry with a paper towel. Season the ribs with the remaining dry rib rub and gently pat onto the ribs. Place ribs in a single layer on the foil-lined baking sheet.
- Cover and bake. Tent another sheet of heavy duty foil over the ribs and tightly seal the edges. Bake for 1-½ to 2 hours, or until the ribs are slightly tender when tested with a fork. If more cooking time is needed, reseal the foil after testing, and cook for another 30 minutes or until tender.
- Make the barbecue sauce. While the ribs are baking, add the ketchup, apple cider vinegar, molasses, Worcestershire, mustard, black pepper and the tablespoon spice rub you had set aside early. Whisk the ingredients together and heat until boiling. Then, reduce the heat to simmering and cook, stirring occasionally, 10 minutes or until the sauce is thickened and reduced to 1 cup.
- Slather the ribs with sauce. When the ribs are fork tender, remove the top sheet of foil. Generously brush the ribs with the barbecue sauce. Keep the ribs uncovered and return to the oven for another 45 minutes to 1 hour or until they are meltingly tender.
- Serve. Transfer ribs to a platter and serve.
Cooks Note. The safe internal temperature for pork ribs is 145°F. For this recipe, the ribs will not be tender enough yet. When tender, the ribs will be in the 190°F to 200°F range.
🥗 Serving Suggestions
Many of the typical side dishes you think of serving with ribs also work with country style ribs. A creamy cheesy Instant Pot mac and cheese is great. For French fry lovers check out these crispy air fryer frozen French fries.
Baked beans are always a winning accompaniment to barbecue pork. Jazz up your side dishes with this Mexican cowboy beans recipe. Also known as charro beans, you will want to have these on your list of picnic and potluck recipes.
Of course another side dish favorite for country style ribs is corn. Pick from the typical favorites of corn on the cob, roasted corn or creamed corn. But, for a flavorful twist try this Mexican Street Corn Recipe (Elote) that is an easy oven recipe too.
Baking pan. The recipe calls for lining a rimmed baking sheet with aluminum foil. However, feel free to use an oven-proof baking pan or baking dish. I often us a Granite Ware oval covered roaster that I have had for decades. It works wonderfully for this recipe and clearly stands the test of time.
Broiling. For a deeper caramelized and crispy texture on top of your ribs, you can broil them. With an oven rack in the second position from the top, set the oven to broil. Broil 3 to 5 minutes or until your caramelized to your preference. If your ribs are not on a baking sheet, you will need to transfer them to the sheet.
Store country ribs in an airtight container in the refrigerator for up to 3 days. Or freeze in an airtight container for up to 3 months.
To reheat this recipe, in a 250 degree Fahrenheit oven place the country style pork ribs in an oven safe pan. Heat for 45 minutes to and hour or until heated through.
According to the USDA Food Safety and Inspection Service, do not leave the ribs out at room temperature for more than 2 hours after removing them from the oven to prevent foodborne illness.
For one of the best recipes for oven baked country style ribs, this one with its great flavor is a winner every time. It is destined to become a family favorite.
Oven Baked Country Stye Pork Ribs
Dry Rib Rub:
- 2 tablespoons paprika
- 1 tablespoon packed brown sugar
- 1 tablespoon kosher salt Diamond Crystal
- 2 teaspoons freshly ground black pepper
- 2 teaspoons onion powder
- 2 teaspoons granulated garlic
- 1 teaspoon mushroom powder
- 2 pounds bone-in country style ribs
- ¾ cup ketchup
- 3 tablespoons apple cider vinegar
- 2 tablespoons molasses
- 2 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 teaspoon freshly ground black pepper
- Preheat oven to 300°F.
- Line a rimmed baking sheet with heavy-duty aluminum foil. Set aside.
Dry Rib Rub:
- In a small bowl, combine paprika, brown sugar, kosher salt, pepper, onion powder, granulated garlic, and mushroom powder. Set aside 1 tablespoon spice rub.
- Using a paper towel, pat the the ribs dry. Coat the ribs with the remaining spice rub (about 5 tablespoons), lightly patting the rub onto the ribs. Arrange the ribs on the prepared baking sheet. Cover the ribs with another sheet of heavy duty aluminum foil tenting the sheet slightly over the ribs. Seal the edges tightly.
- Bake for 1-½ to 2 hours, or until the ribs are slightly tender when tested with a fork. If more cooking time is needed, reseal the foil after testing and return to the oven.
- Meanwhile in a medium saucepan, whisk ketchup, apple cider vinegar, molasses, Worcestershire, mustard, black pepper and reserved 1 tablespoon spice rub. Over medium-high heat, cook until boiling, whisking occasionally. Reduce heat to medium-low and simmer, stirring occasionally, 10 minutes or until thickened and reduced to 1 cup.
- When the ribs are fork tender, remove the top sheet of foil. Baste the ribs generously with the barbecue sauce. Return, uncovered, to the oven and bake 45 minutes to 1 hour or until ribs are very tender when tested with a fork.
- Transfer ribs to a platter and serve.