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Country Style Ribs are a meaty and flavorful cut of pork that are slow-cooked over low heat to achieve a tender and juicy texture, then coated in a tangy and sweet BBQ sauce.Pin this recipe for later!
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Why We Love This Recipe
Country Style Ribs are a popular dish for outdoor gatherings and summertime cookouts because they are easy to prepare in large quantities and can feed a crowd.
These BBQ Ribs are:
- Tender and Juicy – Baking country style ribs in the oven with this low and slow cooking method helps to keep the meat moist and tender, for a succulent and flavorful bite.
- Meaty – Country ribs are a very meaty cut of pork, which means they are satisfying and filling.
- Flavorful – Country-style pork ribs have a rich and savory flavor that is enhanced by slow-cooking and adding BBQ sauce. They are a great choice for meat lovers who appreciate bold and robust flavors.
How To Make This Country Style Ribs Recipe
Get a detailed list of ingredients & instructions in the recipe card below.
Step 1: Preheat the oven to 325℉ and spray a large baking dish with cooking spray, or line with foil. I typically prefer to use foil for easier clean up.
Step 2: Mix my all-purpose seasoning blend to use as a dry rub, then pat the ribs dry and rub all over with the seasoning.
Step 3: Arrange the ribs in a baking dish and cover with foil. Keeping them covered helps to lock in moisture, keeping the meat tender and juicy.
Step 4: Bake for 2-3 hours. The meat should be practically fall-apart tender at this point.
Step 5: Uncover and brush with your favorite BBQ sauce. Bake for another 15 minutes to caramelize the sauce.
Step 6: Let the ribs rest for 10-15 minutes before serving.
Additional Cooking Methods
On the grill: Follow the instructions for the dry rub, then grill the ribs over medium heat for 10-15 minutes on each side, or until cooked through. Brush the BBQ sauce on the ribs during the last 5-10 minutes of cooking, turning the ribs occasionally to prevent burning.
Slow cooker: Place the dry-rubbed ribs in the slow cooker, add the BBQ sauce, and cook on LOW for 6-8 hours, or until the meat is tender and breaks apart easily.
Country-style pork ribs are a cut of meat that comes from the shoulder or blade end of the pork loin, where the rib bones are located. They are meatier than other rib cuts and have more fat marbling, which makes them ideal for slow cooking or braising.
The term “country style” is used to distinguish this particular cut from other types of pork ribs, like baby back or spare ribs. They are also known as western ribs or pork shoulder ribs.
Although they don’t actually contain a rib bone, they are still referred to as “ribs” because of their location on the pig’s body.
For optimal flavor, season country ribs with a dry rub and cook them low and slow. Adding BBQ sauce is optional, but it’s recommended to add it during the last 15-30 minutes of cooking to maintain the thickness of the sauce, as the juices from the meat can cause it to become watery if added too soon.
The cooking time varies depending on the method used. Baking, grilling or smoking usually takes 2-3 hours, while slow-cooking in a crockpot can take 4-6 hours.
How To Serve
A general rule of thumb is to estimate about ½ to ¾ pounds of ribs per person, depending on how meaty the ribs are and what else is being served with them. 5 pounds of ribs should serve around 6-10 people.
Refrigerator: Cooked pork ribs can last in the refrigerator for 3-4 days if stored properly in an airtight container or wrapped tightly in plastic wrap or aluminum foil. It’s important to refrigerate the ribs within 2 hours of cooking to prevent bacterial growth.
Freezer: Cool completely, then wrap the ribs tightly in plastic wrap or aluminum foil and place them in a freezer-safe container or bag.
Reheating: Thaw the ribs in the refrigerator overnight, then place in an oven-safe dish or on a baking sheet and cover them with aluminum foil to prevent drying out. Reheat the ribs for 10-15 minutes, or until they are heated through. You could also reheat in the microwave or on the grill.
- Choose the right cut: Look for boneless pork shoulder ribs that are meaty and well-marbled. They should be pink in color and have a good amount of fat.
- Use a dry rub: Season the ribs with a dry rub of your choice before cooking to enhance the flavor of the meat.
- Cook low and slow: This cut of meat is best cooked low and slow to ensure tenderness and juiciness. You can cook them in the oven, on the grill, or in a slow cooker.
- Cover with foil: For an extra tender result, cover the pan with foil before cooking. This will help to trap moisture and heat, resulting in more tender meat.
- Baste with BBQ sauce at the end: Basting the ribs with BBQ sauce towards the end of cooking will help to add flavor and moisture, without compromising the texture of the sauce.
- Check internal temperature: Use a meat thermometer to ensure that the internal temperature of the ribs has reached 145°F (63°C) before serving. For more on internal temperatures, download my free printable Meat Temperature Chart.
More Recipes for Ribs
Country Style Ribs
- 5 pounds country-style pork ribs
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1-2 cups BBQ sauce
- Preheat your oven to 325°F and prepare a baking dish with cooking spray or by lining with aluminum foil.
- In a small bowl, mix together the garlic powder, onion powder, smoked paprika, salt, and black pepper to make a dry rub.
- Rub the dry rub all over the country-style ribs, making sure to coat them evenly.
- Place the ribs in the prepared baking dish and cover with foil.
- Bake the ribs in the preheated oven for 2-3 hours, or until the meat is tender and falls off the bone.
- Remove the foil and brush the ribs with BBQ sauce making sure to coat them evenly.
- Return the ribs to the oven, uncovered and bake for an additional 15 minutes, or until the BBQ sauce is caramelized and sticky.
- Remove the ribs from the oven and let them rest for a few minutes before serving.
- Serve hot with your favorite sides.