Country Style Pork Ribs Recipe
Country style ribs are cut from the shoulder end of the loin, so they carry more marbling and connective tissue than true rib bones. A hard sear locks in color and flavor, then a long, low, covered bake breaks down that collagen into gelatin, leaving the meat tender enough to pull apart with a fork.
- Prep
- 15 min
- Cook
- 115 min
- Total
- 130 min
- Servings
- 6
Ingredients
- 4 lbs country style pork ribs, bone-in
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 2 tsp onion powder
- 2 tbsp olive oil
- 2 cups barbecue sauce
- 2 tbsp apple cider vinegar
- 2 tbsp brown sugar
Nutrition per serving
- Calories
- 282
- Protein
- 13g
- Carbs
- 14g
- Fat
- 19g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 300°F (150°C).
- 2Pat the ribs dry with paper towels. In a small bowl, combine the salt, pepper, smoked paprika, garlic powder, and onion powder, then rub the mixture over all sides of the ribs.
- 3Heat the olive oil in a large skillet over medium-high heat. Sear the ribs on all sides, 2-3 minutes per side, until deeply browned.
- 4Transfer the seared ribs to a 9x13-inch baking dish, arranging them in a single layer.
- 5In a small bowl, whisk together the barbecue sauce, apple cider vinegar, and brown sugar. Pour half of the mixture over the ribs and reserve the rest.
- 6Cover the dish tightly with foil and bake for 1 hour 45 minutes to 2 hours, until the meat is fork-tender and shreds easily.
- 7Uncover, brush the ribs with the reserved sauce, and broil 3-5 minutes until the sauce is bubbling and caramelized in spots.
- 8Let the ribs rest for 5 minutes before serving.
Tips & variations
- Bone-in country style ribs stay juicier through the long bake than boneless; if using boneless, start checking for tenderness at the 1-hour 15-minute mark.
- For a smokier flavor without a smoker, add 1/2 teaspoon of liquid smoke to the sauce mixture.
- These ribs also work in a slow cooker: skip the broil step, cook on low for 6-7 hours, then broil briefly in the oven just before serving to caramelize the sauce.
- Swap the barbecue sauce for a mix of hoisin sauce and rice vinegar for an Asian-style glaze.
Storage & reheating
Refrigerate cooled ribs in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat covered in a 300°F (150°C) oven with a splash of broth or water until warmed through, 15-20 minutes; this keeps the meat from drying out the way a microwave reheat tends to.
Tips from the Tulo kitchen
- An instant-read thermometer is the only reliable way to know when these are done; pull them at 195°F for sliceable ribs or closer to 205°F for meat that shreds apart with a fork.
- Letting the ribs rest for 5 minutes after broiling lets the glaze set slightly so it doesn't all slide off when you cut into them.
FAQ
What cut is a country style pork rib actually from?
Despite the name, country style ribs come from the blade end of the pork loin near the shoulder, not from the rib cage. That's why they have more marbling and behave more like a shoulder roast than a true rib.
Bone-in or boneless country style ribs, which is better for this recipe?
Bone-in holds moisture better over the long covered bake and is the better choice here. Boneless works too but cooks faster and can dry out if left in as long, so start checking doneness about 30 minutes earlier.
What internal temperature should country style ribs reach?
145°F is the USDA safe minimum for pork, but these ribs need to go much higher, 195-205°F, for the connective tissue to break down into gelatin and the meat to become fork-tender.
Can this be made in a slow cooker instead of the oven?
Yes. Sear the ribs first as directed, then transfer to a slow cooker with the sauce and cook on low for 6-7 hours. Broil briefly in the oven afterward if you want a caramelized glaze on top.
