Country Style Ribs Recipe
Country style ribs are cut from the shoulder end of the loin, so they carry more fat and connective tissue than true rib bones, which means a long covered braise breaks down that collagen into gelatin instead of drying the meat out. A final uncovered blast under the broiler with sauce brushed on top is what actually builds the sticky, caramelized crust people expect from ribs.
- Prep
- 15 min
- Cook
- 150 min
- Total
- 165 min
- Servings
- 6
Ingredients
- 3 lbs boneless country style pork ribs
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp light brown sugar
- 1 cup chicken broth
- 1 tbsp apple cider vinegar
- 1 cup barbecue sauce
Nutrition per serving
- Calories
- 635
- Protein
- 47g
- Carbs
- 25g
- Fat
- 38g
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.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Preheat the oven to 300°F (150°C). Pat the ribs dry with paper towels.
- 2In a small bowl, mix the salt, pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Rub all over the ribs.
- 3Arrange the ribs in a single layer in a 9x13-inch baking dish. Whisk the chicken broth and apple cider vinegar together and pour around (not over) the ribs.
- 4Cover the dish tightly with foil and braise for 2 to 2.5 hours, until the ribs are fork-tender and register at least 200°F (93°C) internally.USDA safe minimum for poultry: 165°F (74°C)
- 5Remove the foil, drain off most of the excess liquid, and brush the ribs generously with barbecue sauce.
- 6Switch the oven to broil. Broil the ribs, uncovered, for 5-8 minutes, watching closely, until the sauce is bubbling and charred in spots.
- 7Let the ribs rest for 5 minutes before serving, brushed with any remaining sauce.
Tips & variations
- Look for country style ribs cut from the blade end of the loin (marbled, pinkish meat) rather than the leaner sirloin end, which dries out faster.
- Swap the chicken broth for apple juice or a splash of beer for a sweeter, deeper braising liquid.
- For a smokier flavor without a smoker, add 1/2 teaspoon liquid smoke to the braising liquid.
- Bone-in country style ribs work the same way; just add 20-30 minutes to the covered braise time.
Storage & reheating
Refrigerate cooled ribs in an airtight container with some of the braising liquid for up to 4 days. Reheat covered in a 300°F (150°C) oven for 15-20 minutes, or in the microwave in short bursts, until warmed through. Freeze in a sauce-covered airtight container for up to 3 months; thaw overnight in the fridge before reheating.
Tips from the Tulo kitchen
- Straining the braising liquid and simmering it down for a few minutes makes a quick pan sauce to spoon over mashed potatoes alongside the ribs.
- If the ribs look pale after braising, they'll still char nicely under the broiler once the barbecue sauce goes on; color comes from the sauce, not the braise.
FAQ
Are country style ribs actually ribs?
Not usually. Most country style ribs are cut from the shoulder end of the pork loin near the blade bone and contain little to no rib bone, which is why they're often sold boneless.
Why are my country style ribs tough?
They were likely pulled too early. This cut has enough connective tissue that it needs to reach around 195-203°F internally and hold there through a long braise before it turns tender, unlike a quick-cooking chop.
Can I make these in a slow cooker instead?
Yes. Season the ribs, sear them if you have time, then cook on low for 6-7 hours with the same broth mixture. Finish under the broiler for a few minutes after saucing to get the caramelized crust.
What's the difference between country style ribs and pork shoulder?
They come from the same general area, but country style ribs are cut into individual strips for faster, more even cooking, while a shoulder roast is left whole and takes considerably longer to braise or smoke.
