Saucy, tender, irresistible Country Style BBQ Ribs are a dinner favorite year-round. Best of all, you can make country style ribs in the oven for an easy weeknight meal.
What Exactly Are Country-Style Pork Ribs?
Country-style ribs aren’t really ribs at all. Did you know that? They are typically thick strips cut from pork shoulder – specifically from the fatty, muscular section of the shoulder blade near the loin. You may also see them labeled in stores as pork shoulder country-style ribs.
When country-style ribs have a bone in them, it is not rib bone but the scapula or shoulder blade. These ribs are typically fattier than traditional ribs on the bone (YAY for more flavor!) and they are so very tender and tasty.
They’re still called ribs, however, because they are quite similar to ribs in appearance, flavor, and texture. The thing that makes country-style ribs so popular is both how simple they are to cook and the fact they’re meatier than traditional ribs.
You will get a lot more bang for the buck with country-style ribs than with a traditional rack of ribs. For feeding my family, this is my go-to option.
How To Cook Country Style Ribs
Country-style ribs are a personal favorite. What’s not to love about these juicy, easy to prepare pork ribs? There are a number of ways they can be cooked.
You can grill them, bake them, roast them slow, pretty much anything works, BUT there is a secret. You need to either give them plenty of time and steam in the oven or boil them prior to dropping them on the grill. You can even prep them in the crock-pot.
I used to think this particular cut of meat was just destined to be tough until the butcher explained that you really must boil or steam the ribs before finishing them off on the grill or in the oven. Easy enough to make now and we love them.
Country Style Ribs In The Oven
The oven is typically my go-to method, though I’ve certainly grilled them often enough in the past. While the method below appears long, it isn’t remotely complicated.
You’re really just going to steam them first at low temp (cover tightly with foil and bake for a couple of hours) until they’re tender. You will be able to pull them apart at this point.
Then you’ll just slather them in sauce and bake them a while longer. Flip them, coat them again, crank that oven heat up high and broil until they’re sticky and a bit caramelized.
We love this Tangy Memphis Barbecue Sauce for country-style ribs, but feel free to use any store-bought or homemade barbecue sauce that you love.
It’s a really easy dinner, as long as you’re home for a bit. Country-style ribs require very little hands-on time. We typically double the recipe and plan on great leftovers for a couple of nights.
Once you’ve learned how simple it is to make these ribs in the oven, you’ll want to try these Baked Ribs with Beans too.
How To Cook Country Style Ribs In The Oven
- Preheat oven to 300°F. Place the ribs on a large baking sheet. Sprinkle generously with salt and pepper. Cover the pan tightly with foil.
- Bake for 2 hours. Carefully remove the pan from the oven and use caution opening the foil – there will be very hot liquids in the bottom of the pan and it will be steaming.
- Check the ribs with a fork or set of tongs, they should be tender, and able to be pulled apart. If the ribs are still tough, tightly cover again and return the pan to the oven for an additional 30 minutes.
- Remove from the oven and transfer to a dry baking sheet. (If you don’t have a second baking sheet, transfer to a baking dish, drain the liquids from the sheet pan, and return the ribs to the same baking sheet.)
- Coat the mostly-cooked ribs with barbecue sauce and return to the oven. Bake for 20-30 minutes, turn the ribs over, and brush with additional barbecue sauce. Bake an additional 20 minutes.
- Remove from the oven and set the oven temperature to BROIL. Turn the ribs once more, brush generously with additional barbecue sauce. Return to the oven and broil for about 5 minutes, watching closely to avoid burning.
- Remove from oven and let rest 5-10 minutes. Serve with additional barbecue sauce.
What to Serve with Country Style Ribs
Sweet, tangy, crunchy Asian Ramen Noodle Salad is a great side dish for summer potlucks, barbecues, or to serve with your dinner any day of the week.
Sweet and tender corn simmers in a rich cream sauce to make Crock Pot Creamed Corn. It is an unforgettable side dish like no other creamed corn I’ve ever tasted.
Creamy deviled egg filling creates the dressing that coats each bite of this Deviled Egg Potato Salad. Chunks of potato and hard-boiled eggs are tossed with the dressing to make the ultimate potato salad for anyone who loves deviled eggs.
Jalapeno Corn Coleslaw has turned out to be a terrific surprise flavor combination for so many people. The spicy jalapeno adds an amazing depth of flavor to the coleslaw and we truly love it.
This Spinach Pasta Salad is a tangy, garlicky, peppery pasta salad that I can’t seem to stop making and eating on repeat. The combination of crisp, fresh spinach with the chewy pasta and the tangy dressing is simply irresistible.
Country Style BBQ Ribs in the Oven
Ingredients
- 4 lbs country style ribs
- kosher salt
- freshly ground black pepper
- 2 cups barbecue sauce
Instructions
- Preheat oven to 300°F. Place the ribs on a large baking sheet. Sprinkle generously with salt and pepper. Cover the pan tightly with foil.
- Bake for 2 hours. Carefully remove the pan from the oven and use caution opening the foil – there will be very hot liquids in the bottom of the pan and it will be steaming.
- Check the ribs with a fork or set of tongs, they should be tender, and able to be pulled apart. If the ribs are still tough, tightly cover again and return the pan to the oven for an additional 30 minutes.
- Remove from the oven and transfer to a dry baking sheet. (If you don't have a second baking sheet, transfer to a baking dish, drain the liquids from the sheet pan, and return the ribs to the same baking sheet.)
- Coat the mostly-cooked ribs with barbecue sauce and return to the oven. Bake for 20-30 minutes, turn the ribs over, and brush with additional barbecue sauce. Bake an additional 20 minutes.
- Remove from the oven and set the oven temperature to BROIL. Turn the ribs once more, brush generously with additional barbecue sauce. Return to the oven and broil for about 5 minutes, watching closely to avoid burning.
- Remove from oven and let rest 5-10 minutes. Serve with additional barbecue sauce.
Nutrition
Larry says
Country ribs are a big item here in the South and yours look very good and so easy to prepare.
Mary Younkin says
Thanks, Larry!
Kim says
I made these last night, but I wasn’t sure whether or not to cover them back up after the initial 2 hours of the pan being tightly covered. I didn’t cover them back up once I put the bbq sauce on, but my ribs ended up a little overdone so I’m wondering if I should have covered them until the broiling step.
They were very tasty though, just a bit on the dry side for me.
Mary Younkin says
I uncover them after the initial steaming time. I like to cook them uncovered once I’ve started brushing them with sauce.
Nanajani says
I just made these exactly to the recipe. the meat was sooooo tender and fell off the bone. It was also still moist. I had been worried because my meat had very very little fat (only on the outside of each piece, no marbling at all) thanks for posting this! I have now changed my method to make country ribs!
Vicki Thomas says
Love your recipes…thank you
Mary Younkin says
Vicki – Thank you for leaving a comment that is very kind of you. I hope you enjoy cooking as much as I do!
Paulette says
These are the best country style ribs I’ve ever made! Thanks for the recipe.
Mary Younkin says
YAY! I’m thrilled that you like them as much as we do, Paulette.
Wade J Quigley says
Did these at the fire station. It was a hit 👍
Mary Younkin says
Thank is awesome! Thank you to your and your crew for your service!
Scott Drake says
Made these last night. Came out great! House smelled so good while baking as well.
Mary Younkin says
That is great to hear, Scott. So happy you enjoyed it.
M says
It was succulent and tenderly moist and flavorful! So simple and easy to make in no time I will definitely make again!
Mary Younkin says
I am delighted you love it!
Dayna says
We love these ribs. So easy and the ribs just fall apart.
Mary Younkin says
I’m so glad you’ve been enjoying the ribs, Dayna. They’re deliciously tender, aren’t they? Happy cooking!
Kimberley says
I also used my fave dry rub on the ribs first. This was my first time doing boneless ribs this way and they were awesome!!
Mary Younkin says
I’m so glad you’re loving the ribs, Kimberley.
Elaine says
So easy! I put a rub on the ribs a couple of hours before baking then followed this recipe. Was delicious! Thank you for showing me an easy way to cook them!
Mary Younkin says
You are welcome, Elaine! I’m happy to hear that the ribs were a hit. Enjoy!
Alex says
You dont mention how to steam them. Water is usually used but no mention
Mary Younkin says
Hi, Alex! I mentioned in the post that in order to steam the ribs, you’ll need to cover them tightly with foil and bake for a few hours. I hope you love the ribs.
Diana De Clue says
I followed your recipe exactly and they were delicious, simple to make. I’ve been looking for a recipe like this one. Definitely a keeper.
Mary Younkin says
I’m so glad you like the ribs, Diana!
Cheryl says
I follow to a T but mine always come out dry, should I reduce cooking time? I’m also only making about 2lbs if that matters…
Mary Younkin says
Hi, Cheryl! If you’re following the prep process exactly but the ribs keep coming out of the oven dry, I’d recommend reducing the cooking time, especially if you aren’t making a full batch. It certainly doesn’t hurt to try, at least; in the worst case scenario, you can just keep cooking the ribs.