Simple Pork Spare Ribs in a Country Style Oven

Pork ribs made in a traditional country style are delicious and easy to make in the oven. They're cheap, simple to prepare, and delicious. One of the best rib dishes you've ever made

When the weather is too wet or cold to grill outside on the porch, make these easy Country Style Ribs. You can make these indoors or out and serve them with mashed potatoes and homemade gravy, rolls, and a salad.

oven baked country style pork ribs and text

I'm basting some country-style ribs with my go-to barbecue sauce and covering them in a homemade rub. Their meat is so tender it practically falls apart, and it has a wonderful flavor. After baking, these tender country ribs can be shredded with a fork, and they only require a few basic ingredients and ten minutes of prep time.

These tender boneless pork ribs are the most popular dish at any potluck, and they're incredibly simple to make in the oven. Serve them with your favorite sides, or loaded potato salad.

Country-style pork ribs: what are they?

Boneless pork ribs from the shoulder cut of pork—the same meat used for pulled pork—are baked until they fall apart in the traditional country-style. Bone-in "ribs" of this variety would reveal the same y-shaped bone found in bone-in pork butt roast and pork shoulder roast.

pork cuts meat guide

Consequently, country style pork ribs are cheap, typically costing around $2 per pound, much like a pork butt shoulder roast. (Much cheaper than pork ribs, lamb ribs, or beef ribs.) Plus, they are meatier than traditional pork ribs and lack the unpleasant cartilage found in traditional ribs, so you can see how country-style pork ribs offer better value.

In the same way that the fat marbling in fall-apart ribs keeps them juicy during the long, slow baking process, so does it in country style ribs. When we talk about the low and slow baking...

Country style pork ribs on plate with text

Recipe for Oven-Roasted Bonless Country-Style Pork Ribs

Tender, fall-apart ribs are the result of a long, low cook time with country-style ribs. You'll end up with chewy pork if you try to hurry the process, Ewe. The baking process is completely hands-free, which is good news. Country-style ribs can be prepared and ready to bake in the oven in just 10 minutes. The oven does nearly everything for you while you kick back and relax.

country style pork ribs with dry rub seasoning all over them

Ingredients for a Traditional Country-Style Baked Rib

The fact that these BBQ ribs are meaty, flavorful, cheap, and simple to make is one of their many appealing qualities.

  • Four kilograms of ribs cooked in a country-style fashion
  • Dry Rub
  • 1 1/2 to 2 cups of your preferred barbecue sauce
  1. Turn on the oven to 300 degrees.
  2. Foil can make cleanup after baking a breeze.
  3. Make a dry rub, or decide on one, and get started.
  4. Use a lot of the dry rub on the ribs.


A roasting pan, some aluminum foil, and a basting brush are all you need to get started.

Make a small bowl of your go-to dry rub, or experiment with your own:

  • a pinch of chili powder
  • Dark brown sugar, about 1 tablespoon's worth
  • Smoked paprika, 1 tablespoon
  • 2 teaspoons cumin
  • Powdered garlic, 1 teaspoon
  • A pinch of dried onion flakes
  • Your preferred salt, one teaspoon
  • One-half teaspoon of dried, crushed red pepper
  • a single peppercorn

5 - Season the ribs, then spread them out in a single layer on a baking dish lined with foil. (Use a baking dish instead of a tray, because you need a high rim for juices that the meat will release as it bakes Make sure your baking sheet has high sides to catch any drippings.

ribs covered with foil for cooking
  • 6- Wrap the ribs in foil and bake them at 275 degrees Fahrenheit. Timer should be set for 2 hours of cooking. (While your oven cooks, you have a couple hours to do something else, like read a book, watch TV, work out, or just chill out.
  • 7- After 2 hours in the oven, remove the ribs from the dish (carefully, the steam will be very hot) and DRAIN OFF the liquid. Be wary, the ribs look pretty yucky right now... don't worry, they'll be tender and gorgeous by the time they come out of the oven the next time.
  • 8- Brush your preferred BBQ sauce liberally over all of the ribs.
  • 9 - Cook uncovered for an additional hour
  • 10 - Broil for 2 minutes to caramelize the barbecue sauce and let it bubble. WATCH THEM LIKE a HAWK TO MAKE SURE THEY DON'T BURN
  • Add a little more sauce and proceed to step 11.
  • Rest the ribs for 5-10 minutes, then dig in!

Serving Suggestions for Baked Country-Style Ribs

Complement this hearty main dish with equally hearty accompaniments. Some of my favorite accompaniments for country-style ribs are: loaded potato salad, mashed potatoes with country gravy, baked beans, pasta salad, fruit salad, corn on the cob, and thick slices of homemade bread spread with garlic butter, garlic, and salt. The homemade chocolate cake and refreshing lemonade round out a memorable meal.

Printed Recipes

  • Back Ribs, Boneless, 4 lb.
  • Dry Rub
  • BBQ sauce to taste, 1 1/2 to 2 cups
  • a pinch of chili powder
  • Dark brown sugar, about 1 tablespoon's worth
  • In a tablespoon of smoked paprika
  • 2 teaspoons cumin
  • 1 teaspoon of dried garlic
  • A pinch of dried onion flakes
  • Salt to taste, 1 teaspoon
  • Pepper flakes, crushed, 1/2 teaspoon
  • a single peppercorn

First, get the oven ready at 300 degrees.

Using foil to line a baking dish makes cleanup a breeze.

Third, select a dry rub or begin seasoning the ribs liberally.

5. Spread the seasoned ribs in a single layer on the baking dish lined with foil.

6. Wrap the ribs in foil and bake them at 300 degrees Fahrenheit for three hours. Prepare for a two-hour cook time.

7- After 2 hours in the oven, remove the ribs from the baking dish (carefully; the steam will be very hot) and DRAIN THE LIQUID. The ribs look pretty yucky, so proceed with caution. Don't worry, they'll be tender and gorgeous when they come out of the oven the next time.

8- Coat all of the ribs with your preferred BBQ sauce in a thick layer using a brush.

9- Continue baking, uncovered, for another hour at 275 degrees F.

10 - Broil for 2 minutes to caramelize the barbecue sauce and let it bubble. WATCH THEM LIKE a HAWK TO MAKE SURE THEY DON'T BURN

11- Add a bit more sauce and brush it on.

Rest ribs for 5-10 minutes, then dig in!

Notes on a Recipe for Oven-Baked Country-Style Ribs

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  • Preparing these for a sizable group A good rule of thumb is to make 2 (two) ribs for each person That's a lot, but I prefer having leftovers to not having enough. Two trays at a time is the way to go if you're making a lot of country-style ribs. To ensure uniform cooking on both sheets, increase the initial baking time to 2 hours and 15 minutes before switching their positions (one on top of the other) at the halfway point of both baking times.
  • When removing ribs from the oven for the first time, take extreme caution. Large amounts of boiling water or other liquid could splash out of the pan and burn you. In addition, the steam is very intense when you open the foil.
  • A brush is needed to spread BBQ sauce. Silicone basting brushes are my favorite because they perform superbly, last a very long time, and can be safely cleaned in the dishwasher.
  • The slow cooker is an excellent tool for preparing this dish. After the first 2 hours, remove any excess liquid and cover the meat with your favorite BBQ sauce. Return to the slow cooker and cook for another 2 hours. These are perfect for the slow cooker or crock pot.

Uses for the Remainder

Save leftovers for up to a week by storing them in the fridge in an airtight container. Sandwiches made with leftover country-style ribs are fantastic the next day. You can make a delicious lunch by placing them between two pieces of bread or on a roll and topping them with mustard, lettuce, or sauerkraut.

You can keep food for up to three months in the freezer if you store it properly. Simply defrost in the refrigerator, brush with barbecue sauce to prevent drying out, and bake at 275 degrees for 20 minutes to serve.


Two ribs per serving. Calories: 385, Carbohydrates: 24 59g, Protein: 29 27g, Fat: 18 Cholesterol 109mg, Sodium 956mg, Carbohydrate 8g 05mg, Potassium: 633 44mg, Fiber: 1 23g, Sugar: 19 Vitamin A 748IU, Iron 44g 81IU, Iron: 2 18mg

https://www youtube com/watch v=pMjT8sJefnE

Are Pork Ribs Baked in a Country-Style Oven Too Tough?

Toughness is a common problem with poorly cooked country-style ribs. They will become tough if grilled. But if you follow this recipe and cook them low and slow, they'll be so tender they'll fall off the bone (or knife).

You may have found your new favorite way to prepare pork with these inexpensive, simple, and delicious ribs, which are a great substitute for baby back ribs.


Do not butter or grease the baking dish; the fat from the "ribs" will melt during cooking and keep the meat from sticking. That fat is another reason why these are so tasty and tender.

Try to find uniformly sized country-style ribs at the supermarket.

If you want to add flavor and tenderness, try a few teaspoons of apple cider vinegar.

Ten minutes after taking them out of the oven, give the ribs a chance to REST. Before serving, the meat can reabsorb its natural juices in this way.

raw and baked country style pork ribs baked in oven with text

Country-Style Ribs, Bone-In or Boneless

Ribs with or without bones can be used; for the latter, cooking time should be reduced by 30 minutes.

Warning About Food Safety From the USDA

Modern pork is safe to eat when cooked to an internal temperature of 145 degrees Fahrenheit, as measured with a food thermometer. Meat should be rested for at least three minutes before being carved or consumed for optimal safety and quality.  

Pork, like other meats and poultry, can harbor harmful microorganisms like Escherichia coli, Salmonella, Staphylococcus aureus, Yersinia enterocolitica, and Listeria monocytogenes. Consumption of raw or undercooked pork or contamination of food contact surfaces (e.g., tables, cutting boards, utensils) are both potential routes of infection. Safe handling and thorough cooking eliminates the risk of contamination.

Nowadays, pork doesn't need to be cooked for more than a few minutes before it's ready to be carved or eaten (
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