Want to make ribs for dinner without the hefty price tag that comes with it? Country-Style Pork Ribs baked in the oven are a budget-friendly alternative that are just as delicious and actually easier to make! This rib recipe requires about 10 minutes of prep and ends with a dinner the whole family will love.
Juicy bites of pork are infused with a sweet, savory, smoky flavor and covered in a quick-and-easy brown sugar spice rub. Similar to our slow cooker spare ribs, they are slow-cooked in the oven until meaty, fork-tender perfection, then coated in a BBQ sauce for the perfect ending.
Table of Contents
Why this Recipe Works
- Flavor | Other recipes on the internet leave a lot to be desired when it comes to flavor. In this recipe, the ribs are coated in a simple brown sugar rub that slowly bakes into the ribs, infusing every single bite with flavor without overcomplicating your shopping list.
- Simple Ingredients | This dish calls for ingredients you probably already have in your spice cabinet or fridge; nothing out of the ordinary and certainly items you'll use again -- yay for no wasted food!
- Balance | These pork ribs deliver the perfect balance of sweet, savory, smoky, and a hint of heat and require less than 15 minutes of hands-on prep time.
If you need to set it and forget it, opt for the slow cooker instead of the oven for your Country-Style Pork Ribs.
What are Country-Style Pork Ribs?
Pork ribs are a budget-friendly rib substitute. Contrary to what the name might imply, country-style pork ribs don't come from the rib section of the pig at all. They're actually an optical illusion created by butchers to make this cut look like ribs, and we're ok with it.
Country-style ribs can come from one of two sections on the pig: the blade end near the shoulder or the shoulder (aka pork butt), where you get pork steaks. You're likely already familiar with pork shoulder; this is where popular dishes like pulled pork and carnitas come from.
Both the blade end of the shoulder and the shoulder itself come heavy-loaded with fat and marbling, which means you can count on these "ribs" to be fattier, juicier, and equipped with more meat than bone. They can be sold boneless or with a y-shaped bone intact. This recipe works great for both bone-in or boneless country-style pork ribs.
Ingredients and Substitutions
- Brown Sugar Rub | This recipe isn't picky about whether you use light or dark brown sugar; either one will do. The brown sugar ensures you get that sticky, sweet turnout on the ribs. We also use this rub in our pork spare rib recipe!
- Country-Style Pork Ribs | This recipe works well with boneless or bone-in ribs. Plan for 1-2 ribs per person.
- BBQ Sauce | A thicker BBQ sauce is best for this recipe as it is more likely to stay put while baking. We like a sweet and sticky BBQ sauce for this recipe.
Country-Style Pork Ribs in the Oven
Before kicking off the cooking process for the ribs, choose the appropriate cooking vessel. We recommend a large, rimmed baking pan, roaster, or large casserole dish.
Ready the Oven + Pan | Preheat the oven to 250°F and have a large, rimmed baking dish or pan ready. Combine all of the rub ingredients in a small bowl and set aside.
Prepare Pork Ribs with Rub | Place the ribs on the pan, add the rub to both sides of the ribs, and rub to adhere.
Cover and Bake | Cover with aluminum foil and bake for 2 hours. Turn the ribs and spoon the BBQ sauce across the top.
Lower Oven Temp + Uncover | Reduce the oven temperature to 225°F. Return the ribs to the oven (uncovered) and bake for 1 hour more.
Remove from Oven | Be careful when taking the ribs out of the oven; the ribs will release lots of juices.
Rest + Serve | Allow to rest for 5-10 minutes, serve, and enjoy!
What to Serve with Country Style Pork Ribs
Any Southern cook knows that ribs fit in well with a plethora of savory sides full of flavor. Ribs and potatoes might as well be best friends, so loaded mashed potato casserole will be a crowd-pleaser. And any BBQ isn't complete without old-fashioned potato salad.
Homemade charro beans will take that sticky, sweetness of your ribs to a whole new level when paired together. Same with Southern creamed corn. These quick-fix sides elevate your ribs' flavors while being fantastically delicious all on their own.
Don't forget that easy homemade cornbread! Sop up all those tasty rib juices with this. We guarantee it won't be the same without it!
If Southern-style dinners are your favorite (like at our house) any of these sides will pair well with another cozy dinner, pot roast in a Dutch oven!
Make-Ahead and Storage
Make-Ahead | Feel free to make the rib rub as far in advance as you'd like. Add seasoning to ribs for up to 24 hours and advance and store in the fridge.
Store | Cooked country-style pork ribs can be kept for up to 3 days in an airtight container in the fridge. They also freeze great. To freeze, allow them to cool to room temperature, transfer them to a container or freezer zip bag, and freeze for 2-3 months.
Reheat | Place in a pan, cover with aluminum foil, and bake in a preheated 350°F oven for about 10 minutes. To change up the serving method for these pork ribs, use the leftovers for a tasty pulled pork salad.
5 More Must-Make Pork Recipes
- Pork Chops with Mushroom Gravy
- Pork Loin Roast
- Best Pork Tenderloin
- Pulled Pork Quesadillas
- Smothered Pork Chops
Country-Style Pork Ribs
Ingredients
FOR THE RUB:
- ⅓ cup brown sugar
- 2 ½ teaspoons Kosher salt
- 1 ½ teaspoons black pepper
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
FOR THE RIBS:
- 6-8 Country-Style Pork Ribs (boneless or bone-in)
- 1 (12-ounce) can Dr. Pepper or Coca-Cola
- 1 cup BBQ sauce
Instructions
- Preheat the oven to 250°F and have ready a large, rimmed baking dish or pan. Combine all of the rub ingredients in a small bowl and set aside.
- Place the ribs on the plan, add the rub to both sides of the ribs, and rub to adhere.
- Pour the Coca-Cola into the pan and cover tightly with aluminum foil. Bake for 2 hours, turn the ribs, and spoon the BBQ sauce across the top.
- Reduce the oven temperature to 225°F. Return the ribs to the oven (uncovered) and bake for 1 hour more. Allow to rest for 5-10 minutes, serve, and enjoy!
Notes
Nutrition
Kelly Anthony says
Unfortunately, I would really recommend a Dutch oven for this recipe. Dutch ovens are made of cast iron, which is a heavy-duty, even-heat distributor. My concern with making these in a regular large pot is the dish would cook unevenly and the bottom would ultimately scorch, leaving a burnt taste throughout the dish. You could always give it a go, stirring things up often, but it would not be my recommendation. I'll be posting some good (affordable) Dutch oven options on this blog post soon, so please check back if you're looking for some guidance there 😉 Thanks for your question. Hope this helps!
Marisa says
Thanks! I'm going to see what i've got and give it a whirl. I'll letcha know!
Laura Goelzer says
THIS IS AMAZING. LIKE BUTTER. THANK YOU.
Kelly Anthony says
Thank you so much, Laura! It's one of our family favorites!
Beth says
We are a huge fan of country style ribs! I prefer them to spare ribs! Your sauce looks glorious too! I can't wait to give these a try in the oven! Perfect!
Kelly Anthony says
Aw, thanks, Beth! Sauce is always one of my favorite parts 😉
Shadi Hasanzadenemati says
This looks so flavorful! I agree with you, a dutch oven is always perfect for braising!
Jamie Young says
I can smell them now! These look AMAZING!!!!
Kelly Anthony says
Thank you, Jamie!
Donna says
Haha, I love your thinking. I love grilling, but in this California summer heat there is no way I am venturing out there to fire up the grill. These ribs made in the oven sound just perfect, and still give you that summer food feel without making you work up a sweat to get it!
Kelly Anthony says
Thank you, Donna! 🙂
Soniya says
This look and sounds super delicious and inviting!! Saving this for later !
Kelly Anthony says
Thank you so much, Sonyia!
Julie says
These were the best ribs I've made. My husband said "this recipe is a keeper" after just one bite! I did have to replace the pineapple juice with vinegar because I didn't have the juice, but it was still good. I'm always looking for great new dishes to use my Dutch oven and this was so easy to do.
Kelly Anthony says
Julie! That makes my day! Thank you so much for sharing 🙂 I am SO GLAD to know that! Hugs!
Dawn says
These look so good!! I don't have ribs a lot, but do so every so often, especially in the summer months and they are always a winner. Love to give these a try 🙂
Denise says
They look so tender and mouth watering! I can't wait to try the recipe!
Sues says
What a great tutorial (I was totally in the grocery store Googling "what's the difference between country style and baby back ribs?" the other day!) and these look finger licking good!!
Bev says
This recipe looks so good! I love all the side dishes you posted too as it gave me so many ideas for our meal,
Kelly Anthony says
Thank you, Bev!
Stine Mari says
Oh yes, this looks fabulous. I love a good sweet and sticky, fall-off-the-bone meat! I'm not a big fan of store bought bbq sauce, but looking at your ingredients, this sauce looks like my kind of thing!!
Gloria says
We do love to prepare ribs on the grill. This is such a great recipe. With the cold winters, making these in the oven is the way to go. They look incredible, so tender and delicious.
Karyl Henry says
There's nothing quite like fall off the bone ribs! A dutch oven is on my Christmas list, so I'm super excited to try out this recipe when I get it
Cheese Curd In Paradise says
Loving the addition of mustard and pineapple juice with a little molasses! This sounds delicious and unique! Can't wait to try.
Kelly Anthony says
Thank you so much! It's so yummy!
Amanda says
I’m so with you on the Dutch oven. It’s by far my favorite kitchen toy, and I think it transforms food in a way that other cooking style can’t quite emulate. I’ll have to give these ribs a go because they look amazing!
Jacqueline Debono says
I have a Le Creuset Dutch oven and love it! I've never made ribs in it! Definitely want to give this recipe a go. Those ribs look fantastic!
April says
Ribs - yes, yes, yes. Can I have more please? I love your recipe. So delicious and sweet - just what I love to see on my plate!
Krista Price says
These look so incredibly messy and so incredibly DELICIOUS. I definitely need a Dutch oven. I've made ribs at home just once and they were just meh ..looks like the Dutch oven is the rib-making secret weapon!
Mirlene says
These look so good. My husband would devour these. I must share your recipe with him.
Renu says
This looks so perfectly done and love the beautiful glaze on top...awesome.
Chef Mireille says
I love ribs - I haven't made oven ribs in a long time and you are reminding me I need to start again - these look so good and so tender!
Stephanie Simmons says
My hubby loves ribs! I think this would be the perfect Christmas Eve dinner - we always do something a little non-traditional for Christmas Eve 🙂
Sues says
Thanks for all this great information!! I always purchase baby back ribs, but these look so delicious, next time I may switch it up to country style!
Jane says
Eesh, I haven't had ribs that look that good for WAY too long. There's nothing sadder than being served badly cooked ribs (hmmm, maybe a badly cooked steak?)
Thanks so much for the recipe, I can't wait to give them a go 🙂
Kelly Anthony says
Both equally bad! Ha! Thank you so much, Jane 😉
Amy | The Cook Report says
Ok, these look absolutely perfect, I can't wait to try them!
Mike Hultquist says
The ribs were super fall apart and tender. Big on flavor, and super easy to spice things up. Loved them!
Kelly Anthony says
Thank you so much, Mike!
Edyta says
This looks super delicious. I'm sure my husband will request it on a rotating basis.
Kelly Anthony says
It certainly goes over well with the men-folk 😉 Thank you so much Edyta!
SHANIKA says
Oh my, oh my! These Pork Ribs looks so moist, flavorful, and delicious! Pinned for later!
Jacqueline Debono says
Love the sound of these ribs. I have a Dutch oven which is one of my favourite cooking pans. Def going to try this recipe out!
Jacque Hastert says
These literally fell off the bone! They were perfect and I can't wait to make them again.
Tayler Ross says
My entire family loved this recipe, and they're already requesting that I make it again!
Anita says
There's only me and the hubby in the house at the moment, so I am going to save this for the big family gathering. I can already see everyone is going to want seconds for this pork ribs. <3
Mary Bostow says
Oh my word! Finally, a rib recipe that’s painless, Easy, and YUMMY! Many many thanks!!
Jerry Grehl says
waaaaay over-cooked. "Country ribs are not ribs--more like chops.
ali randall says
I typically make my short ribs in the dutch oven and by baby back ribs in the regular oven on a pan. Not sure why I don't do it your way. I imagine it results in amazing flavor and tenderness. This recipe is going on my grocery list. It's a must try.
Jenni LeBaron says
These look perfectly sticky and fall apart tender. What a great dish to make with a simple side salad or shred and top a potato bun with! Yum!
Andrea Metlika says
This looks super flavorful and perfectly cooked!
Karen @ Seasonal Cravings says
I am always so intimidated by ribs because I don't know how to cook them but these look delicious! Love how tender they look.
Emily says
Amazing recipe. The fam loved the ribs.
Ed says
Which way is best to reheat these ribs. Micro or Oven
Kelly Anthony says
Hi Ed! I would think the microwave would be the easiest. To keep them moist, cover the ribs with a damp paper towel before placing them in the microwave. I would think 1-2 1/2 minutes (depending on how many ribs you're heating at once) would be all you needed.
Earl Warren says
These were awesome. I followed your procedure pretty much to the "T" but the ingredient amounts I added to.
Two firsts for me with this cook.
First time to use my LeCreset Cast Iron Enameled Dutch Oven.
I’ve been concerned about using it on my Glass top Stove.
Just had to learn not to move it around. And for crying out loud don’t drop it!!!
2nd. First-making BBQ Sauce from scratch-turned out very good.
Gonna tweak it and make it my own. lol
Served the "Ribs yesterday but will be doing Pulled Pork today.
Great recipe.
Thankls
Earl
At $1.00 p/lb. this is cheap eating.
I used the below recipe, tweaked it just a bit and created these awesome Oven Baked BBQ Country-Style Ribs.
Served with Mac & Cheese and Charro-style Pinto Beans.
Today I will tweak the Sauce a bit (although it was quite good) and serve this as Pulled Pork served on a Jumbo Hamburger Bun.
Country-Style Pork Ribs
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
An easy recipe for oven-baked Country-style pork ribs, braised in a quick, homemade barbecue sauce.
Course: Main Course
Cuisine: American
Keyword: Country-Style Pork Ribs
Servings: 4 Servings
Calories: 262 kcal
Author: Kelly Anthony
Ingredients
• 2 1/2 - 3 pounds bone-in Country-Style pork ribs –I used 6 lbs.
• 1 1/4 teaspoon Kosher salt, separated
• 3/4 teaspoon black pepper, separated
• 3 tablespoons Canola oil separated
• 1 yellow onion halved and cut into 1/4" slices –I used 1-Onion chopped
• 1 green bell pepper stem removed, seeded, quartered and cut into 1/4" strips –I used ½, I chopped mine
• 1/4 cup apple or pineapple juice I used Pineapple
• 3/4 cup ketchup
• 1/3 cup molasses-I used 2/3rd cup Maple and 3-tblsp. Brown Sugar
• 1 tablespoon yellow mustard
• 2 teaspoons chili powder –I used 3
• 1 teaspoon Worcestershire sauce-I used 2
• 1/2 teaspoon smoked paprika
Kelly Anthony says
That's awesome! Thank you, Earl!
Sue says
I make mine in an enamel roasting-pan. THey come out great w/o searing.
Anju says
Does the cooking time change if they're boneless country style ribs?
Kelly Anthony says
Boneless ribs will not take as long to cook, and you could probably shave around 30 minutes off of the cook time!
Kimberly says
So I just found this recipe (2020) and put it in the oven. I did not have chili powder ( I thought I did) so I bumped up the smoked paprika and a couple other things. I am really hoping these will become sticky ribs, as that is my favorite. Not all gloppy in sauce. I'm glad you said cook less for boneless I would have forgotten! So sticky? Yes/no?
Kelly Anthony says
Swapping out the spices should not affect the texture of the sauce 😉
Kim Heggins says
Oh my goodness.....just recently found your site and tried these ribs. My first time cooking anything like this and was so surprised at how much my family loved it!!! My hubby found the ribs on special at our local supermarket and the package had 6 pounds, so I doubled everything and we have dinner for the next few nights. Thank you so much for this amazing recipe, so looking forward to trying more of what you have on your site.
Kelly Anthony says
Aw, this is just the best ever! Thank you, Kim!
Jessica Long says
I made this tonight but did it in a casserole dish(i dont have a dutch oven..yet) and it was absolutely delicious. I did add garlic powder and onion powder to the sauce but this is by far one of my favorite dinners.
Lisa Oleson says
Got mine in oven now using pork countlrry style ribs, doubled the recipe for sauce cause my family loves lots of sauce..only thing i did different was substitute brown sugar for molasses because i forget it while shoping lol. Took a taste of sauce before putimg in oven and dang!!!! Never buying store bbq sauce again so good!!
Kelly Anthony says
Yay! Thank you so much for your sweet comment. So glad yall enjoyed your dinner!
Kamie Moore says
Yay! You can't go wrong with a lot of sauce. Thank you, Lisa! 🙂