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Comfort Food Recipes and Desserts

Country-Style Pork Ribs

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Oven-baked Country-Style Pork Ribs are a delicious, budget-friendly dinnertime option. Braised in a quick, savory, homemade barbecue sauce, this recipe offers everything you could want in a rib and more! They’re sticky, sweet, and 100% fall-off-the-bone tender. It’s going to be “barbecue” in the great indoors, and it’s going to be absolutely glorious.

In addition to an easy Country-Style Rib Recipe the entire family will swoon for, we’ll also be covering the best method for cooking Country-Style Pork Ribs in the oven, two ways to get more flavor out of your ribs, and last but not least, classic, homestyle side dishes to serve with alongside them!

Country-Style Pork Ribs

WHAT ARE COUNTRY-STYLE PORK RIBS?

Country-style Pork Ribs come from the front of the pig — the shoulder area to be more precise. This is where the pork butt is located. Pork butt is commonly used for pulled pork. When cooked to perfection the texture of Country Style Pork Ribs lies somewhere between pulled pork and a baby back rib. This makes perfect sense as the pork shoulder and the baby backs are very close in vicinity.

SHOULD YOU GO BONE-IN OR BONELESS?

Truth be told, you could use bone-in or boneless ribs for this recipe. However, when bone-in meats braised (meaning they are cooked in a liquid, low-and-slow for hours), it allows for the flavourful bone marrow to escape from the center of the bone into the cooking liquid. And in turn, the cooking liquid flavors the meat. Yes, please.

SLOW COOKING COUNTRY RIBS IN THE OVEN

Because Country-Style Pork Ribs are known to be a tough cut of meat, they are extremely economical. A true bonus for us because when you slow-cook them, they become a whole new animal. Well, same animal…totally different texture. Braising the ribs at 325° in a quick and easy, homemade barbecue sauce results in sticky-sweet, fall-off-the-bone pork heaven.

Enameled cast iron Dutch ovens are by far the best product out there for braising meats in the oven. Good recipes are all about building flavor, and the Dutch oven allows you to build flavor and cook all in one vessel.

Dutch ovens are also very conducive to even cooking because of their thick, cast iron interior. However, if you don’t have one, you can still make a stellar batch of slow-cooked Country Style Ribs.

IF YOU DON’T HAVE A DUTCH OVEN…

If you don’t have a Dutch oven, begin this recipe on the stovetop in a large pan, and then transfer the contents of the pan to a casserole dish and cover it tightly with 2-3 layers of aluminum foil before going into the oven. Most importantly, reduce the heat to 300° for baking.

HOW TO COOK COUNTRY-STYLE PORK RIBS IN THE OVEN

  1. Pat the ribs dry, rub with oil and sprinkle with seasoning.
  2. Sear ribs in Dutch oven (or pan) on the stovetop. 
  3. Set ribs aside and add vegetables to sauté, then add the sauce ingredients and stir to combine. 
  4. Add ribs, cover, and transfer to the oven. Turn the ribs halfway through baking.

1. PAT THE RIBS DRY AND SEASON

Patting the ribs dry with a paper towel ensures you will get a good sear on them in the Dutch oven (or pan). 

2. SEAR THE MEAT

Even though our ribs aren’t going to keep that crusty exterior due to the braise that will follow, it’s still important they develop a nice crust in the pan. Searing the Country-Style Pork Ribs over a higher heat setting enables browning. Brown meat means more flavor, and this step is very important when it comes to building flavor.

TIPS FOR BROWNING MEAT

  • Allow the meat to set out at room temperature for about 20 minutes before searing.
  • Remove excess moisture by patting dry with a paper towel.
  • Use oil with a high smoke point to prevent burning (i.e. Canola oil).
  • Don’t overcrowd the pan.
  • Don’t move or jostle the ribs around, and allow them to set for the indicated amount before flipping.

3. SOFTEN THE VEGETABLES AND MAKE THE SAUCE

Once your ribs have taken a turn in the pan, you’ll set them aside and start sauteeing the onion and bell pepper. After the vegetables have softened, it’s time to make the sauce. This sauce is sweet, sticky and everything you could possibly want in a BBQ sauce for Country Style Pork Ribs. To make the sauce, simply add the apple (or pineapple) juice, ketchup, molasses, yellow mustard, spices, and stir.

4. ADD RIBS BACK TO THE SAUCE AND BAKE

The ribs go back into the sauce and then into the oven for some low and slow cooking. The ribs will cook in the oven, covered, for about 2 hours.

WHAT TO SERVE WITH RIBS

  • Old-Fashioned Potato Salad is a simple, make-ahead side dish featuring Russet potatoes, chopped celery, dill pickles, and red peppers. All topped off with a perfectly tangy potato salad dressing!
  • Beans are a classic pairing for ribs and these Homemade Charro Beans are no exception. They’re quick to prep and easy to make!
  • Loaded Mashed Potato Casserole is a make-ahead potato dish featuring cream cheese, crispy thick-cut, bacon, freshly grated Cheddar, and chopped green onions. The perfect make-ahead side dish casserole!
  • Easy Homemade Cornbread bakes up perfectly with a moist, tender, and buttery crumb!
  • Southern Creamed Corn is an easy, quick fix side dish made on the stovetop with cream cheese, milk, and fresh or frozen corn.

Country-Style Pork Ribs

5 MORE PORK DINNER IDEAS YOU’LL LOVE

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4.41 from 62 votes
Print
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
  • 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
  • 1 green bell pepper stem removed, seeded, quartered and cut into 1/4" strips
  • 1/4 cup apple or pineapple juice
  • 3/4 cup ketchup
  • 1/3 cup molasses
  • 1 tablespoon yellow mustard
  • 2 teaspoons chili powder
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika
Instructions

  1. Preheat the oven to 325°. On a large work surface, pat the pork ribs dry and drizzle with 1 tablespoon of Canola oil. Sprinkle with 1 teaspoon Kosher salt and 1/2 teaspoon pepper, and rub to coat evenly on all sides.

  2. Add remaining Canola oil to an enameled cast iron Dutch oven over medium-high heat. If you do not have a Dutch oven, see notes below. 

  3. Brown the pork ribs by adding 2-3 ribs to the oil at a time, taking care not to overcrowd the pan, and allow to sear on the first side for 4-5 minutes without moving or jostling. Turn the ribs over, and sear 3-4 minutes more. Repeat with the remaining ribs. Remove from the pan and set aside on a large plate to rest.

  4. Reduce the heat to medium and add the peppers and the onions. Sauté for 5 minutes, or just until softened. 

  5. Add the pineapple juice and scrape up any browned bits from the bottom. Stir in the ketchup, molasses, yellow mustard, chili powder, Worcestershire, smoked paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper.

  6. Add the ribs, along with any juices, back to the Dutch oven, and turn to coat in the sauce. Cover, and transfer to the oven to bake for 1 hour. After an hour of baking, remove from the oven, turn the ribs and continue to bake, covered, for 1 hour more. Serve and enjoy.

Recipe Notes

If you don't have a Dutch oven, preheat the oven to 300° rather than 325°.

Then, begin this recipe on the stovetop in a large pan, and then transfer the contents of the Dutch oven to a casserole dish and cover it tightly with 2-3 layers of aluminum foil before going into the oven. 

Nutrition Facts
Country-Style Pork Ribs
Amount Per Serving
Calories 262 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Sodium 640mg 27%
Potassium 721mg 21%
Total Carbohydrates 41g 14%
Dietary Fiber 2g 8%
Sugars 34g
Protein 1g 2%
Vitamin A 16%
Vitamin C 35%
Calcium 11.7%
Iron 16.3%
* Percent Daily Values are based on a 2000 calorie diet.

Country Style Pork Ribs

Source: AmazingRibs.com

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Comments

  1. Kelly Anthony

    February 7, 2018 at 5:07 pm

    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!

    Reply

  3. Beth

    August 10, 2018 at 2:12 pm

    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!

    Reply

  6. Donna

    August 10, 2018 at 5:14 pm

    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!

    Reply

  8. Julie

    August 13, 2018 at 11:13 pm

    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.

    Reply

  9. Dawn

    September 4, 2018 at 12:21 pm

    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 🙂

    Reply

  11. Sues

    September 10, 2018 at 12:47 am

    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!!

    Reply

  13. Stine Mari

    November 30, 2018 at 1:39 pm

    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!!

    Reply

  14. Gloria

    November 30, 2018 at 1:40 pm

    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.

    Reply

  15. Karyl Henry

    November 30, 2018 at 1:40 pm

    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

    Reply

  17. Amanda

    December 1, 2018 at 2:20 pm

    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!

    Reply

  20. Krista Price

    December 2, 2018 at 3:58 am

    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!

    Reply

  25. Sues

    January 16, 2019 at 2:22 pm

    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!

    Reply

  26. Jane

    January 16, 2019 at 2:32 pm

    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 🙂

    Reply

  34. Anita

    February 15, 2019 at 7:34 pm

    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

    Reply

  37. ali randall

    March 8, 2019 at 10:31 pm

    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.

    Reply

    • Kelly Anthony

      March 15, 2019 at 12:51 pm

      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.

      Reply

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