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!
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
- Pat the ribs dry, rub with oil and sprinkle with seasoning.
- Sear ribs in Dutch oven (or pan) on the stovetop.
- Set ribs aside and add vegetables to sauté, then add the sauce ingredients and stir to combine.
- 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.
5 MORE PORK DINNER IDEAS YOU’LL LOVE
- Slow Cooker Spare Ribs yield the perfect bite with a burst of big BBQ flavor, but best of all — they’re easy to make!
- BBQ Pulled Pork in the Slow Cooker is a budget-friendly easy dinner idea and a total life-saver for busy weeknights!
- Pulled Pork Sliders were made for feeding a crowd, but also make for a great kid-friendly dinner option!
- Crispy Baked Pork Chops with Panko Breading always bake up tender and never dry. They’re a classic dinnertime option the entire the whole family will love!
- Pulled Pork Quesadillas puts Slow Cooker Pulled Pork leftovers to work on the stovetop. They’re loaded with flavor and are over-the-top easy to make!
An easy recipe for oven-baked Country-style pork ribs, braised in a quick, homemade barbecue sauce.
- 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
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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.
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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.
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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.
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Reduce the heat to medium and add the peppers and the onions. Sauté for 5 minutes, or just until softened.
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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.
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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.
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.
Source: AmazingRibs.com
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!
Thanks! I’m going to see what i’ve got and give it a whirl. I’ll letcha know!
THIS IS AMAZING. LIKE BUTTER. THANK YOU.
Thank you so much, Laura! It’s one of our family favorites!
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!
Aw, thanks, Beth! Sauce is always one of my favorite parts 😉
This looks so flavorful! I agree with you, a dutch oven is always perfect for braising!
I can smell them now! These look AMAZING!!!!
Thank you, Jamie!
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!
Thank you, Donna! 🙂
This look and sounds super delicious and inviting!! Saving this for later !
Thank you so much, Sonyia!
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.
Julie! That makes my day! Thank you so much for sharing 🙂 I am SO GLAD to know that! Hugs!
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 🙂
They look so tender and mouth watering! I can’t wait to try the recipe!
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!!
This recipe looks so good! I love all the side dishes you posted too as it gave me so many ideas for our meal,
Thank you, Bev!
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!!
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.
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
Loving the addition of mustard and pineapple juice with a little molasses! This sounds delicious and unique! Can’t wait to try.
Thank you so much! It’s so yummy!
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!
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!
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!
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!
These look so good. My husband would devour these. I must share your recipe with him.
This looks so perfectly done and love the beautiful glaze on top…awesome.
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!
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 🙂
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!
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 🙂
Both equally bad! Ha! Thank you so much, Jane 😉
Ok, these look absolutely perfect, I can’t wait to try them!
The ribs were super fall apart and tender. Big on flavor, and super easy to spice things up. Loved them!
Thank you so much, Mike!
This looks super delicious. I’m sure my husband will request it on a rotating basis.
It certainly goes over well with the men-folk 😉 Thank you so much Edyta!
Oh my, oh my! These Pork Ribs looks so moist, flavorful, and delicious! Pinned for later!
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!
These literally fell off the bone! They were perfect and I can’t wait to make them again.
My entire family loved this recipe, and they’re already requesting that I make it again!
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
Oh my word! Finally, a rib recipe that’s painless, Easy, and YUMMY! Many many thanks!!
waaaaay over-cooked. “Country ribs are not ribs–more like chops.
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.
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!
This looks super flavorful and perfectly cooked!
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.
Amazing recipe. The fam loved the ribs.
Which way is best to reheat these ribs. Micro or Oven
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.
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
That’s awesome! Thank you, Earl!
I make mine in an enamel roasting-pan. THey come out great w/o searing.
Does the cooking time change if they’re boneless country style ribs?
Boneless ribs will not take as long to cook, and you could probably shave around 30 minutes off of the cook time!
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?
Swapping out the spices should not affect the texture of the sauce 😉
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.
Aw, this is just the best ever! Thank you, Kim!
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.