An easy recipe for oven-baked Country-style pork ribs, braised in a quick, homemade barbecue sauce. An inexpensive and perfectly delicious family dinner idea!
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Now, I know when it comes to cooking all throughout the summertime and well into football season, barbecue and grill marks on proteins are all the rage. However, I’m sorry to say, but with a heat index climbing up to 100° in Texas, you are guaranteed a zero percent chance of finding me outdoors, next to an iron firebox full of burning hot coals.
Today’s forecast? Barbecue ribs, indoors.
WHAT ARE COUNTRY STYLE PORK RIBS
Yes. It’s “barbecue” in the great indoors, and it all begins with a humble cut of meat called the country style pork rib.
Country-style ribs come from the front of the pig — the shoulder area to be more precise. This is also where the pork butt is located. Pork butt is commonly used for pulled pork, and you’ll see that if cooked properly, the texture of country style pork ribs lies somewhere between pulled pork and a good ol’ baby back rib.
If you were to look at a picture of pork anatomy, you would clearly see why: The pork shoulder and the baby backs are very close in vicinity.
HOW COOK COUNTRY STYLE RIBS IN THE OVEN
Because country-style 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, different texture), and they are nothing if not a cut about the rest.
A DUTCH OVEN IS PERFECT FOR BRAISING
Dutch ovens are by far the best product out there for braising meats. I fell in love with them years ago and never turned back since. Here’s why: Good recipes are all about building flavor, and the Dutch oven allows you to do this all in one fail swoop.
Most Dutch oven recipes (like this one) begin on the stovetop and make their way into the oven after the browning of some meat (flavor building), and a little sautéeing of a veggie or two (even more flavor building). Then, it’s off to the oven for some flawlessly even cooking.
BEST TEMPERATURE TO COOK COUNTRY STYLE RIBS
Braising the ribs at 325° in a quick and easy, homemade barbecue sauce results in absolute, sticky-sweet, fall-off-the-bone pork heaven.
WHY CHOOSE BONE-IN FOR BRAISING
I always had a theory that “bone-in” was better when it came to braising meats, however, after a little research and some clarification from Mr. Goldwyn at AmazingRibs.com, my theory was justified. Don’t you just love when life works out that way?
When bone-in meats are cooked in a braise (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.
So, if you too can’t handle the heat come the summertime, might I advise this time around, you rather stay in the kitchen and enjoy yourselves some oven-baked country style pork ribs. Please, enjoy.
TRY PAIRING RIBS WITH
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
- 3 tablespoons Canola oil separated
- 2 teaspoons TAK House Seasoning or your favorite store-bought spice blend
- 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 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
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
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 TAK House Seasoning, and rub to coat evenly on all sides. Set aside until ready to use.
Add remaining Canola oil to an enameled cast iron Dutch oven or braiser over medium-high heat, and allow to come to temperature. 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, until browned. 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.
Reduce the heat to medium-low, and add the peppers and the onions. Stir to coat with oil, cover and allow to cook for 5 minutes. Remove the lid, and add the pineapple juice.
To deglaze the Dutch oven, using a wooden spoon or spatula, and scrape up any browned bits from the bottom. Add the ketchup, molasses, yellow mustard, chili powder, Worcestershire, smoked paprika, salt and pepper, and stir to combine.
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.