Oven-Baked Country-Style Pork Ribs are a delicious, budget-friendly dinnertime option. These ribs, in particular, are everything you could want in a rib and more: Sticky, sweet, and 100% fall-off-the-bone tender.
In addition to an easy rib recipe the entire family will swoon for, we’ll also be covering the absolute best method for cooking Country-Style Pork Ribs in the oven, why bone-in ribs help to build flavor, and last, but not least, classic homestyle side dishes to pair perfectly with your ribs!
Today, you’ll find an easy recipe for oven-baked Country-Style Pork Ribs, braised in a quick, savory, homemade barbecue sauce. It’s going to be “barbecue” in the great indoors, and it’s going to be glorious. It all begins with a humble cut of meat called the Country-Style Pork Rib.
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 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 TO COOK COUNTRY-STYLE 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, different texture), and they are nothing if not a cut about the rest.
A DUTCH OVEN IS PERFECT FOR BRAISING COUNTRY-STYLE PORK RIBS
Dutch ovens are by far the best product out there for braising meats. Good recipes are all about building flavor, and the Dutch oven allows you to build flavor and braise to perfection all in one vessel. Most Dutch oven recipes (like these Country-Style Pork Ribs) begin on the stovetop and make their way into the oven after browning the meat. Any time you sear meat, you are adding more flavor. After the meat goes out, a vegetable or two will go in, taking on all that savory flavor from the meat. Then, it’s off to the oven for some flawlessly even cooking.
BEST TEMPERATURE TO COOK COUNTRY-STYLE PORK RIBS
Braising the ribs at 325° in a quick and easy, homemade barbecue sauce results in sticky-sweet, fall-off-the-bone pork heaven.
WHY CHOOSE BONE-IN FOR BRAISING?
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.
The amount of savory flavor that accumulates within these ribs with just a few easy steps is almost too good to be true…almost. The simple process of searing the ribs, adding in a few vegetables, along with a low-and-slow braise in a sticky, sweet homemade BBQ Sauce is all it takes. It’s a great, inexpensive family dinner everyone will love! Please, enjoy!
WHAT TO PAIR 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.
- Or choose from over 30 Southern Side Dish Recipes!
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.