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
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Preheat the oven to 325°.
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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.
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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.
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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.
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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.
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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.
Source: AmazingRibs.com
Ahh! Endlich einen hilfreichen Beitrag zu diesem Thema gefunden! Vielen lieben Dank! 🙂
Thank you! I think 😉
Is it possible to make these in a regular huge pot? I don’t have a dutch oven.
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!