These tender, juicy Oven Baked Country Style Pork Ribs are cooked low and slow for fall-of-the-bone tenderness and maximum flavor.
These easy Oven Baked Country Style Pork Ribs are sure to be a huge hit, whether you are serving for a special occasion, a summer party, or a weeknight dinner. Your guests will love them and will be coming back for seconds! Tim has perfected the perfect rib using pantry staples to create bold, mouthwatering flavor!
For the perfect balance of flavors, we love to serve these ribs with our creamy baked macaroni and cheese or creamy mashed potatoes.
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Why you will love this recipe
- It is cooked low & slow in the oven.....giving you your time back and ensuring they have lots of flavor.
- So easy to cook - Literally a 10-minute prep time
- Fall off the bone tender - turns out amazing every time!
- Oven-baked - Perfect for year-round cooking
- Made with everyday ingredients found in your pantry.
Reader Review: "These were the best ribs, and my family enjoyed every bite!" - Jacque
What are Country Style pork ribs?
Most country-style pork ribs come from the pork shoulder or pork loin. They are a versatile cut of meat and do best when cooked at a low temperature with a longer cook time. They are a more forgiving cut of meat, with a higher fat content that prevents them from drying out while cooking.
Tim's Tip - You will cook these low and slow in the oven until the meat falls off the bone
Ingredients
- Country Style Pork Ribs - Bone-in ribs from the shoulder or loin work well for this recipe.
- Seasonings - I love to make my own rib rub to control the spices. Feel free to substitute to your taste buds.
- Soy Sauce - This will act as a binder to hold those spices close!
- BBQ Sauce - Use your favorite BBQ sauce, make your own, or choose not to at all. I love a good seasoned rib, while my wife likes all the sauce.
See recipe card for quantities.
How to make oven-baked country-style pork ribs
- Preheat oven to 275°F.
- Prep the ribs by removing the membrane (if present) and scoring the meat for even cooking.
- Coat the ribs with soy sauce and coat with the seasoning mix.
- Wrap the ribs in foil and bake for 2.5 hours.
- Remove the foil from the ribs and coat with your favorite BBQ Sauce. Return to the oven uncovered for another 30 minutes.
- Remove from the oven and check for doneness. If using a meat thermometer, it should read 200°F.
Made this recipe? Let me know!
Substitutions and Variations
- Swap regular BBQ sauce for Sugar Free. This is one way to help with calories
- You can use bone-in pork chops and get the same result. You will need to cook them for a little shorter time, but they will taste just as good.
- Play with spice variation. If you want a little heat, as I do, add a little cayenne pepper or chipotle.
- Swap the binder - I used soy sauce in this version, but I often use mustard as a binder on my ribs. Feel free to experiment here.
Tim's Top Expert Tips
- Low-and-slow is key - cooking the ribs at 275°F for 2.5-3 hours is the answer to tender ribs.
- Save time on Clean-up - Line your baking sheet with foil to help with clean-up. Who likes to spend extra time in the kitchen cleaning?
- Stays so moist - This is a favorite dish because if you properly wrap the ribs in foil, they will not dry out. They are very forgiving and will stay moist.
- Use a Dry Rub - Generously coating the ribs, and then letting them sit in the refrigerator beforehand for a couple of hours will enhance the flavor.
- Resting the Ribs - letting the ribs rest for 10-15 minutes after cooking will help keep them juicy! Remember, patience is a virtue.
What to serve with Pork Ribs
For my family, these ribs scream a traditional Southern meal full of our favorite side dishes.
- Corn Casserole or Creamy Skillet Corn
- Country Style Green Beans
- Smoked Cornbread with Jalapeños
- For dessert, this No-Bake Banana Pudding is always a hit!
storage
Refrigeration: Cool leftovers and add to an airtight container. You can store for up to 4 days.
Freezing: Place cooled ribs in a freezer-safe container and freeze for up to 3 months.
Reheating: For best results, reheat in a covered baking dish at 300°F until warmed through, about 15-20 minutes.
Faqs
275°F is the ideal temperature for a "low and slow" style of cooking, resulting in fall-off-the-bone tender ribs.
Yes, covering them with foil is essential to trap moisture, create needed steam, and tenderize the meat.
Yes! Removing the membrane on the bone side allows the rub to penetrate the meat and prevents a tough, chewy texture.
You can use the "Bend Test," where you pick up the rack of ribs with tongs. If it bends easily and the meat starts to tear, they are done.
Using a meat thermometer, the temperature should range between 190°F and 205° F.
More pork Favorites
Recipe
Oven Baked Country Style Pork Ribs
Equipment
- Oven
Ingredients
- 1 Rack Pork Ribs
- 4 tbsp Spice Rub
- 2 teaspoon Soy Sauce
- ½ cup BBQ Sauce Optional
Instructions
- Preheat oven to 275°F.
- Prep Ribs by removing the membrane (if present) and scoring the meat for even cooking.
- Coat the ribs with the soy sauce and coat with the seasoning mix.
- Wrap the ribs in foil and bake for 2.5 hours.
- Remove the foil from ribs and coat with your favorite BBQ Sauce. Return to the oven uncovered for another 30 minutes.
- Remove from the oven and check for doneness. If using a meat thermometer, it should read 200°F.
Notes
- Low-and-slow is key - cooking the ribs at 275°F for 2.5-3 hours is the answer to tender ribs.
- Save time on Clean-up - Line your baking sheet with foil to help with clean-up. Who likes to spend extra time in the kitchen cleaning?
- Stays so moist - This is a favorite dish because if you properly wrap the ribs in foil, they will not dry out. They are very forgiving and will stay moist.
- Use a Dry Rub - Generously coating the ribs and then letting them sit in the refrigerator beforehand for a couple of hours will enhance the flavor.
- Resting the Ribs - letting the ribs rest for 10-15 minutes after cooking will help keep them juicy! Remember, patience is a virtue.
Cami says
Delish! People stated they were the best ribs they ever had. Used Costco St Louis dry rub ribs, removed membranes, patted dry, and followed instructions. Chefs kiss, delish! Made 6 racks for thirty adults, was about four racks too many hit no one complained of bringing home leftovers. Thanks for the details and YouTube video!
CookitwithTim says
I am so glad that you enjoyed them! We always love leftovers at out house also.