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    Home » Meat Recipes » Country-Style Ribs

    Country-Style Ribs

    Last updated: Jan 17, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    These oven-baked country-style ribs are so meaty and tender! The fat melts into them as they cook, then beautifully browns under the broiler.

    It's a truly easy recipe - the oven does all the work! So sit back, relax, and await your fabulous meal.

    Country-style ribs served in a white baking dish.

    I'm a big fan of simply cooked fatty meats and I'm also a fan of oven-baking, the ultimate hands-off approach to cooking. Take a fatty cut of meat, season it, then bake until tender. You may then broil it briefly to brown the fat. Easy and tasty!

    This is the technique I use when I make oven brisket, and I use the same one when making these ribs. It's one of my favorite cuts to get at Costco, second only to their amazing pork belly.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tips
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make this tasty pork ribs recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    • Boneless country-style pork ribs: As I said, I usually get them at Costco. I highly recommend getting ribs that come from the pork shoulder and not from the loin. The pork shoulder is fatty and juicy. The loin is much leaner and can become quite dry.
    • Smoked salt: Available on Amazon - see the link below in the recipe card. I think it's important to use smoked salt in this recipe and not regular salt. It really enhances the flavor of the ribs.
    • Spices: Black pepper, smoked paprika (much better than regular paprika in this recipe), dried thyme, and cayenne pepper.
    The ingredients needed to make country-style ribs.

    Instructions

    Cooking country-style ribs is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    Your first step is to arrange the ribs in a rimmed baking dish.

    • Next, mix the remaining ingredients and sprinkle them on top of the ribs.
    • Cover the pan tightly with foil and bake the ribs for 2 hours in a 325°F oven.
    • Transfer the ribs to a broiler-safe pan and broil them briefly to brown the fat, keeping a close eye on them while they're under the heating element.
    A six-photo collage showing the steps for cooking country-style pork ribs.

    Expert tips

    1. There's no need to grease the baking dish. The ribs will release plenty of fat while they cook.
    2. The step of broiling the cooked ribs is optional but highly recommended. It's best to turn the ribs on their side or even turn them over so that the fatty parts are exposed to the heating element.

    Frequently asked questions

    What cut of meat is country-style pork ribs?

    These gorgeous slabs of meat, with beautiful fat marbling throughout, don't actually come from the rib area. Rather, they come from the pork shoulder, near the loin.

    They are meatier than other rib cuts, and they contain no rib bones. I see that as a plus. Because while bones add flavor and juiciness to meat, they also make it more difficult to eat.A diagram of pig parts.

    Should I boil the ribs before cooking?

    Some recipes instruct you to boil or steam ribs to tenderize them, and this might be a good idea if you plan on grilling them.

    But I cook them in the oven, and I find that slow cooking them in a low oven achieves great results with much less effort. So I don't bother with boiling or steaming.

    Why are my ribs tough?

    If you try to simply grill them, they will come out tough. They come from a part of the animal that needs to be cooked low and slow. That's why I like slow-cooking them in a low oven. They come out wonderfully tender when cooked this way!

    Variations

    The best way to vary this recipe is to experiment with different spices. Good candidates include onion powder, chili powder, and ground cumin.

    Serving suggestions

    Since this is such a fatty cut of meat, a little goes a long way. Six ounces of cooked ribs per person is plenty.

    As for sides, I simply serve them with a tossed salad (this arugula salad is very good) or some plain steamed veggies (steamed cabbage is excellent and goes well with pork). They are so rich and fatty and satisfying, there’s really no need for anything else.

    Storing leftovers

    Like all slow-cooked meats, the leftovers of this dish are excellent. You can keep them in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave on 50% power.

    Country-style pork ribs served in a white baking dish.

    Related recipes

    • Oven-Baked Pork Belly Slices
    • Oven-Baked Ribs
    • Juicy Baked Pork Chops
    • Easy Boneless Pork Roast

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Country Style Ribs.
    4.99 from 573 votes
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    Oven-Baked Country Style Ribs

    Country-style pork ribs are meaty and tender. The fat melts into them as they cook, then beautifully browns under the broiler.
    Prep Time10 mins
    Cook Time2 hrs
    Total Time2 hrs 10 mins
    Course: Main Course
    Cuisine: American
    Servings: 8 servings
    Calories: 557kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • 3 lb. country style pork ribs (about 8 ribs)*

    Dry rub:

    • 2 teaspoons smoked salt (available on Amazon)
    • ½ teaspoon black pepper
    • 2 teaspoons smoked paprika
    • 1 teaspoon dried thyme
    • ½ teaspoon cayenne pepper

    INSTRUCTIONS

    • Preheat your oven to 325 degrees F.
    • Arrange the ribs in a single layer in an ungreased 9 X 13-inch rimmed baking dish.
    • Mix together the dry rub ingredients, and sprinkle the rub on top of the ribs.
    • Cover the baking dish tightly with heavy-duty foil (or a double layer of regular foil), and bake until the ribs are very tender, about 2 hours.
    • With a slotted spatula, remove the cooked ribs to a broiler-safe, foil-lined, rimmed baking sheet. Either flip them or place them on their side, so that the fat is exposed to the heating element. The goal is to brown it.
    • Switch the oven to broil on high (500°F) and set an oven rack 6 inches below the heating element (not directly below).
    • Baste the ribs with the pan juices, then broil them until the fat is browned, 3-4 minutes.
    • Baste the ribs one more time with the pan juices and serve.

    WATCH THE VIDEO:

    NOTES

    *I highly recommend getting ribs that come from the pork shoulder and not from the loin. The pork shoulder is fatty and juicy. The loin is much leaner and can become quite dry.
    You can discard the pan juices, but I like to strain them into a glass jar and refrigerate them until the fat separates. I then remove the layer of fat, and I have a rich, tasty broth that I can either reheat and drink or use as a basis for sauces and gravies.

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 6oz | Calories: 557kcal | Protein: 39g | Fat: 43g | Saturated Fat: 15g | Monounsaturated Fat: 18g | Sodium: 784mg
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    More Low-Carb Meat Recipes

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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