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    Home » Meat Recipes » Country-Style Ribs

    Country-Style Ribs

    Last updated: Nov 13, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    These 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 such as beef back ribs, ribeye roast, and leg of lamb. I'm also a fan of oven-baking, the ultimate hands-off approach to cooking.

    Season a fatty cut of meat, bake until tender, then briefly broil. Easy! This is the technique I use when making oven brisket, and I use the same approach when making country-style ribs. It's one of my favorite cuts at Costco, second only to their pork belly.

    Jump to:
    • Ingredients
    • Use Shoulder Ribs
    • Variations
    • Country-Style Ribs Instructions
    • Expert Tips
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • More Pork Recipes
    • Recipe Card

    Ingredients

    The ingredients needed to make country-style ribs.

    You'll only need a few simple ingredients to make this 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: I usually get them at Costco.
    • Smoked salt: It's important to use smoked salt in this recipe and not regular salt. The smoky flavor dramatically enhances the flavor of the ribs.
    • Spices: I use black pepper, smoked paprika, dried thyme, and cayenne pepper. Like smoked salt, smoked paprika is significantly better in this recipe than regular paprika.

    Use Shoulder Ribs

    It's important to use ribs from the pork shoulder, not the loin, in this recipe.

    The pork shoulder is a well-marbled and flavorful cut. Its marbling makes it rich and juicy. It should be cooked low and slow to break down tough connective tissue. I use it when making pork roast and slow cooker carnitas.

    Pork loin is a leaner and more tender cut from the back of the animal. It has less marbling and fat. It's suitable for quick cooking and should not be overcooked, or it will become dry.

    Since we're cooking the ribs low and slow in this recipe, it's important to use pork shoulder ribs. Ribs cut from the loin will dry out during prolonged cooking.

    Variations

    The best way to vary this recipe is to experiment with different spices. Good options that I tried and liked include onion powder, chili powder, and ground cumin. I like to add ½ teaspoon of each.

    Country-Style Ribs Instructions

    Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

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

    Arranging the ribs in a baking dish.

    Next, mix the spices and sprinkle them on top of the ribs.

    Sprinkling the ribs with spices.

    Cover the pan tightly with foil.

    Covering the pan with foil.

    Bake the ribs for two hours in a 325°F oven.

    Placing the ribs in the oven.

    This is what the ribs look like after two hours in the oven. They are fully cooked at this point. But now, we want to brown them:

    Country-style ribs after 2 hours in the oven.

    Transfer the ribs to a broiler-safe pan. Turn them so the fat side is on top (you want to expose the fat to the broiler element), and baste them with the pan liquids.

    Country-style ribs ready to be broiled.

    Broil them briefly to brown the fat, keeping a close eye on them while under the broiler.

    Placing the ribs under the broiler.

    Serve immediately. Look how gorgeous they are when they are ready!

    Fully cooked country-style ribs in a pan, ready to be served.

    Expert Tips

    1. There's no need to grease the baking dish. The ribs will release plenty of fat as they cook.
    2. The ribs are fully cooked after 2 hours in a low oven, but please don't skip the step of broiling them. It's best to turn the ribs on their side or turn them over so that the fatty parts are exposed to the heating element.
    3. 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.

    Recipe FAQs

    What cut of pork is country-style ribs?

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

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

    Should I boil the ribs before baking them?

    Some recipes instruct you to boil or steam ribs to tenderize them, which might be a good idea if you plan to grill them.

    But I bake them in the oven. Slow-cooking them in a low oven achieves excellent results with much less effort. So there's no need for 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.

    Serving Suggestions

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

    As for sides, I like to serve these ribs with a simple side dish such as a salad or a steamed veggie. So, I often serve them with one of the following:

    • Arugula salad
    • Steamed cabbage
    • Cucumber tomato salad
    • Steamed asparagus
    • Cucumber salad
    • Steamed broccoli
    • Steamed spinach
    • Asparagus salad

    Storing Leftovers

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

    Country style ribs served in a white baking dish.

    More Pork Recipes

    • Pork belly strips served on a white plate.
      Pork Belly Strips
    • Oven-baked ribs stacked on a white plate.
      Oven-Baked Ribs
    • Oven-baked pork chops in a cast-iron skillet.
      Oven-Baked Pork Chops
    • Pork roast, sliced, and served on a white platter with broccoli.
      Easy Pork Roast

    👩🏻‍🍳 I publish a new or updated recipe every month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Country style ribs served in a baking dish.
    4.99 from 712 votes
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    Country-Style Ribs

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

    • 3 pounds country-style pork ribs (about 8 ribs)*

    Dry rub:

    • 2 teaspoons smoked salt
    • ½ teaspoon black pepper
    • 2 teaspoons smoked paprika
    • 1 teaspoon dried thyme
    • ½ teaspoon cayenne pepper

    Instructions

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

    Video

    Notes

    *Please use ribs from the pork shoulder, not the loin, in this recipe. Ribs cut from the loin will dry out during prolonged cooking
    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.
    You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power.

    Add Your Own Notes

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    Nutrition per Serving

    Serving: 6ounces | Calories: 557kcal | Protein: 39g | Fat: 43g | Saturated Fat: 15g | Monounsaturated Fat: 18g | Sodium: 784mg
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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.

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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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      Recipe Rating




    1. Sandy

      November 08, 2023 at 2:21 pm

      I’m making this tonight and wondered if I have a casserole dish with a lid, if I could use that rather than the foil? Or is it better to cover with foil?

      Reply
      • Vered DeLeeuw

        November 08, 2023 at 2:34 pm

        Hi Sandy,
        It's better to use foil. Casserole dish lids can allow too much moisture to escape.

        Reply
    2. Dan

      August 03, 2023 at 6:29 pm

      Would it be possible to cook this in a slow cooker instead of the oven?

      Reply
      • Vered DeLeeuw

        August 03, 2023 at 8:14 pm

        Yes. 4 hours on high or 8 hours on low. You would still need to finish them under the broiler.

        Reply

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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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