These country style ribs are meaty and tender. The fat melts into them as they cook, then beautifully browns under the broiler.
I'm a big fan of oven-baked meats. Season a fatty cut of meat, bake until tender, then briefly broil. Easy! I use this technique for oven brisket, and I use it when making these ribs. It's one of my favorite cuts at Costco, second only to their pork belly. It's a truly easy recipe - the oven does all the work. So sit back, relax, and await your fabulous meal!
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Boneless pork shoulder country style ribs: I usually get them at Costco.
- Smoked salt: It's important to use smoked salt and not regular salt. The smoky flavor dramatically enhances the flavor of the ribs.
- Spices: Black pepper, smoked paprika, dried thyme, and cayenne pepper.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Arrange the ribs in a rimmed baking dish. Mix the spices and sprinkle them on top of the ribs.
Cover the pan tightly with foil and bake the ribs for two hours in a 325°F 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:
Transfer the ribs to a broiler-safe pan. Turn them so the fat side is on top and baste them with the pan liquids. Broil them briefly to brown the fat. Serve immediately. Look how gorgeous they are!
These ribs were delicious! I made them as written, and they turned out tender and juicy. The seasoning rub is perfect and makes them taste like they came out of a smoker all day. I reviewed this on my YouTube channel, The Real Deal Recipe Reviews, where I always try to make recipes as written and give honest reviews. These are a winner!
Daryl
Read more comments
These ribs were delicious! I made them as written, and they turned out tender and juicy. The seasoning rub is perfect and makes them taste like they came out of a smoker all day. I reviewed this on my YouTube channel, The Real Deal Recipe Reviews, where I always try to make recipes as written and give honest reviews. These are a winner!Recipe Tips
- My number one tip: Use ribs from the pork shoulder, not the loin. The pork shoulder is a well-marbled cut, suitable for slow cooking. The pork loin is leaner and becomes dry when slow-cooked. If your package says "Pork loin Country Style Ribs," it won't work in this recipe. The package should expressly state "Pork Shoulder Country Style Ribs."
- 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
The ribs are fully cooked after 2 hours in a low oven, but please don't skip broiling. 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.
There's no need to grease the baking dish. The ribs will release plenty of fat as they cook.
Please don't. Just like smoked salt, smoked paprika is significantly better in this recipe than regular paprika. It adds a wonderfully smoky flavor to the ribs.
Like all slow-cooked meats, the leftovers are great. You can keep them in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave at 50% power or uncovered in a 350°F oven.
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 steamed veggies. So, I often serve them with one of the following:
Recipe Card
Oven-Baked Country Style Ribs
Video
Ingredients
- 3 pounds pork shoulder country style ribs - about 8 ribs; see note below
Dry rub:
- 2 teaspoons smoked salt
- ½ teaspoon black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper
Instructions
- Preheat the oven to 325°F. Arrange the ribs in a single layer in an ungreased 9 X 13-inch rimmed baking dish.
- Mix 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, for about 2 hours.
- 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.
- 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.
- Baste the ribs one more time with the pan juices and serve.
Notes
Use Shoulder Ribs (Not Loin)
Please use ribs from the pork shoulder, not the loin, in this recipe. The pork shoulder is a well-marbled cut, suitable for slow cooking. The pork loin is leaner and becomes dry when slow-cooked. The package should expressly state that the ribs are from the shoulder.Pan Juices
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.Storing Leftovers
Like all slow-cooked meats, the leftovers are great. You can keep them in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave at 50% power or uncovered in a 350°F oven.Nutrition per Serving
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Della says
This has become a family favorite.
Thank you for sharing it with us.
Vered DeLeeuw says
You're very welcome, Della! Thank you for taking the time to leave a review.
Stacie says
can you start them from frozen?
Vered DeLeeuw says
Hi Stacie,
No, they need to be thawed.
Marci says
I baked six boneless country style ribs, placed on foil and brushed ribs with melted butter then used same seasonings folded foil up and completely wrapped ribs. Baked at 300 degrees for two hours without disturbing the ribs. Then followed broiling instructions. Amazing, so tender. I would recommend this recipe for sure.
Vered DeLeeuw says
I like the idea of wrapping the ribs instead of the baking dish, Marci! This ensures a tight wrap and moist ribs. Also like the melted butter. Yum!
Lori Duncan says
I wanted to make this but see that mine are the loin country style ribs-what should I do with those?
Vered DeLeeuw says
Hi Lori,
I would search for a recipe that specifically calls for those.
Catherine Vandecasteele says
my mistake, I broiled the fat.
don't do that. it dries out the meat. it needs the fat.
Vered DeLeeuw says
Hi Catherine,
Fatty ribs benefit from brief broiling. Leaner ones do not. Perhaps yours were on the lean side.
It's been my experience that most people who say their ribs were dry used lean loin ribs, not fatty shoulder ribs.
Shallon says
Just curious why you can’t just broil them in the 9x13 glass pan? Is there a reason to switch pans?
Excited to make these!
Vered DeLeeuw says
Hi Shallon,
Glass/Pyrex pans are usually not marked as safe for broiling.
Helen says
I did not know there was smoked salt so a recommendation was to brush the ribs with Liquid Smoke before sprinkling on the seasonings. The ribs turned out tender and flavorful. And then a variety of BBQ sauces can be supplied as condiments. very good and EASY recipe. Thank you !
Vered DeLeeuw says
You're very welcome, Helen! Thank you for sharing your experience with this recipe.
John G says
Thank you for this recipe, it sounds great! However, my concern is that my Pork Shoulder Country Style Ribs has some bone in them. Your recipe doesn't say boneless, but I don't see bones in the picture. I have a package containing four pieces of meat totaling 3.57 pounds with bones in the middle lengthwise. I don't see recipes online for Bone-In so my question is: Will this recipe work with my Pork Shoulder? Thank you in advance for comments.
Vered DeLeeuw says
Hi John,
This recipe should work with bone-in ribs.
David Sherrill says
John, I have made this recipe 4 times now with the exact cut of meat with bones you are referring to every time. they come out amazing. actually when you try to flip them to brown the fat they fall apart from the bone so you may need to finesse then into place to brown the fat lol but even if you do not get to that stage, they are still soo amazing! I hope this helps.
Tracey says
these are just what I wanted to bake and make without sauce!!!!there cooking in oven right now!!!and so easy to be on the best side of a pro in the making of yummy and tasty recipes.thanks for sharing !!!
Vered DeLeeuw says
You're very welcome, Tracey! I hope they turn out well.
Daryl says
These ribs were delicious! I made them as written, and they turned out tender and juicy. The seasoning rub is perfect and makes them taste like they came out of a smoker all day. I reviewed this on my YouTube channel, The Real Deal Recipe Reviews, where I always try to make recipes as written and give honest reviews. These are a winner!
Vered DeLeeuw says
Hey Daryl,
I'm glad you liked this recipe! Thanks for the comment.
Catherine Vandecasteele says
bless your heart.
Sandy says
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?
Vered DeLeeuw says
Hi Sandy,
It's better to use foil. Casserole dish lids can allow too much moisture to escape.
Dan says
Would it be possible to cook this in a slow cooker instead of the oven?
Vered DeLeeuw says
Yes. 4 hours on high or 8 hours on low. You would still need to finish them under the broiler.