These country-style ribs are meaty and tender. The fat melts into them as they cook, then beautifully crisps up under the broiler.
The other day I was looking for pork belly at Costco, but alas, they were out. So I looked around the pork refrigerator, and settled on “boneless pork shoulder country style ribs.”
They looked like gorgeous slabs of meat, with beautiful fat marbling throughout.
At home, I did some research. As it turns out, these ribs are cut from the blade end of the loin, close to the pork shoulder. They are meatier than other rib cuts, and they contain no rib bones.
So I researched how to cook them. I came up with the following method, a combination of several of the recipes that I found. We really enjoyed them, and I have made this recipe several times since.
The ingredients you’ll need
You’ll only need five simple ingredients to make this tasty recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
- Boneless pork shoulder ribs
- Smoked salt (available on Amazon – see link below in the recipe card)
- Black pepper
- Smoked paprika
- Dried thyme
- Cayenne pepper
How to cook country-style pork ribs in the oven
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Cut the ribs in half and arrange them in a rimmed baking dish.
- Mix the remaining ingredients and sprinkle them on top.
- Cover tightly with foil and bake for 2 hours at 325°F.
- Transfer the ribs to a broiler-safe pan and broil them briefly to crisp up the fat.
With all this fat, how can they possibly be healthy?
As you can see in the nutrition info below, these country-style pork ribs contain 15 g of saturated fat, but also 18 g of monounsaturated fat.
Though Harvard experts still maintain that while it’s not “bad,” it’s an “in-between” fat and monounsaturated and polyunsaturated fats are a much better choice.
How to serve country-style ribs?
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 these ribs with a tossed salad or some plain steamed veggies (steamed cabbage is really good).
They are so rich and fatty and satisfying, there’s really no need for anything else.
What about leftovers?
You can keep leftovers of these country-style ribs in the fridge, in a sealed container, for 3-4 days. Reheat them very gently, covered, in the microwave on 50% power.
Other pork recipes that you might enjoy
As mentioned above, pork belly slices from Costco are amazing. and I think you will also like these oven baked spare ribs. They are wonderful!
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Country Style Ribs
- 3 lb. boneless pork shoulder ribs
- 2 teaspoons smoked salt (available on Amazon)
- 1/2 teaspoon black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- Preheat oven to 325 degrees F.
- Cut the ribs in half crosswise, and arrange them in a single layer in an ungreased 9 X 13-inch baking dish.
- Mix together the dry rub ingredients, and sprinkle the rub on top of the ribs.
- Cover tightly with heavy duty foil (or a double layer of regular foil), and bake until very tender, about 2 hours.
- With a slotted spatula, remove the cooked ribs to a broiler-safe pan. Switch the oven to broil.
- You can throw out the cooking liquids, but I like to strain them into a glass jar and refrigerate until the fat separates. I then remove the layer of fat, and I have a rich, tasty, mineral-rich broth that I can either warm up and drink, or use as a basis for sauces and gravies.
- Broil the ribs in the middle of the oven until the fat is browned and crisp, about 5 minutes. Allow to rest 5 minutes before serving.