These tender and juicy Country Style Ribs are coated with an easy dry rub, baked low and slow, and basted with homemade barbecue sauce. They are easy to make and perfect for any season because you don’t have to grill.
Indulge in a delicious and hearty meal by learning how to make these ribs smothered in tangy BBQ sauce. I love to serve them with my crisp and creamy coleslaw recipe and French Fries or pan-fried potatoes.
What are Country Style Ribs
Honestly, Country Style Pork Ribs aren’t ribs at all. They are pork shoulder or pork butt (sometimes called Boston Butt) cut into strips. Some of the grocery stores in the area still call them Country Style Ribs, shoulder chops, pork butt strips, or pork shoulder strips. Whatever they are named, they are delicious when cooked low and slow with some simple pantry seasonings.
Ingredients Needed
- Pork ribs: country-style cut
- Brown sugar: light or dark
- Seasonings: chili powder, smoked paprika, ground cumin, onion powder, garlic powder, and black pepper.
- Barbecue sauce: your favorite or homemade barbecue sauce
How to Make Country-Style Ribs
This is just the summary version of the recipe. See the recipe card below for ingredients and complete instructions.
Spray an old baking sheet or casserole dish with nonstick cooking spray and cover it with heavy-duty aluminum foil (see notes below). Pat the ribs dry with paper towels. Mix the brown sugar, chili powder, smoked paprika, cumin, onion powder, garlic powder, and freshly ground black pepper in a small bowl. Rub the mixture on both sides of the ribs, place them in the prepared dish, and let them sit for about 40 minutes.
Cover the dish with aluminum foil and bake for about 2 hours or until fork tender. Carefully uncover the dish and drain any juices. Baste with homemade BBQ sauce or your favorite store brand. Cook for an additional 30 minutes or until they are fall-apart tender. If desired, put them under the broiler for a couple of minutes.
Preparation Tips
- For best results, spray a baking sheet or casserole dish with nonstick baking spray, and wrap the baking sheet or casserole dish in heavy-duty aluminum foil. I should have wrapped up and over the sides, as my ribs were extra juicy this time. Cleanup was a little more than I wanted this time. Be sure to remove the juices before adding the barbecue sauce.
- If desired, the rub can be mixed weeks in advance and stored in an airtight container at room temperature.
- Low and slow is the name of the game here. Don’t try to speed it up by increasing the temperature. The meat will not be as tender or flavorful.
- These ribs are not super lean. You will need to trim around the fat, but the fat on these makes them juicy, tender, and flavorful.
- If placing them under the broiler, keep a close eye on them. Broilers can be very unpredictable.
How to Freeze Cooked Ribs
You can freeze cooked ribs as long as you store them properly. First, cool them thoroughly, double-wrap them with plastic wrap or aluminum foil, or place them in a heavy-duty freezer bag, removing as much air as possible. Freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat in the oven on low heat or microwave at reduced power.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at a low temperature or in the microwave at reduced power.
First, cool completely, then freeze for up to 3 months in heavy-duty freezer bags, but remember to remove as much air as possible. Thaw in the fridge overnight and reheat in the oven at a low temperature or in the microwave at reduced power.
More Pork Recipes
Country Style Ribs
Ingredients
- 2 ½ – 3 lbs country-style ribs
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 ½ teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon fresh ground black pepper
- 1 cup barbecue sauce
Instructions
- Spray a baking sheet or casserole dish with nonstick baking spray, and wrap the baking sheet or casserole dish in heavy-duty aluminum foil.
- Pat the ribs dry with paper towels. In a small bowl, mix together the brown sugar, chili powder, smoked paprika, cumin, onion powder, garlic powder, and freshly ground black pepper. Rub it on both sides of the ribs, place them in the prepared dish, and let them sit for about 40 minutes.
- Cover the ribs tightly with aluminum foil and bake at 275 degrees for about 2-2 1/2 hours or until fork tender. Carefully uncover the dish and drain any juices. Baste with homemade BBQ sauce or your favorite store brand. Bake uncovered for an additional 30 minutes or until they are fall-apart tender.
- If desired, put them under the broiler for a couple of minutes but keep a close eye on them as I have always found broilers unpredictable.
Notes
- For best results, spray a baking sheet or casserole dish with nonstick baking spray, and wrap the baking sheet or casserole dish in heavy-duty aluminum foil. I should have wrapped up and over the sides, as my ribs were extra juicy this time. Cleanup was a little more than I wanted this time. Be sure to remove the juices before adding the barbecue sauce.
- If desired, the rub can be mixed weeks in advance and stored in an airtight container at room temperature.
- Low and slow is the name of the game here. Don’t try to speed it up by increasing the temperature. The meat will not be as tender or flavorful.
- These ribs are not super lean. You will need to trim around the fat, but the fat on these makes them juicy, tender, and flavorful.
- If placing them under the broiler, keep a close eye on them. Broilers can be very unpredictable.
Nutrition
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Ramil H
I love how easy it was to make the Country Style Ribs. I loved that they are baked. The dry rub and homemade BBQ sauce made the ribs so flavorful. I served them with coleslaw and fries and everyone loved them!.
Beth Pierce
Thanks, Ramil! I am so happy that everyone loved them!
April
Soooooo tender and delicious and absolutely PACKED with flavor – these were a huge hit!
Beth Pierce
Thank you, April!
Tricia
These turned out so tender, the rub was absolute perfection as well! They were gone in an instant
Beth Pierce
Thanks, Tricia! We love them too!
Ben
You can’t beat BBQ country ribs. I love how meaty they are, and they get so tender. Your sauce was awesome.
Beth Pierce
Thank you, Ben!
Sandra Z
This is my go to recipe for ribs! Always turns out so good everytime we make them!
Beth Pierce
So glad that you like them, Sandra!
Sammi
I do love these ribs. They are a quick and easy recipe that the whole family enjoys! I love to serve them with your Southern potato salad.
Janelle
This was sooooo tasty! Thanks a bunch!
Beth Pierce
My pleasure, Janelle!
Erin
I loved how the ribs turned out so tender and juicy, they fall off the bone! It was a huge hit at our family barbecue! I got so many compliments on this dish!
Krystle Smith
Thanks for this recipe. The dry rub created a flavorful crust, while the low and slow baking method ensured the meat was incredibly tender.
Beth Pierce
You are most welcome, Krystle! I am so glad that you liked the ribs!
Amanda B
These turned out amazing and everyone could not stop raving about them!
Beth Pierce
So glad that they liked them!
Ross T
I made these ribs for dinner last night and they were amazing! So tender and delicious! I will make these again. Thanks for the recipe.
Beth Pierce
My pleasure, Ross!
Donalyn
These are perfect every single time- wonderful recipe! thanks!
Beth Pierce
My pleasure, Donalyn!
Bobby F
These ribs turned out incredible! Thank you!
Beth Pierce
My pleasure, Bobby!
Mandy L Pena
I am considering making these this weekend. I will need to make them the day before. You said that they can be made ahead and then reheated. Do they taste as well as the first day.
Beth Pierce
I personally think so.
Kira
Great country style rib recipe. I could eat these everyday. Thanks for sharing the recipe.
Sandra
This turned out really amazing! I can’t wait to make it again!