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. Show
It's a truly easy recipe - the oven does all the work! So sit back, relax, and await your fabulous meal. 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:
IngredientsYou'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 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. InstructionsCooking 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 at 325°F. 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. Expert tips
Frequently asked questionsWhat 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. Is it better to boil 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. Why are my country-style 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! How long do you cook these ribs? I cook them for 2 hours, covered, in a 325F oven. I then finish them under the broiler to brown the fat. Serving suggestionsSince 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 leftoversLike 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. Related recipes
👩🏻🍳 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 card4.99 from 536 votes Pin Recipe Share on Facebook Print RecipeOven-Baked Country Style Pork RibsCountry-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
Dry rub:
INSTRUCTIONS
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 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. ADD YOUR OWN NOTESClick here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost. 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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