Country Style Ribs

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.

Ingredient Notes and Substitutions

• Pork ribs: country-style cut. If you are unsure, ask your butcher.
• Brown sugar: light or dark brown sugar
• 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 and Storage

• 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 it 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.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Frequently Asked Questions

More Pork Recipes

Country Style Ribs

These Country Style Pork Ribs are coated in an easy dry rub made with common pantry ingredients, then baked low and slow and coated with barbecue sauce. 

5 from 31 votes

Print Pin Rate

Course: main meal pork

Cuisine: Southern

Prep Time: 15 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 15 minutes minutes

Servings: 6 servings

Calories: 339kcal

Author: Beth Pierce

Ingredients

• 2½ – 3 lbs country-style ribs
• 2 tablespoons brown sugar
• 1 tablespoon chili powder
• 1½ 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 2-2½ hours or until fork tender. Carefully uncover the dish and drain any juices. Baste with 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

Calories: 339kcal | Carbohydrates: 25g | Protein: 25g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 593mg | Potassium: 561mg | Fiber: 1g | Sugar: 20g | Vitamin A: 763IU | Vitamin C: 0.4mg | Calcium: 57mg | Iron: 2mg

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