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.

Course main meal pork

Cuisine Southern

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Prep Time 15

Cook Time 3

Total Time 3 15

Servings 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