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

Keyword country style pork ribs, country style ribs in oven, country style ribs recipe, how to cook country style ribs

Prep Time 15

Cook Time 3

Total Time 3 15

Servings servings

Calories 339kcal

Author Beth Pierce

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.
The rub can be mixed weeks in advance if desired 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 is what makes them juicy, tender, and flavorful.
Use your favorite homemade barbecue sauce recipe or your favorite bottled recipe.
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. Reheat in the oven at a low temperature or in the microwave at reduced power.
To freeze, 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.

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