Country Style Ribs are one of those cozy, comfort food meals that feel like a Sunday dinner, but are easy enough for any night of the week. All you need are pantry staples and your favorite barbecue sauce!
These juicy, tender country style ribs are a delicious way to get the feeling of a backyard barbecue with less time involved (and no gas grill required!). You get all the delicious flavor and tender meat with minimal effort and simple ingredients.
Finished with a hint of sweetness and smoky flavor from a simple blend of seasonings and a good slather of BBQ sauce, these country style ribs are the best way to use one of my favorite cuts of meat – pork shoulder!
If you love cooking from scratch with real, whole ingredients, this is the kind of dish that brings both flavor and nourishment to the table.
Unlike traditional ribs that can be fussy or time-consuming, these country-style pork ribs come together with minimal prep and maximum reward. They’re oven-baked, yet the results are just as satisfying.
These ribs are fall-apart tender, loaded with flavorful caramelization, and pair beautifully with garlic mashed potatoes and a fresh salad with lemon vinaigrette.
You can also serve these boneless ribs with whole wheat dinner rolls, green bean casserole, macaroni salad, or even potato salad.
Whether you’re feeding your family or hosting a casual dinner, these juicy, tender, and smoky sweet country style pork ribs will quickly become a new favorite–simple ingredients, lots of flavor! We rotate these in regularly along with other simple recipes like chicken pot pie or a sausage and sauerkraut skillet.
Why You’ll Love This Recipe
Tender meat – The slow cooking process ensures that you get deliciously seasoned ribs and tender results. And you don’t need special equipment like an instant pot–just a regular old oven.
Delicious flavor – Don’t let the minimal effort and simple ingredients fool you. This is an absolutely delicious recipe that steals the show every time. It’s a great option when you want something easy for hosting.
Simple process – Cooking these ribs in the oven instead of a slow cooker makes the cook time a bit less without sacrificing any flavor or tenderness in the end result. Low temperatures and a long cooking time give the best results!
Ingredients
Country style boneless pork ribs – Country-style pork ribs aren’t actually ribs. This cut of meat comes from pork shoulder roasts, not the rib cage. This cut of pork is meatier and more tender than traditional ribs. They’re easy to cook, budget-friendly, and perfect for baking until fall-apart tender. Because they come from the shoulder area of the pig, they contain a bit more connective tissue, which breaks down during slow cooking—making them incredibly tender and flavorful when baked or braised properly.
Barbecue sauce – Your BBQ sauce brings all the sweet, smoky, and tangy vibes. Choose one from the grocery store with clean ingredients (like a low-sugar, no-corn-syrup version) or make homemade bbq sauce to control the flavor and sweetness. It’s what gives the ribs that sticky, caramelized finish the whole family loves.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Country Style Ribs
Step 1: Preheat the oven to 300 degrees Fahrenheit. Mix the garlic powder, onion powder, paprika, brown sugar, salt, and black pepper in a small bowl to make a dry rub.
Step 2: Place ribs in a single layer onto a sheet pan, roasting pan, or casserole dish and rub the bbq rub seasoning mixture over all sides of the ribs until each pork rib is coated.
Step 3: Cover the pan with aluminum foil and place into the preheated oven for 2.5 hours. You can also use a Dutch oven, just make sure the ribs are in one layer on the bottom of the pan.
Step 4: Take the ribs out of the oven and increase the temperature to 350. Remove the foil from the pan and carefully drain the liquid from the pan. Alternatively you can transfer the ribs to a separate baking sheet.
Step 5: Brush the ribs with barbecue sauce and bake for 10 minutes, then brush with more barbecue sauce, and bake for another 10 minutes to get the ribs nice and sticky
Step 6: Serve with more of your favorite bbq sauce if desired and enjoy!
Tips
- Cook low and slow to become truly tender. Bake them covered first to lock in moisture, then uncover to caramelize.
- To avoid under- or overcooking, check that the ribs reach at least 190°F – 200°F for that fall-apart texture.
- Keep an eye on the ribs at the end of the cooking time and don’t increase the temperature past 350 degrees at the end of the cooking time to make sure they don’t dry out.
- Store leftovers in an airtight container in the fridge for up to a few days. Add any pan juices to the container to keep the ribs tender. Reheat in the oven or toaster oven and watch them so they don’t dry out.
Recipe FAQs
Pork country-style ribs are boneless country ribs. They are thick, meaty strips that come from cuts of pork shoulder, not the rib section. Despite the name, they aren’t true ribs like spare ribs or baby back ribs. Country style ribs are typically taken from the shoulder area, specifically near the blade end, and sometimes even labeled as shoulder chops in some stores.
Pork chops are leaner cuts from the loin, while boneless country ribs come from the shoulder area and have more connective tissue and marbling. This makes country-style ribs richer, juicier, and better suited for slow cooking.
Country-style ribs come from the shoulder area and are often boneless, with more meat and connective tissue. Spare ribs come from the lower ribcage, have bones, and are typically fattier with less meat. Country ribs are better for slow baking or braising, while spare ribs are popular for grilling or smoking.
Yes! Because country-style ribs come from the shoulder, they contain connective tissue. They become more tender with longer, slower cooking because ow heat over time breaks down the tissue, making them juicy and fall-apart tender.
More Dinner Recipes from the Farmhouse
- Smothered Pork Steaks
- Skillet Pork Chops With Garlic & Butter
- Chicken Fried Steak With Gravy
- Maple Roasted Chicken With Sweet Potatoes And Apples
- Creamy Chicken And Mushroom Pasta
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Country Style Ribs
Ingredients
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 ½ tablespoons brown sugar
- 2 teaspoons salt
- ½ teaspoon black pepper
- 3 pounds country style boneless pork ribs
- ¾ cup barbecue sauce
Instructions
- Preheat the oven to 300 degrees Fahrenheit.
- Mix the garlic powder, onion powder, paprika, brown sugar, salt, and black pepper in a small bowl until combined.
- Place the pork ribs onto a baking sheet or into a baking dish and rub the bbq rub seasoning mixture all over until each pork rib is coated.
- Cover the pan with aluminum foil and place into the preheated oven for 2.5 hours. You can also use a Dutch oven.
- Take the ribs out of the oven and increase the temperature to 350. Remove the foil from the pan and carefully drain the liquid from the pan. Alternatively you can transfer the ribs to a separate baking sheet.
- Brush the ribs with barbecue sauce and bake for 10 minutes, then brush with more barbecue sauce, and bake for another 10 minutes to get the ribs nice and sticky.
- Serve with more barbecue sauce if desired and enjoy!
Notes
- Keep an eye on the ribs at the end of the cooking time and don’t increase the temperature past 350 degrees at the end of the cooking time to make sure they don’t dry out.
- Cook low and slow to become truly tender. Bake them covered first to lock in moisture, then uncover to caramelize.
- To avoid under- or overcooking, check that the ribs reach at least 190°F–200°F for that fall-apart texture.
- Store leftovers in an airtight container in the fridge for up to a few days. Reheat in the oven or toaster oven and watch them so they don’t dry out.
- Please double check amounts when using the multiplying feature in the recipe card.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
