Oven-Baked Country Style Ribs

What Are “Country Style Ribs?”

Country style ribs are not really ribs, but are found closer to the pork shoulder.  They are sold bone-in or boneless, but this recipe works fine with either version.  They are a great bargain as far as meat goes – we find them on sale quite often.  And the flavor – well, the meat texture is very similar to rib meat (hence the name), and they cook up beautifully, with plenty of marbling for a juicy cut of meat.

You’ve probably come across packages of “Country Style Ribs” in your grocery.  If you’re like me, you wondered “So, what’s the difference between these and just regular ‘ribs’?”  Well, they’re not the same, and that means you need to prepare them a little differently than you would a regular rack of pork ribs.  This recipe for Oven-Baked Country Style Ribs is super-simple, and produces a batch of fall-off-the-bone, juicy little meat-sicles.

Oven-Baked Country Style Ribs – It’s all in the technique

Country style ribs take about 2½ to 3 hours total in the oven at 300°F — roughly 2 hours covered in foil to get them tender, then another 60 minutes uncovered with sauce to caramelize the outside. Low and slow is what makes them fall-apart tender; rushing this at a higher temperature will leave them tough.

This recipe focuses on the cooking technique, and leaves the variation wide open for you to experiment with.  Though it uses just salt, pepper and some BBQ sauce, you can change it up however you prefer.  Perhaps a dry rub on the ribs during the first baking?  An herb spice mix?  You could carmelize the meat with any sugar-infused substance during the last hour for a unique take on this very versatile cut.

I don’t recommend putting these “ribs” on the grill. In my experience, it produces a very, very tough, rubbery meat that is impossible to separate from the bone.

(Looking for another delicious pork dish to serve? Try my Santa Fe Style Carne Adovada!) Or treat yourself to Seared Pork Chops for a fast, delicious weeknight dinner.

If you made this, I’d love to hear how it turned out — leave a star rating and drop a comment below! It helps me out, and it helps other cooks know what to expect.

Questions About Oven-Baked Country Style Ribs

How long do country style ribs take in the oven?
About 2½ to 3 hours total at 300°F — roughly 2 hours covered in foil until fork-tender, then a shorter uncovered stretch with sauce to caramelize. Resist the urge to rush this at a higher temperature; low and slow is what breaks down the connective tissue.

What temperature should I cook country style ribs at?
300°F is the sweet spot for this recipe. Higher temperatures (350–400°F) will cook them faster but tend to leave the meat tougher, since there’s less time for the connective tissue to break down.

Can I cook country style ribs at 350°F or 400°F instead?
You can, but expect a chewier result. If you’re short on time, 350°F covered for about 1½ hours is a reasonable trade-off, though 300°F for the full time gives noticeably more tender results.

Can I use a convection oven for this recipe?
Yes — convection works well here and may even shave a bit of time off the covered stage since the air circulates more evenly. Keep an eye on tenderness rather than the clock either way.

Can I grill country-style ribs instead of baking them?
I wouldn’t. In my experience, grilling these ribs produces a very, very tough rubbery meat. You need a long, low bake to make these ribs fall off the bone. (But whichever way you decide to prepare your ribs, know the pros and cons of baking v. grilling any kind of meat by clicking here.)

What should I serve with oven-baked country style ribs?
These baked ribs serve up like any barbeque meats, and pair well with hearty picnic food like baked beans, potato salads, chips or even my Ultra-Creamy Baked Mac and Cheese.

Are country style ribs the same as regular ribs?
No — despite the name, country style ribs come from the pork shoulder, not the rib section. They’re usually boneless (though sometimes sold bone-in) and cook more like a roast than like a rack of ribs, which is exactly why the low-and-slow oven method works so well on them.

Can I use boneless or bone-in ribs, or ribs cut from the pork loin instead of the shoulder?
This recipe works fine with either bone-in or boneless shoulder-cut ribs. Ribs cut from the pork loin are leaner and cook faster, so watch them closely and pull them a bit earlier to avoid drying out — they won’t need the full covered cooking time.