Home » Oven Baked Country Style Pork Ribs

Oven Baked Country Style Pork Ribs

Melt-in-your-mouth tender, bathed in a sweet and tangy homemade barbecue sauce, these country style pork ribs are truly something special! 

boneless barbecue pork ribs on plate

The Best Country Style Pork Ribs

This rib recipe has been in our family for about 20 years. The recipe was given to us by a friend of my sister, to put in a family cookbook for my niece’s wedding.

I was the one who made the cookbook and assembled the recipes. This one sounded really good and I decided to give it a try for my family.

It turned out to be a huge hit with my husband and three kids.

That was the first time I had ever tried making any ribs before, so it was a whole new experience.

As the ribs cooked, the smell started making its way through our house. My children started coming into the kitchen to find out what was cooking.

Then they wanted to know when they would be done because they smelled so good!

My children declared these ribs to be the “BEST food that they had ever!

Over the years, I’ve made these many times and my middle daughter, now grown, makes them on a regular basis. Each time she wants to make them, I get a request, “Hey mom, can you send me that recipe for the country ribs?”

Well, here it is. This is dedicated to K and her passion for these country style barbecue ribs.

They are very easy to assemble. The original recipe calls for cooking them on a rack and basting with the sauce. I tried that and thought they were way too dry that way.

My daughter and I prefer to cook them right in the sauce. It’s easier and they have a lot more flavor after baking in the sauce.

Related: For another country classic, try our old fashioned meatloaf recipe!

barbecue country style pork ribs on plate

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Country Pork Ribs Ingredients

  • Apple Cider Vinegar — At first, it will seem like a lot of vinegar. Don’t worry, it will evaporate and just leave a bit of flavor.
  • Ketchup
  • Brown Sugar
  • Worcestershire Sauce
  • Salt
  • Paprika
  • Dry mustard
  • Pepper
  • Garlic — chopped
  • Country style boneless pork ribs –– you can use 1-3 pounds, depending on how many you plan to feed

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ingredients to make country style pork ribs

What Cut of Meat are Country Style Pork Ribs?

This recipe calls for Country Style Pork Ribs. The ones I bought most recently were mostly boneless, but a few had bones. They are in the meat section with other pork cuts.

Unlike the name implies, country style ribs don’t actually come from the rib area of the pig, but instead the shoulder. Usually they are boneless, but occasionally you’ll find them with pieces of the shoulder blade, so be sure to give them a good once-over to make sure.

Country style ribs have a similar shape and consistency of baby back ribs, but they’re meatier because there’s no bone and there is a nice marbling (fat) that makes them tender.

I made my recipe with 2 ½ pounds of ribs and this amount of sauce was plenty. You could probably cook up to 3 ½ pounds with this amount of sauce.

How to Cook Country Style Ribs in the Oven

Preheat oven to 500 degrees.

Combine all the ingredients except the pork ribs in a medium saucepan. Cover and simmer for 10 minutes and stir to mix. This is a very mild BBQ sauce—not a bit spicy and not too sweet.

cooking homemade barbecue sauce in saucepan

Place ribs in bottom of a roasting pan or 9X13 baking pan or dutch oven.

boneless ribs in dutch oven pot

Pour sauce over the meat, then cover the pan with foil.

cooking country style pork ribs in oven

Bake at 500 degrees for 10 minutes, then reduce heat to 325 degrees and bake for an additional 1 to 1 ½ hours. Check your ribs at the 45-minute mark and turn them in the sauce.

When the ribs are tender, remove the foil and cook for 15 minutes without the foil. Don’t let the sauce cook off. You just want to reduce it a little.

oven baked country style pork ribs in sauce

The ribs are done when the meat is tender and pulls apart easily.

Remove the BBQ ribs from the sauce to serve. The sauce can be put in a small bowl to serve on the side.

Can You Use Store-bought Barbecue Sauce?

The homemade sauce is what makes these ribs so special! However, you can substitute your favorite barbecue sauce if you like. I’d recommend using about a cup and a half of sauce.

Can You Make Country Style Ribs in the Slow Cooker?

While we always use the oven-baked version, you could make these boneless ribs in a crockpot too.

To do so, make the sauce according to the original recipe but reduce the vinegar to 1/2 cup. . Place the ribs in the slow cooker, cover with the sauce, and cook for 6-8 hours on low until they are fall off the bone tender.

After you remove the ribs from the slow cooker, pour the sauce into a saucepan. The sauce is thinner cooked in the slow cooker, so you may need to cook it down a little.

oven baked country style ribs on plate with barbecue sauce

Perfect Pairings

These country ribs taste delicious when served with some of our classic side dishes:

 

Oven Baked Country Style Pork Ribs Recipe

oven baked country style ribs on plate with barbecue sauce

Boneless Country Style Pork Ribs Recipe

Melt-in-your-mouth tender, bathed in a sweet and tangy homemade barbecue sauce, these country style pork ribs are truly something special! 
4.65 from 14 votes
Prep Time 10 mins
Cook Time 1 hr 45 mins
Total Time 1 hr 55 mins
Course Main Course
Cuisine American
Servings 4
Calories 358 kcal

Equipment

  • Roasting pan or 9X13 baking pan
  • foil
  • medium saucepan

Ingredients
  

  • 1 cup apple cider vinegar
  • 1/2 cup ketchup
  • 2 TB Worcestershire sauce
  • 2 TB brown sugar
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp dry mustard
  • 1/8 tsp ground black pepper
  • 1 clove garlic chopped
  • 2-3 lbs country style pork ribs

Instructions
 

  • Preheat oven to 500°F.
  • Combine all the ingredients except the pork ribs in a saucepan. Cover and simmer for 10 minutes.
    cooking homemade barbecue sauce in saucepan
  • Place ribs in bottom of a roasting pan or 9X13 baking pan.
    boneless ribs in dutch oven pot
  • Pour sauce over the meat.
    cooking country style pork ribs in oven
  • Cover the pan with foil and bake at 500 degrees for 10 minutes.
  • Reduce heat to 325 degrees and bake for an additional 1 to 1 ½ hours. Check them at the 45-minute mark and turn them in the sauce.
  • When the ribs are tender, remove the foil and cook for 15 minutes without the foil, just enough to slightly reduce and thicken the sauce.
    oven baked country style pork ribs in sauce
  • Ribs are done when the meat is tender and pulls apart easily.
  • Remove the BBQ ribs from the sauce to serve. The sauce can be put in a small bowl to serve on the side.

Notes

This recipe calls for Country Style Pork Ribs. The ones I bought most recently were mostly boneless, but a few had bones. They are in the meat section with other pork cuts.
I made my recipe with 2 ½ pounds of ribs and this amount of sauce was plenty. You could probably cook up to 3 ½ pounds with this amount of sauce.
This is a very mild BBQ sauce—not a bit spicy and not too sweet.
At first, it will seem like a lot of vinegar. Don’t worry, it will evaporate and just leave a bit of flavor.

Nutrition

Calories: 358kcalCarbohydrates: 16gProtein: 29gFat: 18gSaturated Fat: 4gCholesterol: 109mgSodium: 1035mgPotassium: 675mgFiber: 1gSugar: 14gVitamin A: 192IUVitamin C: 4mgCalcium: 55mgIron: 2mg
Keyword barbecue, bbq, dinner, pork
Tried this recipe?Let us know how it was!

Pin this country ribs recipe on Pinterest:

plate of country style pork ribs and ribs cooking in pan

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34 Comments

  1. 5 stars
    This was excellent! Without a doubt will cook again. Quick, easy, delicious. I ran out of dry mustard so used 1 Tbsp of yellow mustard. The sauce was probably more tangy with this substitution, but was still every bit delicious. Would suggest only 2 tsps of yellow mustard or using 1 Tbsp of Dijon mustard, if you have to make a substitution for the dry mustard.

  2. 5 stars
    I followed the recipe directions to a T. Very good and I will most definitely make again. I was a little disappointed that my ribs did not look anything like the picture posted which looked like the ribs just came off the BQ grill.

    • Sara Garska

      I made the recipe twice to test. One time, too much of the sauce cooked off and that’s one of the pictures where they look browned and off the grill. However, the recipe that tasted the best was the one where the sauce did not cook off. They were more tender and juicy and TASTED much better. Sara

  3. BakerStevePA

    5 stars
    Tried this recipe for dinner last night. The meat was fork tender with a great flavor, and everyone raved about it. I had been looking for a good way to cook boneless ribs, and this is surely it! Thanks.

  4. Heather Kunka

    Can you use your Dutch oven top or does this have to be covered in aluminum foil?

    • Sara Garska

      A dutch oven should work. You can remove lid towards the end if you need to cook off some of the sauce.

  5. Fernando K

    PLEASE NOTE! I tried your recipe using the slow cooker. I kept thinking about what you said about the vinegar evaporating and your instruction to “make the sauce using the original recipe” for slow cooker. I guess I should have adjusted the vinegar down since it won’t evaporate in a covered cooker. One look at my wife’s face when she took a bite of rib was enough to tell me how badly I failed. You may want to reconsider the amount of vinegar for your slow cooker section… for cooking rookies like me. Thanks

    • Sara Garska

      Thanks for the feedback. I tried the recipe in the slow cooker and reduced the vinegar by half and the sauce tasted great.

  6. Ann Marie Grutta

    I bought the pork ribs for my daughter and me but husband won’t eat pork. Do you think this would work with chicken thigh or breast as well so I can use the same sauce? Of course it would cook for less time.

    • Sara Garska

      Maybe with the chicken thighs since they can take longer cooking. Let us know how it turns out. Sara

  7. Peggy Sanders

    5 stars
    I absolutely loved this recipe! First the taste was perfect for me and my tastebuds.
    What it WASN’T was one of those thick tomato sweet-sour barbecue sauces and underdone or tough but burned spareribs messes! This put me in mind of pot roast but pork instead of beef. Not sweet at all, but fragrant with apple and molasses (brown sugar) and Worcestershire, but not sweet. I don’t have dry mustard so I used 2 teaspoons of Dijon mustard, and I didn’t want a half cup of ketchup (shudder) so I used 2 Tablespoons of ketchup and enough diced up tomato together to make the half cup. Not icky thick tomato, and definitely not sweet (which is what happens with ketchup since it’s mostly 3 or 4 kinds of sugar).
    FORK tender – hallelujah! Fragrant with a lovely blend of seasonings, but not tomato-ie. if you must have that, tinker with the recipe but again this was FORK tender; the perfect balance of acid, molasses, salty, sweet (I wish I could think of a different word for this unsweetened-sweet flavor). It was easy to make; just whip up the ingredients in a saucepan, pour over the pork, cover, and stick it in the oven! No 2nd or 3rd step. Yay.
    It was genius to start the roasting at 500 degrees (my German aunt cooked goose that way) and then drop the temperature and go away and take a hike, walk, drive, or read a book. I dropped it to 300 even and allowed enough time to bake it longer if necessary cuz I was scared it might be chewy! But voila, fork tender! So so happy with this recipe, thank you!

    • Sara Garska

      Hi Peggy, Thanks for the 5-Star Review! I’m glad you loved them. Thanks for the notes on substitutions you made to the recipe; I’m sure that will help others when they make the Country Style Ribs. Sara

  8. Looks delicious! I’ve got a question I ordered what I thought were heritage pork spare ribs online. What I really ordered ( I guess) are a 5 rack of heritage pork country style ribs. Should I cut the rack into individual pieces before I cook? Thank you!

  9. 3 stars
    Super easy, I followed the directions to a T. Way too sour , my apple cider vinegar was Safeway brand . Not sure if that had anything to do with it , but my family did not like it and it was a big fail . Sad !

    • Sara Garska

      Thanks for sharing and I’m sorry they didn’t turn out. The sauce is a little tart but usually not “sour.” It may have needed to cook a little longer to get that vinegar taste cooked off.

  10. 5 stars
    Great recipe and EASY! I added a little ground red pepper flakes (because I like a little bite) and everyone loved them. I also poked holes in the meat so the lovely flavors could permeate a little. I found that the pieces with a little more fat on them were the most moist but all were fork tender! I served the sauce on the side because, again, I like a lot of flavor and this recipe hit the mark! Good Southern flavors!!!

    • Sara Garska

      Thanks for sharing all your tips for the country style pork ribs! I’ll have to try it with the hot pepper flakes, that sounds really delicious.

  11. 5 stars
    Awesome recipe. I have made this 5 times now. My son and husband love it! The sauce is so tangy. My son could drink it from a cup. I’ve used this for pork ribs, beef ribs and pork chops.

  12. 5 stars
    I made these awhile back and forgot to save the recipe. I’ve been searching for MONTHS for it and finally found it. Everything about this recipe is amazing and so good. My 16 year old and mines favorite country rib recipe!

    • Sara Garska

      I’m so glad you found the recipe again! Thanks for letting us know how much you and your son love the oven baked country style pork ribs. Sara

  13. 3 stars
    My husband and I found the vinegar a bit over whelping but my FIL loved it. The meat came out really tender and I’ll keep using this cooking method. I may try this recipe again with half the vinegar and more garlic and paprika.

  14. Michael Sagehorn

    5 stars
    Fearing a burnt French Dutch oven, I added a near full bottle of beer. ( I drank some for taste). The added liquid helped in flavor and sauce viscosity . Thanks

  15. Brandon chandler

    I’m making these now followed recipe to a t but added about 2 tsp of honey to it going to see how they turn out

  16. 5 stars
    Don’t miss out – make these!
    I read the reviews and based on a few of them decided to reduce the vinegar to 1/2 cup. I did make sure to cook the mixture for 10 minutes as stated, which helped to boil off some of the tanginess.
    TIP: I used my dutch oven (Le Crueset) to cook this in. I think it gave it a rich caramelization. However, I made my dinner an hour ahead, and therefore when the meat was done I should have transferred it right away to another covered dish to keep warm. By not doing so the meat continued to cook in the hot pot as they are known for holding their heat. Just an FYI to anyone else who might do the same.

    • Sara Garska

      Thanks for the review! I use my Le Crueset to cook them too sometimes. Thanks for the great tip to transfer the oven baked country style pork ribs once they are cooked all the way.

  17. 4 stars
    Made these tonight for dinner. They were good. I only used 3/4 cup of apple cider vinegar and glad I did. Was still a little more vinegary than I hoped but still good. I will back down the vinegar a bit more if I make it again.

  18. 5 stars
    This recipe was fantastic!! I used 2 lbs of country style ribs and followed the recipe to the letter. The sauce made the ribs tasty!! It’s a definite keeper!! Thank you so much!!

  19. Cynthia Burrell

    5 stars
    Made the this recipe for dinner today; it’s a quick and simple dish. I added liquid smoke to the sauce. It was tangy and tender. Will make again.

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