Country style pork ribs aren’t actually ribs at all. These meaty cuts typically come from the shoulder or the area where the shoulder and loin meet. Unlike traditional ribs, boneless country style pork ribs have plenty of meat and no bones to work around. That’s one of the reasons they’re my favorite cut for this recipe.

You get all that wonderful barbecue flavor without having to eat the meat off the bone. A knife and fork will do just fine!

I made these Dry Rubbed Barbecue Country Style Pork Ribs for dinner the other night, coating the pork generously with my homemade Barbecue Dry Rub before slowly cooking it in the oven. After a little more than two hours, the outside had developed a flavorful crust while the inside stayed tender and juicy.

O.M.G. So good!

These ribs are comfort food at its finest, especially when drizzled with my Sweet and Tangy Barbecue Sauce and served alongside a heaping spoonful of Loaded Baked Potato Casserole.

Portion control be damned. We all went back for seconds.

Sooey!

Why You’ll LOVE Country Style Pork Ribs

Tender, flavorful pork. Slow cooking helps develop juicy, tender meat with a deliciously seasoned exterior.
Simple ingredients. All you need is country style pork ribs, a flavorful dry rub, and optional barbecue sauce.
Easy oven preparation. No smoker or outdoor grill is required to enjoy delicious barbecue ribs.
Boneless convenience. Meaty country style ribs are easy to serve and enjoy with a knife and fork.
Perfect for entertaining. Season the pork ahead of time and let the oven do most of the work.

What You’ll Need

Boneless country style pork ribs – Thick, meaty cuts that are ideal for slow cooking. I prefer shoulder-cut ribs because their marbling helps keep the meat flavorful and tender.
Barbecue dry rub – My homemade Barbecue Dry Rub is a blend of savory spices that adds a bold barbecue flavor and helps create a deliciously seasoned crust.
Barbecue sauce (optional) – My homemade Sweet and Tangy Barbecue Sauce adds an extra layer of sweet, smoky, and tangy flavor. Serve it alongside the ribs or drizzle it over the top.

Homemade Barbecue Dry Rub
Homemade Sweet and Tangy Barbecue Sauce

Recipe Tips

Choose the right cut. Country style ribs can come from the shoulder or loin. I prefer the well-marbled shoulder cuts for slow cooking because they contain more connective tissue and fat. Leaner loin-cut ribs cook differently and can dry out if cooked too long.

Season generously. My homemade Barbecue Dry Rub provides plenty of flavor on its own, so don’t be shy about coating all sides of the pork. For even more flavor, season the ribs the night before, cover, and refrigerate until you’re ready to cook.

Add a little heat. If you enjoy spicy barbecue, add cayenne pepper to the dry rub. Start with a small amount and adjust to your taste.

Cover the ribs while cooking. Foil helps retain moisture during the initial cooking period. Remove it toward the end to develop a lightly crisp, flavorful exterior.

Use a meat thermometer. The USDA recommends a minimum internal temperature of 145°F with a three-minute rest for whole cuts of pork. However, well-marbled shoulder-cut country style ribs often benefit from cooking longer, until the connective tissue softens and the meat is fork-tender. Leaner loin-cut ribs should be monitored more closely to prevent overcooking.

Watch the broiler. Broiling creates a delicious crust, but the meat can brown quickly. Keep a close eye on the ribs during the final minutes.

Make cleanup easy. Line a rimmed baking sheet with aluminum foil and lightly coat it with nonstick cooking spray. It’s a simple way to minimize scrubbing afterward.

How to Serve Dry Rubbed Barbecue Country Style Pork Ribs

These ribs are delicious on their own. My family especially enjoys them with a little Sweet and Tangy Barbecue Sauce drizzled over the top or served on the side.
For a hearty comfort food dinner, pair them with my Loaded Baked Potato Casserole. The creamy potatoes are a wonderful complement to the seasoned pork.
They’re also delicious with classic barbecue sides like Smoky Southern Baked Beans with Bacon, potato salad, corn on the cob, coleslaw, or macaroni and cheese.
If you’re looking for something lighter, a simple garden salad or grilled vegetables will balance the meal nicely.
And don’t forget about leftovers! Slice the pork and serve it over a bed of mixed greens with sweet corn, avocado, tomatoes, and ranch dressing for a delicious must-goes salad.

Food and Drink Pairing Recommendations at Zigeze

Drink Pairings

The savory spices and smoky barbecue flavors of these ribs pair beautifully with several wines, beers, and refreshing nonalcoholic drinks.

For more pairing ideas, visit my Backyard Barbecue Drink Pairings guide, featuring drinks to enjoy with grilled meats, ribs, pulled pork, and classic barbecue sides.

FAQs

Absolutely! Apply the dry rub the night before, cover the pork tightly, and refrigerate. When you’re ready to cook, arrange the ribs on a prepared baking sheet and follow the recipe instructions.

Yes! These ribs are delicious grilled. For shoulder cut ribs, use indirect heat at a moderate-low temperature and cook until tender, then finish over direct heat to develop a flavorful crust. Cooking time will vary depending on thickness, grill temperature, and the cut of pork.

Use a digital meat thermometer to check the thickest portion of the meat. Whole cuts of pork are safe at 145°F followed by a three-minute rest. However, shoulder-cut country style ribs generally become more tender when cooked beyond that temperature, often around 190–205°F. Look for meat that yields easily when pierced with a fork. Leaner loin-cut ribs are best cooked to a lower finishing temperature.

Yes, the same dry rub works beautifully on either cut. However, baby back and spareribs have different cooking requirements, so you’ll need to adjust the cooking time and method accordingly.

Refrigerate leftovers in an airtight container within two hours of cooking. They’ll keep for 3–4 days. Reheat gently in the oven, covered with foil, to help prevent the meat from drying out.

Yes! Allow the ribs to cool, then transfer them to freezer-safe containers or bags. Freeze for up to three months for best quality. Thaw overnight in the refrigerator and reheat until thoroughly heated.

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Dry Rubbed Barbecue Country Style Pork Ribs

Recipe byAnnette (•‿•)

These meaty country style pork ribs are generously seasoned with homemade Barbecue Dry Rub, slowly cooked in the oven, and finished with a flavorful crust. Serve with Sweet and Tangy Barbecue Sauce for a delicious, hearty meal.

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Prep Time:35

Cook Time:2 20

Total Time:2 55

Course: Main Course

Cuisine: American, Southern

Servings:

Calories: 555cal

Ingredients

4 pounds boneless country style pork ribs preferably shoulder cut
1 cup Barbecue Dry Rub or enough to generously coat the ribs
Sweet and Tangy Barbecue Sauce optional
Nonstick cooking spray

Instructions

Preheat oven to 275°F.
Using your hands, generously rub the homemade Barbecue Dry Rub over all sides of each piece of pork.
Arrange the seasoned ribs in a single layer on a rack placed inside a roasting pan lightly coated with nonstick cooking spray. Optionally, you can use a rimmed roasting pan or baking sheet lined with aluminum foil and lightly coated with nonstick cooking spray.
Cover tightly with foil and refrigerate for at least 30 minutes to allow the seasonings to develop.
Place the covered roasting pan in the oven and cook for 60 minutes. Turn the ribs, cover again, and continue cooking for approximately 60 minutes, or until the pork is tender. Internal temperature of ribs should be around 190–205°F. Shoulder cut ribs may require additional time.
Remove the foil and switch the oven to a low broil setting. Broil for approximately 10–15 minutes, watching carefully, until the outside develops a lightly crisp, browned crust.
Remove the ribs from the oven and let them rest for approximately 5 minutes.
Transfer to a serving platter and drizzle with Sweet and Tangy Barbecue Sauce or serve the sauce on the side.