Country style pork ribs aren’t true ribs at all. These meaty cuts are from where the shoulder and loin meet. These cuts have lots of meat and no bones, which makes them my favorite cut for this recipe. It’s the perfect choice for using a knife and fork instead of eating ribs off the bone.
I made this simple dish for dinner last night. I covered the pork with a homemade dry rub and cooked the ribs slowly in the oven for about 2-1/2 hours. The outside got crusty while the inside stayed juicy. Lots of tender, juicy, seasoned meat. O.M.G. So good!
These country style barbecue ribs are the perfect comfort food, especially when drizzled with my sweet and tangy Homemade Barbecue Sauce and served alongside a heaping spoonful of Loaded Baked Potato Casserole.
Portion control be damned. We all had second helpings of these delicious pork ribs.
Sooey!
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Worry-Free Cooking |
- The internal temperature of cooked pork ranges from 145° F to 170° F. The higher temp tends to dry out the meat a bit, so I cook pork to 150° F. Use a Digital Meat Thermometer to cook ribs to your liking before removing from the oven.
- This recipe uses a baking sheet, and I’m not a believer in spending tons of money on these much-needed kitchen commodities. I use the Wilton Nonstick Baking Sheets, which come in two handy sizes. They really do produce perfect results, every time.
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Menu Planning |
- Easily turn this into a make-ahead meal by rubbing the ribs the night before. Cover and leave it in the fridge until you’re ready to cook.
- Store any extra rub in an airtight container, jar, or Ziploc bag in the fridge or freezer for up to six months. Pull it out and rub on chicken or pork before tossing it on the grill. Or sprinkle on baked potatoes or other veggies for a little extra kick.
- The tender, juicy flavors of these ribs complement many favorite barbecue classics, like potato salad, corn on the cob, and baked beans.
- Balance out the meal with a small garden salad or any of your favorite veggies.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Make a delicious must-goes salad using up any leftovers. Serve over a bed of your favorite greens with sweet corn, avocados, tomatoes, and ranch dressing. Tasty.
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Helping Hand |
- This recipe uses my homemade Barbecue Dry Rub, which has the perfect blend of spices to give the ribs a distinctive barbecue flavor. The dry rub packs a delicious punch of seasonings, and even accentuates the flavor of barbecue sauce quite well.
- If you want to kick it up a notch, add a tablespoon of cayenne pepper to your rub. Spicy!
- While it’s not necessary, I recommend lining your baking sheet with foil and spraying with a nonstick cooking spray for quick and easy cleanup.
- Let the ribs sit out for about 15 minutes to get to room temperature before adding the rub. This will help ensure even cooking and more absorption of the rub.
- For fans of the almighty outdoor grill, have no fear. These rubbed ribs cook just as easily on the grill. Preheat grill to a medium-low heat, add rubbed ribs directly on the grill’s cooking grate, and cook for about 45 minutes on each site or until sides are crusty and brown.
- Baby back or spareribs work just as well for this recipe, though these types of cuts have less meat and more bones.
- The internal temperature of cooked pork ranges from 145° F to 170° F. The higher temp tends to dry out the meat a bit, so I cook pork to 150° F. Use a meat thermometer to ensure you reach the right temperature of the ribs before removing them from the oven.
- If you like added barbecue sauce, I recommend my sweet and tangy Homemade Barbecue Sauce on the side or drizzled on top.
