Country-style Pork Ribs ribs are a great rich and fall-apart tender alternative to traditional ribs. Cheap, easy to make, and SO good, this might just be your new favorite way to eat pork.
Prep time: PT10M
Cook time: PT180M
Total time: PT195M
Rating
4.93 stars (769 reviews)
Keywords
Country-style Pork Ribs
Ingredients
Foil
Roasting pan (or rimmed baking sheet)
Silicone basting brush (optional)
Country-style pork ribs*
Salt and pepper
Your favorite BBQ sauce
Categories
Dinner
Cuisine
American
Steps
Preheat your oven to 300°F. Salt and pepper both sides of your ribs and place in a single layer in your pan, fattier side up.
Cover the pan tightly with foil and bake for 2 hours. Carefully (steam and liquid in the tray will be hot!) remove ribs from the oven and check the meat. They should be starting to become tender. If they still feel tough, re-cover them and place them back in the oven for 15 to 30 minutes.
Transfer ribs to a plate and drain liquid from the pan. Return ribs to tray and brush with a generous coating of BBQ sauce.
Turn oven down to 275°F and bake ribs, uncovered, for 1 hour more, or until you can pull the meat apart with a fork (if your ribs were small and already pretty tender when you put them back in the oven, start checking after 20 minutes). Brush with another coat of BBQ sauce, rest for 5 minutes, serve and enjoy!
Nutitrion
Serving Size: 6 ounces
Calories: 372 kcal
Reviews
Brion on 2026-06-12 (5 stars): That's actually a clever idea. I may mix some Seagrams 7 with brown sugar and brush that on.
Vikki on 2026-04-29 (5 stars): These were the best ribs I’ve ever had! I am adding your recipe to my handwritten family cookbook. My ribs had big fatty tops and cooked perfectly. We were making happy noises the whole meal. Our side was tater tots in the air fryer because we’re all still 10 years old inside. Very low effort for delicious returns. Thank you!
Dawn Thompson on 2026-04-11 (5 stars): Easy peasy!! And another winner to Mischief!!
Martin Aka on 2026-04-07 (5 stars): This very simple recipe worked for me and my family loved the country style ribs. For faster cooking, I altered the Step 2 instructions and baked the ribs for 2 hours, uncovered. Since they were uncovered, I turned the ribs over at the 1 hour mark.
Thus, the ribs were already so tender (with some bone separation) that I only did Step 4 for only 40 minutes. Delicious!
PS: I saved the liquid from Step 2, I skimmed it (cool until the fat solidifies on top for ease) and, voila, I had a deliciously rich pork rib broth.
Destiny Salazar on 2026-03-16 (5 stars): Amazing! Cheap,easy and oh so good!
Tammi Stevenson on 2026-03-10 (5 stars): I absolutely this recipe, and so does my family!!! Matter of fact, I always make my ribs this way! Thanks so much! God Bless you
Andreww on 2026-03-07 (5 stars): This is the correct way to
Kim T. on 2026-02-23 (5 stars): Tonight, I made this recipe and we enjoyed every bite. I bought two packs of bone-in pork ribs and cooked it exactly the way she instructed. After the first two hours they were not tender enough, so I cooked them (like she said) for another 30min: then I followed the last instructions (cook on 275 for another hour) and they were not fallen off the bone; but they were very tender and delicious. I really appreciate these instructions and rather enjoyed this meal. I will prepare it again. Thanks for all the tips and instructions!
Sandy Ebeling on 2025-09-08 (4 stars): I tried this and my ribs were dry. After reading the above comments, maybe my ribs were too lean. Trying it again this week. Would lowering the temp a bit help?
Hunter on 2025-08-06 (3 stars): Maybe I have lower quality country ribs where I'm from but they were very inconsistent in texture. A lot of tough, dried out parts next to very fatty chewy parts. After tasting we re-wrapped them and cooked another 20 minutes at 250, didn't mark a difference. Nobody went back for seconds, threw them away the next day. Lots of work for little return.
Laurel (Chef Potpie) on 2025-08-05 (5 stars): If I recall correctly I boiled them for about 45 minutes or so and then drained them. Stuck them in the oven with sauce and baked till falling apart tender. No need, though. This recipe turned out fantastic and saves the whole boiling step!
Kimberly on 2025-08-02 (5 stars): Very tender and oh so simple. It tasted like I cooked all day.
Diane C. on 2025-07-30 (5 stars): I’ve made this rib recipe multiple times. I NEVER have leftovers! There are anywhere from 5 to 8 people for dinner. I double and triple the recipe. I tried hiding two before the rest of the family came to the table, but they know me too well. This recipe is deeelicious!
