Country Style Ribs in Oven

Indulge in the scrumptious delight of oven-roasted country-style pork ribs that are so tender and juicy, that you’ll be amazed at how effortlessly you can create this delicious recipe. Forget about the complexities of smokers, grills, or any special gadgets – all you need is your oven!

Making oven-baked Country Style Pork Ribs is incredibly simple. No need for a grill, smoker, or slow cooker – just a few basic ingredients will yield restaurant-quality country-style ribs that will delight your entire family.

Achieving ribs as good as your favorite barbecue joint is a breeze with this straightforward recipe. The best part? You get to dictate the ingredients, avoiding the high costs of store-bought barbecue. Why spend a fortune when you can whip up your own equally fantastic barbecue at home!

Country-Style Pork Ribs in Oven – Simple Recipe

Country-style pork ribs offer a rich and tender alternative to regular ribs. This easy, budget-friendly recipe is not only delicious but might just become your new favorite way to enjoy pork.

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Course: Main Course

Cuisine: American, BBQ

Prep Time: 10 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 10 minutes minutes

Calories: 558kcal

Author: Austin Carter

Servings: 8

Equipment

• ▢
  Oven
• ▢
  9 X 13-inch Baking Dish
• ▢
  Heavy-Duty Foil (or Regular Foil)
• ▢
  Slotted Spatula
• ▢
  Broiler-Safe Baking Sheet
• ▢
  Mixing Bowl and Measuring Spoons
• ▢
  Airtight Container (for Leftovers)
• ▢
  Basting Brush (optional)
• ▢
  Glass Jar (optional)

Ingredients

• ▢ 3 pounds Country-Style Pork Ribs (about 8 ribs)
• ▢ 1/2 tsp Cayenne Pepper
• ▢ 2 tsp Smoked Salt
• ▢ 1/2 tsp Black Pepper
• ▢ 1 tsp Dried Thyme
• ▢ 2 tsp Smoked Paprika

Instructions

• The Prologue: Preheat your oven to a scintillating 325°F. Arrange the ribs in a single, ungreased layer within the vast expanse of a 9 X 13-inch rimmed baking dish.
• The Composition: Mix the dry rub elements into a flavorful crescendo, and with a graceful hand, sprinkle this symphony onto the ribs, setting the stage for the culinary performance.
• The Oven Sonata: Cover the baking dish with a tightly drawn curtain of heavy-duty foil, or, if you prefer, a double layer of regular foil. The orchestra, i.e., the ribs, will play their tender tune for approximately 2 hours.
• Intermission: With a slotted spatula, transport the cooked ribs to a broiler-safe haven—a foil-lined, rimmed baking sheet. Arrange them artfully, exposing the fat to the broiler element, as the anticipation builds.
• The Climax: Switch the oven to a dramatic broil on high (500°F), positioning an oven rack 6 inches below the broiler element (not directly below). The goal—sublime browning of the fat, a visual crescendo lasting 3-4 minutes.
• The Finale: Baste the ribs with the pan juices, a final act of culinary grace, before serving this opulent dish.

Notes

• A reminder: Use ribs from the pork shoulder, not the loin. Ribs cut from the loin may succumb to dryness during the prolonged performance.
• Optional Symphony: The pan juices need not be discarded; instead, consider straining them into a glass jar. Refrigerate until the fat separates, leaving behind a rich, flavorful broth. A versatile encore for reheating or as a foundation for future sauces and gravies.
• The Epilogue: Leftovers, if any, can be stored in the fridge within an airtight container, ready for a 3-4 day encore. Gently reheat, covered, in the microwave at 50% power for a nostalgic revisit to this gastronomic masterpiece.

 

Nutrition

Calories: 558kcal

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Nutrition Facts:

Note: These nutritional values is based on an online tool, not reflective of actual facts.