country style ribs recipe
The Best country style ribs recipe
The thing I love most about these ribs isn’t just the taste—it’s how they’re built to be enjoyed. They’re not too heavy, not too greasy, and they’re packed with flavor from the spices and the slow cooking, which makes them a great way to balance out a meal. Plus, they’re versatile. You can serve them with a fresh green salad, some crusty bread, or even just a simple side of roasted potatoes. And the kids always love them, too, because they’re easy to eat and never feel like a chore. It’s not just a recipe; it’s a way to bring people together, whether it’s a big family dinner or just a quiet night in with the whole crew. Plus, the health benefits are pretty nice—leaner than some other cuts of meat, and the spices help keep things flavorful without needing a ton of extra fat. It’s a dish that’s as good for the soul as it is for the palate.
Classic Country-Style Ribs with Crispy Dough
A hearty, rustic dish featuring tender pork ribs smothered in a tangy tomato-based sauce, paired with a simple yet flavorful dough that adds a delightful crunch. Perfect for a cozy family meal or gathering.
🥘Ingredients
- 3 lbs pork shoulder ribs (bone-in)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp dried parsley
- 1 tsp dried thyme
- 1 cup tomato sauce
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (optional)
👨🍳Directions
-
1
Preheat oven to 325°F. Place ribs bone-side down on a baking sheet lined with parchment paper. Rub with olive oil and season generously with smoked paprika, garlic powder, onion powder, and black pepper. -
2
Bake ribs for 2.5 to 3 hours, or until tender and easily pulled apart with forks. Remove ribs from oven and set aside. -
3
While ribs cook, mix flour, salt, parsley, and thyme in a bowl to form the dough. Roll out the dough to about ⅛-inch thickness. -
4
Place the rolled dough over the ribs, pressing gently to adhere. Return ribs to the oven and bake for an additional 15 minutes to crisp the dough. -
5
In a slow cooker or Dutch oven, combine tomato sauce, beef broth, Worcestershire sauce, brown sugar, garlic powder, onion powder, and cayenne pepper. Simmer on low for 30 minutes. Stir in the ribs with dough and cook for another 30 minutes, basting occasionally.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Oven
- Slow cooker or Dutch oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Country-Style Ribs with Crispy Dough Works
❓ Frequently Asked Questions About Country-Style Ribs with Crispy Dough
How do I know when my ribs are done?
When your ribs are ready, the meat should easily pull away from the bone when you use two forks to test. The bark on the surface should be dark and slightly crispy, and the edges should bend slightly when you bend the rack. If you’re using the oven, aim for about 3 hours for pork ribs (bone-in) or 2.5 hours for chicken ribs, depending on the cut.
Can I use a slow cooker instead of an oven?
Yes, you can use a slow cooker for country-style ribs, but the results will differ slightly. Cook on low for 6–8 hours for pork ribs or 4–6 hours for chicken ribs. The meat will be softer and less crispy, so you’ll need to broil or sear them afterward for that signature bark.
What if I don’t have a meat thermometer?
For pork ribs, the meat should reach an internal temperature of 195°F to 203°F (90°C to 95°C) when pulled away from the bone. For chicken ribs, aim for 165°F to 175°F (74°C to 79°C). Use a knife test: the juices should run clear, not pink.
Why does my sauce stick to the ribs instead of coating them?
Sauce separation is common with country-style ribs. To help it stick, brush the ribs with a thin layer of oil or melted butter before adding sauce. Stir in a bit of cornstarch mixed with water to thicken the sauce, or use a spray bottle to mist the ribs with water while cooking to help the sauce adhere.
Can I make this recipe ahead of time?
Absolutely! You can prep the ribs and sauce up to 24 hours in advance. Store the ribs in the fridge until ready to cook, then follow the same method as directed. The sauce can be made a day ahead and reheated before adding to the ribs.
