recipe for country style pork ribs
The Best recipe for country style pork ribs
What I adore about this recipe is how it balances simplicity with depth. You’re not dealing with anything fancy, but the ribs still taste like they came straight from a smoky backyard grill or a cozy kitchen where the aroma fills the air. It’s a dish that works for everyday meals too—no one ever notices how much effort went into it, but they’ll definitely notice how good it is. Plus, the way the meat stays juicy and tender after that long, slow cook makes it feel like a treat, even if it’s just a simple weeknight supper. And honestly? There’s something satisfying about a meal that’s both healthy and indulgent, and these ribs hit that sweet spot.
Classic Country-Style Pork Ribs
Tender, fall-off-the-bone pork ribs glazed with a sweet-and-savory sauce, perfect for a cozy weeknight meal or game-day feast. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 bone-in pork ribs (back ribs, ~2 lbs total)
- 2 tbsp olive oil
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- 1 cup ketchup
- ½ cup apple cider vinegar
- ¼ cup brown sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
👨🍳Directions
-
1
Preheat oven to 275°F. Pat ribs dry with paper towels and trim excess fat if desired. -
2
In a bowl, mix olive oil, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt. Rub the mixture evenly over the ribs, coating all sides. -
3
Place ribs cut-side up on a foil-lined baking sheet. Bake in the oven for 1 hour 15 mins, or until the meat is tender and the internal temperature reaches 195°F. -
4
While ribs cook, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, and thyme in a small bowl. -
5
After 1 hour 15 mins, reduce oven temperature to 225°F. Pour the glaze over the ribs and return them to the oven. Bake uncovered for another 45–60 mins, basting occasionally with the glaze, until the ribs are caramelized and the sauce thickens.
🔧Equipment
- Mixing bowl
- Large skillet
- Oven
- Meat thermometer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Country-Style Pork Ribs Works
❓ Frequently Asked Questions About Country-Style Pork Ribs
How do I keep my country-style pork ribs tender?
Use a dry rub with coarse salt, coarse black pepper, brown sugar, garlic powder, onion powder, paprika, and a pinch of cayenne. Apply it generously to the ribs, then wrap them tightly in foil and cook at 275°F until tender (about 3–3.5 hours). For extra moisture, mist with apple juice or beef broth during cooking.
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What’s the best way to check if the ribs are done?
The ribs are ready when the meat pulls away from the bone easily and the internal temperature reaches 195–203°F. A meat thermometer is most reliable, but you can also look for a deep brown crust and tender, fork-flake texture.
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Can I slow-cook these ribs without a smoker?
Yes! Use a Dutch oven or heavy pot. Sear the ribs first, then add a bit of liquid (like chicken broth or apple cider) and cook at 300°F for 2–2.5 hours, basting occasionally. The ribs will still develop that signature sticky glaze.
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Do I need to use a specific cut of pork ribs for this recipe?
Stick with bone-in, baby back ribs or St. Louis-style ribs (spare ribs). These cuts hold up best for the dry rub and slow cooking. Avoid pre-cut or boneless ribs—they don’t render fat as well.
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How do I reheat leftover country-style pork ribs?
Wrap the ribs tightly in foil with a splash of sauce or broth, then reheat in a 300°F oven for 20–25 minutes until heated through. Avoid microwaving, as it can dry out the meat.
