recipe with country style pork ribs
The Best recipe with country style pork ribs
I love this recipe because it’s flexible—you can make it for a big crowd or just for two, and it’s always a hit. The ribs are perfect for meal prep too, since they keep well in the fridge for a few days and reheat beautifully. And if you’re watching what you eat, they’re still a satisfying choice because they’re packed with protein and flavor without being overly greasy. It’s a dish that feels like home, whether you’re grilling them on a warm day or using the oven for a hands-off cook. My family loves it because it’s easy to customize—add some barbecue sauce, a drizzle of honey, or even a sprinkle of spices to suit whatever tastes you’re in the mood for. It’s the kind of recipe that proves you don’t need fancy ingredients to make something truly delicious.
Classic Country-Style Pork Ribs
Tender, fall-off-the-bone pork ribs glazed with a sweet-and-savory sauce, perfect for a hearty family meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 bone-in pork ribs (12 ribs total)
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp brown sugar
- 2 tbsp Worcestershire sauce
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 2 cloves garlic, minced
- 1 tbsp onion powder
- 1 tsp smoked paprika
👨🍳Directions
-
1
Preheat oven to 325°F. Rub the pork ribs with olive oil, then season generously with salt, pepper, brown sugar, and Worcestershire sauce. Let them sit at room temperature for 30 minutes. -
2
In a bowl, combine ketchup, apple cider vinegar, brown sugar, garlic, onion powder, and smoked paprika to make the glaze. Set aside. -
3
Place ribs on a foil-lined baking sheet. Pour half of the glaze over the ribs, then cover loosely with foil. Bake for 1 hour. -
4
Remove foil and baste ribs with remaining glaze every 30 minutes for the next 1.5 hours, until tender and glazed.
🔧Equipment
- Mixing bowl
- Cutting board
- Oven
- Tongs
- Aluminum foil
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Country-Style Pork Ribs Works
❓ Frequently Asked Questions About Country-Style Pork Ribs
1. What’s the best way to keep country-style pork ribs tender after cooking?
Use a meat mallet to flatten the ribs slightly before seasoning, then wrap them in foil with a splash of liquid (like apple juice or broth) to steam them gently. Avoid overcooking—they’re best when the meat pulls away from the bone but still retains juices.
2. Can I use pre-marinated or pre-baked ribs from the store?
Skip store-bought pre-marinated ribs—they lack the rich, natural flavor of homemade. For pre-baked ribs, pat them dry and brush with a simple dry rub to add extra flavor before finishing in the oven.
3. How do I adjust the recipe for smaller or larger batches?
For fewer ribs (e.g., 2 racks), reduce the oil to 1/4 cup and lower the oven temp to 275°F. For more ribs (e.g., 4 racks), increase oil to 1/2 cup and maintain the original temp. The key is maintaining even heat and timing.
4. What if my pork ribs aren’t crispy enough on the outside?
After wrapping them in foil, transfer them to a baking sheet and broil on high for 2–3 minutes at the end of cooking. Alternatively, place a wire rack over the ribs for the final 10 minutes to encourage crispiness without burning.
