Country Style Ribs in the Oven (Tender & Juicy)

These oven baked country style ribs are seasoned with a smoky brown sugar rub and cooked low and slow until tender, then finished under the broiler with a thick, sticky BBQ glaze. Baking the ribs uncovered first helps the seasoning stick to the meat before they’re covered with butter and barbecue sauce to finish cooking. The result is juicy, flavorful pork ribs with caramelized edges and a rich barbecue coating.

Pork Shoulder vs. Pork Loin Country Style Ribs

Country style ribs aren’t traditional ribs from the rib cage. They’re cuts of pork that typically come from the shoulder or the blade end of the loin. Both can be sold bone-in or boneless, but the cut you choose makes a difference when cooking.

Pork shoulder country style ribs have more fat and connective tissue, making them ideal for low-and-slow cooking. As they cook, the connective tissue breaks down, producing tender ribs with plenty of flavor. I personally prefer bone-in shoulder ribs because of their flavor and marbling.

Pork loin country style ribs are generally leaner, meaning they can dry out when cooked for extended periods. For this recipe, I recommend choosing shoulder-cut ribs whenever possible.

I used boneless ribs for this recipe, but if you’re buying boneless country style ribs, look for pieces with plenty of visible marbling rather than the leanest cuts available.

How to Make Oven Baked Country Style Ribs

1. Season the ribs. Combine the brown sugar, salt, black pepper, onion powder, garlic powder, paprika, Worcestershire sauce, and liquid smoke. Coat the country style ribs evenly with the seasoning mixture. Cover and let them rest for 30 minutes to 1 hour.
2. Start baking uncovered. Preheat the oven to 275°F. Arrange the seasoned ribs on a wire rack over a baking sheet or directly on a sheet pan. Bake uncovered for 1 hour. This allows the seasoning to stick to the meat before the ribs are transferred to a covered baking dish.
3. Add the BBQ sauce and butter. Spread ¼ cup of BBQ sauce across the bottom of a baking dish and add 1 tablespoon of butter. Transfer the ribs to the dish, stacking them if necessary. Pour another ¼ cup of BBQ sauce over the ribs and add the remaining tablespoon of butter.
4. Cover and bake until tender. Cover the baking dish tightly with aluminum foil and return it to the oven for another 1½–2 hours. Begin checking for tenderness after 1½ hours. A toothpick should slide into the meat with very little resistance, or a fork should easily separate the meat with a little pressure. If the ribs are still tough, cover them again and continue baking, checking every 30 minutes.
5. Broil the first side. Once the ribs are tender, transfer them to a sheet pan and switch the oven to broil. Brush one side of the ribs with BBQ sauce and broil for approximately 5 minutes to help the sauce stick.
6. Finish the presentation side. Remove the ribs, flip them over, and brush the other side generously with BBQ sauce. Return them to the broiler for up to 10 minutes, until the sauce becomes sticky and develops some darker, caramelized spots. Watch closely because broilers vary and the sauce can burn quickly.
7. Rest and serve. Remove the ribs from the oven and allow them to rest briefly before serving.

Tips for the Best Oven Baked Country Style Ribs

• Choose ribs with plenty of marbling. I prefer country style ribs cut from the pork shoulder because they have more fat and flavor. Bone-in is my personal favorite, but boneless works too. When buying boneless ribs, look for pieces with visible fat running through the meat instead of choosing the leanest ones.
• Don’t skip the first hour of uncovered baking. Covering raw ribs immediately traps the moisture they release, which can cause the seasoning to wash off. Baking them uncovered first helps the seasoning stick to the meat before adding the BBQ sauce and butter.
• It’s okay to stack the ribs. During the covered baking stage, you can stack the ribs in the baking dish if they don’t all fit in a single layer. They’ll cook surrounded by the moisture from the meat, butter, and BBQ sauce.
• Check for tenderness before moving to the broiler. After 1½ hours of covered baking, insert a toothpick into the thickest part of a rib. It should slide in almost like you’re pushing it through room-temperature butter. You can also use a fork to check whether the meat separates with a little pressure. The goal is tender ribs that still hold their shape. If they’re tough, continue baking in 30-minute increments.
• Save the darker glaze for the presentation side. The first 5 minutes under the broiler are just to help the BBQ sauce stick to the underside. After flipping, the second side gets more time to develop that sticky, caramelized finish. There’s no need to char both sides, which can dry out the meat. Keep an eye on the ribs while broiling because the sauce can burn quickly.

How to Store and Reheat Oven Baked Country Style Ribs

Refrigerating: Allow the ribs to cool, then place them in an airtight container and refrigerate for up to 3–4 days. Refrigerate within 2 hours of cooking.

Freezing: Store the cooked ribs in a freezer-safe container or bag for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating.

Reheating: Place the ribs in a baking dish, cover with aluminum foil, and warm in a 325°F oven until heated through. Leftovers should reach an internal temperature of 165°F. You can also reheat individual portions in the microwave.

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Country Style Ribs

• 3 pounds country style pork ribs bone-in or boneless

Seasoning Rub

• 2 tablespoons brown sugar
• 2 teaspoons salt
• ½ teaspoon black pepper
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• 1 tablespoon Worcestershire sauce
• ½ teaspoon liquid smoke

For Baking and Finishing

• 2 tablespoons butter
• 1 –1½ cups BBQ sauce divided

• Season the ribs. Combine the brown sugar, salt, black pepper, onion powder, garlic powder, paprika, Worcestershire sauce, and liquid smoke. Coat the country style ribs evenly with the mixture, cover, and allow them to rest for 30 minutes to 1 hour.

• Bake uncovered. Preheat the oven to 275°F. Arrange the seasoned ribs on a wire rack over a sheet pan or directly on a baking sheet. Bake uncovered for 1 hour to allow the seasoning to adhere to the meat.

• Prepare the baking dish. Spread ¼ cup of BBQ sauce across the bottom of a baking dish and add 1 tablespoon of butter. Transfer the ribs into the dish, stacking them if necessary. Spread another ¼ cup of BBQ sauce over the ribs and add the remaining tablespoon of butter.

• Cover and cook until tender. Cover the baking dish tightly with aluminum foil and return it to the 275°F oven for 1½–2 hours. Begin checking the ribs after 1½ hours. A toothpick should slide into the meat with very little resistance, or a fork should separate the meat easily with a little pressure. If the ribs are still tough, cover them again and continue baking, checking every 30 minutes until tender.

• Broil the first side. Transfer the tender ribs to a sheet pan and switch the oven to broil. Brush one side with some of the remaining BBQ sauce and broil for approximately 5 minutes to help the sauce adhere.

• Finish the presentation side. Remove the ribs, flip them over, and brush the other side generously with BBQ sauce. Return them to the broiler for up to 10 minutes, until the glaze becomes sticky and develops darker, caramelized spots. Watch closely to prevent the sauce from burning.

• Rest and serve. Remove the ribs from the oven and allow them to rest briefly before serving.

• Choose well-marbled ribs. Pork shoulder country style ribs are recommended for their fat and flavor. Bone-in ribs are my preference, but well-marbled boneless ribs work too.
• Don’t skip the uncovered bake. Cooking the ribs uncovered first helps the seasoning stick before the meat goes into the covered baking dish with BBQ sauce and butter.
• Check for tenderness. The covered baking time is a guide. Continue cooking in 30-minute increments if the ribs are still tough. They should be tender but hold together when transferred to the broiler.
• Use the BBQ sauce in stages. Only ½ cup goes into the covered baking dish. Reserve the remaining ½–1 cup for glazing the ribs under the broiler.
• Watch the broiler. The first side only needs a light glaze. Give the presentation side more time to develop a sticky, caramelized coating, but adjust the time as needed to prevent burning.

Calories: 498kcal | Carbohydrates: 7g | Protein: 43g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 179mg | Sodium: 1406mg | Potassium: 763mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 320IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg