Oven Roasted Country Style Ribs

Oven country ribs that bake until tender and fall apart, then finish under high heat with a caramelized, sticky BBQ glaze. The dry rub forms a crust while the meat shreds into juicy pieces.

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Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 740

Ingredients Equipment Method Notes

Ingredients

country style pork ribs

3 lb country style pork ribs (bone-in or boneless) Use bone-in or boneless; bone-in may take a few extra minutes if very thick.

Dry Rub

2 tbsp brown sugar
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
0.5 tsp cayenne
0.25 salt and pepper to taste Season to your preference; if using pre-seasoned rub, reduce added salt.

BBQ glaze

1 cup BBQ sauce Choose a thicker BBQ sauce for faster caramelization in the final step.

Equipment

1 sheet pan
1 baking dish

Method

Prep and dry rub

Preheat the oven to 300°F. Mix the dry rub ingredients, then coat the ribs generously on all sides so every surface is covered.

Low-and-slow bake

Place the ribs in a single layer in a baking dish and cover tightly with foil. Bake for 2 hours at 300°F until the ribs are very tender.

Caramelize the BBQ glaze

Uncover the ribs and brush generously with BBQ sauce. Increase the oven to 400°F and bake uncovered for 20–25 minutes, until the sauce is caramelized and sticky.

Serve

Let the ribs rest briefly, then serve with extra BBQ sauce. The meat should pull into juicy shreds with a fall-apart texture.

Notes

Pro tip: For a thicker, stickier glaze, use a BBQ sauce you like on its own and apply a generous second brushing right before the 400°F finish. Refrigerate leftovers in a sealed container for up to 4 days; reheat covered at 300°F until hot. Freezing is yes: freeze in portions up to 2 months and reheat from thawed. Dietary swap: For a lower-sodium option, use reduced-sodium BBQ sauce and season with less added salt in the rub.