My Grandma’s recipe for country style pork ribs baked in the oven are literally fall-off-the-bone tender and topped with jammy sweet onions in a homemade BBQ sauce. Show
These country style ribs aren’t your summertime picnic BBQ ribs. You don’t eat them with your hands—a fork is much preferred—and while they’re supremely easy to prepare, you’re far more likely to find them on the menu of an upscale restaurant than a good-old-boy BBQ shack. Braised in the oven with a homemade BBQ sauce and topped with sliced onions that become sweet and jammy, these country style pork ribs are fall-off-the-bone tender and make a mostly hands-off prepped dinner. My grandma Frieda used to make these the day we arrived for our annual visit and always said they taste even better the next day—perfect for making ahead of time. They were always our welcome dinner for that first night, keeping warm in the oven until we arrived. Still today, the smell of these baked pork ribs cooking in the oven takes me back to walking into her arms filled with kisses, and the sweet and savory smell of BBQ ribs in the oven.
What’s in These Country Style Pork Ribs?Going through my grandma’s recipes and seeing three different recipe cards written in her elegant, now 100-year-old German-immigrant script proves she made these pork ribs in the oven time and again. Since it is such a family favorite, I of course recorded it in my very first recipe book too. Even for a novice cook like I was back then, the list of ingredients to make this flavorful dinner are fantastically basic and far from intimidating:
The Difference Between Country Style Ribs vs Spare RibsFor way too long I was confused on which ribs to use for this baked pork ribs recipe. I tried to persuade my mom that they were short ribs. But I was definitely proven wrong when I found my Grandma’s original recipes. But my fluster didn’t end there when I read each of her recipe cards where she called for country style spare ribs or oxtails. So what’s the difference between country style ribs and spare ribs? Both ribs come from pork. Country style ribs aren’t actually ribs at all, and come from the shoulder area, the same area of the hog as a pork shoulder roast used for pork tacos, pulled pork, and more. Spare ribs come from the rib section, have longer bones, and can be tough when cooked. Country style ribs are thicker and have more fat, which means they’re more tender and flavorful than spare ribs. For this recipe, look for country style ribs with bones that infuse more flavor as they cook. Plus, like I said, they’re my dad’s favorite.
How to Cook Country Style Pork RibsAs I mentioned above, the steps in this recipe are incredibly easy to follow:
Keep scrolling for more detailed instructions and tips on making country style pork ribs in the oven.
Making These BBQ Baked Pork RibsThe homemade BBQ sauce holds pretty true to the basic tenets of any BBQ sauce by balancing savory and sweet with a hint of heat. Ketchup and sugar add the sweetness, while vinegar adds the tang. Depth in the sauce comes alive with soy sauce and Worcestershire sauce’s complex umami, while garlic, pepper, and chili powder bring on the subtle heat. Grandma calls for dry sherry wine in this sauce, but another sweet wine like Marsala or Madeira would work well too. The country style ribs are seasoned with kosher salt and freshly ground black pepper, then tossed lightly in flour to encourage more flavor and to thicken the sauce as they braise. I rest them on a baking sheet lined with a cooling rack so the bottoms don’t get gummy as they sit. Brown the ribs in batches over medium to medium high heat. Wipe any burned bits from the pan between batches, but don’t get rid of the golden crisp critters left behind, they’re the flavor makers.
Adding water to this homemade BBQ sauce thins it just enough to create a sauce that cooks down and adds loads of flavor as the ribs bake in the oven. Don’t get me wrong. I LOVE these country style pork ribs. But it’s the jammy cooked onion to rib ratio that makes this recipe super special to me. Slice the onions first in half, then slice the onions tip to tail into half moons. Don’t go too thin or they’ll break down and disappear into nothingness as the sauce reduces. You’ll notice that the last half hour is when the onions really get down and do their caramelizing thing. If they seem too firm, cook longer and check every 15 minutes until soft.
Can I Use Boneless Ribs in This Recipe?Technically, yes. However, I highly recommend using bone-in country style ribs for this recipe. The bones add tenderness and moisture to the ribs and flavor and thicken the homemade BBQ sauce as it cooks. Can I Omit the Alcohol in the BBQ Sauce?If you’re alcohol averse, skip the sherry wine and add 2 tablespoons sherry vinegar or hard apple cider instead, but the depth and complexity won’t quite be the same.
Can I Prep Country Style Ribs in Advance?As mentioned above, Grandma always said these taste best the second day so feel free to bake them up, then refrigerate, and serve the next day. Also note that the BBQ sauce can be made up to 1 week ahead of time, and stored in the refrigerator until ready to cook. How to Reheat BBQ Pork RibsReheat in a 350°F oven for 20 minutes or until warmed through. Pull from the refrigerator to come to room temperature while the oven heats to warm up faster. How to Freeze Oven Baked BBQ RibsThis recipe makes a big batch, so if you have leftovers to freeze, take advantage of the fact! Freeze individual portions in freezer safe containers for up to 2 months. To reheat, bake at 350° oven for 30-40 minutes or until warmed through.
Tips for Making Country Style Pork RibsWhen browning the ribs, be careful not to overload the pan or you’ll create too much steam and the ribs won’t develop the brown crisp crust. Be sure to whisk the homemade BBQ sauce well before adding to the ribs so all the seasonings transfer to the pan. Just before serving these baked country style ribs, skim off any fat from the sauce if needed (you may not have much fat, it just depends on how fatty your ribs are). What to Serve with Ribs to Make a Meal
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Grandma’s Fall Off the Bone BBQ Country Style Pork RibsMy Grandma's recipe for country style pork ribs baked in the oven are literally fall-off-the-bone tender and topped with jammy sweet onions in a homemade BBQ sauce. Course Main Course Cuisine American Keyword bbq ribs Prep Time 40 minutes Cook Time 2 hours Total Time 2 hours 40 minutes Servings 8 Calories 494kcal For Browning the Ribs:
For the BBQ Sauce:
Calories: 494kcal | Carbohydrates: 25g | Protein: 37g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 136mg | Sodium: 837mg | Potassium: 737mg | Fiber: 1g | Sugar: 19g | Vitamin A: 278IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 2mg
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We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box. Follow me on Instagram, Facebook, Pinterest and Twitter for more FoodieCrush inspiration. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own. What are pork loin countryCountry-style ribs don't actually come from the rib area of a pig. Instead, they come from the shoulder area — specifically from the fatty, muscular section of the shoulder blade near the loin. When country-style ribs have a bone in them, it is not rib bone but the scapula or shoulder blade.
How long does it take to cook loin countryArrange the ribs in a single layer on baking sheets. Cover the ribs tightly with foil and bake 2 to 2 1/2 hours or until tender. Carefully uncover the ribs, and drain any liquid from the baking sheet. 2Brush both sides of ribs evenly with 1 cup of barbecue sauce.
How long does it take to cook countryAt a temperature of 350 degrees preheated oven, Country-Style Ribs should take about 1 hour and 30 minutes to cook and be ready to serve.
What temperature do you cook countryHow To Cook Country Style Ribs In The Oven. Preheat oven to 300°F. ... . Bake for 2 hours. ... . Check the ribs with a fork or set of tongs, they should be tender, and able to be pulled apart. ... . Remove from the oven and transfer to a dry baking sheet. ... . Coat the mostly-cooked ribs with barbecue sauce and return to the oven.. |