Country-style Pork Ribs ribs are a great rich and fall-apart tender alternative to traditional ribs. Cheap, easy to make, and SO good, this might just be your new favorite way to eat pork.
One of the first really popular recipes on this site was my No-Fuss Easy Oven-Baked Ribs. Even though the recipe calls for beef back ribs, people have been asking if they can be used to make country-style pork ribs since the post went live.
Every single time, I had to say I didn’t know because I had never eaten or cooked country-style ribs.
Well, I got tired of always saying “I don’t know” and feeling like I was missing out on something (because clearly, other people love these things), so I tried them myself. I’m so mad now.
Guys, I am so angry I haven’t been making these for years because country-style ribs ARE AMAZING. And this is coming from someone who is usually firmly Team Beef Ribs over pork.
These ribs are so tender and rich and easy to make. These beautiful ribs have meat that you can shred with a fork. They only take two ingredients and ten minutes of hands-on prep time.
If you’re thinking, “That sounds great, but what are country-style pork ribs?” keep reading.
Boneless country style pork ribs are a delicious and inexpensive cut of meat perfect for a hearty family dinner. But how long should you bake these ribs to get them tender and juicy? This ultimate guide will walk you through everything you need to know to bake boneless country style pork ribs to perfection.
What are Boneless Country Style Pork Ribs?
Boneless country style pork ribs come from the pork shoulder or butt. They contain a good amount of fat marbling which keeps them moist during cooking. Unlike spare or back ribs, country style ribs are not attached to a bone. Some types may have a thin bone running through them.
The meat on country style ribs is well exercised so it has great flavor Since the ribs are cut from a larger roast, they usually form long rectangular strips rather than individual ribs This makes them perfect for oven baking.
Benefits of Baking Boneless Country Style Ribs
Baking boneless country style pork ribs has several advantages:
- Requires minimal preparation – simply season and pop them in the oven
- Provides very tender and moist meat when cooked properly
- Allows you to bake a large batch at once
- Frees up your grill or stovetop for sides
- Gives you time to prepare sides while the ribs bake
- Infuses the meat with lots of flavor
How Long to Bake Boneless Country Style Ribs
Most recipes call for baking boneless country style ribs for 2 1/2 to 3 hours total. However, the exact time can vary quite a bit depending on a few factors:
1. Thickness of the Ribs
If your pork ribs are over 1 inch thick extend the cooking time to 3 – 3 1/2 hours. Thinner ribs may only need 2 – 2 1/2 hours. Check for doneness early and continue baking if needed.
2. Amount of Ribs
A larger quantity of ribs stacked in the pan may require extra baking time. Allow at least 15 minutes additional time if doubling the recipe.
3. Oven Temperature
The oven temperature in most recipes ranges from 275°F to 300°F. Higher temperatures will decrease cook time while lower temps will increase it.
4. Desired Doneness
Pull the ribs when fork tender if you want fall-off-the-bone ribs. For ribs with a bit more chew, remove them just before they reach this point.
5. Baking Vessel
Dark metal pans or pans with low sides will cook the ribs faster than glass or ceramic dishes,
Step-by-Step Method for Baking Boneless Country Style Ribs
Follow these simple steps for baked boneless country style pork ribs with melt-in-your-mouth tenderness:
1. Preheat Oven and Prepare Ribs
Preheat your oven to 300°F. Pat the ribs dry and generously season both sides with salt, pepper, and any other dry rub spices. Arrange ribs in a single layer on a rimmed baking sheet or in a roasting pan.
2. Brown the Ribs (Optional)
For deeper flavor, quickly brown the ribs on both sides in a hot skillet with a bit of oil. Then transfer them to your baking pan.
3. Cover and Bake
Cover the pan tightly with aluminum foil. Bake for 2 hours, until meat is very tender when pierced with a fork.
4. Uncover and Brush on Barbecue Sauce
Remove the foil, drain liquid from the pan, then thickly brush ribs with your favorite barbecue sauce.
5. Finish Baking Uncovered
Return pan to oven and bake uncovered for 30-60 minutes more, brushing with additional layers of sauce, until ribs are fall-apart tender.
6. Rest, Slice, and Serve
Let ribs rest for 5-10 minutes before slicing into individual ribs or chopping. Serve ribs with extra barbecue sauce on the side.
Cooking Tips for Perfect Boneless Country Style Ribs
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For maximum moisture, tightly wrap pan with two layers of foil.
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Add 1/2 cup broth or water to the bottom of the pan before covering.
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Flip ribs halfway through covered baking time for even cooking.
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Internal temperature should reach 195°F when done.
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Let ribs rest at least 5 minutes before cutting to prevent drying out.
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Add a smoke packet or liquid smoke to infuse authentic barbecue flavor.
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Skip browning if you’re short on time. The ribs will still be delicious.
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Brush with sauce during last 10-15 minutes of baking so it doesn’t burn.
Pair With Classic Barbecue Sides
Boneless country style pork ribs pair wonderfully with classic barbecue side dishes. Some great options include:
- Corn on the cob
- Coleslaw or potato salad
- Baked beans
- Mac and cheese
- Collard greens
- Cornbread or biscuits
- Mashed potatoes
- Grilled vegetables
The possibilities are endless! Serve up a couple of your favorite sides for a backyard barbecue feast.
Storing and Freezing Leftover Baked Ribs
Properly stored, leftover baked boneless country style ribs will keep for 3 to 4 days in the refrigerator. Place ribs in an airtight container and refrigerate as soon as they have cooled completely.
For longer term storage, the ribs can be frozen for 2 to 3 months. Let them cool completely, then wrap ribs tightly in plastic wrap followed by tin foil. Freeze in a single layer to prevent freezing together in a block.
When ready to reheat, place frozen ribs in the refrigerator overnight to thaw. Reheat in a 300°F oven until warmed through, 15 to 20 minutes. Then brush with additional barbecue sauce.
Frequently Asked Questions
What if my ribs are already sauced or seasoned?
Follow the same cooking method, but you may want to loosely tent foil directly on the ribs instead of sealing the pan. This prevents wet sauce from pooling and steaming the ribs.
Can I use a slow cooker instead?
Absolutely! Cook the ribs on low for 6-8 hours until fall-apart tender. Then drain liquid, coat with sauce and finish under the broiler for 10 minutes.
What about an instant pot?
Cook sealed ribs with 1 cup broth on high pressure for 25-35 minutes based on thickness. Use natural release, coat with sauce and broil as above.
My ribs came out dry/tough. What did I do wrong?
Be sure to use country style ribs, not back or spare ribs for this method. If your ribs are dry, they likely overcooked. Next time, check early and remove when just fork tender.
Can I use the rib juices for gravy?
Yes! The flavorful juices make an incredible gravy base. Strain out the fat then whisk in flour to thicken. Season and serve over mashed potatoes.
What woodsmoke flavor pairs best with ribs?
Apple, cherry, pecan, and hickory wood all provide amazing flavor with pork. Use your favorite!
The Takeaway
Baking brings out the best in boneless country style pork ribs. Allow 2 1/2 to 3 hours for moist, fall-off-the-bone ribs. Keep ribs tightly covered while baking until tender before finishing with barbecue sauce. Rest before serving for maximum juiciness. Pair with classic sides for an easy backyard barbecue feast.
How to Cook Country Style Pork Ribs in the Oven
For fall-apart meat, country-style ribs really need to cook long and slow. Otherwise you’re going to get chewy pork.
The good news is that the cooking time is almost entirely hands-off. The ribs only need a little prep work before they’re ready to cook. Your oven will do most of the work here.
First, season the ribs with salt and pepper and arrange them in a single layer in a baking dish or roasting pan. If you use a baking sheet, make sure the edge is pretty high because the meat will leak a lot of liquid as it cooks.
Cover with foil and bake at 300°F for 2 hours. Go read a book and sip some lemonade in front of a fan.
The meat will be hot when you take it out of the oven, so be careful when you do so. Also, drain the liquid from the tray. The meat looks super gross and sad at this point, but don’t worry. The next time it comes out of the oven, it will be beautiful.
Brush a generous coat of your favorite BBQ sauce over the meat.
Lower the temperature to 275°F and then bake uncovered for another hour. When the meat is easy to pull apart with a fork and has a nice crust of BBQ sauce, your ribs are done.
After adding a little more sauce, let the ribs rest for a few minutes. Then, serve them with mashed potatoes or macaroni salad and a simple vegetable side dish like oven-roasted broccoli or garlic and butter green beans.
What Are Country-style Pork Ribs?
Country-style pork ribs aren’t ribs at all. They’re cuts of pork shoulder, which is the same meat you use to make pulled pork and carnitas. If you buy bone-in “ribs,” the y-shaped bone you get from a bone-in pork shoulder roast will be easy to spot.
This means that one, just like pork shoulder roasts, country-style ribs are super cheap, usually about $2/pound.
Two, they have a lot more meat than regular pork or beef ribs and none of that gross cartilage, so you get more meat for your money.
They also have a great amount of fat that helps keep them moist during the long, slow cooking process that leads to tender ribs that fall apart.
And speaking of long, slow cooking…