Oven Baked Country Style Ribs

Overhead close-up of barbecue glazed country style ribs piled on a white plate beside a bowl of BBQ sauce.

These oven baked country style ribs are seasoned with a smoky brown sugar rub, baked low and slow until tender, and finished under the broiler with a thick, sticky BBQ glaze.

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Course: Main Course

Cuisine: American

Keyword: Oven Baked Country Style Ribs

Prep Time: 30

Cook Time: 2 45

Total Time: 3 15

Servings: serving

Calories: 498kcal

Equipment

wire rack and sheet pan (or baking sheet)

Ingredients

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

Instructions

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.

Notes

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.

Nutrition

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