Go Back

Oven Roasted Country Style Ribs

Oven country ribs made with a caramelized dry rub crust and a sticky BBQ glaze, baked low and slow until tender enough to shred. This baked country style ribs method finishes hot for 20–25 minutes so the sauce clings to every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Country style pork ribs
  • 3 lb country style pork ribs bone-in or boneless
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
  • 1 salt and pepper to taste
BBQ Glaze
  • 1 cup BBQ sauce

Equipment

  • 1 sheet pan

Method
 

Prep and coat
  1. Preheat the oven to 300°F. Set up your baking dish so the ribs can go in in a single layer.
  2. Mix the dry rub ingredients together until evenly blended. Coat the country style pork ribs generously on all sides with the rub.
  3. Place the ribs in a single layer in a baking dish. Cover tightly with foil so the meat stays moist while it bakes.
Bake low and slow
  1. Bake covered at 300°F for 2 hours until the ribs are very tender. You should be able to feel how easily the meat yields.
Glaze and caramelize
  1. Uncover the baking dish and brush the ribs generously with BBQ sauce. Spread it to the edges so it can caramelize in the next stage.
  2. Increase the oven to 400°F and bake uncovered for 20–25 minutes until the sauce is caramelized and sticky. Let it darken slightly and cling to the surface.
  3. Serve with extra BBQ sauce. Spoon the glaze over the meat so the shredded texture stays juicy.

Notes

For the most tender, fall-apart texture, keep the ribs tightly covered during the first bake so steam drives soft shredding. Store leftovers in the refrigerator up to 4 days; reheat covered at 325°F until hot. Freezing is yes—freeze cooked ribs up to 2 months and reheat in the oven with a splash of BBQ sauce to restore stickiness. For a lower-sugar option, use a sugar-reduced BBQ sauce (the caramelization will still form, just less dark).