Country-Style Pork Ribs Recipe

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Want finger-licking, fall-off-the-bone Country-Style Pork Ribs? Take four ingredients, follow this recipe, and turn them into a BBQ feast!

Country Style Pork Ribs Recipe featured image below

Nothing screams “summer!” like Country Style Pork Ribs. It’s all about loading up those flimsy paper plates with a big stack of meat, adding some slaw and biscuits, and sitting down with your friends after a dip in the pool. That’s what I used to do as a kid, though I suppose you can do the same thing as an adult!

This particular recipe is heavenly for being really tender and moist. It’s like I can tell my jaw to take the day off. What I also like is the prep work is minimal yet the result is so tasty. Just a rub of Dijon mustard and they’re ready for the oven. While they cook, you can return to having a good time with your guests.

I’ve done pork ribs recipes before, like my Juicy Boneless Pork Ribs or my Easy Grilled Pork Loin but the Country Style Pork Ribs are something else. It’s the combination of cut and marinade that does it for me. Will it do it for you? One way to find out!

What Exactly are Country-Style Pork Ribs?

It’s time to come clean: these country-style pork ribs don’t actually come from the pig’s ribs. They are actually taken from the shoulder or sirloin areas. Confusing, we know. Country-style cuts are meatier but they’re also fattier, which is a good thing when it comes to taste and tenderness. Plus, because of that high fat content, they’re the ideal piece of pork for slow cooking either in a slow cooker (obviously) or in the oven, as we are going to make them.

Ingredients

  • 2 lb. country-style pork ribs
  • ¼ cup Dijon mustard
  • ½ cup barbecue sauce
  • salt and pepper
Country Style Pork Ribs Recipe ingredients

How to Make Country-Style Pork Ribs – The Steps

Step 1: Preheat the oven to 275°F.

Step 2: Brush the ribs with mustard and then sprinkle with salt and pepper.

Country Style Pork Ribs Recipe step 2

Step 3: Arrange the ribs on a baking tray and cover with foil. Bake in the oven for 2 hours or until tender.

Country Style Pork Ribs Recipe step 3

Step 4: Remove the meat from the oven and pour off the liquid. Baste the ribs with barbecue sauce on both sides. Bake uncovered for 15–30 minutes. The meat should be tender to the point of falling apart.

Country Style Pork Ribs Recipe step 4

Top Tips For Making Perfect Pork Ribs

  • Put the ribs on a rack in the baking tray. Elevating the ribs will allow the heat access to all of its sides and cook the meat evenly.
  • Don’t be impatient and turn up the heat for a quicker cooking time. The low heat helps break down the collagen in the meat and makes it tender and juicy.
  • Raise the temperature to 400°F for the last 20 minutes of cooking. The added heat will caramelize the meat, adding a nice crust to its exterior.
  • Use a meat thermometer to check for doneness. It should be at least 145°F; however, if you want more tender ribs, wait until the internal temperature of meat reaches 190–205°F.
Country Style Pork Ribs Recipe featured image above

FAQs

Do I want bone-in or boneless ribs?

Some believe the bone adds flavor and are willing to wait the extra time it takes to cook bone-in ribs. Others prefer the convenience of boneless ribs and either don’t notice the difference in taste or don’t think it’s worth the longer cooking time. So it’s entirely up to you!

Can I try other cuts of pork?

Changing the meat is a hefty alteration to this recipe, but if you really want to try something different, I recommend pork shoulder or pork butt. You’ll probably need to adjust the cooking times depending on the size of your cut.

Do I have to cover the ribs while cooking?

The cover keeps the ribs from browning too quickly. It also keeps them extra moist. So if neither of these are important to you, then feel free to remove the cover.

Country Style Pork Ribs Recipe featured image below

Serving Suggestions

You may be tempted to pair these ribs with coleslaw but I’m going to suggest this recipe for Healthy Brussels Sprout Salad. To complete the trifecta of BBQ pork goodness, you’ll need some Easy Slow-Cooker Baked Beans. Okay, let’s make this a quartet and put some of my friend Jenny’s Cornbread on the side. There we go! A southern feast for the outdoors!

Variations

If you’re looking to switch up the Dijon mustard and take your taste buds in a different direction, here are some areas you might like to explore:

Asian-Inspired: Use a rub that consists of soy sauce, ginger, garlic, and a touch of honey or hoisin.

Mexican-Inspired: Use taco seasoning as a rub. Complete the meal with tortillas and make tacos out of them!

Spicy: Choose a spicy BBQ sauce or your favorite hot sauce. If that doesn’t do the trick, turn to cayenne pepper to get that kick you desire.

Beer-Braised: Mix up some beer, onion, and garlic and smother it all over the ribs.

How to Prep and Store Your Pork Ribs

Let the ribs cool completely then store them in an airtight container and keep them in the fridge for no more than 4 days. You can also wrap them tightly in plastic if you prefer. If you choose to freeze them, wrap the ribs in aluminum then store them in an airtight container. Packed this way, they should keep for up to 3 months. To reheat, you’ll want to use a method that best retains the meat’s moisture, so stick them in the oven, covered with aluminum foil.

Country Style Pork Ribs Recipe featured image below
Country Style Pork Ribs Recipe featured image below

Country Style Pork Ribs Recipe

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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 4

Ingredients
  

  • 2 lb. country-style pork ribs
  • ¼ cup Dijon mustard
  • ½ cup barbecue sauce
  • salt and pepper

Instructions
 

  • Preheat the oven to 275°F.
  • Brush the ribs with mustard and then sprinkle with salt and pepper.
  • Arrange the ribs on a baking tray and cover with foil. Bake in the oven for 2 hours or until tender.
  • Remove from the oven. Pour off the liquid. Baste the ribs with barbecue sauce on both sides. Bake uncovered for 15–30 minutes. The meat should be tender to the point of falling apart.
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