Tender + delicious Country Style Pork Ribs are finger-licking good! They are perfect for a BBQ, or any night of the week.
Country Style Ribs are a summer staple, but great any time of the year. They are BBQ perfect, served with a side of Potato Salad and Corn on the Cob!
What are “country style” ribs?
Country-style pork ribs are actually not ribs at all. Instead, they are made from cutting a pork shoulder blade into “rib” size pieces.
You can purchase them boneless or bone-in, and each piece has more meat than traditional ribs.
A really great pork shoulder should have a lot of fat marbling throughout the meat, which will keep them moist and tender when cooked. Bonus – this cut of meat is easy on the pocket book!
Country Style Ribs are perfect for a BBQ in the summer, but because they are made in the oven, they are easily served year round!
I love pairing this with a Twice Baked Potato or Jalapeno Cornbread and Green Beans with Bacon. A little southern, a little southwestern!
How to cook country style ribs
BOIL. Add ribs to a large pot and cover with water. Season with Worcestershire sauce, liquid smoke, garlic powder, salt and pepper. Bring water to a boil and boil for about 50 minutes.
PREP. Preheat oven to 325°F.
SEASON. Once done boiling, place ribs on a foil lined baking sheet and brush with one cup of barbecue sauce. Cover with foil, making sure to tent foil so the barbeque sauce doesn’t stick to the foil.
BAKE. Bake for 1½-2 hours, or until internal temperature of ribs reaches 160°F. Brush with remaining barbecue sauce and broil for the last few minutes.
Other Cooking Methods
Country Style Ribs in the crock pot. You’ll need to adjust a few of the steps to make this in the crock pot.
- I recommend using bone in country style ribs.
- Instead of simmering, sear them in a skillet.
- Add them to a crock pot. Cook on LOW for 8 hours, or on HIGH for 6-7 hours.
Grill. Boil ribs, then move them to a hot grill. Baste will BBQ sauce while grilling.
Tender. Country Style Ribs need to be cooked low and slow to keep them tender. Cooking them too quickly will cause them to toughen. Covering in BBQ Sauce will help lock in moisture, and keep them from drying out.
Trim. If pork ribs have the fat cap attached, easily trim it off before cooking. The fat cap is the thick layer of fat attached to one side of the meat.
Serving size. Plan for about 6 oz. of meat per person:
- Adults: 2-3 ribs
- Children: 1-2 ribs.
Seasoning. Easily adjust the taste of these ribs by changing up the flavor of BBQ sauce.
Serve Country style pork ribs with:
Make ahead of time. Make this recipe up to 24 hours in advance. Keep them covered in the fridge, reheat before serving.
STORE. Keep any leftovers in an airtight container in the fridge, for up to 3-4 days.
FREEZE. Whether you want to make these ahead of time, or store leftovers, you can do so in the freezer. Place in quart sized bags and store together, in a freezer safe container. They’ll keep for up to 3 months. Thaw before reheating.
To reheat. Preheat the oven to 350°F. Place ribs in an oven safe dish and cover with foil. Heat until warm. If you’re on the go, heat them in the microwave. Cover and heat on 50% power, until warm.
For more pork recipes:
Add ribs to a large pot and cover with water. Season with Worcestershire sauce, liquid smoke, garlic powder, salt and pepper. Bring water to a boil and boil for about 50 minutes.
Preheat oven to 325°F.
Once done boiling, place ribs on a foil lined baking sheet and brush with one cup of barbecue sauce. Cover with foil, making sure to tent foil so the barbeque sauce doesn’t stick to the foil.
Bake for 1½-2 hours or until internal temperature of ribs reached 160°F. Brush with remaining barbecue sauce and broil for the last few minutes.