Today’s Country Ribs recipe is a summer staple dinner, but great any time of the year!
They are a super easy way to get tender, saucy BBQ ribs without needing a grill or smoker. You boil them first to get them nice and tender, then bake them in the oven with plenty of barbecue sauce and finish with a quick broil for that sticky glaze.
What makes this method so family-friendly is how dependable it is. The ribs come out soft and flavorful every time, and Sweet Baby Ray’s gives you that classic BBQ taste with almost no extra work.
Purchase these country ribs boneless or bone-in, and each piece has more meat than traditional ribs. With our simple recipe, you will love instantly fall in love with this dinner recipe. They are BBQ-perfect, served with a side of Homemade Potato Salad and Grilled Corn on the Cob!
Why we think you’ll love it:
- Extra easy. This country style ribs recipe is easy to prep, the hard part is waiting while you cook it two ways! Plus, no grill required.
- Flavorful. Boiling first guarantees tender ribs and the barbecue glaze caramelizes beautifully.
- All year long. 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!
Country Ribs Ingredients
- Country style pork ribs (2½ pounds): Provides meaty, tender portions that cook beautifully in the oven. 2 medium-sized ribs equal one adult serving. A 2-3 pound package works well to feed a family of 4.
- Worcestershire sauce (½ tablespoon): Adds savory depth to the boiling liquid.
- Liquid smoke (½ tablespoon): Gives subtle smoky flavor without a grill.
- Garlic powder (1 tablespoon): Adds bold savory seasoning.
- Salt (2 tablespoons): Seasons the meat thoroughly during boiling.
- Ground black pepper (1 teaspoon): Adds mild heat and balance.
- Sweet Baby Ray’s barbecue sauce (1½ cups): Creates a sweet, sticky glaze that caramelizes in the oven.
How to Make 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 the foil so the barbeque sauce doesn’t stick to the foil.
BAKE. Bake for 1½-2 hours, or until the internal temperature of the ribs reaches 160°F. Brush with the remaining barbecue sauce and broil for the last few minutes.
Other Cooking Methods
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.
Kristyn’s Recipe Tips
- A great pork shoulder should have a lot of fat marbling throughout the meat, keeping it moist and tender when cooked.
- Covering in BBQ sauce will help lock in moisture, and keep them from drying out. Producing tender fall-apart ribs takes time. Boling them first helps make them softer and juicier. Brush on extra sauce before broiling for a glossy finish.
- 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.
- Do not skip boiling, it ensures tenderness. Tent the foil so the sauce does not stick while baking. Broil only a few minutes to prevent burning.
- Let ribs rest briefly before serving.
Country Style Pork Recipe
Video
Ingredients
- 2½ pounds country style pork ribs
- ½ tablespoon Worcestershire sauce
- ½ tablespoon liquid smoke
- 1 tablespoon garlic powder
- 2 tablespoons salt
- 1 teaspoon ground black pepper
- 1½ cups Sweet Baby Ray's barbecue sauce
Instructions
- 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.
Notes
- A great pork shoulder should have a lot of fat marbling throughout the meat, keeping it moist and tender when cooked.
- Covering in BBQ sauce will help lock in moisture, and keep them from drying out. Producing tender fall-apart ribs takes time. Boling them first helps make them softer and juicier. Brush on extra sauce before broiling for a glossy finish.
- 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.
- Do not skip boiling, it ensures tenderness. Tent the foil so the sauce does not stick while baking. Broil only a few minutes to prevent burning.
- Adjust the taste of these ribs by changing the flavor of BBQ sauce.
- Let ribs rest briefly before serving.
- These ribs go great with anything, but we love pairing them with Easy Coleslaw, Potato Wedges, Wedge Salad, Crescent Roll, or Homemade Potato Salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storing FAQ
Make this recipe up to 24 hours in advance. Keep them covered in the fridge, and reheat before serving.
Keep any leftovers in an airtight container in the fridge, for up to 3-4 days.
To freeze, place in quart-sized bags and store together, in a freezer-safe container for up to 3 months. Thaw before reheating.
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.
More Like This
Pork Recipes
Dr. Pepper Ribs
3 hrs 15 mins
Easy Pulled Pork Recipe
8 hrs 5 mins
Crock Pot Ribs
4 hrs 5 mins
Easy Baby Back Ribs
4 hrs 40 mins
Sides
Easy Coleslaw
10 mins
Baked Beans Recipe
4 hrs 5 mins
Boiling Corn on the Cob
15 mins
Best Potato Salad Recipe
55 mins
Collections
This recipe was first shared September, 2022.
I’ve used this method before and I know it turns out great, but I did spot a minor inconsistency that could use some clarification. After boiling, it states to bake until 160°, however boiling them usually hits that temp already. I have a chef iq thermometer which I inserted after the boil. I put the ribs in the over and it promptly told me to remove them because they hit the temp already. 😂 I’m just going to bake the 1.5-2 hours with no thermometer needed. Thanks for the recipe!
Thanks so much for pointing that out and for sharing your experience! You are right that the ribs will already be at temp after boiling, so the oven step is more about making them tender and flavorful than reaching a specific temperature. Hope they turn out amazing!
Please don’t boil ribs, totally unnecessary. Season and wrap in foil with a T of water. They will be fork tender and much more flavorful than the boiled variety. Other than that, this recipe is good to go.
I was a little leery about boiling them and baking them thinking it may be too much, but the two methods made for tender meat that was easy to get off the bone. Love the flavors as well!
I made these tonight and the meat just fell off the bone and it was delicious. We all enjoyed how tender they were and delicious!
Made these for my parents who were in town, they loved them! Adding this to our dinner rotation!
I like all ribs! Thanks for sharing this simple great recipe. Yum!!
My daughter loves ribs!! She gets so excited when I make them!! These are packed with flavor & the meat is super tender!