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Tender + delicious country style pork ribs are finger-licking good! They are perfect for a BBQ, or any night of the week.
What Are “Country Style” Ribs?
Country style pork ribs are actually not ribs at all. Instead, they are made by cutting a pork shoulder blade into “rib” size pieces.
Purchase them 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.
Why we love them:
- Easy. This country style ribs recipe is easy to prep, the hard part is waiting while you cook it two ways!
- Flavorful. A great pork shoulder should have a lot of fat marbling throughout the meat, keeping it moist and tender when cooked.
- 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 style pork ribs – 2 medium-sized ribs equal one adult serving. A 2-3 pound package works well to feed a family of 4.
- Worcestershire sauce
- liquid smoke
- garlic powder
- ground black pepper
- Sweet Baby Ray’s barbecue sauce – or your favorite brand.
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 the internal temperature of ribs reaches 160°F. Brush with remaining barbecue sauce and broil for the last few minutes.
Alternative 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.
- Tender. 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.
- 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.
- Seasoning. Adjust the taste of these ribs by changing the flavor of BBQ sauce.
- Serving suggestions. These ribs go great with anything, but we love pairing them with Easy Coleslaw, Potato Wedges, Wedge Salad, Crescent Roll, or Homemade Potato Salad.
- Make ahead of time. Make this recipe up to 24 hours in advance. Keep them covered in the fridge, and reheat before serving.
- STORE. Keep any leftovers in an airtight container in the fridge, for up to 3-4 days.
- FREEZE. Place in quart-sized bags and store together, in a freezer-safe container 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.
Country Style Pork Ribs Recipe
- 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
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.