Country style ribs are a great meal choice for any day of the week. Pair it with potato salad, cornbread, or classic coleslaw and enjoy it with your friends and family.
About This Recipe
Baked in the oven or covered in barbecue sauce, country style ribs are one of the oldest recipes in the book. The ribs aren’t like spare ribs. They are cuts of pork shoulder (the shoulder portion of the pig).
This makes the ribs easier to prepare and cook and more practical because they are all meat. They also have good marbling of fat that keeps them moist during the cooking process.
If planning to invite friends over and cook this famous recipe, we suggest making two ribs per person. This is a generous serving, and you won’t have to worry about anyone staying hungry.
Frequently Asked Questions
What is the difference between spare ribs and country style ribs?
You may easily confuse spare ribs with country style ribs. Spare ribs are part of the ribs coming from the belly side. These tend to be fattier, have bones, and are super tender.
What is best to serve with country style ribs?
The ribs are saucy, and that is why you need something to serve them with. You can serve them with mashed potatoes, tomato and herb salad, green beans with cherry tomatoes, or glazed carrots.
How to select country style ribs?
Ribs are nothing like pork chops. If you want to choose the best country style ribs, select the ones that have marbling of fat. The fat keeps the pork juicy while they roast.
What sauce to put on country style pork ribs?
You can put sweet or spicy barbecue sauce. To make the barbecue sauce, you will need ketchup, apple cider vinegar, molasses, brown sugar, mustard, salt and black pepper, and chili.
- 4 country ribs
- Kosher salt
- Vegetable oil
- Sauce of your choice
- Slice the ribs in half and start by salting and peppering the ribs. Coat them in vegetable oil and salt them.
- To cook the ribs, you can bake them in an oven (250°F), slow-roast them or put them on a large grill. No matter how you want them, let the ribs cook for 90 minutes. After that, turn them, and add a sauce of your choice.
- Every 30 minutes, turn the ribs and paint them with the sauce. The slower you cook them, the smoother your rubs will be.
- When the meat starts to fall apart, paint them one more time, let them cook for a minute or two.
- If your ribs are large, extend the cooking time by 30 minutes.
The recipe didn’t say to cover or not, but I will be trying this recipe today and I’ll cover with foil. Thanx for the recipe. I love trying new things.
Hi Kimberly, if you are using the oven, then cover with foil. This will keep it from drying out. If using a grill, closing the lid will have the same effect. We have updated the recipe to reflect this.