Oven Baked Country Style Ribs

It’s a truly easy recipe - the oven does all the work! So sit back, relax, and await your fabulous meal. I’m a big fan of simply cooked fatty meats and I’m also a fan of oven-baking, the ultimate hands-off approach to cooking. Take a fatty cut of meat, season it, then bake until tender. You may then broil it briefly to brown the fat. Easy and tasty! This is the technique I use when I make oven brisket, and I use the same one when making these ribs. It’s one of my favorite cuts to get at Costco, second only to their amazing pork belly.

Ingredients

You’ll only need a few simple ingredients to make this tasty pork ribs recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Boneless country-style pork ribs: As I said, I usually get them at Costco. I highly recommend getting ribs that come from the pork shoulder and not from the loin. The pork shoulder is fatty and juicy. The loin is much leaner and can become quite dry. Spices: Black pepper, smoked paprika (much better than regular paprika in this recipe), dried thyme, and cayenne pepper.

Instructions

Cooking country-style ribs is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Your first step is to arrange the ribs in a rimmed baking dish. Next, mix the remaining ingredients and sprinkle them on top of the ribs. Cover the pan tightly with foil and bake the ribs for 2 hours at 325°F. Transfer the ribs to a broiler-safe pan and broil them briefly to brown the fat, keeping a close eye on them while they’re under the heating element.

Expert tips

Frequently asked questions

Serving suggestions

Since this is such a fatty cut of meat, a little goes a long way. Six ounces of cooked ribs per person is plenty. As for sides, I simply serve them with a tossed salad (this arugula salad is very good) or some plain steamed veggies (steamed cabbage is excellent and goes well with pork). They are so rich and fatty and satisfying, there’s really no need for anything else.

Storing leftovers

Like all slow-cooked meats, the leftovers of this dish are excellent. You can keep them in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave on 50% power.

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