Best Damn Oven Roasted Country Style Ribs Recipe

I perfected Baked Pork Ribs that turn out unbelievably tender and juicy with just a few pantry staples, and you’ll be amazed how simple restaurant-quality ribs can be.

I never thought oven pork could make me stop mid-bite but these Best Damn Oven Roasted Country Style Ribs did just that. I start with good country style pork ribs and a hit of smoked paprika, the smell alone will make you drool, no joke.

It’s like those Baked Pork Ribs or Baked Bbq Ribs you see online except somehow easier and way more soulful, and yes they come out fork tender. I’m gonna warn you, once you try this your go-to Pork Rib Recipes and Pork Dinner plans change forever, but you’ll be glad they do.

Why I Like this Recipe

– I love the sticky caramelized glaze, it makes every bite kinda addicting
– I like that the meat gets super tender and just falls apart when I touch it
– I find its a crowd pleaser, people always go back for seconds
– I enjoy the leftovers, theyre even better the next day and make killer sandwiches

Ingredients

• Country style pork ribs: high in protein, fatty, provides iron and deep savory flavor.
• Brown sugar: brings sweetness and caramel, adds carbs, helps form a sticky crust.
• Smoked paprika: smoky, mild heat, lots of color and flavor, low calories.
• Olive oil: monounsaturated fats, heart friendly, helps browning and flavor transfer.
• Garlic powder: punchy umami, low calorie, gives garlic flavor without fresh prep.
• Chicken broth or water: keeps meat moist during roasting, broth adds savory depth.
• BBQ sauce: sweet tangy glaze, adds sugar and sodium, creates sticky caramelized finish.

Ingredient Quantities

• about 3 to 4 lb country style pork ribs, trimmed of excess fat
• 2 tbsp olive oil
• 2 tbsp packed brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp mustard powder
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper, optional
• 1/2 cup chicken broth or water
• 1 cup bbq sauce
• 2 tbsp chopped fresh parsley, optional

How to Make this

1. Preheat oven to 300 F. Pat the ribs dry with paper towels, trim any excess fat, then rub them with the 2 tbsp olive oil so the spice mix will stick.

2. Make the dry rub by mixing 2 tbsp packed brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp mustard powder, 1 1/2 tsp kosher salt, 1 tsp freshly ground black pepper and 1/4 tsp cayenne if you want heat. Press the rub all over the ribs, coat every nook.

3. Optional but worth it for flavor: heat a skillet over medium high and sear the ribs 2 to 3 minutes per side until nicely browned, using a splash more olive oil if needed. Dont skip this if you want deep flavor.

4. Transfer ribs to a baking dish or roasting pan, arrange meaty side up. Pour 1/2 cup chicken broth or water into the bottom of the pan so the ribs braise and stay juicy, but dont pour it over the rub.

5. Tightly cover the dish with foil or a lid and roast for about 2 to 2 1/2 hours until the meat is fork tender. Start checking at 2 hours, every rack cooks a bit different.

6. Remove the foil and crank the oven to 425 F. Brush the ribs with about half of the 1 cup bbq sauce, reserving the rest for later.

7. Return the ribs to the oven, uncovered, and roast 10 to 15 minutes until the sauce is sticky and starting to caramelize. If you like extra char, switch to broil for 2 to 3 minutes but watch closely so it doesnt burn.

8. Let the ribs rest 10 minutes, then brush with the remaining bbq sauce, sprinkle with the 2 tbsp chopped fresh parsley if using, slice and serve. Tip: If theres excess fat in the pan spoon some off before glazing, and if the bbq sauce is too thick loosen it with a splash of the pan broth.

Equipment Needed

1. Oven, for slow roasting at 300 F then finishing at 425 F
2. Large baking dish or roasting pan, big enough for 3 to 4 lb ribs
3. Aluminum foil or tight fitting lid, to seal in the juices
4. Heavy skillet (cast iron or stainless), for searing the ribs first
5. Tongs, sturdy ones to flip and move the ribs
6. Measuring spoons and 1 cup measuring cup, for spices, oil and broth
7. Small mixing bowl and spoon, to mix the dry rub
8. Pastry brush, for brushing on the bbq sauce
9. Sharp knife and cutting board, for trimming excess fat and slicing to serve
10. Paper towels, to pat the ribs dry and blot excess fat, dont skimp on these

FAQ

Best Damn Oven Roasted Country Style Ribs Recipe Substitutions and Variations

• Olive oil: swap with avocado oil or canola oil 1:1 for similar smoke point, or use melted butter or ghee if you want a richer, slightly browned flavor.
• Brown sugar: use coconut sugar 1:1, or make “brown” sugar by mixing 1 cup white sugar + 1 tbsp molasses, or honey/maple syrup (use about 3/4 cup and reduce other liquid a bit).
• Smoked paprika: if you dont have it, use regular paprika plus a few drops of liquid smoke, or try chipotle powder for smoky heat, or ancho chili powder for milder smoke notes.
• Chicken broth or water: use low sodium beef broth for deeper savory flavor, apple cider for a sweet tang that goes great with pork, or dry white wine diluted with an equal part water.

Pro Tips

1) Use a probe thermometer not just the fork test. For country style ribs you want them up around 195 to 203 F to get that fork tender shreddy texture, otherwise they can be kinda tough. Dont overcook to the point of dry flakes though.

2) Raise the ribs off the pan on a wire rack if you can, it lets heat circulate so the exterior gets a little crust while the inside braises. If the pan pools with fat, chill it a bit and spoon the fat off before you glaze.

3) Make a little extra bbq sauce and loosen some of it with a splash of the pan juices or a tiny bit of apple cider vinegar right before you brush it on, that helps it caramelize without tasting cloying. Brush in two thin coats rather than one thick coat, it sticks better and wont burn as fast.

4) Let the ribs rest about 10 minutes and slice against the grain for the best mouthfeel. Resting also lets the juices redistribute so each bite is moist, not just a puddle on your cutting board.