Great ribs are a thing of beauty and are surprisingly hard to get right. However, instead of journeying wherever to find good ribs, why not learn how to make some really great country style ribs at home?
Country Style Ribs
Country style ribs need to have two things to be really good: they need to have a lightly crispy, almost caramelized crust on the exterior and an interior that falls apart the moment you bite into it.
While the former can be achieved with some good lacquering, getting your ribs to the perfect texture and doneness without overcooking them is a real challenge.
This guide should ensure you end up with some amazing, Southern restaurant quality ribs; your guests will probably think you ordered them in rather than made them yourself!
Country Style Ribs Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Country style pork ribs (pork rib chops taken from the front end of the loin near the shoulder, with or without the bone
• Sweet & Smoky Dry Rub for Ribs
• Barbecue sauce (whatever your favorite is)
How To Make Country Style Ribs
• Dry the ribs off with a paper towel, patting them completely dry
• In a shallow baking pan, place all of the ribs in a single layer with the fattiest sides facing upwards
• Rub the sweet and smoky dry rub on all sides of the ribs
• Cover the pan tightly with foil and bake for 2 hours at 300 Fahrenheit
• Remove the baking tray carefully from the oven, being careful not to spill the liquid at the bottom
• Check the ribs by poking them with a fork; if they are still tough, cover them again and bake for another 20 minutes
• Remove the ribs to a plate and then drain the liquid
• Place the ribs back onto the tray and brush with all of the BBQ sauce
• Turn the oven down to 275 Fahrenheit and bake for another 60 minutes uncovered, until the ribs are totally tender and pull apart
• Remove the ribs from the oven and baste the ribs again with the BBQ sauce
• Broil for about 5 minutes to crisp it up, rest them for 5 minutes, and then serve
Why Do You Need To Reapply The BBQ Sauce After The First Time?
The secret to that first great quality of really good country-style ribs is that thin, almost crispy crust around the exterior of every single rib.
If you don’t do those few extra additional steps listed in the recipe and just simply slather on your glaze, you won’t get that perfect textural contrast in the form of a thin, sweet, almost crunchy exterior that plays off the soft tenderness of the rib meat itself.
The trick is to be constantly lacquering your glaze over the ribs as it cooks.
While the initial basting of your BBQ sauce glaze is to get the flavor onto the ribs itself, each subsequent coating of BBQ sauce does something a bit different.
As you baste cold BBQ sauce onto the hot ribs and put them back into the oven, the liquid starts to evaporate, and the sugars begin to caramelize. Each new layer of glaze sort of re-injects moisture and flavor into the caramelizing sugar, sort of like adding a bit of water to some caramelized onions that are getting a bit too overcooked too quickly.
This lets the sugars get really, really caramelized and all of the flavors of the sauce to properly intensify, giving it tons of extra flavor on top of the rich, spicy meatiness of the ribs.
How To Avoid Over Cooking Your Ribs & Getting The Perfect Texture
The other key secret of making really great ribs is making sure the meat is really, really tender. This doesn't just mean cooking it for several hours and forgetting about it; it means being really careful and thoughtful while cooking the ribs to ensure that they end up perfect.
Following the temperature guidelines in this recipe should produce some tender, fall-apart ribs, but the final product is always going to depend on the size, thickness, and fattiness of your particular rack of ribs.
The only way to end up with a truly great rack of ribs is to be constantly checking it. The ribs should be done when the meat basically wants to fall off the bone all on its own, and the fork is just the gentle prod that the ribs need to properly all apart.
There is an upper limit, however. If you take it too long, the ribs will be in danger of drying out. So, when you think the ribs are getting close, check them every 10 minutes and pull them as soon as they start to fall apart.
Looking for more delicious Ribs recipes? Try these out:
Pin this recipe to your DINNER RECIPES Board and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!
Country Style Ribs
- Prep Time
- 5 minutes
- Cook Time
- 3 hours
- 8 Ribs
- Karlynn Johnston
- 8 country style pork ribs (pork rib chops taken from the front end of the loin near the shoulder, with or without bone)
- 2 Tablespoons Sweet & Smoky Dry Rub for Ribs
- 1.5 cups barbecue sauce (Your Favorite)
- Preheat oven to 300 °
- Dry the ribs off with paper towel patting dry.
- In a shallow baking pan with a lip place ribs in a single layer fattiest side up and rub the sweet and smoky dry rub for ribs on all sides.
- Cover the pan tightly with tin foil and bake for 2 hours.
- Remove the baking tray carefully from the oven as there will be liquid in the bottom. Check that the ribs are becoming tender. If they are still tough, re cover them and put them back in for another 15 -25 minutes.
- Remove the ribs to a plate and drain the pan of all liquid. Place the ribs back on the tray and brush both sides with BBQ sauce.
- Turn the oven down to 275 °Bake for 60 minutes uncovered or until ribs are tender and pull apart with a fork.
- Remove ribs from the oven and baste the ribs again with BBQ sauce.
- Broil for 3-5 minutes to crisp up if desired.
- Rest for 5 minutes and enjoy!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.