Easy Oven Baked Country Style Ribs – Fall Apart Tender

These saucy, oven-baked Country Style Ribs are the most incredible comfort food, and they’re so easy to make right in your oven.

With a savory homemade rub and a tender, fall-apart texture, they have so much flavor you’d never guess how simple they are. This dish is a guaranteed hit at any potluck, and it’s the perfect way to get that incredible barbecue flavor, no matter the weather.

These tender oven baked country-style pork ribs are great with with BBQ Baked Beans, or loaded potato salad, creamy mashed potatoes, loaded potato salad,  or with rolls and salad… However you serve them, they’re always a hit!  This post may contain affiliate links, read our disclosure policy here.

Country Style Pork Ribs vs. Ribs

Country-style ribs aren’t actually ribs at all! They’re a boneless cut from the shoulder of the pork, which is the same meat used for pulled pork. Because they come from this pork butt roast part of the pig, they’re meatier and more affordable than beef or baby back ribs. They also have great fat marbling, which is the key to keeping them moist and delicious during the slow-and-low baking process. You get so much more for your buck!

Key Ingredients & Prep

You really only need three key ingredients for these incredible boneless ribs. You’ll need about 3 pounds of country-style pork ribs, and while you can use bone-in or boneless, I find the boneless version is the easiest for a weeknight meal. You’ll also need a delicious dry rub (you can find my recipe below) and your favorite barbecue sauce.

To get started, make sure you pat your ribs dry and coat them liberally with the rub. You want to make sure every side is covered for the best flavor. Since these “ribs” have plenty of fat that melts as they cook, you don’t need to grease or butter your baking dish—it’s one less thing to worry about!

Best Seasonings for Country Rib Rub

These seasonings combine to make the best dry rub for ribs…. The smoked paprika give them a subtle smokey flavor, red pepper flakes give a bit of heat, garlic and onion for flavor and a bit of brown sugar for sweetness… You can’t go wring with this stuff! My dry rub includes: chili powder, dark brown sugar, smoked paprika, cumin, garlic powder, onion powder, salt, crushed red pepper flakes, and black pepper!

After seasoning, place ribs in a single layer on your foil lined baking dish. If using a baking sheet, make sure you’ve got some good side rims to hold juices.

The Secret to Tender Ribs: Low & Slow!

The reason some people end up with tough country-style ribs is because they try to cook them too fast. The secret to getting a truly fall-apart tender texture is to cook them low and slow. While it may seem like a long time, the nearly 3-hour baking time is almost entirely hands-off. All that time in the oven is what allows the connective tissues to break down, resulting in that amazing tenderness.

I’ve also found that adding a couple of teaspoons of apple cider vinegar to the baking dish adds extra flavor and helps with the tenderness, too!

My Tips for a Perfect Result

Look for Evenly Sized Ribs: When you’re at the grocery store, try to find country-style ribs that are all a similar size so they cook evenly.

Don’t Rush the Cook Time: If you try to speed up the process, you’ll end up with tough, chewy pork. Just trust the low-and-slow method; it’s worth the wait.

Know When They’re Done: For perfectly tender ribs, the internal temperature should reach 190-205°F (88-96°C). This is much higher than the standard safe temp for pork, but it’s what gives you that incredible, fall-apart texture.

Let Them Rest: This is a non-negotiable step! Let your ribs rest for 10 minutes after you pull them out of the oven. This allows the juices to reabsorb, giving you the moistest, most flavorful meat.

Reheating Leftovers: Leftovers are amazing! You can store them in an airtight container for up to a week. To reheat, just add a bit of BBQ sauce on top to prevent them from drying out, and bake at 275°F for 20 minutes.

Recipe Video:

Watch my recipe video below, where you can see us make these country-style ribs step by step starting at [07:12]!

Are Baked Country Style Pork Ribs Tough?

Country-style ribs can be tough if they aren’t cooked right! If you try to grill them, they’ll be tough. However, if you use this slow cooking process, they’ll be fall off the bone (or blade) tender and delicious!  

Pork is safe to eat at 145°F (63°C), but for perfectly cooked, tender country-style pork ribs, the internal temperature should reach 190-205°F (88-96°C). This higher temperature, compared to leaner cuts like tenderloin, is what allows the connective tissues to break down, resulting in that amazing fall-apart tenderness.

MORE RECIPES

Marinated & Grilled Pork Chops

Sirloin Tip Roast

Rump Roast Recipe

Fall-Apart Pork Butt Pork Roast

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