Oven-Baked Country Style Ribs

Name: Oven-Baked Country Style Ribs
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 8 servings
Ingredients: 3 pounds pork shoulder country style ribs; 2 teaspoons Smoked Salt; ½ teaspoon black pepper; 2 teaspoons smoked paprika; 1 teaspoon dried thyme; ½ teaspoon cayenne pepper

User Reviews

5.0

267 reviews

Excellent

Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings
8 servings
Calories
557 kcal
Course
Main Course
Cuisine
American

Oven-Baked Country Style Ribs

Winston Campbell

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These ribs are so meaty and tender. The fat melts into them as they cook, then beautifully browns under the broiler.

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Ingredients

Servings

3 pounds pork shoulder country style ribs about 8 ribs; see note below

Dry rub:

2 teaspoons Smoked Salt
½ teaspoon black pepper
2 teaspoons smoked paprika
1 teaspoon dried thyme
½ teaspoon cayenne pepper

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Instructions

Preheat the oven to 325°F. Arrange the ribs in a single layer in an ungreased 9 X 13-inch rimmed baking dish.
Mix the dry rub ingredients and sprinkle the rub on top of the ribs.
Cover the baking dish tightly with heavy-duty foil (or a double layer of regular foil), and bake until the ribs are very tender, for about 2 hours.
With a slotted spatula, remove the cooked ribs to a broiler-safe, foil-lined, rimmed baking sheet. Flip or place them on their side to expose the fat to the broiler element. The goal is to brown the fat.
Switch the oven to broil on high (500°F) and set an oven rack 6 inches below the broiler element (not directly below). Baste the ribs with the pan juices, then broil them until the fat is browned, 3-4 minutes.
Baste the ribs one more time with the pan juices and serve.

Notes

Please use ribs from the pork shoulder, not the loin, in this recipe. The pork shoulder is a well-marbled cut, suitable for slow cooking. The pork loin is leaner and becomes dry when slow-cooked. The package should expressly state that the ribs are from the shoulder.
You can discard the pan juices, but I like to strain them into a glass jar and refrigerate them until the fat separates. I then remove the layer of fat, and I have a rich, tasty broth that I can either reheat and drink or use as a basis for sauces and gravies.
Like all slow-cooked meats, the leftovers are great. You can keep them in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave at 50% power or uncovered in a 350°F oven.