Oven-Baked Country Style Ribs
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
8 servings
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Calories
557 kcal
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Course
Main Course
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Cuisine
American
Oven-Baked Country Style Ribs
Description
These Oven-Baked Country Style Ribs are made from pork shoulder ribs, chosen for their marbling which ensures a tender, juicy result after slow baking. The ribs are coated with a dry rub blending smoked salt, smoked paprika, thyme, black pepper, and a touch of cayenne pepper, imparting smoky, herbaceous, and mild heat notes. Baking them covered at a controlled 325°F until very tender breaks down connective tissue while retaining moisture.
After slow cooking, the ribs are broiled on a foil-lined pan to brown the exposed fat, creating a slightly crisp exterior that contrasts the soft interior. During broiling, the ribs are basted with pan juices to enhance moisture and depth of flavor. This two-step cooking technique balances tenderness and crispness in each bite.
The ribs can be served immediately after broiling alongside classic sides, or saved for leftovers, which store well in the refrigerator for several days. The rendered pan juices can be strained and reduced to make accompanying sauces or enjoyed as a rich broth component. This recipe focuses on showcasing the pork shoulder's texture and flavor through patient cooking and careful seasoning.
Leftover cooked ribs keep their quality when refrigerated for 3-4 days and are best reheated covered in a 350°F oven or in a microwave at half power to avoid drying out.
Ingredients
- 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 thyme dried
- ½ teaspoon cayenne pepper
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
- Use ribs specifically from pork shoulder for adequate marbling; avoid lean loin ribs which dry out during slow cooking.
- Save pan juices by straining and refrigerating to separate fat, then use the broth for sauces or sipping.
- Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 557 kcal
% Daily Value*
| Serving | 6ounces | |
| Calories | 557kcal | 28% |
| Protein | 39g | 78% |
| Fat | 43g | 66% |
| Saturated Fat | 15g | 75% |
| Monounsaturated Fat | 18g | 90% |
| Sodium | 784mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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