Country Style Pork Ribs

Country-style pork ribs become tender during a low covered bake, then pick up a sticky barbecue finish under the broiler. A short rest after broiling makes them easier to plate without losing the glaze.

The measured recipe and complete sequence are in the card below. Read the method once before starting, then keep the ingredients close by.

What you need

Gather and measure the ingredients before turning on the cooker. Keep optional adjustments small so the finished texture remains predictable.

• 4 pounds country-style pork ribs
• 1 tablespoon kosher salt
• 2 teaspoons coarse black pepper
• 1/4 cup light brown sugar
• 1 1/2 teaspoons garlic powder
• 3/4 teaspoon onion powder
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 2 cups barbecue sauce

How to prepare it

The first stage is covered and slow, so the ribs can soften without the sauce scorching. Add barbecue sauce only after the covered bake, then watch the broiler closely; its heat can darken sugary sauce in moments.

The order matters: prepare the base first, add the remaining ingredients, then use the cooker time in the card. Check the final texture and seasoning before serving.

Serving and storage

Serve with a crisp slaw or simple potatoes. Refrigerate leftovers promptly in a covered container, and reheat gently with a little extra sauce to prevent drying.

Frequently asked questions

Are country-style ribs always bone-in?

No. This cut is sold bone-in or boneless; check thickness and tenderness rather than relying only on the clock.

Can the sauce go on at the start?

The method adds sauce after the low bake so it can caramelize briefly instead of burning during the long cook.

Conclusion

The card below keeps the ingredient amounts, cooker setting and timing together. Use the visual doneness cues in addition to the clock.

Recipe card

Country Style Pork Ribs

Print Recipe

Country-style pork ribs become tender during a low covered bake, then pick up a sticky barbecue finish under the broiler. A short rest after broiling makes them easier to plate without losing the glaze.

• Author: Maya Collins
• Prep Time: 35 mins
• Cook Time: 145 mins
• Total Time: 180 mins
• Yield: 6 1x
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 pounds country-style pork ribs
• 1 tablespoon kosher salt
• 2 teaspoons coarse black pepper
• 1/4 cup light brown sugar
• 1 1/2 teaspoons garlic powder
• 3/4 teaspoon onion powder
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 2 cups barbecue sauce

Instructions

1. Pat the ribs dry and arrange them on a foil-lined rimmed pan. Mix the salt, pepper, sugar and spices, then coat all sides of the meat. Let stand for 30 minutes.
2. Heat the oven to 250°F. Cover the pan tightly with foil and bake on a lower rack until the meat is very tender, about 2 hours to 2 hours 20 minutes. A thermometer inserted into a thick section may read around 195°F at this texture.
3. Remove the pan carefully, lift off the foil away from your face, and drain the cooking liquid. Brush the ribs generously with barbecue sauce.
4. Set the oven to broil. Move the uncovered pan to an upper rack and broil about 5 minutes, watching constantly until the sauce thickens and caramelizes without burning. Rest briefly and serve.