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Tender, juicy country style pork ribs slow-roasted in the oven with a smoky BBQ dry rub and finished with a caramelized BBQ sauce glaze.

  • Total Time: 3 hours 10 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2.5–3 lbs country style pork ribs (shoulder/butt cut)
  • 3 tbsp brown sugar
  • 2 tsp kosher salt
  • 1 tsp ground mustard
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • ½ tsp cayenne pepper (optional)
  • ¼ cup BBQ sauce

Instructions

  1. Preheat oven to 325°F (165°C) and line a 13×9-inch baking dish with foil.
  2. In a small bowl, mix brown sugar, kosher salt, ground mustard, smoked paprika, onion powder, garlic powder, black pepper, and optional cayenne pepper.
  3. Place ribs in a zip-top bag or bowl and coat evenly with the dry rub. For best flavor, refrigerate for at least 1 hour or overnight (optional).
  4. Arrange ribs in a single layer in the prepared baking dish with the fattier side facing up, leaving space between pieces.
  5. (Optional) Pour 2–4 tablespoons of water, apple juice, or broth into the pan before sealing to keep ribs moist.
  6. Tightly cover the dish with foil and place on the middle oven rack.
  7. Bake at 325°F (165°C) for about 2½–3 hours (add 10–20 minutes for bone-in ribs) until the meat is fall-apart tender.
  8. Keep the foil tightly sealed during cooking and test tenderness with a fork.
  9. To caramelize the BBQ finish, transfer ribs to a foil-lined baking sheet, brush generously with about ¼ cup BBQ sauce, then broil 4–5 minutes until bubbly and caramelized, watching closely to prevent burning.
  10. Remove ribs from oven and rest loosely covered for 5–10 minutes before slicing or shredding.

Notes

For best flavor, apply the dry rub at least an hour before baking or overnight., Arrange ribs fat-side up to baste the meat as fat melts., Avoid overcrowding ribs in the pan for even cooking., Cover with foil tightly to retain moisture during cooking., Broil carefully as BBQ sauce can burn quickly in 4-5 minutes., Bone-in ribs require 10-20 minutes additional cooking time., Leftovers can be refrigerated in airtight container up to 3 days or frozen up to 2 months., Reheat gently in oven at 300°F covered with foil or in microwave in short bursts with moisture added., Pork loin or leaner cuts are not recommended as they dry out with this method.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Category: Main Course

Nutrition

  • Serving Size: About 0.625 lb per serving
  • Calories: Approx. 450 calories per serving
  • Fat: Approx. 25g fat per serving
  • Carbohydrates: Approx. 15g carbohydrates per serving
  • Protein: Approx. 40g protein per serving