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A sweet and spicy rub gives our fuss-free Oven Baked Country-Style Ribs fantastic flavor!

Oven Baked Country-Style Ribs

 Today’s easy, delicious Oven Baked Country Style Ribs recipe is the follow-up to this sweet and spicy rub recipe from earlier this week.

We decided to develop this ribs recipe as an oven-baked option for anyone who doesn’t own a smoker or a grill – but still wants to make some fantastic, fall-off-the-bone tender and delicious country-style pork ribs.


Oven Baked Country-Style Ribs

What are Country-Style Ribs?

Country-style pork ribs are cut from the blade end of a pork loin, which is located close to the pork shoulder. The bones in the ribs are actually parts of the shoulder blade, rather than actual rib bones.

Country-style ribs have more meat than other cuts of pork ribs – including St. Louis-style, baby back, or spare ribs ribs. They still have really great flavor, and the meat is super tender when cooked properly.


Oven Baked Country-Style Ribs

How do you make Oven Baked Country-Style Ribs?

This recipe couldn’t be any easier – but it does take some time in the oven.

Simply rub some of our Copycat Rib Tickler Rub all over your country-style pork ribs, then place them in a 9×13-inch pan or casserole dish.

Cover the pan with a sheet of parchment paper, then a sheet of foil, and bake the ribs for four hours in a 250 degree F oven. (The parchment paper layer will prevent the spices in the rub from interacting with the foil as the ribs bake.)

Once the ribs are fall-apart tender, carefully remove each rib from the baking pan and place them on a foil lined baking sheet. Bruch on your favorite barbecue sauce (we used this Cherry Noble BBQ Sauce in the photos) and broil – just long enough to caramelize and brown. Flip the ribs to the other side (being careful not to break apart), brush on more sauce, then broil again.


Oven Baked Country-Style Ribs

What do I serve with Oven Baked Country-Style Ribs?

Here are some of favorite barbecue side dishes:

You may enjoy these other rib recipes:

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Oven Baked Country-Style Ribs

Oven Baked Country-Style Ribs

  • Author: A Family Feast
  • Prep Time: 15 minutes
  • Cook Time: 4 hours 15 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 8 servings
  • Category: entree
  • Method: baked
  • Cuisine: American, BBQ


6 pounds country-style pork ribs, about 8 meaty ribs

1 recipe of our Copycat Rib Tickler Rub

2 cups of your favorite BBQ sauce – we recommend this Cherry Noble BBQ Sauce or our Bourbon Barbecue Sauce


Preheat oven to 250 degrees F.

Lay the ribs on your cutting board, then sprinkle Copycat Rib Tickler Rub over all sides of the pork.

Place the ribs bone-side down lined up in a 9X13 pan or casserole dish.

Cover with parchment and foil and bake for four hours. Ovens vary so check at 3 ½ hours and if the bone pulls right out, they are ready to come out of the oven. Ours took four hours.

Carefully remove ribs one at a time from the casserole dish and lay flat on a foil-lined sheet pan. They are really delicate so to keep from falling apart as you lift, support one side with a spatula and then lift out with tongs.

Brush on BBQ sauce and broil until they start to brown. Carefully flip, brush on more sauce, and broil again until they are slightly browned, then serve.

Keywords: Oven Baked Country-Style Ribs



Oven Baked Country-Style Ribs

Oven Baked Country-Style Ribs

Oven Baked Country-Style Ribs

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  • Tiger Baron wrote:

    Turned out so tender and juicy. Highly recommend. Will be on my favorite list to go to. 👍🤗

    • Martha wrote:

      Thanks Tiger! Glad you enjoyed the ribs!

  • Kris wrote:

    My grocery store has boneless country style ribs, Pork BUTT country style ribs and Pork LOIN county style ribs. Which would you recommend?

    • Jack wrote:

      Hi Kris

      Supermarkets really take a lot of liberties when naming meat cuts. The pork butt country style ribs would have to be at the front section of the pork loin, just about over the front legs. The pork loin would be further back on the loin. Our cut is even further forward close to the neck and is typically what you see when you see packaged country style ribs. Honestly, cooked long and slow with the right seasoning and sauces, you almost can’t go wrong. If it were me, I would want to find bone in ribs with as much meat on them as possible. If you only have those three, I would probably lean towards the pork butt ribs as long as they are bone in. The boneless ribs would be my second choice if all I had were these three choices.

      Good luck,

  • Kathryn Jepson wrote:

    Approximately how long does the broiling process take?

    • Martha wrote:

      Not long at all Kathryn – maybe a minute or so on each side. Under the hot broiler, the sugars in the sauce will caramelize very quickly so stay close to keep an eye on it.

  • Logan M Kring wrote:

    My ribs came out perfect, even better than on the grill. Amazing recipe, much thanks

    • Martha wrote:

      Glad you enjoyed the recipe Logan!

  • Linda R wrote:

    Hi Martha,
    I am making the ribs this weekend….already have the rub prepared. I must tell you, the Gazpacho is wonderful, and so needed as we are cutting back on calories since the stay at home order. I’m sharing it with my daughter-in-law and next door neighbors. So thankful everyone in our family has stayed healthy during this trying time. Hope your family is doing well.
    Blessings to you.

    • Martha wrote:

      I’m so glad you are all healthy Linda (we are too…thankfully)! I hope you enjoy the ribs, and so glad you enjoyed the gazpacho too! You’re right – it’s a great, healthy meal – with no cooking required in this summer heat! 🙂

  • Jerri Cook wrote:

    These look amazing…..will be doing today…. thank you!

    • Martha wrote:

      We hope you love the ribs Jerri!

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