Oven Roasted Country Style Ribs

Oven Roasted Country Style Ribs

Oven roasted country style ribs with a caramelized dry rub crust and a sticky BBQ glaze. Slow-baked until fall-apart tender, then finished at high heat so the sauce turns glossy and clingy.

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Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 850

Ingredients Equipment Method Notes

Ingredients

Country style pork ribs

3 lb country style pork ribs bone-in or boneless

Dry Rub

2 tbsp brown sugar
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
0.5 tsp cayenne
1 salt and pepper to taste

BBQ glaze

1 cup BBQ sauce for brushing and serving extra

Equipment

1 sheet pan
1 baking dish

Method

Prep and slow bake

Preheat the oven to 300°F. Leave it fully heated so the ribs start cooking immediately.
Mix the dry rub ingredients and coat the ribs generously on all sides. Pat the rub on so it forms an even crust during baking.
Place the ribs in a single layer in a baking dish, cover tightly with foil, and bake for 2 hours at 300°F. Bake until the meat is very tender and easily pulls apart.

Glaze and caramelize

Uncover the ribs and brush them generously with BBQ sauce. Make sure every surface is coated for a sticky finish.
Increase the oven to 400°F and bake uncovered for 20–25 minutes. Look for caramelized, glossy, sticky sauce around the edges.
Serve the ribs with extra BBQ sauce. Spoon the remaining glaze over the meat so each bite stays juicy.

Notes

For the most tender shredding, keep the foil sealed during the first bake so steam stays trapped. Refrigerate leftovers in a covered container for up to 4 days; reheat in a covered baking dish at 325°F until hot. Freeze yes—freeze cooled ribs (without extra sauce) for up to 3 months and thaw overnight in the fridge. For a lower-sugar swap, choose a BBQ sauce labeled reduced sugar or no sugar added, and keep the rest of the rub the same.