COME AND GET IT! Subscribe to get the scoop on all the latest juicy bits.

Syrup and Biscuits - Jackie Garvin's Southern food blog

Southern food, simple life, sweet memories

Oven BBQ Country-style Ribs

by 50 Comments

Oven BBQ Country-Style Ribs are seasoned with a spice rub, cooked slowly in the oven, and finished off with barbeque sauce.

Nothing beats good ribs, in my opinion. However, cooking them outdoors meets with a challenge when the weather is not suitable.  My grandmother often cooked ribs in the oven, in fact, that was the only way she cooked them. Her ribs were always flavorful and tender and were one of my favorite things she cooked.  That’s saying a lot because she was an incredible cook in her way.  All her recipes were simple and humble, which is the way I cook today.  Read the backstory to Oven BBQ Country-Style Ribs here.

 

Oven BBQ Country-style Ribs with fork on plate.

What are country-style ribs?

Couutry-style ribs are simply a Boston butte cut into thick, meaty strips.  You can save money by buying a Boston butte and cutting it into strips yourself.

Can I substitute another cut of ribs for country-style ribs?

This cooking method can be applied to any cut of ribs.  Thinner, less meaty cuts may require less cooking time.  Adjust accordingly.

Can I make up another spice rub for these ribs?

Absolutely! You should customize the spice rub to suite your taste.

Why do you broil the ribs?

Broiling helps to caramelize the sugars in the rub and barbecue sauce which gives them more of a finish like you’d get from grilling them.

country style bbq ribs on a platter

How to make Oven  BBQ Country-style Ribs

yield: 6 to 8 servings

Country-style ribs are a meaty cut and are usually sold boneless.  Cooking the ribs for a long time on low heat allows the fat to melt and baste the ribs which keeps them moist and tender.  Placing them under the broiler for the last few minutes bakes on the sauce. 

6 pounds pork shoulder country-style ribs (boneless)

2 tablespoons 4-1-1 seasoning

2 tablespoons brown sugar

2 cups BBQ sauce, homemade or commercially prepared, divided

Arrange ribs in a single layer on a large rimmed  baking sheet.

Mix seasoning and brown sugar in a small bowl.  Rub on all sides of  ribs. Let ribs come to room temperature about one hour.

Roast uncovered at 250 degrees for 3 hours.

Remove pan and drain juice. Brush  1 cup of BBQ on all sides of ribs. Return to oven, uncovered,  (250 degrees) for one hour.

Remove ribs from oven and turn the oven on broil. Brush 1/2 the remaining sauce on one side of the ribs.  Place the ribs under the broiler until the sauce is baked on and starts to slightly caramelize , about 3 to 4 minutes.

Remove pan from oven. Flip the ribs over and repeat.

oven bbq ribs on a platter
Print Recipe Pin Recipe Rate this Recipe
3.28 from 183 votes

Oven BBQ Country-style Ribs

Oven BBQ Country-Style Ribs are coated with a spice rub, cooked low and slow and basted which keeps them moist and tender.  
Course: Main Course
Cuisine: American South
Keyword: oven bbq country style ribs
Author: Jackie Garvin

Ingredients

  • 6 pounds pork shoulder country-style ribs boneless
  • 2 tablespoons 4-1-1 seasoning
  • 2 tablespoons brown sugar
  • 2 cups BBQ sauce homemade or commercially prepared, divided

Instructions

  • Arrange ribs in a single layer on a large rimmed baking sheet.
  • Mix seasoning and brown sugar in a small bowl. Rub on all sides of ribs. Let ribs come to room temperature about one hour.
  • Roast uncovered at 250 degrees for 3 hours.
  • Remove pan and drain juice. Brush 1 cup of BBQ on all sides of ribs. Return to oven,uncovered, (250 degrees) for one hour.
  • Remove ribs from oven and turn the oven on broil. Brush 1/2 the remaining sauce of one side of the ribs. Place the ribs under the broiler until the sauce is baked on and starts to slightly caramelize , about 5 minutes.
  • Remove pan from oven. Flip the ribs over and repeat.
Tried this recipe?Mention @syrupandbiscuits or tag #syrupandbiscuits!

 

My latest recipes delivered weekly!

Beef and Pepper Soup. Leftover beef roast combined with bell peppers, carrots, onions, celery and Basmati rice.

Sign Up for Free Recipes!

Reader Interactions

jackie

ABOUT JACKIE

I’m Jackie Garvin, the personality behind the blog. Syrup and Biscuits is a Southern food blog that champions the best the South has to offer: simple food with modern and vintage recipes, beloved traditions, a focus on family and bountiful gratitude for many blessings. We love company and we're mighty happy you joined us. Read more...

Comments

    • Jackie Garvin says

      Bonnie,
      I’ve never tested this recipe in a slow-cooker so I can’t give you guidance. Of course, the ribs will cook in a slow-cooker but I don’t know how long it would take them. Also, a slow-cooker creates a great deal of condensation which you don’t have dry roasting.

    • Todd Kline says

      Yes,6-8 Hours on low,but you might want to finish in the broiler to get that good sticky carmaliztion on the ribs with your BBQ sauce.

  4. Maureen | Orgasmic Chef says

    I always cook my ribs in the oven covered in foil, low and slow and then slather them with sauce and pop them on the grill just to finish them off. Now that I see yours, I wonder why I bothered with all that work and cleanup! Granny was right.

    Reply

    • Jackie Garvin says

      Maureen,

      I’ve discovered that if you finish off the meat with a smokey BBQ sauce, I really don’t feel like I’m being cheated out of grilled flavor. Putting on two layers if the sauce really helps.

  5. sandradavisalltheway says

    It’s hot over here in San Diego right now with the Santa Ana winds.I fixed these
    yesterday. I couldn’t resist with the low oven temp and the thought of messy bbq
    ribs drove me to the store right away. They were awesome with some left over for today.
    Jackie O Jackie you are the Queen!!

    Reply

  7. Bridget from Refined Vintage says

    I have recently been making oven roasted regular pork ribs with delicious results this past winter. I will have to try this with country ribs, which I usually just roasted at 350,or grilled. I have been so thrilled with how great the oven baked ribs turn out I will definitely try this recipe using country ribs. We have found the result to be just as good as grilled and they practically cook themselves.

    Reply

    • Jackie Garvin says

      Bridget,

      Isn’t it amazing how good ribs are cooked in the oven? If you have a smokey flavored sauce, you can mimic a grilled flavor. Also, I think the key to delicious oven cooked ribs is to broil the ribs the last few minutes and caramelize the sauce. That gives it the same finish you’d get on the grill. So glad you stopped by!

  8. Jaime says

    This may be a dumb question, but when you say flip the ribs over and repeat do you mean just the broil part or the entire process?

    Reply

  9. Michelle says

    I can’t wait to try this recipe. It’s just my husband and I, so I plan on only cooking about 2 pounds instead of the 6 the recipe calls for. How should I adjust the cook time?

    Thanks so much!

    Reply

    • Jackie Garvin says

      Michelle,
      There’s probably not going to be as much difference as you might imagine. I can’t give you exact cooking times because I’ve havent made that small quantity. Try the first batch when you’re going to to around to monitor them.

  11. cindy simonetti says

    could i follow the same receipe using baby back ribs. does cooking them uncovered dry them out. thanku

    Reply

  12. Verna Hebert says

    Since I live in south Louisiana where we have hot humid summers I will try this in the winter time. !!!! It’s spring and already we are 90* !!!

    Reply

    • Jackie Garvin says

      Verna,

      I’m right there with you on the high temps. Sometimes it’s too hot to cook outdoors. The kitchen does heat up, but at least the inside of the house is temperature controlled.

3.28 from 183 votes (181 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Featured on: