These baked boneless country-style pork ribs are baked slowly for over 2 hours and then slathered in BBQ sauce. They're perfect for dinner, weekend lunches, cookouts, or get-togethers. My easy, tender, oven-baked ribs will be one of your most requested meals!
Serve with corn on the cob to baked beans, creamed corn cornbread, or instant pot collard greens; you can’t go wrong when choosing a side dish.
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I love a good cookout, but some days aren’t exactly made for firing up the grill.
So whether it’s rainy, cold, or simply an inside kind of day, this recipe will bring all the flavors of an outdoor BBQ to your kitchen!
At the risk of sounding like Colonel Sanders, it is finger-licking good. By the time it’s ready to go from pan to plate, it will melt in your mouth.
🤔 What Are Country Style Ribs?
Despite the name, country-style pork ribs are not technically ribs. They come from the shoulder of the animal, which tends to be a tougher piece of meat.
This is why they are boneless and must be cooked low and slow. However, that's also what makes them such a great, economical cut of meat to cook up for family dinners.
🥘 Ingredients
- Country Style Pork Ribs - Despite the name, these boneless cuts come from pork shoulder and have great marbling and flavor.
- Salt & Pepper - As always, add more or less of these spices according to taste.
- Apple Cider Vinegar - One of the more versatile ingredients on this list, apple cider vinegar can be used to tenderize meat and eliminate any bacteria.
- Barbecue Sauce - Pick your favorite, or try my honey BBQ sauce or Hawaiian BBQ sauce. Mix in a splash of bourbon or liquid smoke for even more delicious flavor.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Oven Bake Boneless Country Style Pork Ribs
You’ll need aluminum foil, a baking dish or a rimmed baking sheet, measuring cups and spoons, and a basting brush for the sauce.
This recipe will yield 3 to 4 servings.
Prep. Set your oven to 350℉ (175℃/Gas Mark 4). While waiting for your oven to heat up, cut the excess fat cap off 1 ½ pounds of country-style, boneless pork ribs as needed. The fat cap is the thick, even layer of fat.
Season. Next, use ½ teaspoon of salt and pepper to season the ribs on both sides. Cover everything. Then, lay out a piece of aluminum foil over a baking dish that will fit the meat. You can also use a rimmed baking sheet. The foil piece should be large enough so that you can eventually form a “pouch” that can close around them.
Form a pouch. Pull up the sides of the foil so that any liquid added won’t spill out into the pan. Pour 2 tablespoons of apple cider vinegar over the ribs.
Secure the foil and seal completely. This will steam into the meat, so make sure there is nowhere for air to escape.
Bake. Put the pan in the oven and cook at 350℉ (175℃/Gas Mark 4) for 2 hours. When finished, pork ribs should be fork-tender.
Note: Be aware that the size of the ribs may change the cooking time accordingly. For example, small, 4-ounce ribs might take less time, while 10-ounce ribs will need a bit of extra time.
Sauce, Finish & Serve
Drain fat. When the meat is cooked, take it out of the oven and carefully open the pouch. Be sure to vent the steam away from your body! Move the ribs to a clean sheet of tin foil. Throw away the used piece, draining any fat left in the baking dish or on the baking sheet.
Add BBQ sauce. Transfer the foil and the meat back into the baking dish. Pour ½ cup barbecue sauce over the top and brush it over the surface. It should cover all sides of the pork. Remember, you can always add extra barbecue sauce. Put it back in the oven, uncovered for another 20 minutes.
Rest before serving. When it’s finished cooking, take it out of the oven and let it rest for 10 minutes. Serve with extra barbecue sauce, if desired.
🥗🥘🍲 Best Served With
I love my barbecue with mac and cheese and green beans, but there are plenty of great BBQ side dishes. See more great ideas on my pages for pork rib sides or pork side dishes!
Garnish the ribs with parsley for a visually appealing dish. Enjoy!
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💭 Tips & Notes
- Seasoning Variations: Feel free to experiment with additional spices such as cayenne pepper, brown sugar, dry mustard, or smoked paprika. Mix these in with the salt and pepper for a flavorful rub.
- Achieving Juiciness and Crispness: If your ribs lack juiciness or the exterior isn't slightly crisp, they likely need more cooking time. Avoid raising the heat to speed up the process, as this can make the ribs tough. When unsure, conduct a taste test for quality.
- Checking for Doneness: Use a fork to gently pull the meat apart to ensure your ribs are cooked perfectly. If it separates easily, your ribs are done. Alternatively, insert a meat thermometer into the thickest part of the rib to check the temperature.
- Ideal Cooking Temperatures: While pork is considered safe to eat at 145℉ (63℃), for maximum tenderness, aim for an internal temperature between 195℉ (91℃) and 203℉ (95℃).
🥡 Storing & Reheating
Wrap leftovers in foil or put them in an airtight container for up to 4 days.
To keep leftovers longer, double-wrap them in plastic wrap or heavy-duty aluminum foil and store them in an airtight container in the freezer. They will have the best flavor if eaten within 2 to 3 months.
Reheating
The best way to reheat country-style pork ribs is to put them in the oven at 225°F (107°C/Gas Mark ¼) and wrap them in foil. Then, cook until hot. Add more barbecue sauce if desired.
Leftovers also make mouth-wateringly amazing sandwiches. Try them on an oat roll, a Kaiser roll, or a pretzel bun! The slight sweetness of the yeast rolls complements the sweetness of the sauce.
❓ Recipe FAQs
When meat rests, the juices are reabsorbed. I know it’s tempting to start cutting it straight out of the oven, but not only will it burn your mouth, but it will also create a drier piece of meat. Patience will bring you more delicious food.
I typically allow for 6 ounces per person. For really hungry guests, 8-ounce portions are even better. For the latter, you’ll need 2 pounds of boneless, country-style pork ribs.
🍖More Delicious Rib Recipes
- Sweet Chili Dry Rub Smoked Beef Ribs
- Air Fryer Pork Ribs
- Smoked St. Louis Ribs
- Smoked Beef Back Ribs
- Baked BBQ Baby Back Ribs
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Baked Boneless Country Style Pork Ribs
Ingredients
- 1½ lbs country style pork ribs (boneless)
- ½ teaspoon each, salt & pepper (to taste)
- 2 tablespoon apple cider vinegar
- ½ cup BBQ sauce (or more, as desired)
Instructions
- Preheat your oven to 350°F (175°C/Gas Mark 4) and trim any excess fat cap (an even layer of thick fat) from your 1½ lbs country style pork ribs as needed.
- Season both sides of the country style ribs with ½ teaspoon each, salt & pepper, then arrange them on a couple of sheets of aluminum foil (large enough sheets to wrap around your pork ribs and seal securely). Place the foil with the ribs into a baking dish or onto a rimmed baking sheet.
- Create the 'pouch' around your seasoned country style ribs, pulling up the sides so it will hold in the liquid, then pour the 2 tablespoon apple cider vinegar over the ribs. Seal the aluminum foil securely.
- Bake at 350°F (175°C/Gas Mark 4) for 2 hours or until your pork ribs are fork tender (small 4-ounce ribs may cook quickly, and large 10-ounce ribs may take a bit longer).
- Remove from the oven and open the aluminum foil carefully (vent the steam away from your body!). Transfer the pork ribs to a clean sheet of aluminum foil and drain the fat from your baking dish or sheet pan, then discard the used aluminum foil.
- Move the ribs back into your baking dish and coat all sides of the pork ribs generously with the ½ cup BBQ sauce. Return to the oven and bake uncovered for an additional 20 minutes.
- Remove from the oven when done and allow the pork ribs to rest for 10 minutes before serving. Slather with more BBQ sauce if desired.
Notes
- Portions are calculated at 6 ounces per person, for 8-ounce portions use 2 pounds of boneless country-style pork ribs.
- Switch up the seasoning. If you want to add any extra spices (cayenne pepper, brown sugar, dry mustard, smoked paprika, etc.), add them at the same time you add the salt and pepper.
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- Use a meat thermometer or fork to test for doneness. If you’re not sure how to tell when your ribs are perfectly cooked, try pulling one apart with a fork. It should break apart easily without a knife. You can also use a meat thermometer in the thickest part.
- Pork is safe to eat at 145℉ (63℃), however, it’s more tender anywhere between 195℉ (91℃) and 203℉ (95℃).
Joy says
These ribs are absolutely amazing. My to go recipe when I’m craving ribs.
Thank you so much for sharing this recipe with us.
Anonymous says
Tender and juicy.
Jan says
They were great a little less juicy than I hoped and not crunchy. But tasted real good. This was the first time cooking country style.
Anonymous says
Juicy. Delicious. Easy to make.
Jack says
This was a great recipe. So tender and delicious!
Lisa says
This was excellent! Very tasty tender and so easy . Definitely a keeper.
Bettina Huber says
It was very easy and the flavor was so good. The only issue for me was that I probably should have cooked it quite a bit less. She did mention that smaller cuts of meat might take a shorter time, but I didn't think it would be that much less. They were just starting to dry out when I took them off 15 minutes early, before the additional sauce-in cooking time. Most of the boneless "ribs" I get here are a much smaller cut. Cheaper. Anyway, loved it and will make again.
Chad Damron says
They turned out absolutely DELICIOUS!!!!!! Hands down the BEST I've EVER made . Thank You so much for the recipe..... 5 Stars Across The Board For Sure!!!!!
Jenny says
Perfect country ribs, thank you for the recipe!
Nancy says
This is currently my favorite Sunday dinner protein recipe. If it's Sunday, I'm cooking this rib recipe. I don't change anything. It's delicious exactly as you've instructed. Thanks for sharing.
Imix says
I made this recipe exactly as written, and it turned out perfect. I'm back again to make them for dinner tonight!
D. Leiws says
I fixed these rids twice already and my family loved them both times. Come to be my all time favorite and so so easy!
Megan Jeanne Williams says
Very good. Easy to prepare and they turned out fork tender.
Dannypants says
This is the best rib recipe I’ve ever tried. Phenomenally tender and delicious. This will be a staple in our house!
Richard Buckwalter says
I never thought I was much of a cook but I got a deal at the market.
The boneless ribs were on sale @ $1.77 lb and I am on my third adventure in tasting your recipe so simple and delicious. I'm a single guy
and I need only one of these ribs to satisfy and fill me when I cook a side of vegtables like corn limas or even red beets. I'm so glad that you post
good recipes I often refer to them when I just don't know what to do.
Zina says
Delicioso! We loved them. Recipe is a keeper. Thanks!
Stacey Anderson Anderson says
In 4 words, my family told me just how they felt about this recipe at dinner tonight “it’s a keeper mom”. Not only were the ribs moist and tender, I was able to accommodate everyone’s choice of barbecue sauce. Some of my family like a sweet and spicy barbecue sauce, others prefer the more traditional smoky flavored sauce. I was able to please everybody tonight, and I could never do that when I use my crockpot. It tasted like I slow cooked it all day in a crockpot but it only took half the time. Thank you for making everyone happy tonight.
Sue says
Absolutely delicious!
Mike L says
I have been doing a recipe like this for years honestly I dropped the temp to 275 for 2 1/2 and that might even be to long for boneless ribs usually I do bone in for this time but as always trust your instincts and thermometer 😁😄😃
Thanks again for sharing.