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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💭 Angela's Pro Tips & Recipe 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
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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)
(Note: 2x or 3x only changes the ingredient list)
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℃).
Tammy K says
Absolutely amazing! I used garlic salt, pepper, onion powder and paprika for the seasoning and white vinegar. I used the foil pocket. Cooked it per directions. Y'all let me tell you....I have a husband that is very picky and HE WENT BACK FOR SECONDS! I also made baked beans and mashed potatoes with gravy. All I can say is yum!
Rebecca D says
Baked country ribs are the way to go, wow thanks!
Kathy Tanner says
This is our favorite recipe to make seriously tender boneless country-style ribs!! I do rub with olive oil as well, but, otherwise, I follow the recipe, adjust temp and time some depending on how many and how thick our ribs are(you have to play with this if you don't use the exact amount and size ribs they suggest, but you can do it with a little thought), and make my own BBQ sauce. It's easy to follow with minimal worry!! I'm all about that! Making them today!!! Happy Labor Day! Bon appétit!!
Anonymous says
Used Garlic pepper, seasoned salt, and creole seasoning. Off the charts, great meal.
With baked beans and corn muffins.
Thanks
Jim
CatS says
I haven't made this recipe yet. I just bought country style pork ribs at Lidl yesterday to make fork tender spicy pork for tacos or tortillas wrap. I was wondering if a cranberry vinegar would be a good option in addition to the additional dry rub spices suggested?
Jasmine Graham says
Honestly, I was a little skeptical at first because the directions were so simple. Wow! It was so good! It tasted good even before the sauce part. I made sure to add the additional Seasonings like smoked paprika, brown sugar & the others you recommended. I also added a little onion & garlic powder. Thank you so much for this straight forward recipe. It was my first time cooking like this since I normally cook asian food. <3
CatS says
Jasmine, thanks for your comment & suggestions. I'm hoping to try the recipe this week.
Victoria says
Absolutely delicious! Very tender and full of flavor. Thanks for sharing.
Maria says
I made this today and omg! Talk about tender! It was absolutely delicious! Thank you so much for the recipe!
Marge P. says
Fabulous oven ribs recipe, the family loved it!
Angela @ BakeItWithLove.com says
Thank you! It's super to hear that your family loved them!
Heather says
Turned out super moist. Ended up using smaller ribs so I cut the time down to 1 1/2 hrs. Also, the pork had a very distinctly odd flavor until bbq sauce was added TWICE. I think it was the apple cider vinegar. Would use less next time or perhaps something else.
Angela @ BakeItWithLove.com says
The ACV acts to tenderize the meat while cooking, so technically it can be skipped with this low-and-slow cooking method. However, it's our favorite way to cook these country style ribs because they do end up so tender. Other liquids that will also tenderize your pork include wine, (other) vinegars, and fruit juices. Maybe there's one you'd prefer next time. Enjoy!!
Marie S says
Incredibly fast and easy recipe that turns out delicious and tender. Our country style ribs were fork tender and super flavorful, definitely a keeper!
Dawn says
Made these today and they were delicious. Didn't need a knife, just a fork. They were a hit with the family. Thank you for sharing. Yumm.
Karen says
My family loved these, no left overs, just requests to please make it again!
I did use a rib rub with a cracked smoked pepper. And I was out of apple cider vinegar, so I used an Asian plum vinegar I had on hand.
Sue says
Fabulous!
James K says
I’m trying this recipe for the Country Style Boneless Short Ribs for the very first time. I’m only using 1.4 lbs of meat. Hopefully It won’t take longer than 2 hours as you said. Thanks
Kathleen says
Easy recipe. Mine came out dry. I think the temp of 350 is too high for slow cooking. Next time I will use a lower temp, otherwise I think it’s a perfect recipe.
HHarris says
So good! We all loved the ribs - so easy and inexpensive. Served with baked potato and cooked frozen corn. Yum!
Annette Smith says
Loved this. Thank you 😊 💓
Danny says
I made these last night and they were delicious. By far the best ribs I’ve had in years!
Peggy says
My Ribs were very small. I checked after 75 Minutes, Glad I did they were done.
Fast and easy recipe!