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Oven Roasted Country Style Ribs

Oven country ribs made with a slow-baked method for tender, fall-apart shredded pork. A caramelized dry rub crust finishes under high heat with a sticky BBQ sauce glaze.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 690
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
  • salt and pepper To taste
BBQ Glaze
  • 1 cup BBQ sauce For baking and serving extra

Equipment

  • 1 sheet pan

Method
 

Preheat and season
  1. Preheat the oven to 300°F. Set a baking dish or sheet pan aside so the ribs can go in immediately.
  2. Mix the dry rub ingredients and coat the ribs generously on all sides. Make sure every surface is covered for a caramelized crust.
Slow-bake until tender
  1. Place the ribs in a single layer in a baking dish, cover tightly with foil, and bake for 2 hours at 300°F until very tender. The meat should be soft enough to pull apart with a fork.
Caramelize the BBQ glaze
  1. Uncover the ribs, brush generously with BBQ sauce, and increase the oven to 400°F. Coat all exposed areas so the glaze caramelizes evenly.
  2. Bake uncovered for 20–25 minutes at 400°F until the sauce is caramelized and sticky. Watch for darkened edges and a glossy glaze.
Serve
  1. Serve with extra BBQ sauce. Letting it rest briefly helps the juices settle before slicing or shredding.

Notes

For maximum tenderness, keep the foil sealed during the 2-hour bake so steam tenderizes the ribs; only uncover once you’re ready to caramelize. Refrigerate leftovers in a sealed container for up to 3–4 days and reheat covered in a 325°F oven until hot. Freezing is yes: cool completely, freeze up to 2 months, then thaw overnight in the fridge and reheat. For a lower-sugar option, use a reduced-sugar BBQ sauce in both the glaze and serving.