Country Style Ribs
Deliciously seasoned pork chops, simmered low and slow in a flavorful sauce until they fall off the bone, turn into country-style ribs. That mouthwatering combination of spices, acidity from Dijon mustard, and natural sweetness from the onion delivers an economical comfort food dinner.
This is a big revelation, but I am more on team beef because I love steaks and stir-fry! But when pork is done right, it almost sways me to the other team.
I still remember the first time we had country-style ribs in a Southern comfort food restaurant. Juicy, fork-tender pork chops with plenty of slow-cooked flavors are definitely my jam. By the way, bone-in and boneless are both worth making.
What Makes Country-Style Ribs
It may come as a surprise, but these guys aren’t ribs at all. They’re pork chops from the shoulder end of the loin, and you use the same cut when making carnitas or pulled pork. That’s even more reason to love this recipe: they’re more economical and far meatier than true pork ribs. They also have that beautiful marbling of fat that keeps them moist during slow cooking, rendering them fall-apart tender and juicy!
How to Make Country-Style Ribs
- Season the pork with salt, pepper, Creole seasoning, minced garlic, and half of the rosemary and thyme. Layer the onions with the other half of the rosemary and thyme in a baking pan, add the pork, cover, and bake.
- Remove the cover and cook until the pork browns and the liquid reduces. Enjoy!
Recipe Tips and Twists
- For BBQ country-style ribs, pour homemade BBQ sauce over them for the last 30 minutes after removing the foil. You can also use store-bought barbecue sauce.
- Add a teaspoon or two of apple cider vinegar for extra flavor and tenderness.
- This recipe also works great for chicken if you don’t eat pork.
Make-Ahead and Storage Instructions
Season and layer the ingredients in the baking dish, cover with plastic wrap, and keep it in the fridge for later. You can do it in the morning or the night before for stress-free meal prep.
Leftover pork stores well in the fridge for 3-4 days or the freezer for 3-4 months. Thaw in the refrigerator overnight, cover, and bake for about 20 minutes in a preheated 250℉ (120℃) oven. Baste the ribs with barbecue sauce to prevent drying out.
What Pairs With Oven-Braised Country-Style Ribs
Southern comfort food main dishes go tastefully well with mashed potatoes, potato salad, or white rice. To lighten things up, coleslaw, green beans, and shaved Brussels sprouts work well. Mac and cheese and cornbread turn it into soul food.
More Drool-Worthy Pork Recipes to Try
- Pulled Pork Sandwich
- Air-Fryer Pork Chops
- Smoked Pulled Pork
- Easy Smothered Pork Chops
- Smoked Sausage
Watch How to Make It
[adthrive-in-post-video-player video-id=”IPTpZbXQ” upload-date=”2019-04-01T03:51:13.000Z” name=”Country Style Ribs” description=”Country Style Ribs – fall-apart tender country style ribs slowly cooked in the oven oozing with flavors and aroma using only 6 simple ingredients. Rich, tender, economical and so easy to make!”]
This blog post was originally published in November 2018 and has been updated with additional tips, new photos, and a video.
Country Style Pork Ribs
Ingredients
- 3 pounds (1.5kg) boneless country-style ribs (pork shoulder or loin)
- salt and pepper to taste (¾-1 teaspoon each per pound of pork is average)
- 1 tablespoon (15g) Creole seasoning
- 2 teaspoons (8g) minced garlic
- 1 tablespoon (15g) Dijon mustard
- 3 tablespoons or more (8g) minced thyme (divided)
- 2 tablespoons or more (6g) minced rosemary (divided)
- 1 large onion, sliced
Instructions
- Preheat your oven to 350℉ (180℃).
- Season the pork with the salt, pepper, Creole seasoning, minced garlic, and Dijon mustard, half of the thyme and rosemary, and rub well until thoroughly coated.
- Layer the sliced onions in a shallow baking pan or roaster and sprinkle the other half of the thyme and rosemary over them.
- Arrange the pork in a single layer on top of the onions, add more seasonings if desired, cover the pan with foil, and bake for about an hour.
- After an hour, uncover the pan and continue cooking for about 30 minutes until the liquid reduces and the pork browns nicely.
- Serve your country-style ribs with mashed potatoes and pan drippings.
Tips & Notes:
- When looking for packaged country-style ribs, go for the ones with similar sizes for even cooking.
- You don’t need to grease the roasting pan because the pork will release enough fat as it cooks.
- For easy clean-up, use a disposable foil pan.
- Letting your meat rest for 10 minutes after taking it off the heat allows the juices to reabsorb for juicier meat.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
I made these today along with the mashed potatoes and the green beans. It was amazing and full of flavor.
Thank you, Robert. You had great choices for the sides.
Just made this super easy and delicious recipe for dinner. Crammed them into a 9 x 9″ pyrex. WOW! Absolutely awesome flavor and super tender! This is a company worthy recipe. Thank you!!!
Having my husband prepare this recipe tomorrow night for dinner. Can’t wait to taste then. Always love trying out your recipes.
I’m used to bbq country ribs, but yours look so good trying them out tomorrow with some white rice and steamed cabbage.
Hi Andre,
White rice and steamed cabbage would be a great addition. Thanks for taking time out to share your thoughts with us.
How many ribs per calorie count on label? I’m on a diet, that 4 letter word, ugh!
Hi. That’d be 1 serving= 1 rib. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used. Thank you.
Making it for the 1st time. The whole house smells amazing!
Made these today, don’t know what I did wrong but there was not much taste, kind of bland for me. The smell was amazing though.
Sorry to hear about this . Double the ingredients next time and thoroughly brushed on the ribs. Thanks for the feedback.
Did you use a teaspoon instead of tablespoon measurement? I found these EXTREMELY flavorful and absolutely delicious!!!
Making these right now! Will follow up.
Even though I messed up on some of the seasoning it came out very tasty and tender. A great recipe.
Thank you for dropping by, Marty. I’m glad it still turned out great for you.
Thanks so much for the recipe! My home smells amazing:)I can’t wait til they’re done.
Enjoy, Shelley! Thanks for trying it out.
We just made these! They were so yummy!! Although mine didn’t look nearly as pretty haha! And I literally have zero sauce. Just like a little oil/fat juice. Any idea what to do differently?
Hi Cassie , it’s best to use a deep dish when making these ribs.
I made these a couple weeks ago and was a great hit with my family. Will definitely be doing this again.
Glad it all turned out great for you. Thanks for dropping by. 🙂
Would boneless work also? It’s what I have.
Yes it works.
Making these tonight.. it will be my second week making them, they are so perfect for our family. Thanks for a recipe that doesn’t take 4 hours and results in tender meat 🙂
I’ve been making this one, too! 🙂 Glad it turned out great for you as well. Thank you for dropping by!
Hello, this looks really good. Wanted to know if there is a cut of beef that can be substituted for the pork ribs? Or does the recipe work only with pork?
Hello Dennette, chuck Short ribs or short ribs would work.
I mean beef ribs?
Can this be made with beer ribs?
Made country style ribs yesterday. They were very good. I like the addition of Dijon mustard. Will not use creole seasoning again too spicy for us.
Hi Ramona,
Thanks for the feedback.
Can I use dried thyme and dried rosemary instead? If so, how much?
Yes you can. Use half of the recommended amount , if using dried herbs. Happy Cooking
You inspire me a lot maam.I am an addict to your page
Thank you for the message, Adeola.=) Happy weekend!
Testing so good
Making it right now with garlic mashed sweet potatoes and green beans! So excited!
Awesome! So happy to hear this.