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.
Wish I could save this to Pinterest.
You can! Right below the title there’s an option to pin!
I bought boneless shoulder pork ribs. How long should I bake?
About 10-15 minutes less.
I added some basil, oregano and sage to the mix, and used fresh basil from the garden. The juice made a perfect au jus! I served the ribs with fluffy Turkish rice and everyone gave a five star!
AMAZING!!!
I just made this recipe without any changes, and it was definitely a keeper! I have saved it to my recipe file, with credit to you. Thank you for sharing the delicious recipe. (Hubby loved it!)
YAY!!! Thanks for the feedback.
In the oven now! I didn’t have rosemary on hand, substituting herb de province. Also had boneless country style pork ribs that I cut in 1” – 1 1/2” chunks, and 1/2’d recipe for just hubby and I. Smells so good! Thanks for the inspiration!
Made this last night and it was incredible!! Both husband and son loved. Will be on heavy rotation at our house! Thank you!!
Can I used yellow mustard if I don’t have any Dijon?
You may, but there could be a slight difference in the taste as yellow mustard is less spicy than Dijon and with a milder flavor.
WOW! These were the best country ribs I’ve ever made, so flavorful. Thank you for this recipe. This is how I will make them from now on.
What type of pork do you use?
It’s pork loin country-style ribs
Lovely looking taste has got to be delicous
It is delicious 🙂 ! Let me know how it turns out for you.
Can I do this ahead and freeze for a fall hunting trip ?? Thx
Yes you can. Make sure is tightly covered in Saran Wrap and foil paper .
Thank you. I will be using this recipe this weekend when I go home. It looks real simple.
It’s very simple! Let me know how it turns out 🙂
I followed this recipe to a “T”.. Though I’m not ‘rosemary’s biggest fan, but in this dish ‘wooow! I thought the rosemary would overpower the taste, but no, it blends perfectly well. A person should follow this recipe exactly, or at least try it once-even if their not a fan of one or two ingredients.
Forgot to add my “5 stars!! Awesome recipe! Woow!
Awesome! Thanks so much!!!
Can this recipe be down in a crock pot? If so, can you recommend any changes to recipe?
Thank you!
Set the timer in your slow cooker to low and cook for about 4-5 hours or until the pork ribs are fork-tender or desired doness. For faster cooking set on high for about 2-3 hours.
Can I use center pork chops
Yes you can.
Im cooking this for today’s Sunday Dinner.
Hope my family likes it
Thanks for giving it a try. Do let me know how it works out for you.
Next time no rosemary or thyme for me..
Yeah. Too much rosemary and thyme. I had to apply a bit of lemon juice to counter the pungent combo. I like a sweeter outcome. Wife didn’t like it.
I’ve died and went to heaven ,, and I believe I will do it many times to come !!!Thank you so much for this recipe.
You’re welcome. I’m so glad you like this. 🙂
In the ingredients it calls for rosemary, but no where in the video or the directions does it show or call out for the rosemary. Do you use it or not?
It’s optional. I do use it when available , if not thyme only works just fine.
I think mac and cheese, steamed cabbage and corn bread, would pair good with some brown gravy. You could also serve sliced tomatoes and cucumbers
Funny you should say this. I’m making these with Mac and cheese, turnip greens, and cornbread for dinner tomorrow!!
I’ve made these and love them, mostly. One thing I don’t understand is the Dijon. So I put the rub on and then rub with Dijon? How does this work? I tried mixing the rub with the Dijon once and that was a horrible mistake.
It helps the spices stay on the the ribs .
Not a fan of thyme or rosemary; what else can I use??
Basil, oregano works just fine.
Can i use this on chicken?
Hi. Yes, you can. But since this recipe is written specifically for country style ribs, please use your best judgement when adjusting the cooking time. Please do let me know how it goes. Thank you.