Country-Style Ribs – These pork chops are slow-cooked in the oven till they literally fall off the bone, oozing with bold flavors and aromas. And you get a mouthwatering explosion of rich, tender, and oh-so-easy deliciousness with just seven inexpensive ingredients!
This is a big revelation, but I am more on TEAM BEEF because I love medium-rare steaks and stir-fry! Honestly, I prefer the taste of beef over pork when it’s done right. I’ve cooked beef in various ways: from this prime rib roast to spicy garlic and rosemary grilled steak. They all have a special place in my heart!
So, when I went out with hubby for a fancy dinner at a nearby restaurant here in LA, he ordered country-style ribs. He made me try them, and I was blown away by their delicious country-style pork ribs. I couldn’t resist licking my fingers. 🤦🏾♀️
What Are Country-Style Pork 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 these country-style ribs: they’re more economical and far meatier than real pork ribs. They also have that beautiful marbling of fat that keeps them moist during slow cooking, rendering them fall-apart tender and juicy!
Recipe Ingredients
- Pork Shoulder (Bone-In) – You want a good and meaty pork cut for the best quality. Some prefer boneless pork, and that works fine.
- Creole Seasoning – Spice up your life with this mix. Homemade Creole seasoning is super easy, or you can replace it with your fave store-bought mix or smoked paprika and dried oregano.
- Marinade – Garlic and Dijon mustard pack a flavor and aroma punch guaranteed to please. You can use garlic from a jar or powdered garlic, but fresh always tastes better.
- Herbs – Onions, thyme, and rosemary add depth of flavor and fill the kitchen with a mouthwatering aroma.
How to Make This Country Style Ribs Recipe
- Season – Generously rub salt, pepper, and Creole over the pork chops and onions. (Photo 1)
- Marinate – Smear the Dijon mustard on both sides of the pork chops, then add minced garlic and half of the thyme and rosemary. Set aside. (Photo 2)
- Prepare the Pan – Place the onions and the other half of the thyme and rosemary in a roasting pan. Place the pork in a single layer. Add more seasonings if desired. (Photo 3)
- Bake – Cover the roasting pan with foil to prevent your country-style ribs from drying out, then bake in a 350℉/177℃ oven for an hour. After an hour, remove the foil and cook for another 30 minutes to reduce the liquid and brown the pork. (Photo 4)
Recipe Variations
- 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.
- Try my instant pot country-style ribs for a fork-tender version in a jiff.
- You can also use this recipe for baked chicken. Just reduce the time in the oven to 30-40 minutes.
Tips and Tricks
- 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 ribs will release enough fat as they cook.
- To make for an easy and quick clean-up, line the roasting pan with foil before adding the ingredients.
- Add a teaspoon or two of apple cider vinegar for extra flavor and tenderness.
- Letting your meat rest for 10 minutes after taking it off the heat allows the juices to reabsorb for juicier meat.
Make-Ahead Instructions
Making homemade Creole seasoning and keeping it in your pantry will save some time. You could also marinate it with seasonings and Dijon mustard overnight.
If you want to make the entire recipe ahead, you can bake the ribs three days before serving.
Serving and Storage Instructions
The ribs are best served hot after resting for 10-15 minutes. Tenting country-style ribs is an excellent method to keep them warm while resting. Place the hot ribs on a wood cutting board and lightly cover them with enough aluminum foil to tuck under the edge of the ribs, leaving a peak, like a tent, above the meat.
Leftover pork ribs store well in the fridge for 3-4 days. Just wrap them in foil or plastic and store them in a shallow, airtight container.
You can also freeze them for three months. Thaw them in the refrigerator overnight, then cover and bake them for about 20 minutes in a preheated 250℉/120℃ oven. Baste the ribs with barbeque sauce to prevent drying out.
FAQs
That often happens when the ribs are cooked too quickly at too high a temperature. Make sure you bake them, covered, at the recommended temperature for the recommended time or longer.
Yes, you can. Just reduce the cooking time by about 30 minutes.
Yes, you can. Follow the recipe up until the last 30 minutes, and finish them on the grill. If you want to make them entirely on the grill, preheat the grill to 350℉/177℃, put the meat on, and sear it for about 5 minutes on each side. Reduce the heat to medium-low, cover, and let them grill for about 45 minutes. Then start checking on them, and when the internal temperature reaches 140℉/60℃, they’re done. The time it takes depends on your grill and the thickness of the pork cuts.
What to Serve With Oven-Baked Country-Style Ribs
This extra delicious meal goes great with green beans and bacon and roast garlic mashed potatoes. You can also serve them with pasta or potato salad.
More Drool-Worthy Pork Recipes to Try
- Pulled Pork Sandwich
- Air-Fryer Pork Chops
- Smoked Pork Loin
- Easy Smothered Pork Chops
- Dirty Rice
- Pork Neck Bones
Conclusion
I hope you enjoy these succulent and budget-friendly country-style pork ribs that will have everyone singing your praises! What are your go-to sides for pork? Please let me know in the comments.
Watch How to Make It
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 (1.5k) country-style ribs (bone-in)
- Salt and pepper to taste
- 1 tablespoon (15g) Creole seasoning
- 1 large onion, sliced
- 2 teaspoons (8g) garlic, minced
- 1 tablespoon (15g) Dijon mustard
- 3 tablespoons or more (8g) thyme, minced (divided)
- 2 tablespoons or more (6g) rosemary, minced (divided)
Instructions
- Preheat your oven to 350℉/177℃.
- Salt and pepper pork on both sides, then season with Creole seasoning, garlic, Dijon mustard, and the other half of thyme and rosemary.
- Prepare a shallow baking pan or roaster by placing onions and half of the thyme and rosemary in the pan.
- Place the pork in a single layer in the prepared roasting pan. Add more herbs if desired.
- Carefully cover the baking pan with foil and bake for about an hour. After an hour, uncover and continue cooking for about 30 minutes. That lets the liquid reduce and the pork brown 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 ribs will release enough fat as they cook.
- To make for an easy and quick clean-up, line the roasting pan with foil before adding the ingredients.
- Add a teaspoon or two of apple cider vinegar for extra flavor and tenderness.
- 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.
Sue says
Imma this sounds delicious! I have been making something similar but definitely going to try your recipe.
I am also interested in trying it with chicken, what cut would you recommend?
thanks so much for your recipes, I lived for 18 yrs in Jamaica where my love of cooking really flavorful recipes developed, so am just loving your blog
sue
Imma says
That sounds awesome. ❤️ Chicken thighs would be my preferred cut for this recipe. Let me know how it goes.
Carroll Ann Palmer says
This was very very good. I too was looking for something other than BBQ for this cut I forgot the mustard and faked up the spices with old bay and extra smoked paprika I didn’t keep the juices too fatty for me. the meat was perfect at 325 90 min then open for 30. Thanks
Imma says
Yayy, Thank you, Carroll. I am happy you like it and customize as you like:) Stay tuned and spare a few moments to add a rating to this recipe. That will helps a lot for the readers.
ken says
Gonna make this at home using a slow cooker, all the ingredients, and placing in 1cup chicken broth with serrano peppers and more creole seasoning in the liquid to simmer in for some added heat. Ill finish it off in the oven afterwards. Thanks for the recipe.
Amina says
Sounds good that you try it and customize it according to your taste. Thank you
Kelley Smith says
I loved this recipe so much I made it two nights in a row! What’s your suggestion for reheating?
imma africanbites says
Thanks for trying out. Kelley. Now to reheat this, preheat your oven to 250 F. You can place them in a roasting or baking pan. Then add back the sauce, if there is still, or you can splash a bit of broth into the pan. Cover it lightly with foil and reheat for about 20-30 minutes, depending on the portion size of the rib. Remove the foil, and reheat for additional 10-15 minutes, if desired, to caramelize the exterior. Hope this helps.
ELIZABETH says
Another hit recipe. Thank you for helping us be well feed and happy around the dinner table. Take care and all the best.
Joanna says
Can you use boneless ribs for this recipe?
Immaculate Bites says
Hi Joanna! Yes you can 🙂 Share with me how it turns out!
Chef Amyg says
We loved this recipe! I smothered the ribs with garlic powder and Mrs. Dash table blend and rubbed it into the meat on both sides. I left it sit for 30 minutes. I didnt have any Dijon mustard so I used stoneground. I smothered it on the meat both sides. I checked the meat at 1 hour. It was ready. I actually don’t like country ribs or pork in general. I get my meat from a butcher so I don’t get choice in cuts. I have a bunch of these packs in my freezer. I am looking forward to making more pork cuts with this recipe. Thank you!!
Immaculate Bites says
That sounds so good, Chef Amyg! Glad you also love this 🙂
Lisa Paul says
Can I use boneless??
ImmaculateBites says
Yes you can.
Amanda says
This recipe is amazing! I’ve looked around a lot for a rib recipe that didn’t have a sweet sauce, and this really hit the spot. I love the creole seasoning too.
ImmaculateBites says
Thanks so much.
Christine says
This was great and very easy to put together. Delicious.
ImmaculateBites says
Thanks!
Angie says
I really enjoyed this recipe. I was looking for a savory recipe vs the usual bbq style and this nailed it!
Imma Adamu says
I’m glad you liked it! Thank you, Angie.
Love, Imma
Tonie Ayers says
Same here. Wanted something other than bbq.
Trying this recipe tonight!
Laurel L Johanson says
I just made these and they are luscious!! Thanks for sharing!
Rosie S says
Oh lordy. That was divine! Thanks for the recipe. Easy and delish!
Pixie Ohlenroth says
Sounds so good will definitely try this soon!
ImmaculateBites says
Great! Do let me know how it turns out for you, Pixie :).
Wiley Cornell says
We’re always on the lookout for country rib recipes that aren’t BBQ (not that we don’t love that!) and this is delicious…thanks! I added half a cup of white wine, and it cooked down with the pork jus really nicely. Didn’t have creole spice, so the spice mixture was a blend of paprikas and za’atar. Also cut up a sweet potato and a couple of small red potatoes, mixed them with the herbs and just a little olive oil, and added them to the ribs. Carrots would be good too, and we’ll add more onion next time . My herbs for both pork & potatoes were rosemary, thyme, sage and oregano…good with pork and I’ve got them all in my kitchen garden now. We use pork often, and this is a great addition to the recipe book!
ImmaculateBites says
Sounds Delicious Wiley. Thanks for sharing !!!