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Oven Roasted Country Style Ribs

Oven country ribs that turn tender and fall apart, coated in a caramelized dry rub crust and finished with a sticky BBQ glaze. Baked low and slow at 300°F, then roasted uncovered at 400°F for tacky, caramelized sauce.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Country style ribs
  • 3 lb country style pork ribs (bone-in or boneless) Use bone-in for richer flavor or boneless for easier slicing.
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
  • 0.25 salt and pepper to taste Season to your preference; use more if you like a stronger crust.
BBQ glaze
  • 1 cup BBQ sauce Brush on in the final stage and serve extra on the side.

Equipment

  • 1 sheet pan

Method
 

Preheat and season
  1. Preheat the oven to 300°F. Mix the dry rub ingredients, then coat the ribs generously on all sides.
Low-and-slow bake
  1. Place the ribs in a single layer in a baking dish and cover tightly with foil. Bake for 2 hours at 300°F until very tender and easily pulls into shreds.
Caramelize the BBQ glaze
  1. Uncover the ribs and brush generously with BBQ sauce. Increase the oven to 400°F.
  2. Bake uncovered for 20–25 minutes at 400°F until the sauce is caramelized and sticky. Serve with extra BBQ sauce.

Notes

For the stickiest glaze, apply the BBQ sauce during the hotter uncovered stage and don’t cover again after raising to 400°F. Refrigerate leftovers in a sealed container for up to 4 days; reheat covered at 325°F until hot. Freezing is yes: freeze cooked ribs up to 3 months, thaw overnight in the fridge, then reheat at 325°F. For a lower-sugar option, use a reduced-sugar BBQ sauce without changing the baking times.