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. ♀️
Meat Thermometer A quality, instant-read thermometer will give you a great deal of information on what’s happening inside those ribs during the cooking process. The light connective tissue in ribs begins to break down around 195 degrees F. Anything under that temperature and your ribs will be chewy, stringy, and tough.
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)
- 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.
- 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.
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.
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!
- 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.
Watch This If Your Country Style Ribs Came Out Tough
FAQ
How do you soften country-style ribs?
How do you fix tough country-style ribs?
Why aren t my country-style ribs tender?
Can you overcook country-style ribs?
Why are my ribs so tough?
Sometimes your ribs will be tough. They might be too chewy or dry. Fortunately, there are ways to solve this problem and you can even use this experience to learn how to prevent it from happening the next time. With that being said, I personally follow this recipe in which it has never failed me, Raging River Tender Smoked Ribs.
Are spare ribs better than country rib?
Spare ribs come from the rib section, have longer bones, and can be tough when cooked. Country style ribs are thicker and have more fat, which means they’re more tender and flavorful than spare ribs. For this recipe, look for country style ribs with bones that infuse more flavor as they cook. Plus, like I said, they’re my dad’s favorite.
Why are my ribs chewy?
In order for them to cook up nice and juicy, you need to follow a few key prep steps and cook them for either a long time over low heat or give them a quick steam, which tenderizes the meat without drying it out. If your ribs are chewy, you either forgot to remove the membrane from the back of the ribs or you didn’t cook them long enough.
Do Ribs need to be cooked slowly?
Ribs need to cook slowly at low temperatures. If they cook too quickly, especially over high heat, the meat will be tough and dry. Should you encounter this issue, try wrapping the ribs in foil and putting them back on the smoker over low heat.