Country Style Pork Ribs

"These are so much better then spare ribs. No contenting with bones for a little bit of meat."
photo by desinerpurple photo by desinerpurple
photo by desinerpurple
photo by Karlene H. photo by Karlene H.
photo by desinerpurple photo by desinerpurple
photo by Meekocu2 photo by Meekocu2
photo by gailanng photo by gailanng
Ready In:
2hrs 35mins




  • Preheat oven to 325.
  • Place ribs meaty side up in an ungreased baking dish.
  • Sprinkle with garlic powder, salt, and pepper.
  • Cover with foil and bake for 2 hours.
  • Drain liquid.
  • Brush ribs generously with BBQ sauce.
  • Bake uncovered for an additional 30 minutes in oven or on the BBQ.
  • Add more sauce half-way through.

Questions & Replies

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  1. Rodney W.
    How many carbs are in spare ribs
  2. annefrancis
    After you drain liquid after baking what do you do with barb. Sauce??
  3. Christine R.
    Could you use this recipe for beef short ribs?
  4. Lintrans2
    Ribs are frozen and want to use now. Any clue about adjusting time or heat? Should I partially defrost in microwave first?
  5. kevin0219
    Of course I 'modified' this recipe, by broiling the ribs for 4 minutes on each side before baking. But, after 2 hours at 325, the ribs were 'falling apart', which is not my preferred texture. Recommendations?


  1. anita
    Tried them all. Baby back what? These country ribs put the rest to shame. More meat and more flavor and less cook time. I see people going on and on about the tedium of making your own sauce. I say why re-invent the wheel? Use Sweet Baby Ray's with this recipe and enjoy mouth watering delectable ribs every time. No fail.
  2. Just a C.
    Made this a few times. Give the original recipe 4 stars. After tweaking, it's a 5 star recipe - perfection. My changes were to remove salt since pork is naturally salty and sprinkle with brown sugar instead. I put some BBQ sauce on the tops and the steam mixes it in to create flavor throughout cooking. I also make a double batch for leftovers. Instead of basting and cooking them all with sauce right away; we put what we won't eat that night in the fridge and pull out the leftovers the next night, sometimes two nights, and bbq them in the oven during reheating. This helps them taste fresh and not over done as leftovers. To reheat - 350F for 8 mins each side is perfect.
  3. Dave F.
    These are easy and delicious, turned my fiance into a rib eater. I really love how Rob made his own recipe on a comment, probably should of put it on the site instead. Great job, we love them. Cooking them now for the 2nd time in 10 days.
  4. rob w.
    Cooking for two girls as a single father for several years, writing (everything from edit to copy), doing reviews on several subjects including foods/restaurants/recipes etc, the first thing that stood out was the salt. That was obviously too much, probably an innocent error. Secondly, preparation for me is rinse and dry the ribs, place in baggies with liquid smoke for two -four hours, remove and apply a film of good olive oil, coat with a dry rub of ingredients like, a cup of brown sugar, 1/4 cup chili powder, 2 tbsp cumin, 2 tbsp dry mustard, 2 tbsp smoked paprika, 2 tsp lemon pepper, 1 tsp garlic salt, 1 tsp ground cinnamon, 1/2 tsp ground fresh pepper-Old Bay seasoning-Lawry's seasoning salt...wrap in foil and let sit a day. Place in foil lined bake dish, add a half cup apple cider vinegar mixed with a half cup apple juice, cover and crimp a foil cover, bake at 325 deg.F for one hour, check ribs and mop with pan sauce. when the meat is still flexible...maybe 15 min-30 minutes apply a thin coat of barbecue sauce. let cook another 15-20 minutes, then transfer to another foil lined bake dish and coat the ribs generously...I like to bring on a broil heat that caramelizes the sugars...and yabba do, you'll be asked for ribs every time! A few changes, same principle.
  5. blueyslori_11220657
    I generally cook babyback ribs because I like "fall off the bone" ribs and usually the country style I have found to be a tougher rib! Wow did this recipe change my mind!!! Not only was it so easy, but these were fork tender and just mouth watering delicious!!! The rub you can easily add your own blend of spices which I did..I kicked it up just a bit with some cayenne pepper and added just a bit of brown sugar as well. I didn't use as much salt as this recipe called for, but again its just a simple "use your own judgement on the spices"! You won't be disappointed on these ribs, if you want meat that falls apart and is succulent and juicy...this is a must make for your recipe collection!


  1. Pf S.
    1 tablespoons salt and 1 tablespoon pepper should probably read one teaspoon each. The one tablespoon garlic is up to your personal preference.
  2. forevryoung
    Used my own spice rub I usually used, put under broiler with the BBQ sauce



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