Country style pork ribs are a little misleading. Why? Because they aren’t actually ribs.
They’re cut from the end of the loin or from the shoulder, not from the rib rack itself. They get away with the name because they have the rich flavor and tenderness you’d expect from a rack of ribs, but with one major advantage—they’re incredibly meaty.
Ingredients
- 2–3 pounds country style pork ribs
- Kosher salt
- Freshly ground black pepper
- About 1 cup homemade or favorite BBQ sauce (see note)
For the BBQ Sauce
This is less of a recipe and more of a philosophy.
My husband has a habit of making BBQ sauce from whatever is hanging around the refrigerator. We affectionately call it Visiting Guest Sauce because it’s never the same twice.
Try combining a few of these:
- Ketchup or tomato paste
- Apple cider vinegar
- Hot sauce
- Honey or brown sugar
- Worcestershire sauce
- Dijon mustard
- Garlic
- Black pepper
- Smoked paprika
- A pinch of salt
Taste as you go until it strikes the balance of tangy and sweet that you love. If you have time, cook it down low and slow on your stove top until it thickens and deepens in flavor.
Instructions
- Preheat your oven to 300°F.
- Season the country style pork ribs generously on all sides with salt and freshly ground black pepper.
- Arrange the ribs in a cast iron Dutch oven or heavy lidded skillet in a single layer. Cover with the lid. Don’t add any oil or liquid. The pork will slowly render its own fat and juices as it cooks.
- Bake for 2 hours.
- Remove the pan from the oven and carefully pour off the cooking liquid (save it for soup or discard it). Remove the lid and generously brush the ribs with BBQ sauce.
- Return the pan to the oven, uncovered, for 30–45 minutes, brushing with another layer of sauce halfway through if you’d like. The ribs are ready when they’re deeply caramelized and pull apart easily with a fork.
Serve with mashed potatoes, grilled vegetables, cornbread, a crisp slaw, or simply plenty of napkins.
