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
[adthrive-in-post-video-player video-id=”IPTpZbXQ” upload-date=”2019-04-01T03:51:13.000Z” name=”Country Style Ribs” description=”Country Style Ribs – fall-apart tender country style ribs slowly cooked in the oven oozing with flavors and aroma using only 6 simple ingredients. Rich, tender, economical and so easy to make!”]
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
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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.
Deb says
Can I do this ahead and freeze for a fall hunting trip ?? Thx
ImmaculateBites says
Yes you can. Make sure is tightly covered in Saran Wrap and foil paper .
Marlene says
Thank you. I will be using this recipe this weekend when I go home. It looks real simple.
Imma says
It’s very simple! Let me know how it turns out 🙂
Johnny says
I followed this recipe to a “T”.. Though I’m not ‘rosemary’s biggest fan, but in this dish ‘wooow! I thought the rosemary would overpower the taste, but no, it blends perfectly well. A person should follow this recipe exactly, or at least try it once-even if their not a fan of one or two ingredients.
Johnny says
Forgot to add my “5 stars!! Awesome recipe! Woow!
ImmaculateBites says
Awesome! Thanks so much!!!
Tonya Park says
Can this recipe be down in a crock pot? If so, can you recommend any changes to recipe?
Thank you!
ImmaculateBites says
Set the timer in your slow cooker to low and cook for about 4-5 hours or until the pork ribs are fork-tender or desired doness. For faster cooking set on high for about 2-3 hours.
DIANE says
Can I use center pork chops
ImmaculateBites says
Yes you can.
Sandra says
Im cooking this for today’s Sunday Dinner.
Hope my family likes it
ImmaculateBites says
Thanks for giving it a try. Do let me know how it works out for you.
Nana2018 says
Next time no rosemary or thyme for me..
Rydsfar says
Yeah. Too much rosemary and thyme. I had to apply a bit of lemon juice to counter the pungent combo. I like a sweeter outcome. Wife didn’t like it.
Steven D says
I’ve died and went to heaven ,, and I believe I will do it many times to come !!!Thank you so much for this recipe.
imma africanbites says
You’re welcome. I’m so glad you like this. 🙂
Janna says
In the ingredients it calls for rosemary, but no where in the video or the directions does it show or call out for the rosemary. Do you use it or not?
ImmaculateBites says
It’s optional. I do use it when available , if not thyme only works just fine.
vee stokes says
I think mac and cheese, steamed cabbage and corn bread, would pair good with some brown gravy. You could also serve sliced tomatoes and cucumbers
Michelle says
Funny you should say this. I’m making these with Mac and cheese, turnip greens, and cornbread for dinner tomorrow!!
Cynthia says
I’ve made these and love them, mostly. One thing I don’t understand is the Dijon. So I put the rub on and then rub with Dijon? How does this work? I tried mixing the rub with the Dijon once and that was a horrible mistake.
ImmaculateBites says
It helps the spices stay on the the ribs .
Linda says
Not a fan of thyme or rosemary; what else can I use??
ImmaculateBites says
Basil, oregano works just fine.
Ronnie kiser says
Can i use this on chicken?
imma africanbites says
Hi. Yes, you can. But since this recipe is written specifically for country style ribs, please use your best judgement when adjusting the cooking time. Please do let me know how it goes. Thank you.
Robert says
I made these today along with the mashed potatoes and the green beans. It was amazing and full of flavor.
imma africanbites says
Thank you, Robert. You had great choices for the sides.
Sandy says
Just made this super easy and delicious recipe for dinner. Crammed them into a 9 x 9″ pyrex. WOW! Absolutely awesome flavor and super tender! This is a company worthy recipe. Thank you!!!
Penny says
Having my husband prepare this recipe tomorrow night for dinner. Can’t wait to taste then. Always love trying out your recipes.
Andre says
I’m used to bbq country ribs, but yours look so good trying them out tomorrow with some white rice and steamed cabbage.
ImmaculateBites says
Hi Andre,
White rice and steamed cabbage would be a great addition. Thanks for taking time out to share your thoughts with us.
Chrissie says
How many ribs per calorie count on label? I’m on a diet, that 4 letter word, ugh!
imma africanbites says
Hi. That’d be 1 serving= 1 rib. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used. Thank you.
Danilo says
Making it for the 1st time. The whole house smells amazing!
Anthony F. says
Made these today, don’t know what I did wrong but there was not much taste, kind of bland for me. The smell was amazing though.
ImmaculateBites says
Sorry to hear about this . Double the ingredients next time and thoroughly brushed on the ribs. Thanks for the feedback.
Sandy says
Did you use a teaspoon instead of tablespoon measurement? I found these EXTREMELY flavorful and absolutely delicious!!!