I’m sharing my Oven Roasted Country Style Ribs recipe for boneless country style pork ribs baked low and slow for over two hours then slathered in your favorite BBQ sauce, with a simple twist you’ll want to read about.

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I love foolproof dinners that make people shut up and eat. My Tender, Tasty & Easy Oven Baked BBQ Boneless Country Style Pork Ribs started as a late night curiosity, and now it’s my go to when I want big flavor with zero drama.

The boneless country style pork ribs end up absurdly tender and get coated in my favorite BBQ sauce, turning sticky and caramelized. If you’ve ever Googled How Long To Cook Boneless Ribs In Oven you know the internet gets weird.

This is more like Country Style Pork Ribs In Oven Easy comfort with a little edge you didn’t expect.

Ingredients

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Pork ribs: rich in protein, higher in fat, filling and savory, not a diet food.
Brown sugar: adds sweet caramel notes, lots of carbs, not much else nutritionally.
Smoked paprika: gives smoky color and warmth, low calories, some antioxidants.
Garlic powder: punchy savory flavor, may help immunity, almost no calories.
Olive oil: healthy fats, helps carry flavors and keeps meat nicely moist.
BBQ sauce: sweet and tangy, big flavor hit, often high in sugar so beware.
Worcestershire sauce: tiny amount adds umami depth and savory complexity, low calories.
Chicken broth: adds moisture and mild savory notes, cuts need for extra fat.
Chili powder: brings heat and a metabolism kick, small vitamins like vitamin A.

Ingredient Quantities

3 pounds boneless country style pork ribs, trimmed of excess fat

2 tablespoons packed brown sugar

1 tablespoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon chili powder or cayenne pepper, optional

1 tablespoon olive oil

1/2 cup water or low sodium chicken broth

1 1/2 cups of your favorite BBQ sauce, you know the one

1 tablespoon Worcestershire sauce, optional

How to Make this

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1. Preheat oven to 300°F. Pat the 3 pounds boneless country style pork ribs dry and trim any excess fat, it’s gonna help the rub stick and stop flare ups if you sear them.

2. In a bowl mix 2 tablespoons packed brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper and 1/2 teaspoon chili powder or cayenne if you want heat.

3. Rub 1 tablespoon olive oil all over the ribs, then massage the spice mix into the meat so it’s evenly coated.

4. Optional but tasty hack: heat a large skillet over medium high and sear the ribs 1 to 2 minutes per side until browned. This adds flavor, but you can skip it if you want less fuss.

5. Put the ribs in a baking dish or rimmed sheet pan, add 1/2 cup water or low sodium chicken broth to the bottom to keep things moist, cover tightly with foil or a lid and bake at 300°F for about 2 to 2 1/2 hours until a fork slides in easily and the meat is very tender. Check around 2 hours, ovens vary.

6. Meanwhile, stir together 1 1/2 cups of your favorite BBQ sauce, you know the one, and if you like add 1 tablespoon Worcestershire sauce for depth, that’s optional.

7. When ribs are tender remove foil, brush them generously with half the BBQ sauce mixture, then return to the oven uncovered at 425°F for 10 to 15 minutes to caramelize the sauce. Or broil on high for 2 to 4 minutes but watch closely, sugar burns fast.

8. Take ribs out, let rest 8 to 10 minutes, brush with the remaining sauce, slice or pull apart and serve. Don’t forget to save extra sauce for dipping.

Equipment Needed

1. Oven
2. Large rimmed baking sheet or ovenproof baking dish with a lid or foil
3. Heavy skillet like cast iron for searing
4. Mixing bowl for the rub and sauce
5. Measuring spoons and 1/2 cup measuring cup
6. Tongs for flipping and handling ribs
7. Basting brush or spoon to glaze the ribs
8. Sharp knife and cutting board for trimming and slicing
9. Aluminum foil to cover the pan and rest the ribs

FAQ

Q: How long and at what temperature should I bake these ribs?

A: Bake them covered at 300°F for about 2 to 2 1/2 hours for 3 pounds, until tender. If you prefer a quicker finish bake at 350°F for 1 1/2 to 2 hours. After that brush with BBQ sauce and bake uncovered or briefly broil to caramelize the sauce, just watch so it doesn't burn.

Q: What internal temperature means they are safe and also super tender?

A: Pork is safe at 145°F with a 3 minute rest, but boneless country style ribs have lots of connective tissue so for fall apart tender aim for 190 to 205°F. Use a probe thermometer and check for fork tenderness, not just number on the dial.

Q: Do I have to add the 1/2 cup water or chicken broth?

A: Yes it's helpful. Put the liquid in the pan and cover the dish tightly with foil so the ribs steam and stay moist. Skip it and they can dry out, especially if you cook longer to get them super tender.

Q: Can I use bone in country style ribs or another cut?

A: You can, but bone in pieces may need an extra 10 to 20 minutes. If you use pork shoulder pieces they behave similar but watch thickness and test doneness with a probe and fork.

Q: How do I keep the sauce from burning when I caramelize it?

A: Apply sauce at the very end. Either bake uncovered at 425°F for 8 to 12 minutes or broil 2 to 4 minutes, keeping the oven door slightly open and watching closely. If your sauce is very sweet reduce the sugar or glaze for a shorter time because sugar burns fast.

Q: Can I make these ahead, store or freeze them?

A: Yep. Cool fully then refrigerate up to 3 to 4 days. For longer storage freeze in a sealed container up to 3 months. Reheat gently in a 300°F oven covered with a splash of broth to keep moist, about 20 to 30 minutes from chilled, longer from frozen.

Tender, Tasty & Easy Oven Baked BBQ Boneless Country Style Pork Ribs Recipe Substitutions and Variations

Brown sugar:
- White granulated sugar + molasses — mix 1 cup sugar with 1 tbsp molasses to make 1 cup brown sugar.
- Maple syrup or honey — use about 3/4 the amount and cut other liquids a touch, they add extra flavor.
- Coconut sugar — 1:1 swap, less moisture but similar caramel note.
Smoked paprika:
- Regular paprika + a tiny bit of liquid smoke — about 1/8 to 1/4 tsp liquid smoke for a smoky hit.
- Chipotle powder — adds smoke and heat, use a little less if you don’t want it spicy.
- Ancho chili powder — milder, smoky-sweet, good if you want less heat.
Olive oil:
- Vegetable or canola oil — neutral flavor, 1:1 swap.
- Avocado oil — higher smoke point, 1:1 swap, great for searing if you brown the ribs first.
- Melted butter — 1:1 swap for richer flavor, use if you want a slightly sweeter, buttery finish.
Water or low sodium chicken broth:
- Apple juice or apple cider — adds sweet tang and helps tenderize, use same amount.
- Beer (lager or amber ale) — gives depth and complexity, use 1:1.
- Low sodium beef broth — richer, more savory swap, use 1:1 and taste for seasoning.

Pro Tips

1) Let the rub sit on the ribs for a while, even overnight if you can. It really helps the flavor sink in, just pull them out 30 minutes before cooking so they arent ice cold when they hit the oven.

2) Sear if you want that extra browned flavor, but dont crowd the pan or youll steam instead of brown. Use a hot pan and a bit of oil with a high smoke point and only 1 to 2 minutes per side.

3) For that melt in your mouth texture dont just chase a safe temp, aim for 195 to 205 F so the collagen breaks down and the meat falls apart. Check with a probe or fork around the 2 hour mark since ovens vary.

4) Apply the BBQ sauce in thin layers at the end, and caramelize at high heat for just a few minutes. Sugary sauces burn fast, so brush, bake 5 minutes, brush again, and broil or increase temp only at the very last second, watching it closely.

5) Let the ribs rest 8 to 10 minutes before slicing and cut across the grain. If you need to reheat later do it low and covered with a splash of broth so they dont dry out, then finish with a fresh lick of sauce.

Tender, Tasty & Easy Oven Baked BBQ Boneless Country Style Pork Ribs Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

Servings

servings

Calories

705

kcal

Equipment: 1. Oven
2. Large rimmed baking sheet or ovenproof baking dish with a lid or foil
3. Heavy skillet like cast iron for searing
4. Mixing bowl for the rub and sauce
5. Measuring spoons and 1/2 cup measuring cup
6. Tongs for flipping and handling ribs
7. Basting brush or spoon to glaze the ribs
8. Sharp knife and cutting board for trimming and slicing
9. Aluminum foil to cover the pan and rest the ribs

Ingredients

3 pounds boneless country style pork ribs, trimmed of excess fat
2 tablespoons packed brown sugar
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon chili powder or cayenne pepper, optional
1 tablespoon olive oil
1/2 cup water or low sodium chicken broth
1 1/2 cups of your favorite BBQ sauce, you know the one
1 tablespoon Worcestershire sauce, optional

Directions

Preheat oven to 300°F. Pat the 3 pounds boneless country style pork ribs dry and trim any excess fat, it's gonna help the rub stick and stop flare ups if you sear them.
In a bowl mix 2 tablespoons packed brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper and 1/2 teaspoon chili powder or cayenne if you want heat.
Rub 1 tablespoon olive oil all over the ribs, then massage the spice mix into the meat so it's evenly coated.
Optional but tasty hack: heat a large skillet over medium high and sear the ribs 1 to 2 minutes per side until browned. This adds flavor, but you can skip it if you want less fuss.
Put the ribs in a baking dish or rimmed sheet pan, add 1/2 cup water or low sodium chicken broth to the bottom to keep things moist, cover tightly with foil or a lid and bake at 300°F for about 2 to 2 1/2 hours until a fork slides in easily and the meat is very tender. Check around 2 hours, ovens vary.
Meanwhile, stir together 1 1/2 cups of your favorite BBQ sauce, you know the one, and if you like add 1 tablespoon Worcestershire sauce for depth, that's optional.
When ribs are tender remove foil, brush them generously with half the BBQ sauce mixture, then return to the oven uncovered at 425°F for 10 to 15 minutes to caramelize the sauce. Or broil on high for 2 to 4 minutes but watch closely, sugar burns fast.
Take ribs out, let rest 8 to 10 minutes, brush with the remaining sauce, slice or pull apart and serve. Don't forget to save extra sauce for dipping.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.