Indulge in the scrumptious delight of oven-roasted country style pork ribs that are so tender and juicy, you’ll be amazed at how effortlessly you can create this delicious recipe. Forget about the complexities of smokers, grills, or any special gadgets � all you need is your oven!
Making oven-baked Country Style Pork Ribs is incredibly simple. No need for a grill, smoker, or slow cooker � just a few basic ingredients will yield restaurant-quality country style ribs that will delight your entire family.
Achieving ribs as good as your favorite barbecue joint is a breeze with this straightforward recipe. The best part? You get to dictate the ingredients, avoiding the high costs of store-bought barbecue. Why spend a fortune when you can whip up your own equally fantastic barbecue at home!
Overview: How to Make Country Style Ribs in Oven?
To embark on this flavorful endeavor, allocate a mere 10 minutes for preparation and allow a generous 2 hours for cooking, resulting in a total time investment of 2 hours and 10 minutes. This enticing main course, deeply rooted in American cuisine, yields 8 servings, each encompassing 557 calories. The mastermind behind this culinary delight is none other than my mom.
The journey begins by preheating the oven to 325�F, setting the stage for the ribs to be meticulously arranged in a single layer within an ungreased 9 X 13-inch rimmed baking dish. A harmonious blend of smoked salt, black pepper, smoked paprika, dried thyme, and cayenne pepper forms the dry rub, sprinkled generously over the ribs. Covered with heavy-duty foil, the ribs undergo a patient baking process, emerging incredibly tender after about 2 hours.
A pivotal moment arrives as the cooked ribs are carefully transferred to a broiler-safe, foil-lined, rimmed baking sheet. Here, the goal is to expose the fat to the broiler element, facilitating a captivating browning process. With the oven switched to broil at a high temperature of 500�F, the ribs are basted with pan juices and broiled for 3-4 minutes until the fat achieves a delectable golden-brown hue. A final basting with pan juices culminates in a presentation-ready dish, ready to be savored.
For those keen on culinary finesse, a note of advice is provided�opt for ribs from the pork shoulder, not the loin, to avoid dryness during prolonged cooking. Additionally, the versatile pan juices can be saved by straining them into a glass jar, refrigerating until the fat separates, resulting in a rich broth for various culinary applications. Leftovers, conveniently stored in an airtight container, remain fresh in the fridge for 3-4 days, easily reheated in the microwave at 50% power. As you embark on this culinary endeavor, feel free to add personal notes for a customized touch to your gastronomic experience. Also, you can cook country-style pork ribs on the grill.
Also Read : Tandoori Spiced Ribs with Raita
Country-Style Pork Ribs in Oven – Simple Recipe
Equipment
- Oven
- 9 X 13-inch Baking Dish
- Heavy-Duty Foil (or Regular Foil)
- Slotted Spatula
- Broiler-Safe Baking Sheet
- Mixing Bowl and Measuring Spoons
- Airtight Container (for Leftovers)
- Basting Brush (optional)
- Glass Jar (optional)
Ingredients
- 3 pounds Country-Style Pork Ribs (about 8 ribs)
- 1/2 tsp Cayenne Pepper
- 2 tsp Smoked Salt
- 1/2 tsp Black Pepper
- 1 tsp Dried Thyme
- 2 tsp Smoked Paprika
Instructions
- The Prologue: Preheat your oven to a scintillating 325�F. Arrange the ribs in a single, ungreased layer within the vast expanse of a 9 X 13-inch rimmed baking dish.
- The Composition: Mix the dry rub elements into a flavorful crescendo, and with a graceful hand, sprinkle this symphony onto the ribs, setting the stage for the culinary performance.
- The Oven Sonata: Cover the baking dish with a tightly drawn curtain of heavy-duty foil, or, if you prefer, a double layer of regular foil. The orchestra, i.e., the ribs, will play their tender tune for approximately 2 hours.
- Intermission: With a slotted spatula, transport the cooked ribs to a broiler-safe haven�a foil-lined, rimmed baking sheet. Arrange them artfully, exposing the fat to the broiler element, as the anticipation builds.
- The Climax: Switch the oven to a dramatic broil on high (500�F), positioning an oven rack 6 inches below the broiler element (not directly below). The goal�sublime browning of the fat, a visual crescendo lasting 3-4 minutes.
- The Finale: Baste the ribs with the pan juices, a final act of culinary grace, before serving this opulent dish.
Notes
- A reminder: Use ribs from the pork shoulder, not the loin. Ribs cut from the loin may succumb to dryness during the prolonged performance.
- Optional Symphony: The pan juices need not be discarded; instead, consider straining them into a glass jar. Refrigerate until the fat separates, leaving behind a rich, flavorful broth. A versatile encore for reheating or as a foundation for future sauces and gravies.
- The Epilogue: Leftovers, if any, can be stored in the fridge within an airtight container, ready for a 3-4 day encore. Gently reheat, covered, in the microwave at 50% power for a nostalgic revisit to this gastronomic masterpiece.
Nutrition
Nutrition Facts:
| Nutrition per Serving | Unit |
|---|---|
| Serving Size: | 6 ounces |
| Calories: | 558 kcal |
| Protein: | 38g |
| Fat: | 44g |
| Saturated Fat: | 14g |
| Monounsaturated Fat: | 19g |
| Sodium: | 784mg |
Note: These nutritional values is based on an online tool, not reflective of actual facts.
I need a book on your cooking order thank you the food looks great yes it do
Absolutely, I�ll get you a book on cooking, give us some time. Thanks for the compliment on the food � glad you like it