There’s a reason low and slow is the mantra of southern barbecue pitmasters, and these country-style ribs prove that patience truly is a virtue when it comes to cooking meat. Country ribs are actually cut from the shoulder end of the pork loin, which means they have more meat and less bone than traditional ribs, making them incredibly satisfying to eat. When you cook them low and slow, the fat and connective tissue break down into pure tenderness, creating ribs that are so soft they practically melt in your mouth. These ribs get coated in a simple but flavorful dry rub, then slow-roasted until the meat pulls away from the bone with the gentlest tug. Finished with a sticky, tangy barbecue glaze, they’re everything you want in comfort food without needing a fancy smoker or grill.
This recipe serves six hungry people and takes about four hours from start to finish, with most of that time being hands-off cooking. Each serving contains approximately 520 calories, giving you a protein-rich, deeply satisfying meal that’s worth every minute of waiting.
1. Ingredients
- Bone-in country-style pork ribs – 4 pounds
- Brown sugar – 1/4 cup (packed)
- Paprika – 2 tablespoons
- Garlic powder – 1 tablespoon
- Onion powder – 1 tablespoon
- Ground black pepper – 1 tablespoon
- Salt – 2 teaspoons
- Cayenne pepper – 1 teaspoon
- Dried thyme – 1 teaspoon
- Apple cider vinegar – 1/4 cup
- Barbecue sauce – 1 and 1/2 cups
- Honey – 2 tablespoons
2. Prepare the Dry Rub
In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, and dried thyme. Mix everything together thoroughly with a fork or small whisk, breaking up any lumps in the brown sugar. This dry rub creates a flavorful crust on the ribs that caramelizes beautifully during the long cooking process. The brown sugar adds sweetness and helps create that gorgeous mahogany color, while the spices provide depth and a little heat. Make sure all the spices are evenly distributed so every rib gets the same amount of flavor.
3. Season the Ribs
Pat the country ribs completely dry with paper towels. This is important because moisture on the surface will prevent the rub from sticking properly. Lay the ribs out on a large cutting board or clean counter and sprinkle the dry rub generously over all sides of each piece. Use your hands to really massage the rub into the meat, pressing it in so it adheres well. Don’t be shy with the seasoning because some will cook off during the long roasting time. Make sure to get into all the crevices and coat every surface. Let the seasoned ribs sit at room temperature for about 30 minutes while you preheat the oven. This allows the seasonings to penetrate the meat and takes the chill off so the ribs cook more evenly.
4. Preheat and Prepare
Position an oven rack in the center of your oven and preheat it to 275 degrees. This low temperature is the secret to tender ribs that fall off the bone. Line a large roasting pan or baking dish with heavy-duty aluminum foil for easier cleanup. Place a wire rack inside the pan if you have one, which allows air to circulate around the ribs and helps them cook more evenly. If you don’t have a rack, you can place the ribs directly in the pan, but you’ll want to flip them halfway through cooking to ensure even browning.
5. Initial Roasting
Arrange the seasoned ribs on the wire rack or in the pan, leaving a little space between each piece if possible. They can overlap slightly if needed. Pour the apple cider vinegar into the bottom of the pan, being careful not to wash off the rub from the ribs. The vinegar creates steam during cooking that keeps the meat moist and adds a subtle tangy flavor. Cover the entire pan tightly with aluminum foil, creating a sealed environment that traps moisture. This is crucial for keeping the ribs from drying out during the long cooking time.
6. Slow Cook to Perfection
Place the covered pan in the preheated oven and let the ribs cook undisturbed for three hours. During this time, the low heat slowly breaks down the tough connective tissue and renders the fat, transforming the meat into something incredibly tender. The covered environment creates a steam bath that keeps everything moist. Resist the temptation to peek too often because every time you open the oven, you lose heat and moisture. Your kitchen will start to smell absolutely amazing after about an hour.
7. Prepare the Glaze
While the ribs are in their final hour of cooking, make the barbecue glaze. In a medium bowl, combine the barbecue sauce and honey, whisking them together until smooth. The honey adds extra sweetness and helps the sauce stick to the ribs while creating a beautiful glossy finish. You can use your favorite store-bought barbecue sauce or make your own if you prefer. A sauce with a good balance of sweet, tangy, and smoky flavors works best. Set the glaze aside until you’re ready to use it.
8. Uncover and Glaze
After three hours of covered cooking, carefully remove the foil from the pan. The ribs should be very tender at this point, and the meat should have pulled back from the bones slightly. Using a basting brush, generously coat each rib with the barbecue glaze, making sure to cover all the surfaces. Return the uncovered pan to the oven and increase the temperature to 350 degrees. This higher heat will caramelize the sauce and create that sticky, lacquered finish that makes ribs irresistible.
9. Final Caramelization
Let the glazed ribs cook uncovered for another 30 to 40 minutes, basting them with more glaze every 15 minutes. Each layer of glaze will cook down and get sticky before you add the next coat, building up that characteristic barbecue rib appearance. The edges should start to caramelize and darken, and the sauce should look thick and glossy. Watch them carefully during this final stage because the sugar in the sauce can burn quickly if left too long. The ribs are done when the meat is fall-apart tender and the glaze is thick and sticky.
10. Rest Before Serving
Remove the ribs from the oven and let them rest on the pan for about ten minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. The ribs will also firm up slightly during resting, making them easier to handle and transfer to a serving platter without falling apart completely. Use tongs to carefully move the ribs because they’ll be incredibly tender and might break apart if you’re not gentle.
11. Serve with Style
Transfer the ribs to a large serving platter and brush them with any remaining glaze or pan juices for extra flavor and shine. These ribs are messy to eat, so provide plenty of napkins and don’t expect anyone to use a knife and fork. They’re meant to be picked up and enjoyed with your hands. The meat should pull away from the bone with minimal effort, and each bite should be tender, juicy, and packed with smoky-sweet flavor.
12. Nutritional Information Per Serving
- Calories – 520
- Protein – 42 grams
- Total fat – 28 grams
- Saturated fat – 10 grams
- Carbohydrates – 26 grams
- Fiber – 1 gram
- Sugar – 22 grams
- Cholesterol – 145 milligrams
- Sodium – 890 milligrams
13. Helpful Tips
Country-style ribs are different from baby back or spare ribs because they’re meatier and have less bone, which makes them more forgiving and harder to overcook. If you can’t find country-style ribs, you can use this same method with baby back ribs, though they’ll cook slightly faster. The key to tender ribs is maintaining that low temperature for the entire cooking time, so avoid the temptation to turn up the heat to speed things along. You can make these ribs up to two days ahead and reheat them covered in a 300-degree oven for about 20 minutes, then glaze and finish them uncovered. For extra smoky flavor, add a teaspoon of liquid smoke to your barbecue glaze or use a smoked paprika in your dry rub instead of regular paprika. If you prefer a spicier version, increase the cayenne pepper to two teaspoons or add some crushed red pepper flakes to the rub. The apple cider vinegar in the pan can be replaced with apple juice, beer, or chicken broth if you prefer. Each liquid adds a slightly different flavor profile but all work well for creating steam. If your ribs seem to be browning too quickly during the final glazing stage, tent them loosely with foil to prevent burning while the sauce finishes caramelizing. Leftover ribs can be stored in an airtight container in the refrigerator for up to four days or frozen for up to three months. Reheat them gently in a covered dish in the oven to keep them moist. These ribs pair beautifully with classic southern sides like coleslaw, baked beans, cornbread, macaroni and cheese, potato salad, or collard greens. The rich, sweet, and tangy flavor of the ribs balances perfectly with fresh, crunchy, or creamy sides that can stand up to their bold taste.
