For perfectly tender boneless country style pork ribs, you don’t have to bake them low and slow for hours. This quick and easy recipe is ready in just 35 minutes!
These boneless country style pork ribs are ready in just 40 minutes and taste great. You’ll love how quick and easy this recipe is.
*The country style ribs I used were 1 1/4 – 1 1/2 inches thick. The thickness of your ribs will affect the cook time.
**I love the way these ribs feel the way the recipe says they should, but if you want country-style ribs that are completely fall-apart tender, you could change the cooking time (the temperature would stay the same). Place aluminum foil over the dish and bake for 2 to 2 1/2 hours, or until the ribs are so tender that they fall apart. Check on them after 2 hours. Then proceed with the broiling instructions.
*These ribs are very tasty even without the BBQ sauce on them. But you can add the sauce right before broiling them for a sticky, sweet taste and texture. Most of the time, I don’t and just use BBQ sauce as a dip, but the recipe will work either way.
Nutrition information isn’t always accurate. The optional BBQ sauce is not included in the nutrition information.
Country style pork ribs are a flavorful and inexpensive cut of meat that just requires a little technique to make them fall-off-the-bone tender. Getting the temperature right when cooking country style ribs is key to yielding delicious results. This guide will cover the ideal oven temp, expected cook times, and tips for perfectly cooked country style pork ribs every time.
Why Temperature Matters for Tender Ribs
Country style ribs come from the shoulder area of the pig and contain a good amount of fat and connective tissue. Cooking them low and slow helps break down the collagen in the meat, making it succulent and tender.
Using the proper temperature is crucial for allowing this to happen. If the oven temp is too high, the ribs can end up tough and dry. The outer surface will overcook before the inside becomes tender.
On the flip side, if the oven temp is too low, the ribs may cook unevenly or require an excessively long cook time Finding the right balance results in country style pork ribs with tender meat that easily pulls away from the bone
The Ideal Oven Temperature
The optimal oven temperature for achieving tender, fall-off-the-bone country style pork ribs is 250°F.
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At 250°F, the ribs can cook low and slow for an extended time, allowing the collagen to fully break down.
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This low heat gently liquefies and melts the fat and connective tissues evenly throughout the meat.
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250°F prevents the exterior from drying out before the inside cooks through.
Many recipes call for baking country style ribs at 300-325°F. But cooking at a lower 250°F helps safeguard against dryness and yields more tender results. The ribs may take longer at this temp but the payoff is worth it.
If using a smoker or grill, maintain an indirect temperature of 225-250°F, which allows for slow cooking with ribs that are moist and tender.
Expected Cook Times at 250°F
Cooking times will vary slightly based on the size and thickness of the ribs. But in general, expect cook times of 2-3 hours at 250°F for tender country style pork ribs.
Here are some time guidelines:
- Boneless country style ribs: Cook for approx. 2 hours
- Bone-in country style ribs: Cook for approx. 2.5-3 hours
- Meatier country style rib racks: Can take up to 3-4 hours
The ribs are done when a fork inserts cleanly with little resistance or the meat has pulled back from the bones. Use an instant-read thermometer to confirm the internal temp reaches 195-205°F.
Tips for Perfectly Tender Ribs Every Time
Follow these tips in tandem with the 250°F oven temp for flawlessly tender country style pork ribs:
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Don’t overcrowd – Allow space between ribs for even cooking.
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Use a broiler pan or rack – This allows fat to drain away from the meat.
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Flip ribs halfway – Ensures both sides cook evenly.
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Cover with foil – Prevents outside from drying before inside cooks through.
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Let rest 5-10 minutes – Allows juices to reabsorb for most tender meat.
Cooking country style pork ribs low and slow at 250°F renders out fat and connective tissue for ribs so tender the meat falls right off the bone. Just be sure to allot 2-3 hours for the process. Perfectly cooked ribs are well worth the wait!
Common Mistakes to Avoid
It’s easy to make errors that result in dry, tough country style pork ribs. Watch out for these common mistakes:
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Cooking at too high of a temperature – Above 300°F dries out the exterior.
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Not cooking long enough – May still be tough if underscooked.
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Skipping the foil cover – Causes moisture loss without the foil tent.
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Cutting ribs apart – Leads to dried out individual pieces. Keep ribs intact or in racks.
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Neglecting to let rest – Meat won’t reabsorb juices without a short rest.
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Using lean ribs – Needs fat for moisture; choose ribs with marbling.
Following proper technique at a low 250°F oven temperature prevents these pitfalls for perfect results every time.
The Takeaway
A low and slow 250°F oven method along with proper cook times of 2-3 hours delivers country style pork ribs that are fork tender. The key is cooking them slowly to break down collagen while retaining moisture. Letting them rest afterward also boosts tenderness. Mastering the ideal oven temp produces succulent, pull-apart country style ribs full of flavor.
How To Bake Country Style Ribs
Start by preheating the oven. Next, mix the homemade spice blend together in a small bowl. (See the recipe card below for the full printable instructions. ).
Place the pork ribs without bones in a casserole dish in a single layer. Sprinkle half of the spice mix over the ribs. Rub the spice blend into the ribs so that it really sticks to them as they bake.
Flip the ribs over, and sprinkle the remaining spice rub on the second side. Massage the spices into the ribs, then bake them uncovered in the preheated oven.
After cooking the ribs, put them on a baking sheet with a rim and cover it with aluminum foil. Leave the juices on the pan. If you’re going to coat the ribs in barbecue sauce, do that now. Broil the ribs until they’re cooked through with a golden and slightly crispy exterior.
Alternatively, you can also skip the broiling and crisp the ribs up in an air fryer instead. Follow the written directions on the recipe card below. They include the exact amounts of ingredients, cooking times, helpful hints, and more.
How To Cook Country Style Ribs In The Oven Fast
This recipe is written to cook as quickly as possible (while still having a delicious moist texture). It only has to bake for 35 minutes!.
You’ll Never Make Country Style Ribs Any Other Way
FAQ
What temperature do you cook country style ribs to?
What temperature do you cook ribs pork ribs?
Are pork ribs done at 165 degrees?
What temp should country style beef ribs be cooked to?
How long should you cook pork ribs in the oven?
To cook pork ribs in the oven, bake them for one hour and 30 minutes. Remove from the oven and pull back the foil. For the most tender meat, look for an internal temperature of 190-205°F as measured by an instant-read meat thermometer. If the pork isn’t done, wrap them up and cook for 15 to 20 minutes more.
How to cook country ribs in the oven?
To cook country ribs in the oven, place the seasoned ribs, spaced apart, in the baking dish and cover tightly with foil. Place in the oven at 325° (F) on middle rack for 2.5 hours. After 2.5 hours, the country ribs should be fall apart tender. You can serve as is with some of the juices from the pan or continue to the next, optional step. Optional: Set oven to “broil”. (Note: The optional step is not necessary to answer the question but is included in the original passage.)
How long does it take to cook country ribs?
Country-style ribs take between 2 hours 45 minutes and 3 hours 30 minutes to cook in the oven.
What temperature should pork ribs be cooked at?
The recommended temperature for cooking pork ribs is between 145 ° and 155 °. The final internal temperature for sold pork cuts is 145 ° minimum safe temperature, but we prefer 150 ° with almost no pink. Cooking the ribs above 155 ° will start to dry and toughen them, which is not recommended.