These country-style pork ribs are tender and juicy, and they are baked in the oven. You won’t believe how easy it is to make such a tasty recipe. You can make country-style ribs that taste like they came from a restaurant with just a few simple ingredients and no smokers, grills, or other special tools. Your oven is the only thing you need!.
These succulent country style ribs will cook low and slow in the oven for about 3 hours. When done, get ready to feast on the most tender and delicious pork you’ve ever enjoyed.
Boneless pork ribs cooked low and slow in oven bags become fall-off-the-bone tender and delicious. Oven bags lock in moisture and flavor while allowing the ribs to braise in their own juices. Follow this simple method to make these easy oven-baked ribs that rival grilled and smoked.
I’ll walk through how to pick the best boneless ribs, prep and season them, and cook them to perfection in the oven bag. You’ll also learn useful tips for getting the most flavor and tenderness out of your ribs. Let’s get started!
Benefits of Cooking Boneless Ribs in Oven Bags
Oven bags provide several advantages for cooking boneless ribs:
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Seals in moisture – ribs braise in their own juices.
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Infuses more flavor into the meat.
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Allows seasoning and sauce to penetrate ribs.
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Minimal cleanup – contain messes in the bag.
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Evenly distributes heat for fall-off-the-bone ribs,
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Frees up your grill or smoker for other foods
Selecting the Best Boneless Pork Ribs
Look for ribs that are:
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Meaty and evenly shaped – avoid thin or irregular pieces.
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Abundant marbling – fat = flavor and tenderness.
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Pinkish-red color – not grayish or brown.
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Flexible not stiff – should bend not crack.
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Around 1.5 – 2 lbs package for 4 servings.
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Free of large fatty sections or bone fragments.
Preparing Boneless Ribs for Oven Cooking
Before cooking, prepare the ribs:
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Trim any hard fat or sinew with a sharp knife.
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Rinse under cold water and pat dry thoroughly with paper towels.
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Rub a thin coat of oil over ribs so seasoning adheres.
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Place ribs in a large oven cooking bag.
Seasoning Ideas for Maximum Flavor
Season ribs before oven cooking to infuse flavors:
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Dry rib rub – Include garlic, onion, paprika, chili powder, cumin, oregano.
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Spicy rub – For heat add cayenne, chipotle or ancho chile powder.
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Brown sugar – A touch of sweetness enhances other flavors.
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Salt and pepper – Essential for enhancing overall flavor.
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BBQ sauce – Brush ribs with sauce before cooking for caramelized glaze.
Step-By-Step Oven Bag Method
Follow these simple steps:
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Preheat oven to 300°F.
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Season ribs generously on all sides with desired rub or sauce.
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Place seasoned ribs in a large oven cooking bag.
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Seal bag tightly with provided tie. Poke 4-5 holes with a skewer to vent.
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Bake ribs for 2-3 hours, until fall-off-the-bone tender.
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Carefully open bag, transfer ribs to a platter and serve.
Cooking Tips for Maximum Tenderness
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Cook low and slow at 300°F to allow fat to render and meat to become tender.
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Add 1 cup water or broth to bag to help steam and braise ribs.
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Flip bag over halfway during cooking to evenly baste ribs.
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Use a meat thermometer to confirm internal temp reaches 195°F when done.
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Let ribs rest 10 minutes before serving for ultimate juiciness.
Serving Ideas for Oven Bag Ribs
Serve these succulent oven-baked ribs with:
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Extra bbq sauce, ranch or Alabama white sauce for dipping.
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Coleslaw, potato salad or macaroni salad.
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Crispy fries, baked beans or collard greens.
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Corn on the cob, cornbread or buttermilk biscuits.
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Iced tea, lemonade or a cold beer.
What Do I Need to Make This Recipe?
You won’t need any special equipment to make these country style ribs. They cook right in the oven in a baking dish. A 13″ x 9″ glass baking dish is perfect for 2-3 lbs. of ribs. I like to line it with aluminum foil to make cleanup easier. You’ll also need foil to cover the dish while they roast in the oven.
Naturally we’ll need 2-3lbs. of country style pork ribs. Make sure is says butt/shoulder ribs and not loin ribs.
We’ll make an awesome pork rub with some real basic ingredients:
- brown sugar
- onion powder
- garlic powder
- ground mustard
- smoked paprika
- cayenne pepper
- salt and pepper
For the last 30 minutes of cooking, we’ll brush some of our favorite BBQ sauce on the ribs. This will give the sauce a chance to caramelize and stick to the ribs.
Start by mixing all the dry ingredients together in a small bowl. Then we simple coat all the meat with the rub. I’ve found the best way to do this is to use a large, gallon-sized zip-top bag. Add the ribs, seasoning, seal the bag and shake, shake, shake. Massage that seasoning into all the ribs for about a minute and you’re good to go.
Line a 13-inch x 9-inch glass or oven-safe baking dish with aluminum foil. Place the seasoned ribs in the dish, making sure they are as far apart as possible. Make sure the fattier side of the ribs are on top. This lets the fat’s moisture drip down through the rib, making it as juicy as possible. Cover the dish tightly with foil.
What are Pork Country Style Ribs?
Country style ribs are not actually ribs at all. I know I know… bummer, right? Not all all. The pork used in country style ribs comes from the shoulder and butt area of the animal. This is the same meat that is used in pulled pork. Yay! The meat is cut in such a way that it resembles ribs. Most cuts are boneless but some do have the y-shaped bone that you find in a shoulder/butt roast. Either way, the meat is well marbled, so tender, and absolutely mouthwatering.
Country style ribs are usually sold in packages of about 8 “ribs”, totaling 2-3lbs. Of course, depending on the particular store, the packaging can vary. Also make sure the meat is well marbled. Some country style pork ribs are cut from the loin area and tend to be very lean. These ribs are not as good and tend to be very dry.
The standard packages of 2-3lbs are perfect for a hearty family meal. If cooking for more than 4, look for larger packages of more than 3 lbs. As a general rule, 2 standard sized country style ribs are the prefect serving size for 1 person.
Oven Bag Country Style BBQ Ribs
FAQ
How do you cook ribs in a sealed bag?
What temperature should boneless pork ribs be cooked to?
Do you cover pork ribs when baking in oven?