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Close-up of slow-roasted Oven-Baked Country Style Ribs showing the dark reddish-brown sauce and charred caramelized edges.

Oven-Baked Country Style Ribs: The Ultimate Sticky and Tender Recipe

These Oven-Baked Country Style Ribs are slow-roasted until fork-tender and finished with a sticky, dark BBQ glaze and caramelized charred edges. A foolproof, high-protein dinner that delivers professional BBQ results right in your kitchen.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe
  • 3 lbs Country style pork ribs 1.4 kg, thick-cut
  • 1/4 cup Brown sugar 50g, packed
  • 1 tbsp Smoked paprika
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper
  • 1 cup BBQ Sauce 240ml, dark reddish-brown variety
  • 2 tbsp Fresh parsley Finely chopped for garnish

Equipment

  • 1 Baking Sheet Large, rimmed
  • 1 Aluminum foil Heavy duty
  • 1 Silicone Basting Brush

Method
 

Preparation and Rub
  1. Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper. Pat the 3 lbs (1.4 kg) of thick-cut country style ribs dry with paper towels.
  2. Mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the mixture generously over all sides of the pork ribs.
The Slow Roast
  1. Arrange the ribs on the baking sheet and cover tightly with aluminum foil. Bake for 2 to 2.5 hours until the meat is fork-tender.
The Glaze and Char
  1. Remove from the oven and increase heat to 425°F (220°C). Remove the foil and brush the ribs generously with the dark BBQ sauce.
  2. Bake or broil for another 10-15 minutes until the sauce is sticky and caramelized with visible charred edges.
  3. Let rest for 5 minutes, then sprinkle with finely chopped fresh green parsley before serving.

Notes

For extra flavor, let the dry rub sit on the ribs for 30 minutes before putting them in the oven.
Ensure the foil is sealed perfectly to trap steam for tender meat.