Country-Style Pork Ribs Recipe (2-Ingredient)

As someone raised in the Deep South, few things bring back the nostalgic memories of childhood like that first bite into fresh-cooked ribs. Smokestacks wafting the scent of slow-cooked meats through the air are like a beacon pulling my tastebuds home. So when I learned I didn’t need a fancy smoker and could make ribs full of flavor and fall-off-the-bone texture at home in my oven, there was no going back. 

Making country-style pork ribs just requires three easy steps: bake the ribs, sauce the ribs, then bake the ribs some more and you’ve got tender, juicy barbecue. Smoking ribs on the smoker is an exhaustive all-day affair, but this oven version takes very little effort and only three hours of cooking time. 

These tender, smoky oven-baked country-style pork ribs are perfect for dinners at home, football weekends, or large gatherings. I love how the sauce caramelizes on the ribs and the fat renders to create a beautiful crust around the delicate meat that falls right off the bone. 

Choosing the Right Barbecue Sauce for Country-Style Ribs

Choosing your barbecue sauce is probably the most important part of this recipe, second only to getting fresh, high-quality ribs from a trusted grocer. Since this recipe isn’t smoked, you want to impart a smoky flavor to the ribs via the barbecue sauce. 

Look for varieties that include hickory or apple wood smoke flavors. It’s also important to make sure the sauce you choose contains sugar, which will aid in the caramelization of the meat as it cooks. My favorite barbecue sauces are Kraft Original, Sweet Baby Ray’s Hickory and Brown Sugar, and Stubb’s Hickory Bourbon. 

Making Country-Style Ribs in the Slow Cooker

You can make country-style pork ribs in a slow cooker instead of the oven if you prefer. Simply salt and pepper the ribs, add them to the cooker with 3 tablespoons of water, then cook on low for 4 hours. They’re done when the meat pulls apart easily with a fork. Sauce them just before serving with 1/2 cup of barbecue sauce. 

I find that ribs cooked in the slow cooker aren’t quite as complex in flavor or texture as those cooked in the oven, but if oven space is at a premium, they still come out delicious.

How To Make My 2-Ingredient Country-Style Pork Ribs

For about 4 servings, you’ll need:

• 8 country-style pork ribs (about 2 1/2 pounds)
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper 
• 2 1/2 cups barbecue sauce, divided 

Preheat the oven to 300°F. Fully cover the bottom and sides of two rimmed baking sheets with aluminum foil.  

Arrange the ribs on the baking sheets so they are close together but not touching. Sprinkle the salt and pepper evenly over the ribs, covering all sides of each rib. Pat the salt and pepper into the meat with your hands so it sticks. Arrange the ribs with their fatty sides facing up, then cover the baking sheets tightly with aluminum foil. 

Bake until the meat is easily pulled apart with a fork, about 2 hours. If it is too tough to pull apart easily, cook for an additional 15 minutes and check again. Continue until a fork easily pulls the meat apart. 

Remove the ribs from the oven and reduce the temperature to 275°F. Using tongs, gently transfer the ribs to a large plate. Discard the used aluminum foil and re-line the baking sheets with fresh foil. Return the ribs to the baking sheets. Use a pastry brush to glaze the ribs evenly with 2 cups of  barbecue sauce, being sure to sauce all sides of each rib. 

Bake the ribs, uncovered, until the sauce begins to form a crust-like appearance, about 1 hour. Remove the ribs from the oven and use the pastry brush to coat the ribs with the remaining 1/2 cup of barbecue sauce. Allow the ribs to rest for about 5 minutes, then serve. 

Recipe Variation

You can change up the flavors in this recipe in many different ways. I love trying out different barbecue rubs like McCormick Grill Mates Sweet and Smoky Rub or Dak’s Salt-Free BBQueen. The rubs add more complex flavors like smoke, spice, and sweetness. Just be sure to check the label for salt: if you choose a rub that has salt in it, cut back on or remove the salt called for in this recipe, or you could end up with oversalted ribs.