Country Style Pork Ribs In The Oven (Low Carb)

This oven baked country style pork ribs recipe uses an inexpensive cut of meat which makes this meal quite budget friendly. Follow my tips for perfectly tender juicy meat. 

It was an ordinary Wednesday afternoon when my son texted me and said, “Guess what I just put in the oven.”

I couldn’t wait for his answer. He likes to cook and try new foods. And that means, I get to try them too.

I said, “Steak? Ribs? Shrimp?”

He replied, “Ribs.” He had marinated them overnight and they would bake for 3 hours.

“Mom, they’re only $2.29 per pound. Can’t beat that.”

Wow. I love baby back ribs, but they can be a bit pricey. So this sounded good to me. (Check out your supermarket to see if they have the same low price!)

I’ll explain how to cook them in a minute. One more thing you should know.

What cut of meat is country-style pork ribs?

Your butcher slices these ribs from the pork butt which is not actually from the rear of the pig. It’s from the pork shoulder, high on the foreleg, and much meatier than regular pork or beef ribs. They’ll leave fat on the ribs that helps add moisture to an otherwise dry cut of meat.

You may have to ask your butcher to cut a pork butt for you if the country style ribs aren’t already in the showcase.

The next time my son came to visit, he picked up some of these country style pork ribs and he showed me his easy method to make them.

The first thing is to marinate them overnight. He likes to marinate them in vinegar.

I prefer to go with a simple salt brine as I do with this spice-rubbed pork roast.

Let me show you how.

Instructions

First, tenderize your meat in a brine overnight for about 24 hours. Toss in other flavorings like peppercorns and basil leaves.

The next day when you’re ready to cook them, rinse the meat and pat it dry. Discard the brine solution and wash out the dish before placing the meat back in a single layer fat side up to cook right in the same baking dish.

Rub the meat on all sides with a mixture of salt, pepper, and thyme. Cover the dish with foil and bake at 300℉ for two hours.

So, now there’s plenty of time to put your feet up, read a book, or whatever it is you like to do while your oven does all the work.

Finally, remove the foil and carefully drain the dish (there will be a lot of liquid). Turn the oven down to 275℉.

I love the taste of these ribs with just a dry rub.

If you’re going with bbq sauce, now is the time to brush it on.

Then finish cooking uncovered, for another hour.

And that’s it. You’ve been very patient and your oven baked country style ribs are ready to enjoy. Serve with lots of napkins.

Pro tips and recipe notes

• I think you’ll love the distinct flavor of my simple dry rub. But, you may choose to add some other favorite spices such as paprika, chili powder, black pepper, cumin, or even cayenne pepper. It’s up to you. 
• I use this unsweetened barbecue sauce. Today, I have the golden sauce. In the video which is right above the recipe card, I used the classic sauce. They’re both good. If you like hot sauce, go for Texas Pete. It also has no sugar. Yum.
• For the juiciest meat, the most important tip that I can give you is to brine them. Soak the meat in salt water overnight. This traps the moisture in the meat. Rinse the salt water off and pat dry when finished brining. You’ll be left with tenderized, juicy pork.
• Low and slow cooking results in a really tender, super juicy, incredibly flavorful meat. And, of course, the recipe is ridiculously easy.
• Serve with this easy keto low carb coleslaw and this healthier potato salad recipe that includes my trick to reduce the GI index of your potatoes.
• Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Just look at that. Mmmm. Am I making you hungry?

I can’t wait for you to try this. And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!

More rib recipes

Easy baby back spareribs This recipe includes lots of tips to make the best tender meaty baby back ribs.

Slow cooker braised short ribs These beef short ribs simmer in your slow cooker in a beautiful red wine sauce until the meat is so tender and juicy it literally falls right off the bone.

Beef provencal (Beef Daube) with root vegetables In this classic French stew I use a combination of beef short ribs and cross-cut beef shank. So good.

Love pork? Try these recipes

Pork tenderloin cordon bleu – This tenderloin is stuffed with ham and Swiss cheese, tender roasted to perfection, and smothered in a creamy cordon bleu sauce. 

Quick pan-seared pork chops – These chops are pan-seared with onions and apples for a beautiful combination of flavors.

Slow cooker pork osso buco – Pork shanks are super easy to make in a slow cooker, and the meat is so tender and juicy, that it literally falls right off the bone.

How To Make Amazing Pork Chops In Your Slow Cooker – These pork chops are mouthwateringly tender and cooked over a bed of sweet carrots and onions in the most intense savory gravy. Yum.

My Secret For Juicy Grilled Pork Chops (With Chimichurri Sauce) – Fire up the grill and get ready to dig into the tastiest pork chops topped with zesty chimichurri sauce.

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Country Style Pork Ribs In The Oven (Low Carb)

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This country style pork ribs recipe uses an inexpensive cut of meat which makes this meal quite budget friendly. Follow my tips for perfectly tender juicy meat. 

Course Dinner, Main Course

Cuisine American

Keyword country style ribs in the oven, country style ribs recipe, dry rubbed ribs, gluten free barbecue sauce, how to brine meat, unsweetened barbecue sauce

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Brining time 1 day day

Total Time 1 day day 3 hours hours 10 minutes minutes

Servings 6

Calories 400kcal

Author Barbara Bianchi

Ingredients

• 5 pounds of country style pork ribs
• 2 teaspoons of salt
• 2 teaspoons of pepper
• 1 teaspoon of thyme
• 1/2 cup of gluten free barbecue sauce optional

For brine:

• 3 tablespoons of salt
• 3 cups of water

Instructions

• First, tenderize your meat in a brine overnight for about 24 hours. Dissolve salt in water in your baking dish and immerse meat in the brine. Toss in flavorings like peppercorns and basil leaves if you’d like. Cover and refrigerate.
• The next day when you're ready to cook, preheat your oven to 300℉.

  Rinse the meat and pat it dry.
• Discard the brine solution and wash out the dish before placing the meat back in to cook right in the same baking dish.

  Rub the meat on all sides with a mixture of salt, pepper, and thyme.

  Cover the dish with foil and bake for two hours.
• Then take the ribs out of the oven and carefully drain the dish (there will be a lot of liquid).
• Turn the oven down to 275℉.
• If you would like, brush the ribs with barbecue sauce.
• Then finish cooking uncovered, for another hour. Serve with a lot of napkins.

Notes

• What cut of meat is country-style pork ribs?
  Your butcher slices these ribs from the pork butt which is not actually from the rear of the pig. It's from the shoulder of the pig, high on the foreleg, and much meatier than regular pork or beef ribs. They'll leave fat on the ribs that helps add moisture to an otherwise dry cut of meat.
  You may have to ask your butcher to cut a pork butt for you if the country style ribs aren't already in the showcase.
• I think you’ll love the distinct flavor of my simple dry rub. But, you may choose to add some other favorite spices such as paprika, chili powder, black pepper, cumin, or even cayenne pepper. It’s up to you. 
• I use this unsweetened barbecue sauce. Today, I have the golden sauce. In the video which is right above the recipe card, I used the classic sauce. They're both good. If you like hot sauce, go for Texas Pete. It also has no sugar. Yum.
• For the juiciest meat, the most important tip that I can give you is to brine them. Soak the meat in salt water overnight. This traps the moisture in the meat. Rinse the salt water off and pat dry when finished brining. You'll be left with tenderized, juicy pork.
• Low and slow cooking results in a really tender, super juicy, incredibly flavorful meat. And, of course, the recipe is ridiculously easy.
• Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 400kcal | Carbohydrates: 0.6g

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.