Country Style Pork Ribs - The Stay At Home Chef

Who doesn’t love ribs that are fall-apart tender and coated in a smoky, tangy, and sweet barbecue sauce? These ribs may be considered the “poor man’s rib,” but we know how to make them shine. Our low-and-slow cooking method guarantees melt-in-your-mouth results every time.

For more barbecue rib goodness, check out our Easy Oven Baked Ribs.

Why Our Recipe

Low and slow cooking ensures ultra-tender ribs.
A simple blend of spices delivers bold, smoky flavor with minimal effort.
Finished with a caramelized barbecue glaze for a deliciously sticky finish.

A Country Style Pork Rib being pulled apart with a fork.

These ribs are great for everything from a family dinner to entertaining guests on game day, to the best addition to a potluck or backyard barbecue. Whether you’re a seasoned home chef or just getting started, you’ll appreciate how easy it is to prepare these ribs.

Ingredient Notes

Ingredients for Country Style Pork Ribs.

Boneless Pork Ribs: Often labeled as “country style.” Look for well-marbled cuts to ensure juicy and tender results.
Smoked Paprika: Regular paprika works, but you’ll lose the smoky element.
Ground Mustard: Provides a subtle tang that complements the richness of the pork. You can substitute with Dijon mustard if needed, but use 1 teaspoon mixed into the barbecue sauce instead.
Barbecue Sauce: Use your favorite store-bought sauce or make a homemade version. For a unique twist, try a smoky or spicy barbecue sauce.

All About Country Style Ribs

Fun fact: Country-style ribs aren’t actually ribs at all! They come from the pork shoulder, the same cut used for making pulled pork. This means they’re meatier, thicker, and packed with flavor compared to traditional ribs. Their higher fat content not only makes them incredibly flavorful but also helps keep them juicy and tender during the low-and-slow cooking process.

Even Thickness: For even cooking, try to find ribs that are similar in thickness. This ensures they cook at the same rate, preventing some pieces from drying out while others are still underdone.

Marbling: Choose ribs with visible marbling (thin streaks of fat within the meat). This fat will render down as the ribs cook, making them ultra-tender and flavorful. Avoid ribs with large, tough-looking chunks of fat, as these won’t break down as easily.

How to Know When They Are Done

These ribs are done when they are tender enough to be easily pierced with a fork and practically fall apart with minimal effort. This typically takes 3 ½ to 4 hours of low-and-slow cooking at 275°F. If you’re unsure, use an instant-read thermometer to check the internal temperature—it should read at least 190°F for tender, juicy results.

Keep in mind that these ribs are not like traditional baby back ribs; they’re meatier and require more time to break down the connective tissue for that melt-in-your-mouth texture. If the ribs are still tough, give them a little more time in the oven, checking every 20–30 minutes.

Slow Cooker Instructions

Prepare rub and coat the ribs as instructed in the recipe. Place in a 6-quart slow cooker, cover, and cook on low 7 to 8 hours. Finish by transferring ribs to a foil-lined baking sheet and brushing with barbecue sauce. Place under the broiler setting to caramelize the sauce.

Storage & Reheating Instructions

Refrigerate leftovers in an airtight container for up to 4 days.

Reheat in the oven at 300°F (150°C). Place the ribs in a baking dish and add a splash of water to keep them moist. Cover the dish tightly with aluminum foil and heat for about 15–20 minutes, or until warmed through.