Boneless Country Style Ribs in Oven

A plate of oven-baked country-style ribs topped with BBQ sauce and garnished with parsley.

4.86 from 7 votes

Boneless Country Style Ribs in Oven

These easy, Boneless Country-Style Ribs are a fantastic option for a delicious and versatile dinner. Whether you're craving a hearty meal on a cozy night in or planning a backyard barbecue with friends and family, these oven-baked ribs are sure to satisfy.

Prep Time10

Cook Time2

Total Time2 10

Course: Main Course

Cuisine: American

Servings: ribs

Calories: 247kcal

Author: Sharon Rigsby

Ingredients

2 pounds country-style boneless pork ribs
½ cup light brown sugar
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup purchased barbecue sauce

Instructions

Preheat the oven to 300°F. Combine all the dry rub ingredients in a small bowl.
Pat the ribs dry with a paper towel, sprinkle the rub evenly over all sides of the ribs, and pat it in. Let sit for 30 minutes up to 24 hours.
Take two large pieces of heavy-duty aluminum foil and line a rimmed baking sheet or roasting pan with plenty of overhang to wrap the ribs securely. Place the ribs on the foil with space between them and wrap them tightly to ensure no steam escapes.
Bake in the oven for one hour and 30 minutes. Remove from the oven and pull back the foil. For the most tender ribs, you are looking for an internal temperature of 190-205°F as measured by an instant-read meat thermometer. If the ribs are not done, wrap them up and cook them for 15 to 20 minutes more.
Remove excess liquid, and brush your favorite barbecue sauce liberally on the top and sides of the ribs. Leave the foil pulled back, turn up the heat to 350°F, and let them cook for an additional 30 minutes. Optional: If you like a little char on your BBQ sauce, turn on the broiler and let the ribs broil for a minute or two.
Remove the pan from the oven and let the ribs rest for a few minutes. Serve hot with your favorite sides, plenty of napkins, and extra BBQ sauce, if desired.

Notes

Choose boneless ribs that are relatively uniform in size and thickness. This ensures even cooking and prevents smaller pieces from overcooking while larger ones are still underdone.

Allow the ribs to rest for a few minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in juicier and more flavorful ribs.

Nutrition