Baked Country-Style Sticky Ribs…As Easy as 1-2-3!

Baked Country-Style Sticky Ribs might just be your family's favorite new way to eat pork! Fall-apart-tender, no bones, and a deliciously wicked and sticky bbq sauce make this cut of pork a great alternative to traditional ribs...especially since they are so ridiculously cheap and easy to make. #stickyribs #ribs #eatpork #pork #countrystyleribs 

Baked Country-Style Sticky Ribs might just be your family’s favorite new way to eat pork! Fall-apart-tender, no bones, and a deliciously wicked and sticky bbq sauce make this cut of pork a great alternative to traditional ribs…especially since they are so ridiculously cheap and easy to make. #stickyribs #ribs #eatpork #pork #countrystyleribs

Baked Country-Style Sticky Ribs might just be your family's favorite new way to eat pork! Fall-apart-tender, no bones, and a deliciously wicked and sticky bbq sauce make this cut of pork a great alternative to traditional ribs...especially since they are so ridiculously cheap and easy to make. #stickyribs #ribs #eatpork #pork #countrystyleribs 

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Yes, this is a sponsored post. Groceries for this televised cooking segment on WIBW 13 News This Morning and for recipe creation were provided by Apple Market Grocer, Topeka, KS. All opinions, tips, tricks, and tirades are completely my own.

Please Note: We do use referral and affiliate links here for products and services that Chef Alli loves and recommends.

Howdy –

If you’ve never committed to making and eating country-style pork ribs, then, gosh…..you’ve never really LIVED! (Sorry about that….) I think country-style pork ribs are the ultimate feed-a-crowd easily and on-the-cheap kind of food that we are all seeking for our summer gatherings.  What’s better than something that’s EASY, AFFORDABLE, and FINGER-LICKIN’ YUMMY?? These Baked Country-Style Sticky Ribs are just your ticket! 

Lets Talk Ingredients and Tools

The Rib Rub. Smoked paprika, black pepper, dark brown sugar, salt, granulated garlic, granulated onion, cumin, chili powder, dry mustard.  All of these spices are pretty common, most likely already in your kitchen cabinet, yearning to be used.

The Sauce. Use your favorite bbq sauce and add a bit of honey or agave nectar to it. Super easy and use whatever sauce you’ve already got on hand.

Country-Style Ribs. These guys are already budget-friendly, but you’ll likely find them on sale around various summer holidays such as Memorial Day, July 4th, and Labor Day when every body wants to be grilling and cooking MEAT. Country-style ribs are super meaty, have tons of marbling, and are great for the oven, grill, and/or smoker…..or a combination of those cooking methods.

The tools you’ll need are few. Rimmed sheet pans, lots of heavy-duty aluminum foil, a good silicone basting brush, and grill tongs with silicone tips.  That’s pretty much it!

The Easy Steps to Making Oven-Baked Country-Style Pork Sticky Ribs

  1. Make your rib rub then rub it into every nook and cranny of each country-style rib.
  2. Place the rubbed ribs onto a foil-lined baking sheet and cover with foil.
  3. Bake, covered, in a 250 degree F. oven for 2-4 hours….OR UNTIL FORK-TENDER. (The time you will bake them will depend on the size of your ribs when you begin.)
  4. Meanwhile, prepare your sauce by combining your favorite bbq sauce with honey or agave nectar.
  5. When the ribs are fork-tender, remove them from the oven.  Lift each rib from the fats that have rendered while baking.  Place the fork-tender ribs onto a clean, foil-lined baking sheet. (Because the ribs haven’t been sauced yet, they aren’t going to look very appetizing at this point. Don’t be alarmed!  Just proceed as directed below and HAVE FAITH!)
  6. Slather the ribs on all sides with the prepared sauce using your favorite silicone brush.
  7. Return the slathered ribs to the oven (still at 250 degrees F) and bake for another 30 minutes or so until the ribs are nice and sticky.  Feel free to brush with additional sauce during this time, if desired.
  8. SERVE!!!

 

Baked Country-Style Sticky Ribs might just be your family's favorite new way to eat pork! Fall-apart-tender, no bones, and a deliciously wicked and sticky bbq sauce make this cut of pork a great alternative to traditional ribs...especially since they are so ridiculously cheap and easy to make.

https://www.amazon.com/gp/product/B000YDO2LG/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=chefalli-20&creative=9325&linkCode=as2&creativeASIN=B000YDO2LG&linkId=6560f987553d40557da7581dcdb4358c

Easy Recipe Tips and Tricks for Making Baked Country-Style Sticky Ribs

  • Tell me again, what’s so great about country-style ribs? They are super meaty, have tons of marbling, and they are uber economical.  So how does that translate, exactly?  Well, it means that each strip of pork (the country-style rib) is going to provide a hunk of meat to serve up that’s nicely tender, juicy, and wonderful, all without breaking the bank!
  • Baked Country-Style Sticky Ribs might just be your family's favorite new way to eat pork! Fall-apart-tender, no bones, and a deliciously wicked and sticky bbq sauce make this cut of pork a great alternative to traditional ribs...especially since they are so ridiculously cheap and easy to make.

    Here’s how the ribs look before you add the final sauce to make them sticky and wonderful. The first strip of pork is how the country-style rib looks when you remove it from the package. The next two ribs have been rubbed and seasoned with the rib rub. The remaining 3 country-style ribs have been baked, low and slow, until they are very fork-tender, then removed to this baking sheet so you can see the progression of how you make Baked Country-Style Sticky Ribs. The next step? The cooked fork-tender ribs get slathered in bbq sauce and returned to the oven for 30 minutes longer to let the sauce get good and sticky. (See the other pictures in this post to see the finished product!)

     

  • Where do country-style ribs come from? So glad you are wondering that! Country-style ribs are typically cut from one of two places on the pig:  The blade end or the shoulder.  The blade end country-style ribs are sometimes cut into smaller pieces, while the shoulder country-style ribs are usually big, thick strips. (See the picture above)  Either way, you’ve got some seriously good meat to work with.

 

Baked Country-Style Sticky Ribs might just be your family's favorite new way to eat pork! Fall-apart-tender, no bones, and a deliciously wicked and sticky bbq sauce make this cut of pork a great alternative to traditional ribs...especially since they are so ridiculously cheap and easy to make.

If you look at the labeling on the meat package, you’ll usually see where it states which cut of pork the country-style ribs are cut from.

 

 

  • Are country-style ribs a versatile cut of meat? Very much so. If you leave the ribs in big strips and cook them low and slow until fork-tender and fallin’ apart, you’ll have some delicious meals ahead.  Or, if you prefer to cut those strips of meat into small bite-size pieces and cook them more quickly, say in a cast iron skillet for pork tacos, you can totally do that, as well, with a great outcome.  Because country-style pork ribs have a lot of marbling (fat) they lend themselves to all kinds of cooking methods. Country-style pork ribs also make great kabobs!
  • Will there be a lot of fat on the baking sheet when I cook the Baked Country-Style Sticky Ribs?  Yes, as a matter of fact there will, no doubt about it.  All that good marbling of the meat is rendered into fat when you bake the country-style ribs low and slow.  Don’t freak out!  Use your tongs to remove the fork-tender country-style ribs from the fats they are sitting in and place them onto a clean foil-lined baking sheet because this is where another part of the MAGIC is going to happen – the STICKY RIBS get REAL.  Slather the ribs with your sauce, then return the ribs to the oven, uncovered, same low temperature and let them cook another 30 minutes or so.  You’re about to experience TRUE HEAVEN.
  • Why do you recommend using so much aluminum-foil when making country-style ribs?  For one simple reason:  EASY CLEAN UP.  Because there’s a lot of fat that’s rendered when you bake country-style pork ribs, you can end of with a lot of grease and that can be super messy.  I like to pour that rendered fat (the grease) into a big jar that I keep for my dogs and then I add a small amount at a time to their dry dog food.  They go crazy for it! Once you’ve poured that fat off the foil-covered baking sheets, you can easily crumple the foil up and toss it away, leaving a fairly clean baking sheet that’s very quick to clean up.  Nobody wants to cook things that require lots of clean up, especially when we’ve got guests and fun to tend to.  Use that aluminum foil like your life depends on it!

https://www.amazon.com/gp/product/B000YDO2LG/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=chefalli-20&creative=9325&linkCode=as2&creativeASIN=B000YDO2LG&linkId=6560f987553d40557da7581dcdb4358c

We love to serve Country-Style Pork Sticky Ribs with these side dishes –

Tortellini Pasta Salad – Tortellini pasta with corn, tomatoes, and basil, all dressed up in a light vinaigrette dressing. Quick and easy to make.

Watermelon Dessert Pizza – Wait until you see how beautiful this easy, healthy dessert turns out.  Your guests will be delighted!

 

Printable Directions for Making Baked Country-Style Sticky Ribs – Just Print
and Go!

Baked Country-Style Sticky Ribs might just be your family's favorite new way to eat pork! Fall-apart-tender, no bones, and a deliciously wicked and sticky bbq sauce make this cut of pork a great alternative to traditional ribs...especially since they are so ridiculously cheap and easy to make. #stickyribs #ribs #eatpork #pork #countrystyleribs 
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Baked Country-Style Sticky Ribs

Baked Country-Style Sticky Ribs might just be your family's favorite new way to eat pork! Fall-apart-tender, no bones, and a deliciously wicked and sticky bbq sauce make this cut of pork a great alternative to traditional ribs...especially since they are so ridiculously cheap and easy to make.



Course Main Course
Cuisine American
Keyword country-style ribs, Pork, ribs, sticky ribs
Prep Time 10 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 40 minutes
Servings 4

Ingredients

  • 2 lbs. country-style boneless pork ribs

Rib Rub

  • 2 Tbs. smoked paprika
  • 1 Tbs. black pepper
  • 3 Tbs. dark brown sugar
  • 2 tsp. kosher salt
  • 1 tsp. granulated garlic
  • 1 tsp. granulated onion
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp dry mustard

Sauce

  • 1/2 cup of  your favorite BBQ sauce
  • 2 Tbs. honey or agave nectar

Instructions

  1. Preheat oven to 250 degrees F. Fully cover a rimmed baking sheet (I use 13" x 18") with heavy-duty aluminum foil, taking care not to puncture any holes in the foil; set aside.

  2. Meanwhile, combine the rub ingredients together in small bowl. Cover your work surface with a sheet of foil, then lay the ribs out and use your fingers to rub the prepared rib rub all over each one on all sides. Combine the BBQ sauce and honey in a small bowl and set aside.

  3. Place the seasoned ribs in single layer onto the sheet of foil; cover tightly with a second piece of foil over the baking sheet. Place the seasoned ribs into the oven and bake for approx.1-2 hours, depending on the size of your ribs. Ribs should be very fork-tender before you remove them from the oven, so if you need to bake them a bit longer, it's totally fine.

  4. Remove the ribs from the oven. Carefully pull back the foil cover. You will see that there is a fair amount of fats/great in the pan that has rendered as the ribs baked. Use tongs to carefully remove the ribs from the fats to a new foil-covered baking sheet.

  5. Using a silicone basting brush, gently baste the ribs with the prepared bbq sauce mixture, getting into all the nooks and crannies of each rib. Return the ribs to the oven for 30 minutes, basting on more sauce as desired, throughout that time. When the sauce on the ribs is nicely sticky, they're done!

  6. Serve ribs with additional sauce, on the side, as desired.

We love hearing from our readers and followers, so leave us a comment if you’d like.  And, if you don’t hear back from us shortly, know that we may not have seen your comment.  Feel free to reach out to us by email:  ChefAlli@ChefAlli.com

Let’s Get You Cookin’,
Chef Alli

Please Note: This recipe was happily shared on The Country Cook’s Weekend Potluck and
Southern Bite’s Meal Plan Monday!

 

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

Blog Comments

1 star
Followed the recipe exactly and these ribs were dry and no way near “fall off the bone.” We ended up giving 2 to the dog and pitching the rest.

Hi Blairsvillebabylady –
I’m so sorry that you had a bad experience with this recipe. I wish I knew what could have possibly gone wrong as I’ve had a huge positive response to this recipe from lots of other followers who loved the ribs. We make this recipe all the time and just adore it.
Sincerely,
Chef Alli

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