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
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.
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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 Easy Steps to Making Oven-Baked Country-Style Pork Sticky Ribs
- Make your rib rub then rub it into every nook and cranny of each country-style rib.
- Place the rubbed ribs onto a foil-lined baking sheet and cover with foil.
- 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.)
- Meanwhile, prepare your sauce by combining your favorite bbq sauce with honey or agave nectar.
- 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!)
- Slather the ribs on all sides with the prepared sauce using your favorite silicone brush.
- 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.
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!
- 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.
- 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!
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
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.
- 2 lbs. country-style boneless pork ribs
- 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
- 1/2 cup of your favorite BBQ sauce
- 2 Tbs. honey or agave nectar
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.
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.
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 2-4 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.
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.
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!
Serve ribs with additional sauce, on the side, as desired.
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Let’s Get You Cookin’,
Please Note: This recipe was happily shared on The Country Cook’s Weekend Potluck and
Southern Bite’s Meal Plan Monday!