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A Country Style Rib with Asian BBQ Sauce on a white plate.

Country Style Ribs with Asian BBQ

This Country Style Ribs with Asian BBQ Sauce recipe shows you how to make fall-apart-tender, boneless barbecue ribs right in your oven.
Servings: 6 servings
Chef Alli
4.34 from 6 votes
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Prep Time 20 minutes
Cook Time 2 hours
Marinating Time 8 hours
Total Time 10 hours 20 minutes

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Ingredients
 

Ribs

  • 3 pounds country style pork ribs, bone-in or boneless, whichever you prefer, or a combination of both

Marinade

  • 1/3 cup dark brown sugar
  • 1/2 cup soy sauce, may use low sodium soy sauce
  • 1/2 cup rice vinegar
  • 1/2 cup ketchup
  • 1 medium lemon, juice of
  • 1 teaspoon garlic powder or granulated garlic
  • 1 tablespoon freshly grated ginger root may substitute 1/4-1/2 teaspoon ground ginger instead
  • 1 tablespoon sriracha, optional but delicious use less or more according to taste
  • 1 teaspoon kosher salt

Garnishments

  • sliced scallions, as garnish
  • sesame seeds, as garnish

Instructions
 

Marinate the Ribs

  • Make the marinade by combining all the ingredients together in a bowl. Place all the ribs into a heavy-duty gallon bag.
    3 pounds country style pork ribs, bone-in or boneless, whichever you prefer, or a combination of both , 1/3 cup dark brown sugar, 1/2 cup soy sauce, may use low sodium soy sauce , 1/2 cup rice vinegar, 1/2 cup ketchup, 1 medium lemon, juice of , 1 teaspoon garlic powder or granulated garlic, 1 tablespoon freshly grated ginger root , 1 tablespoon sriracha, optional but delicious , 1 teaspoon kosher salt
  • Pour the prepared marinade into the bag with the ribs; seal the bag and gently massage to combine everything well. **To prevent spills in the fridge, place the bag of marinade and ribs into a large bowl.
  • Place the bowl of ribs and marinade in the fridge; marinate the ribs for at least 8 hours.

Bake the Ribs

  • When you are ready to cook the ribs, remove them refrigeration. Remove the ribs from the marinade, patting each one dry. Let the ribs rest for 30 minutes before baking them. **Reserve the marinade. You'll be simmering it to make the sauce.
  • Preheat the oven to 300 degrees F. Wrap two large, rimmed baking sheets with heavy-duty foil.
  • Place the ribs onto one of the foil-lined baking sheets; cover tightly with foil.
  • Bake the ribs, covered, for 1 1/2 hours, or just until they are well on their way to becoming fork-tender.

Prepare the Sauce

  • Meanwhile, while the ribs bake, place the reserved marinade into a small saucepan over medium heat; bring to a boil.
  • Reduce the heat and simmer the marinade until it becomes a thickened and reduced sauce, about 4-5 minutes, stirring often. Remove from the heat and reserve.

Sauce the Ribs

  • Carefully remove the sheet pan of ribs from the oven and uncover. Transfer the ribs from the baking sheet (it will likely be full of grease and liquid after cooking the ribs) to the second (reserved) foil-lined baking sheet that you prepared earlier.
  • Using a silicone basting brush, liberally slather the ribs with the prepared sauce.
  • Continue to bake the ribs, uncovered this time, for an additional 25-30 minutes or until the ribs are very fork-tender and the sauce is caramelized.

Serve the Ribs

  • Garnish with scallions and sesame seeds, if using. Serve the ribs with extra warm sauce on the side, as desired.
    sliced scallions, as garnish, sesame seeds, as garnish

Notes

  • Covering your rimmed baking sheets with foil before baking the ribs makes for super easy clean up. Washing greasy baking sheets is never fun.
  • Don’t worry if the ribs look pretty “ugly” after the first go round in the oven covered with foil. This is because you haven’t added the sauce yet. Don’t worry….keep going! The final step of the recipe is when you brush on the sauce and let it caramelize – this is where all the magic happens!
  • Rest the ribs at room temperature after removing them from the marinade before baking them, as the recipe directs. This give the meat a bit of time to let the chill from refrigeration escape so the ribs can cook more evenly. It makes them taste better too!
  • Be sure to place the sealed bag of ribs and marinade into a bowl before placing them into refrigeration. This way if there’s a leak in your bag, the marinade only fills the bowl, not your fridge!
  • If you prefer to have lots of extra sauce for serving with the cooked ribs, you can double the ingredients for the sauce. It may take a few extra minutes of simmering since there’s more volume in the sauce pan when you double the ingredients.
  • I like to pour that rendered fat (the grease) into a big jar that I keep in the fridge for my dogs and then I add a small amount at a time to their dry dog food.  They go crazy for it!
  • Boneless country-style ribs also make great meat for kabobs. Just cut each rib into chunks and place them onto skewers to make the kabobs. Be sure you leave space between each hunk of pork so it can cook more quickly and evenly.

Nutrition

Calories: 366kcalCarbohydrates: 19gProtein: 31gFat: 18gSaturated Fat: 4gTrans Fat: 1gCholesterol: 109mgSodium: 1734mgPotassium: 610mgFiber: 1gSugar: 17gVitamin A: 118IUVitamin C: 4mgCalcium: 52mgIron: 2mg

Nutritional Disclaimer

Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.

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