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Handheld smartphone photo of thick-cut Oven Baked Country Style Ribs with a glossy BBQ glaze and fresh scallions.

Oven Baked Country Style Ribs: Tender, Caramelized, and Effortless

These Oven Baked Country Style Ribs are slow-roasted to succulent perfection and finished with a thick, caramelized BBQ glaze. A simple, one-dish dinner that delivers restaurant-quality tender pork with minimal effort.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 lbs Country Style Pork Ribs 1.4kg, thick-cut
  • 2 tbsp Avocado Oil 30ml
  • 1 tsp Smoked Paprika 5g
  • 1 tsp Garlic Powder 5g
  • 1 tsp Onion Powder 5g
  • 0.5 tsp Kosher Salt 2.5g
  • 0.5 tsp Black Pepper 2.5g
  • 1.5 cups BBQ Sauce 360ml, thick and dark
  • 3 stalks Green Onions finely chopped for garnish

Equipment

  • 1 White Ceramic Baking Dish 9x13 inch preferred
  • Aluminum foil For covering the dish
  • 1 Pastry Brush For glazing the ribs

Method
 

Preparation and Seasoning
  1. Preheat your oven to 300°F (150°C). Pat the country style pork ribs dry with paper towels to ensure the rub sticks properly.
  2. In a small bowl, mix the smoked paprika, garlic powder, onion powder, salt, and pepper. Coat the ribs in oil, then generously apply the dry rub to all sides of the meat.
Slow Roasting
  1. Arrange the ribs in a white ceramic baking dish. Cover tightly with aluminum foil to trap moisture. Bake for 2 hours until the meat is tender.
Caramelizing
  1. Remove the foil and drain excess liquid. Brush the thick BBQ sauce over the ribs. Return to the oven under the broiler for 3-5 minutes until the sauce is bubbly and shows slight charring.
  2. Remove from the oven, let rest for 10 minutes, and top with finely chopped fresh green onions before serving.

Notes

For extra tender ribs, ensure the ceramic dish is tightly sealed with foil.
Use a high-sugar BBQ sauce to achieve the best caramelization results under the broiler.