Dinner

Oven Baked Country Style Pork Ribs Recipe

ByMatteo Rossi April 5, 2026April 5, 2026

Introduction

These Oven Baked Country Style Pork Ribs are tender, flavorful, and perfectly caramelized with a rich homemade glaze. Slow-baked to fall-apart perfection, they make for a comforting and impressive meal any day of the week.

A wooden cutting board holds a pile of grilled ribs with a dark, sticky glaze that shines under the light. The ribs show a mix of charred black edges and glossy deep reddish-brown sauce. Several ribs are cut into chunks, revealing a juicy, light pinkish interior. A metal tong with a black grip is picking up a rib piece from the right side. The whole scene rests on a white marbled surface, adding a clean contrast to the rich colors of the ribs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 lbs country style pork ribs
2 tbsp olive oil
2 tbsp brown sugar
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
2 tsp black pepper
2 tsp salt
1 tsp cayenne pepper
1 tsp dried thyme
1 cup brown sugar (for glaze)
½ cup apple cider vinegar
¼ cup ketchup
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tsp garlic powder (for glaze)
½ tsp black pepper (for glaze)

Instructions

Step 1: Preheat your oven to 300°F. Line a large baking sheet with aluminum foil and place a wire rack on top.
Step 2: Pat the ribs dry using paper towels, then brush all sides with olive oil.
Step 3: In a bowl, mix together brown sugar, paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, and dried thyme. Apply this rub generously to all sides of the ribs.
Step 4: Arrange the ribs on the wire rack in a single layer. Cover them tightly with aluminum foil and bake for 2 hours.
Step 5: While the ribs are baking, prepare the glaze by combining brown sugar, apple cider vinegar, ketchup, Worcestershire sauce, Dijon mustard, garlic powder, and black pepper in a saucepan. Simmer over medium heat for 10 minutes, stirring frequently until thickened.
Step 6: Remove the foil from the ribs and brush them generously with the glaze on all sides. Return the ribs to the oven uncovered and bake for an additional 20-30 minutes until the glaze caramelizes.
Step 7: Check that the ribs’ internal temperature reaches 195-203°F to ensure they are fall-apart tender. Remove from the oven and let them rest for 10 minutes.
Step 8: Brush with any remaining glaze before serving for extra flavor.

Tips & Variations

For extra smoky flavor, add a teaspoon of smoked paprika to the rub.
If you prefer less heat, reduce or omit the cayenne pepper.
Use a meat thermometer to ensure perfect tenderness without drying out the ribs.
Try substituting apple cider vinegar with balsamic vinegar for a different tang.

Storage

Store leftover ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F, covered with foil, to keep them moist. You can also freeze cooked ribs for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A wooden board is filled with many pieces of barbecued ribs, some cut into smaller chunks showing tender white meat inside with a dark crispy edge, and others still as full ribs with a dark, shiny, sticky glaze on the surface. The ribs vary in size and length, stacked closely together, and the glaze gives a rich reddish-brown color with a charred black crust on some parts. Metal tongs hold one rib piece, adding a slight metallic silver shine to the scene, all placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker instead of the oven?

Yes, you can cook the ribs in a slow cooker on low for 6-8 hours with the rub applied. However, to achieve the caramelized glaze finish, you may want to place the slow-cooked ribs under the broiler for a few minutes after brushing with the glaze.

How do I know when the ribs are done?

Cooking until the internal temperature reaches 195-203°F ensures the ribs are tender and fall-apart soft. Using a meat thermometer is the best way to check doneness.