Description
Delicious oven-baked country style pork ribs cooked low and slow for fall-apart tenderness, coated with a flavorful dry rub and finished with a sweet and tangy glaze for a perfect balance of smoky and caramelized flavors.
Ingredients
Scale
Ribs and Dry Rub
- 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
Glaze
- 1 cup brown sugar
- ½ cup apple cider vinegar
- ¼ cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- ½ tsp black pepper
Instructions
- Preheat Oven: Preheat oven to 300°F (150°C). Line a large baking sheet with aluminum foil and place a wire rack on top; this setup helps cook ribs evenly and allows fat to drip off.
- Prepare Ribs: Pat the pork ribs dry thoroughly with paper towels, then brush all sides with olive oil to help the dry rub adhere and promote browning.
- Apply Dry Rub: In a bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, and dried thyme. Rub this mixture generously all over the ribs, coating every surface for maximum flavor.
- Initial Baking: Arrange the ribs in a single layer on the wire rack. Cover tightly with aluminum foil to retain moisture and bake for 2 hours at 300°F, allowing the meat to tenderize slowly.
- Prepare Glaze: While ribs bake, combine brown sugar, apple cider vinegar, ketchup, Worcestershire sauce, Dijon mustard, garlic powder, and black pepper in a saucepan. Simmer over medium heat, stirring frequently, for about 10 minutes until the glaze thickens.
- Glaze and Final Bake: Remove foil from ribs and brush all sides generously with the prepared glaze. Return ribs uncovered to the oven and bake for an additional 20 to 30 minutes, allowing the glaze to caramelize beautifully.
- Check Temperature and Rest: Confirm the internal temperature of ribs reaches between 195-203°F for tender, fall-apart meat. Remove from oven and let the ribs rest for 10 minutes to redistribute juices.
- Serve: Brush ribs with additional glaze before serving for an extra punch of flavor and a glossy finish.
Notes
- Use a meat thermometer to ensure proper doneness and tenderness.
- Covering ribs during the first baking phase traps moisture and helps tenderize the meat.
- The glaze can be prepared ahead and refrigerated; gently reheat before brushing on ribs.
- Adjust cayenne pepper quantity if you prefer less heat in the rub.
- Letting ribs rest after baking helps keep them juicy and flavorful.
- Prep Time: 15 minutes
- Cook Time: 2 hours 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: oven baked pork ribs, country style ribs, pork ribs recipe, fall apart ribs, sweet and tangy ribs
