These oven-braised country ribs are just as delicious as normal ribs, but offer extra meat without the bone. A low-and-slow cook time makes them fork tender and easy to enjoy.
They’re also very simple to make, and offer a lot of food for little effort.
What Are Country Ribs?
Despite being called ribs, “country ribs” aren’t the kind of bone-in meat dish you’d expect. They’re actually a boneless cut of meat from a totally different part of the animal.
Despite the difference, their cooked state is quite similar to, say, a rack of ribs from a BBQ place.
What You Need to Make Them
To make these country ribs, you’ll need some country ribs, some barbecue sauce, and a spice rub.
The Ribs
From what I can tell, you can get “country ribs” in both pork and beef varieties. The ones pictured are pork, so that’s what I recommend using.
The Sauce
Any barbecue sauce should work great, but you’ll need a decent amount of it – about 1 cup prior to serving.
The Spice Rub
You can use your favorite spice rub blend, or you can make the one listed below. The only ingredient you’re not likely to have is the dry mustard powder, but it can be omitted.
What to Serve With Country Ribs
These country ribs would be great next to anything you’d serve with bone-in ribs.
Things like coleslaw, corn (both kernels and on the cob), or dinner rolls would all be great here.
Conclusion and Recipe
Below I’ve listed the ingredients, ingredient amounts, and steps for making these country ribs. If you like this recipe, consider sharing with friends and family, or check out my recipe for Korean fried chicken.
You can also follow me on Wix or Pinterest to be alerted of my new posts. My next post will be a recipe for lemon blueberry scones. If that sounds good to you, be sure to follow 🙂
Recipe
Ingredients
2 lbs boneless country ribs, 908 grams
Barbecue sauce, as needed*
1 1/2 cups stock or broth**, 360 grams
For the spice rub:
1 Tbsp chili powder, 8 grams
1 Tbsp packed brown sugar, 16 grams
1 tsp cumin, 3 grams
1 tsp dry mustard powder, 3 grams
1 tsp kosher salt, 6 grams
Large pinch of black pepper, about 1/2 tsp
Large pinch of oregano, about 1/2 tsp
Pinch of red pepper flakes, about 1/4 tsp
Preparation
Preheat oven to 275 F (135 C). Cover the ribs in the spice rub, then add to a deep baking pan. If one side is especially fatty, be sure it’s facing up.
Pour in the stock/broth, cover, and bake for about 2 hours.
After ~2 hours, remove from oven. Baste with sauce and bake, uncovered, for an additional hour.
Remove ribs from oven and test with a fork. If they fall apart easily, they’re ready to enjoy***. If they’re not quite tender, bake in 20 minute increments until they are.
Notes
* You’ll need enough for basting the ribs twice, and then more for serving.
** This isn’t totally necessary, but I think it helps keep things from burning.
*** Be sure to baste them again before serving.
Comments