BBQ Country Ribs are baked in the oven until tender and slathered with a sweet and tangy bbq sauce. These boneless pork country style ribs literally fall apart after a few hours in the oven. BBQ Country Ribs may become your new favorite way to eat ribs.
Country Style Ribs are super economical and really meaty. Cook them long and slow and they get fabulously tender. The oven does most of the work.
How To Make This Recipe:
First you’ll cook them with some liquid smoke and water for one hour in a covered pan. The liquid smoke makes them taste like they were cooked on a grill, not in the oven.
Then you’ll pour off the liquid, baste them with a delicious homemade BBQ sauce, and cook them another hour, basting them a few more times.
These amazing ribs are sure to become a family favorite.
Leftovers will keep for 4 days in an airtight container in the refrigerator.
If you have an Instant Pot, give these Instant Pot Country-Style Ribs a try!
Great Southern Sides for BBQ Country Ribs
- Best Way to Cook Corn on the Cob
- Super Creamy Mac and Cheese
- Cracker Barrel Baby Limas
- Honey Cornbread
- Southern Potato Salad
- 2 1/2 to 3 pounds boneless country-style pork ribs
- 1 1/2 teaspoons liquid smoke
- 1/2 teaspoon salt
- 1 cup water
- 1 tablespoon vegetable oil
- 2/3 cup onion
- 3/4 cup water
- 3/4 cup ketchup
- 1/3 cup lemon juice
- 3 tablespoons Worcestershire sauce
- 2 tablespoons packed brown sugar
- 1 tablespoon honey
- 2 tablespoons yellow mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon liquid smoke
- Heat oven to 350 degrees. Place ribs in an 11x7-inch baking dish.
- Sprinkle ribs with liquid smoke and salt. Pour water into baking dish. Cover with aluminum foil and bake for 1 hour.
- While ribs are baking, make sauce. Heat oil in a saucepan over medium-high heat. Add onion and cook until soft.
- Add remaining sauce ingredients and bring to a boil. Reduce heat and simmer for 15 minutes or until thickened some.
- Once the ribs have baked for 1 hour, remove them from the oven and drain all the liquid off. Pour about 1/3 of the sauce over the ribs. Recover and bake another 1 hour, basting every 20 minutes with more sauce.
- Serve with remaining sauce.
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Originally published September 7, 2108.
Adapted from Taste of Home
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