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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 52g||67%|
|Saturated Fat 19g||94%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 2g||6%|
|Total Sugars 13g|
|Vitamin C 2mg||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These boneless country-style ribs are baked to perfection with a spicy rub and your favorite barbecue sauce. It’s a simple, convenient meal that is a great choice for any night of the week. Prepare the ribs when you get home and pop them in the oven. By the time you settle down, dinner will be ready.
Country-style pork ribs are relatively inexpensive, and it’s best to cook them low and slow to ensure juicy, tender meat. While you could cook them for hours on a grill or smoker, this oven-baked recipe cuts the time to just an hour and a half. The recipe includes a simple Cajun seasoning, though you can also use a store-bought version.
Using foil has two benefits: Lining the pan makes cleanup quick and easy, while covering the ribs keeps them from drying out in the oven. You’ll remove the foil to finish baking, though a few minutes under the broiler gives them a crispy top similar to the grill.
The recipe is for boneless ribs, but you can use bone-in country-style ribs (about 4 pounds). Make as many ribs as you need. Count on about two ribs per person, and simply use more or less seasoning and sauce as needed to cover the ribs. Pair it with classic coleslaw, potato salad, baked beans, and cornbread, for a hearty meal your family will enjoy.
Click Play to See This Baked BBQ Country Southern Style Ribs Recipe Come Together
“Making these ribs was a breeze and the results were impressive. Following the recommended oven temperature and time, they came out perfectly moist and my ideal doneness for pork. It’s a great weeknight meal because it took 15 minutes to prep and the foil made clean-up a snap.” —Colleen Graham
For the Cajun Seasoning:
1 tablespoon kosher salt
1 1/2 teaspoons paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
For the Ribs:
2 1/2 pounds boneless country-style pork ribs, about 8 ribs
3 teaspoons Cajun seasoning
1 medium onion, sliced
1/2 cup barbecue sauce
Gather the ingredients.
Heat the oven to 325 F. Line a shallow baking pan with foil; coat the foil with oil or spray with nonstick cooking spray.
In a small bowl, combine the Cajun seasoning ingredients. Mix well.
Pat the country-style ribs with paper towels to dry.
Rub the seasoning mixture over all sides of the ribs.
Arrange the ribs in the prepared baking pan and then top with onion slices.
Cover with another piece of foil and bake in the preheated oven for 1 hour and 15 minutes, or until the ribs are very tender.
Remove the top piece of foil and brush the ribs with barbecue sauce.
Bake uncovered for about 15 minutes longer, or broil for about 2 to 3 minutes for a crisper exterior.
Serve and enjoy.
- If the country-style pork ribs are cut into individual pieces, stand them up and place them close together to make a “rack.” They will cook evenly and are easier to cover with onions and baste with sauce.
- Refrigerate leftover ribs in a sealed container and store for up to a few days.
- If you decide to use store-bought Cajun seasoning and it is salt free, sprinkle the ribs lightly with kosher salt as well. Make sure to add 1/4 teaspoon garlic powder and 1/2 teaspoon onion powder to this mixture for extra flavor.
- Replace the Cajun seasoning with smoked paprika.
- Sweeten your favorite barbecue sauce with a tablespoon of brown sugar.
What Are Country-Style Pork Ribs?
This cut of pork is not a true rib. Instead, country-style pork ribs are cut from either the blade end of the loin near the shoulder or from the shoulder itself. If the ribs include a bone, it’s a shoulder bone. They are thick cuts that have more meat and less fat than actual ribs, so they’re more like a pork chop. While some butchers leave them in the form of a rack and do not cut all the way through, it’s more common to find country-style pork ribs that are cut into individual pieces.
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